Amy's Table

Amy chants with expert Rita Heikenfeld about what to do with your herb garden in the fall. Can it survive?

Amy chats fall landscape ideas with the one and only P Allen Smith.

Amy chats with bestselling author Rebecca Katz about her book, "Clean Soups: Simple, Nourishing Recipes for Health and Vitality," a collection of 60 recipes for pure, cleansing soups intended to renew and restore.

You truly are what you eat. Amy chats with Dr. Jessica Wu about her book "Feed Your Face: Younger, Smoother Skin and a Beautiful Body in 28 Delicious Days".

12 million books and counting! Amy chats with New York Times best selling author Phyllis Good about her book, "Stock the Crock", the ultimate resource for a new generation of slow-cooker fans.

Amy chat's with Deepa Thomas about her book "Deepa's Secrets", a journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full.

Amy chats with author Dan Defigio about his step-by-step guide to kicking the sugar habit and living a healthier, happier life. With many Australians and New Zealanders drawing as much as a third of their total caloric intake from sugar and enriched flour, sugar addiction is a rapidly growing problem. Dan can help end it forever.

Winner of the James Beard Foundation Award for Best Single Subject Cookbook, "All About Roasting: A New Approach to a Classic Art" is a must have book in your pantry. Amy chats with author Molly Stevens about the principles behind the essential technique of roasting.

Amy chats with Jon Gordon about "Work-Life Balance." It’s a phrase we hear often. But author Jon Gordon doesn't think it really exists. At least not in the way most "experts" talk about it.He, like most people, have never been able to balance the scales of work/life on a day-to-day basis. Rather, he's come to realize that the dance between work and life is more about rhythm than balance.

Soup is the food of the world and every culture produces its own delicious variations on this universal theme. At once comforting and familiar, it can at the same time be exotic and exciting. Amy chats with author Annie Bell about the extraordinary versatility of soup and its ability to lend itself to embellishment and improvisation.