A brief visit to the Ralph Stanley Museum brings this musical legend to life. At almost 85, Stanley is up for another Grammy award.

Chef Tom Parfitt shares his technique for making the perfect treat for Valentine's Day, chocolate covered strawberries. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.   Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

Chef Tom Parfitt of UR's Center for Culinary Arts explains the difference between baking soda and baking powder, common chemical leaveners used in baking. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.   Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

Banana the new apple?

Chef Martin Gravely of UR's Center for Culinary Arts offers advice on purchasing, toasting and grinding whole spices. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.   Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

Clare Schapiro makes mashed root vegetable side to accompany pot roast.

Chef Martin Gravely of UR's Center for Culinary Arts offers an alternative to messy stove-top bacon cooking, demonstrating a way to evenly cook bacon in the oven on a sheet pan. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.   Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

Chef Martin Gravely of UR's Center for Culinary Arts demonstrates how to make pancetta wrapped shrimp in this week's Culinary Clues. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.   Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

Chef Tom Parfitt of UR's Center for Culinary Arts prepares mushroom caps filled with spinach and cheese, a great dish served as an appetizer or side. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.   Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli

Learn how to make crème fraiche at home with Chef Martin Gravely of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.   Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli