Dijon, Honey, Barbecue, and more: The National Mustard Museum  Guest: Barry Levenson, founder and curator of the National Mustard Museum in Middleton, Wisconsin, and author of “The Art of Mustard” The National Mustard Museum is part mustard shop, part art, part humor, and all condiment! Visit their website here: https://mustardmuseum.com/ Vinegar Guest: Lawrence Diggs, “The Vinegar Man,” founder of the International Vinegar Museum, and author of "Vinegar" Vinegar—it’s in so many of the common foods and condiments we eat, it’s been around for thousands of years, and it can be made at home from leftover juice. This fascinating liquid is a bigger part of your life than you'd imagined. Why is Grease So Tasty? Guest: George Motz, author of "The Great American Burger Book: How to Make Authentic Regional Hamburgers at Home" Lard and tallow have been a part of fast food for generations. Here's why they're so much tastier than the vegetable oils that often replace them.