On this special edition of Sharp & Hot, Chef Emily Peterson sits in with fellow HRN host Erica Wides for the latest edition of Let's Get Real. So, tune in to this mash-up we call "Sharp and Blunt" for some Foodiness-fueled banter and chat!

On the season finale of Sharp & Hot, Chef Emily Peterson has a big announcement about the future of the show. Plus, a live in-studio performance by Adama A. Dicko!

Adama is from the town of Djibo in Northern Burkina Faso. In his years as a musician, he learned to make traditional African instruments such as ngoni, kora, and djembe. He now lives in Vienna, Austria, and is a cook at an European/African restaurant. In addition, he gives workshops to teach Austrians to make and play ngonis.

On this week's episode of Sharp & Hot, Chef Emily is joined by Lindsey Berk and Matthew Orchard of Origins of Food, an organization that runs experiential food tours and service learning programs in Argentina, Peru, Guatemala, Australia, New Zealand & the U.S. By collaborating with and supporting various small food producers and food justice organizations, Origins of Food will promote socially-driven advocacy and effect change through farm and production tours, hands-on workshops, stimulating discussions and collaborative partnerships.

This week on Sharp & Hot, Chef Emily is joined by Emelyn Rude, author of the book Tastes Like Chicken: A History of America's Favorite Bird.

Emelyn Rude has been a food writer for TIME and Vice, and media manager for some of New York City’s most acclaimed chefs and restaurateurs. She is a contributor to National Geographic’s "The Plate" and is a National Geographic Young Explorer.

This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Chef Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro.

Born and raised in Rio de Janeiro, Leticia moved to New York in 1997 and studied Culinary and Pastry Arts at the French Culinary Institute (currently called International Culinary Center). She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie and Bistro.

Her first cookbook The Brazilian Kitchen was published in 2010 and won the World Gourmand Cookbook Awards for Best Latin Cookbook. Her second cookbook, My Rio de Janeiro: A Cookbook was published in 2013 to rave reviews.

This week on Sharp & Hot, Chef Emily is joined in the studio by Karima Cammell and Clint Marsh, the authors of The Troll Cookbook: A Taste of Something Different: Simple Foods Any Troll Can Make. The book is filled with creative ways to prepare and share meals using simple, seasonal foods and classic techniques. Food lore breaks down basic ingredients such as grains, beans, root vegetables, and eggs, and shows how to turn them into mouthwatering meals using more than 180 recipes and techniques.

This week on Sharp & Hot, Chef Emily Peterson returns to the host chair to speak with Kurt Beecher Dammeier of Sugar Mountain, a food company which also operates the Beecher's Pure Food Kids Foundation, a non-profit funded by 1% of sales from Beecher's, Bennett's, Pasta & Co, and Maximus / Minimus. Aimed at educating people about the prevalence of food additives and their possible health risks, Pure Food Kids is about giving people the tools they need to make healthy eating choices for life.

Kurt is also the author of Pure Food: A Chef’s Handbook for Eating Clean, with Healthy, Delicious Recipes.

This week on Sharp & Hot, Allison Hamlin takes over hosting duties once again, and is joined in the studio by wine consultant Katie Shrout and cocktail and spirits instructor April Wachtel. Tune in for some expert advice on summer entertaining!