"Two-Take" (Normally "One-Take"... that's our fault!) Thomas Evans joins Big Ben on Snackin' & Yakkin' to talk Charleston Wing Fest, swap stories, and put a lineup of local hot sauces to the test.

Charleston Wing Fest returns November 22 at the Hanahan Amphitheater, and organizer Thomas shares what makes the event a full day out for wing lovers and families. Expect the Scoville Showdown, a kids' area, food trucks, creative wing flavors, and VIP access by the water. Plus, Ben promises he'll finally make it to the festival.

Then the crew digs into wings from Wings Co. and samples sauces from Charleston Wing Fest pepper partners, including Lendora's Pineapple Habanero, Whoa Doggie's Alpha Dog, Monkey Junk, Warrant Man Pepper Co.'s Aggravated Assault, and This Little Piggy's Sweet Tea Barbecue sauce. Some bring a little heat, some bring big flavor, and one has everyone reaching for another wing.

Along the way, Thomas talks about building a better festival experience, the vendors who make it happen, and why Charleston's wing scene keeps getting more interesting. Stick around for the sauce reviews, wing debates, family banter, and the story behind the event.

Charleston Wing Fest: November 22 at the Hanahan Amphitheater. VIP entry starts at 11 a.m., and general admission runs from noon to 5 p.m.

Get event details and vote for your favorite Charleston wings: chswingfest.com and voteforwings.com and follow them on all social media at: @chswingfest

Two Maryland natives sit down in Charleston, South Carolina, to talk blue crabs, family, and the kind of crab cake that tastes like home.

On this episode of Snackin' & Yakkin' with BIG Ben Kennedy, Chef William Shifflet of Maryland Boys Crab Cakes joins Big Ben for a proper Maryland-to-Charleston food conversation. Chef Shifflet shares how decades in professional kitchens, culinary school in Baltimore, and time cooking in Ireland shaped his approach to food. Then it's time to taste the goods.

These Maryland crab cakes are mixed and weighed by hand, with just enough breadcrumbs to hold the crab together and seasoning that lets the sweet blue crab shine. Ben takes a bite and gives his verdict, while Chef Shifflet explains why he broils his crab cakes fresh to order instead of frying or holding them in a steam well.

There's plenty more on the table, too: a paper-thin shaved prime rib French dip with au jus and a look at other food truck favorites, including a Reuben and a hefty smash burger. Along the way, Ben and Bill swap stories about growing up in Maryland, moving to Charleston, building a food truck business with family, and finding a place for authentic Maryland crab cakes in the Lowcountry.

If you love crab cakes, or are also from Delmarva and miss the flavor of home, this episode is for you. Find Maryland Boys Crab Cakes on Facebook and Instagram for updates on where the truck will be next.

Halloween candy, Care Bears nostalgia, school lunch pizza, and one very heartfelt conversation. Rossi Brown joins BIG Ben Kennedy in a Tenderheart Bear costume for a snack-filled Halloween hangout on Snackin' & Yakkin'.

The candy haul brings back classics like Sixlets, Smarties, Mary Janes, peanut butter kisses, Tootsie Rolls, candy corn, and Dad's root beer barrels. Ben and Rossi compare childhood trick-or-treating memories, debate which treats deserve a spot in the bag, and remember the school snacks that made pizza day feel like a holiday.

Between candy trades and stories, they talk Care Bears, Halloween costumes, scary movies, and the legendary cafeteria pizza they're ready to order by the case. Rossi also shares an update after the Middleton Cove apartment fire, and Ben reminds viewers that the community is still raising support for Rossi and his sister as they recover.

If you can help, Rossi's GoFundMe is: https://www.gofundme.com/f/support-rossi-sister-after-fire Every contribution helps.

What was your favorite Halloween candy as a kid? Tell us in the comments, and let us know which treat you'd trade away first.

Happy Halloween, and thanks for watching!