Books by Russ Parsons
NPR stories about Russ Parsons
In How to Read a French Fry: And Other Stories of Intriguing Kitchen Science, Russ Parsons answers all sorts of food science questions, including why meat browns, why sauces emulsify and how frying is different from roasting.
It's a classic problem in agriculture: how to produce fruits and vegetables that taste good, look good, and can survive the often grueling journey from a distant farm to your supermarket. Food writer Russ Parsons talks about whether there's any hope for folks seeking farm-fresh flavor.
Food and wine columnist Russ Parsons wrote How to Pick a Peach. He searches for top-quality fruits and vegetables and lists the reasons why supermarket produce is not always the best.