IFP/iStockphoto.com

Losing 'Virginity': Olive Oil's 'Scandalous' Fraud

  • Download
  • <iframe src="https://www.npr.org/player/embed/143154180/143273202" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Want the perfect pie crust? Christopher Kimball from America's Test Kitchen says the secret is to substitute half of the recipe's water with vodka, for a dry, flaky crust. iStockphoto.com hide caption

toggle caption
iStockphoto.com

Tried And True Tricks From 'America's Test Kitchen'

  • Download
  • <iframe src="https://www.npr.org/player/embed/143259669/143154197" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Harold McGee writes that the flavor of most vegetables exists to deter others from eating them — which may explain the pungency of mustard greens. iStockphoto.com hide caption

toggle caption
iStockphoto.com

Unlocking The Mysteries Of Good Cooking

  • Download
  • <iframe src="https://www.npr.org/player/embed/139784609/140092256" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

In 1938, A&P had more than 13,000 stores from coast to coast, like this one in Somerset, Ohio. Over the next four years, the company's transition to a new supermarket format would cut that store count in half. Ben Shahn/Library of Congress hide caption

toggle caption
Ben Shahn/Library of Congress

How The A&P Changed The Way We Shop

  • Download
  • <iframe src="https://www.npr.org/player/embed/139761274/139872742" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Child, who made French cuisine feel accessible to Americans, died in August 2004 at age 91. Hulton Archive/Getty Images hide caption

toggle caption
Hulton Archive/Getty Images

Julia Child On France, Fat And Food On The Floor

  • Download
  • <iframe src="https://www.npr.org/player/embed/139793130/140110296" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Mark Bittman explains how to make more than 2,000 vegetarian recipes in How to Cook Everything: Vegetarian. "We raise animals now in what can only be called an industrial fashion," he says — and hopes the book encourages people to cut back on their meat consumption. iStockphoto.com hide caption

toggle caption
iStockphoto.com

Mark Bittman Explains 'How To Cook Everything'

  • Download
  • <iframe src="https://www.npr.org/player/embed/139846788/140110239" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Before she took the helm at Gourmet magazine, Ruth Reichl won two James Beard Awards for her work as restaurant critic for The New York Times. Courtesy Ruth Reichl hide caption

toggle caption
Courtesy Ruth Reichl

Ruth Reichl: Dining In Disguise And Going 'Gourmet'

  • Download
  • <iframe src="https://www.npr.org/player/embed/140032986/140033071" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript
iStockphoto.com

'Kitchen Science': The Dinner Is In The Details

  • Download
  • <iframe src="https://www.npr.org/player/embed/139791166/140082698" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript
iStockphoto.com

Bananas: The Uncertain Future Of A Favorite Fruit

  • Download
  • <iframe src="https://www.npr.org/player/embed/139787380/140057300" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

"Can something be called chicken or pork if it was born in a flask and produced in a vat?" asks Michael Spector. "Questions like that have rarely been asked and have never been answered." iStockphoto.com hide caption

toggle caption
iStockphoto.com

Tube Burgers: The World Of In Vitro Meat

  • Download
  • <iframe src="https://www.npr.org/player/embed/139786731/140057012" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Patton Oswalt is the voice behind Remy the rat, hero of Ratatouille, who likes his cheese avec des oeufs. Disney/Pixar hide caption

toggle caption
Disney/Pixar

Brad Bird, Patton Oswalt On Cooking Up 'Ratatouille'

  • Download
  • <iframe src="https://www.npr.org/player/embed/139875137/140033794" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Alinea's version of pheasant, served with shallot, cider gel and burning oak leaves. Lara Kastner/Alinea hide caption

toggle caption
Lara Kastner/Alinea

Grant Achatz: The Chef Who Couldn't Taste

  • Download
  • <iframe src="https://www.npr.org/player/embed/139786504/140034415" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Grilled short ribs are a delicious addition to any summer barbecue. Carl Tremblay/America's Test Kitchen hide caption

toggle caption
Carl Tremblay/America's Test Kitchen

Summer Cooking Tips From 'America's Test Kitchen'

  • Download
  • <iframe src="https://www.npr.org/player/embed/156184929/156184989" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

James Beard award-winning chef Marcus Samuelsson has been a judge on Top Chef, Iron Chef America and Chopped. /Courtesy of Marcus Samuelsson hide caption

toggle caption
/Courtesy of Marcus Samuelsson

Marcus Samuelsson: On Becoming A Top Chef

  • Download
  • <iframe src="https://www.npr.org/player/embed/155909328/155909947" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Yogurt is produced by the bacterial fermentation of milk. "Bacteria in our gut enable us to live," says author Sandor Katz. "We could not survive without bacteria." iStockphoto.com hide caption

toggle caption
iStockphoto.com

'Fermentation': When Food Goes Bad But Stays Good

  • Download
  • <iframe src="https://www.npr.org/player/embed/154914381/154914539" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

The Shroom With A View: Mushrooms are fleshy, spore-bearing fruiting bodies found all over the world. They can grow in practically any environment with moisture. iStockphoto.com hide caption

toggle caption
iStockphoto.com

The Man Who Studies The Fungus Among Us

  • Download
  • <iframe src="https://www.npr.org/player/embed/145339196/145394446" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Alice Waters is the author of eight books, including The Art of Simple Food: Notes and Recipes from a Delicious Revolution. Platon/courtesy of the author hide caption

toggle caption
Platon/courtesy of the author

Alice Waters: 40 Years Of Sustainable Food

  • Download
  • <iframe src="https://www.npr.org/player/embed/139707078/139845615" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Paul Greenberg, pictured here with his daughter Tanya, has been fishing striped bass since childhood. He frequently writes about fish for The New York Times. Courtesy of Paul Greenberg hide caption

toggle caption
Courtesy of Paul Greenberg

The Future Of 'Wild Fish,' The Last Wild Food

  • Download
  • <iframe src="https://www.npr.org/player/embed/137524798/137497039" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript