The science, politics and culture of what we eat
December 12, 2011 In his book Extra Virginity, Tom Mueller explains why you can't believe everything you read on olive oil labels. Much of the "extra-virgin" olive oil sold in the U.S. has actually been mixed with lower-priced, lower-grade oils and artificial coloring, he says.
December 7, 2011 From perfect pie crusts to poached salmon, Christopher Kimball and Bridget Lancaster share cooking tips and secret shortcuts from America's Test Kitchen. The biggest challenge is getting home chefs to faithfully follow recipes, Kimball says: "They will substitute ingredients with great abandon."
August 23, 2011 The A&P changed the way Americans do their grocery shopping, but it did so at a cost — thousands of mom-and-pop corner stores closed as the chain grew. Economic historian Marc Levinson chronicles the rise and fall of the grocery giant in The Great A&P and the Struggle for Small Business in America.
September 1, 2011 In a 1989 interview, Julia Child describes the first meal she had in France in 1948 — the start of her lifelong love affair with French cooking. With her signature combination of gusto and charm, Child would spend the rest of her career guiding American amateurs through the intricacies of French cuisine.
August 30, 2011 Americans consume more bananas than apples and oranges combined. Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World, gives us a primer on the expansive history — and the threatened future — of the seedless, sexless fruit.
August 30, 2011 Would you eat a steak grown in a laboratory? Science writer Michael Specter examines the progress scientists have made in developing test-tube meat. "Depending on what your definition of any sort of life is, this is as fundamental as any animal is," he says.
August 29, 2011 Two years after opening his award-winning Chicago restaurant Alinea, chef Grant Achatz was diagnosed with tongue cancer. He describes losing and regaining his taste in Life, on the Line. "My palate developed just as a newborn," Achatz says. "I don't recommend it, but I think it made me a better chef."
June 28, 2012 The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His new memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.
August 22, 2011 Waters founded her Berkeley restaurant, Chez Panisse, long before "organic" or "locally grown" entered the vernacular. In 40 Years at Chez Panisse, Waters looks back on the sustainable food movement and the momentum it has built in recent years.
July 1, 2011 Almost half of the fish we eat has been raised on farms — and the genetic modification of fish is increasing. Paul Greenberg writes about changes in the fishing industry — and what the future holds for our dinner tables — in his book, Four Fish: The Future of the Last Wild Food.