Dec 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.
Dec 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."
Sep 1, 2011 — What's the difference between wooden and plastic cutting boards? When should you throw out frozen fish? Harold McGee, an expert on the science of food and cooking, untangles these kitchen mysteries and more in his Keys to Good Cooking.
Aug 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.
Sep 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.
Sep 1, 2011 — New York Times food columnist Mark Bittman is known for his straightforward approach to recipes. In How To Cook Everything: Vegetarian, he explains how to make more than 2,000 meatless meals.
Aug 31, 2011 — Food writer Ruth Reichl famously went undercover to review restaurants for The New York Times. In a series of interviews on Fresh Air, she discusses her formative food experiences, her restaurant reviews and her tenure at Gourmet magazine.
Aug 31, 2011 — 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.
Aug 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.
Aug 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.