Skip to main content
Colorful spices in a market in Marrkech

Food & Cooking

Filter by

Select Topics

Select Air Date

to

Select Segment Types

Segment Types

183 Segments

Sort:

Newest

44:15

Roy Choi's Tacos Channel LA And The Immigrant Experience.

The Los Angeles chef says the Korean taco was "like a lint roller," pulling its chefs' backgrounds into one food truck offering. Choi's new book, L.A. Son, tells his story of addiction, culinary success and growing up Korean in Orange Country, Calif.

Chef Roy Choi smiles at the camera in a backwards hat with his arms crossed
29:32

'Blue Plate Special': A Generous Helping Of Life.

Novelist Kate Christensen makes a plot line of her own life in a memoir that describes her struggles to come to terms with her family, her relationships and her sometimes violent father. A passionate lover of food, Christensen weaves recipes into a story of survival.

Interview
43:06

Marcus Samuelsson: On Becoming A Top Chef.

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His 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.

Chef and restauranteur Marcus Samuelsson smiles for the camera in a color outfit
21:07

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

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.

Interview
43:39

Alice Waters: 40 Years Of Sustainable Food

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 for movement and the momentum it has built in recent years.

Famous chef Alice Waters of Chez Panisse gestures with her hands
20:23

Burgers From A Lab: The World Of In Vitro Meat

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.

Interview
30:04

Food: The Hidden Driver Of Global Politics

The world's rapidly expanding population has created elevated demand for food, but changes in climate and irrigation have made it increasingly difficult to boost production accordingly. Environmentalist Lester Brown explains why he believes "food is the new oil" and may lead to political upheaval.

Interview
21:16

How 'Italian Food' Became A Global Sensation

Twenty years ago, Italian food was regarded as cheap, peasant food. Now it's served on menus worldwide and considered to be one of the healthiest cuisines. Esquire Magazine's food critic John Mariani chronicles the story of pizza, macaroni and red sauce in How Italian Food Conquered the World.

Interview

Did you know you can create a shareable playlist?

Advertisement

There are more than 22,000 Fresh Air segments.

Let us help you find exactly what you want to hear.
Just play me something
Your Queue

Would you like to make a playlist based on your queue?

Generate & Share View/Edit Your Queue