Brooklyn Institution "Junior's" Restaurant.

Our guest today is Marion Nestle, author of "What To Eat Now" and one of the most influential voices in food politics.

Samin Nosrat's 2017 cookbook, Salt Fat Acid Heat, was organized around what she considers the four fundamental elements of food — and how to make delicious dishes that didn't require step-by-step instructions. One thing deliberately absent: recipes. Nosrat latest cookbook is Good Things: Recipes and Rituals to Share with People You Love.

in a new memoir, Ina Garten takes us to where it all started, her painful childhood growing up in Connecticut, and how she went from working in the White House to becoming a beloved culinary voice despite having no prior experience in the food industry.