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44:53

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

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."

32:22

Unlocking The Mysteries Of Good Cooking

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.

36:40

Ruth Reichl: Dining In Disguise And Going 'Gourmet'

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.

44:17

Harold McGee's 'Keys To Good Cooking' For Chefs.

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.

06:48

An Oscar with your 'Ratatouille'?

Ratatouille, an animated film about a rat who becomes a chef in a Parisian restaurant, is nominated for five Academy Awards, including best animated feature. Director/writer Brad Bird and comedian/actor Patton Oswalt chat about making a believable fantasy film.

18:00

Tom Parker Bowles, Dining Out on Adventure

Snacking on water beetles in Laos, dining on dog in Korea: Tom Parker Bowles, food writer for Britain's The Mail on Sunday, Night and Day, and Tatler (and son of Prince Charles' wife, Camilla Parker Bowles), has written what he's described as "a travel book about weird food."

It's called The Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes.

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