Food & Cooking

In her new memoir chef Lidia Bastianich recalls growing up on a family farm, escaping the communists, becoming a refugee and immigrating to the U.S., starting her own restaurant in Queens, and getting her own cooking show.

Chef and sustainable seafood advocate Barton Seaver works to get people excited about fish. He says there are lots of species that are not endangered that we should be eating, like Hake.

The chicken for sale at your local grocery store isn't like the chicken your grandparents used to eat. They're bigger and more "breasty," says public health journalist Maryn McKenna — and that's by design.

Cookbook author Julia Turshen says cooking should be flexible: "[Recipes] are kind of sold to people as prescriptions, these really precise things, ... but I think there's very rarely a wrong answer.

Michael Solomonov won the James Beard Foundation's award for outstanding chef the year. He says his life work is connecting people to the food of his homeland. Originally broadcast Oct. 6, 2015.

The TV host's new documentary is Wasted! The Story of Food Waste. In 2016, Bourdain spoke to Fresh Air about cooking for his young daughter: "If she's not happy, I'm not happy."

The TV star and educator talks about her early days in food, her training and teaching in France, and how anyone can learn to cook and eat well.

The Food Network draws more viewers than any of the cable news channels, but Americans are actually cooking less than ever. Food-culture writer Michael Pollan (The Omnivore's Dilemma) ponders the phenomenon.

Journalist Barry Estabrook wanted to know more about the animal and its journey from the farm to his plate. In a new book, he explores the dichotomies of the industry that's raising our pork chops.

Cooking with plant foods naturally high in compounds called glutamates can stimulate the same taste receptors that meat does. America's Test Kitchen explains in The Complete Vegetarian Cookbook.