Food & Cooking

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.

Maureen Corrigan reviews a new collection of the most celebrated essays of Food and travel writer Betty Fussel.

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.

The Cook's Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.

Some of the nation's restaurants are using technology to make diners commit before their night out. It's convenient for the restaurant an customer -- and it may pry people away from old habits.

Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, Proof: The Science of Booze, explores these and other scientific mysteries of alcohol's effect on the body.

One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.

America's Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. The ATK team tells Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.

Jack Bishop and Bridget Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn't necessarily better, keep lots of salt around, and give the bird a break before carving). They also give advice on how to make some of their favorite side dishes.

Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don't puff up like tennis balls.

Our modern fruits, grains and vegetables aren't nearly as nutrition-packed as their wild counterparts were thousands of years ago, says health writer Jo Robinson.

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.

From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss' new books goes inside the world of processed, packaged foods.