Food & Cooking

In his new book, author and oenophile Paul Lucks traces the 8,000*year history of our original alcoholic b average -- from ancient times, when wine was believed to be of divine origin, to the sauvignon blanc you find in your supermarket today.

America's Test Kitchen experts Jack Bishop and Bridget Lancaster join Fresh Air to explain what makes a great marinade — and why you might want to add an anchovy or two to your next beef stew.

Jack Bishop and Bridget Lancaster highlight some of their favorite grilling techniques and summer recipes -- everything from meat to vegetables to, yes, even desserts.

Fermentation guru Sandor Katz returns to Fresh Air for a lively discussion about cured meats, cheeses — and some fermented beverages (notably wine and beer).

Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation, explores the ancient culinary art form.

One-third of American today are obese, and another third are overweight. A new HBO documentary series, The Weight of the Nation, explores how our country got this way and what can be done to tackle the growing national health crisis.

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.

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."

In his new book, Tomatoland, food writer Barry Estabrook details the life of the mass-produced tomato — and the environmental and human costs of the tomato industry. Today's tomatoes, he says, are bred for shipping and not for taste.

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.

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.

Physician Kevin Patterson has treated patients in the Arctic, in Kandahar and on remote Pacific Islands. He says that Western ideas and effects of urbanization are making people everywhere in the world both fatter and sicker.

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.

February sweeps ended Wednesday, so most broadcast networks are back to reruns and reality shows. TV critic David Bianculli says that one of the reality shows, NBC's America's Next Great Restaurant, is much better than the rest -- and makes him hungry for more.

Two years after opening his award-winning Chicago restaurant Alinea, chef Grant Achatz was diagnosed with tongue cancer. He describes losing and regaining his taste in Life, on the Line. "My palate developed just as a newborn," Achatz says. "i don't recommend it, but I think it made me a better chef."

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.

Tilda Swinton stars as a wealthy wife and mother who gets involved with a younger man in Luca Guadagnino's acclaimed new film I Am Love. Fresh Air's critic-at-large John Powers says the movie offers grownup audiences something they've been missing.

The act of passing on a passion is one of the greatest gifts you can give. Book critic Maureen Corrigan promises that the books on this list — mostly slim, unforgettable volumes about places or things that the writers themselves deeply love — are merrily infectious.