Food & Cooking

Food writer Bee Wilson has a message of hope for parents struggling to get their children to eat their veggies: "As parents we have a far greater power than we think we have to form children's tastes," Wilson tells Fresh Air's Terry Gross.

In her new book, First Bite, Wilson examines how genetics, culture, memory and early feeding patterns contribute to our food preferences. She says that a child's palate can be formed even before birth. And this insight can be helpful for parents who want their children to eat well and healthfully.

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.

The Los Angeles chef says the Korean taco was "like a lint roller," pulling its chefs' backgrounds into one food truck offering. Choi's new book, L.A. Son, tells his story of addiction, culinary success and growing up Korean in Orange Country, Calif.

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.

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.

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.

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.