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Colorful spices in a market in Marrkech

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43:06

Marcus Samuelsson: On Becoming A Top Chef.

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.

Chef and restauranteur Marcus Samuelsson smiles for the camera in a color outfit
21:07

Losing 'Virginity': Olive Oil's 'Scandalous' Fraud.

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.

Interview
43:39

Alice Waters: 40 Years Of Sustainable Food

Waters founded her Berkeley restaurant, Chez Panisse, long before "organic" or "locally grown" entered the vernacular. In 40 Years at Chez Panisse, Waters looks back on the sustainable for movement and the momentum it has built in recent years.

Famous chef Alice Waters of Chez Panisse gestures with her hands
20:23

Burgers From A Lab: The World Of In Vitro Meat

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.

Interview
30:04

Food: The Hidden Driver Of Global Politics

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.

Interview
21:16

How 'Italian Food' Became A Global Sensation

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.

Interview
06:12

'Next Great Restaurant': Delicious Reality TV

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.

Review
50:40

Grant Achatz: The Chef Who Lost His Sense Of Taste

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."

Interview
04:53

'I Am Love': A 'Madame Bovary' For Our Century

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.

Review
06:39

Book Suggestions For A Passionate Holiday.

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.

Review

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