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Colorful spices in a market in Marrkech

Food & Cooking

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38:31

Sourcing the Freshest Ingredients

Chef and Chez Panisse restauranteur Alice Waters says that most ingredients -- from produce to shellfish -- are best served the day they're harvested. She aims to incorporate this freshness into all her dishes.

09:39

Fixing Kitchen Disasters

Husband-and-wife writing team John and Marina Bear have a new book called How to Repair Food, which instructs home cooks on how to salvage failed recipes.

27:17

Food Writer Mimi Sheraton.

Food writer Mimi Sheraton. She is the food critic for Time Magazine. She has written for the New York Times Magazine and New York Magazine, and she's written several books on food and dining out and now publishes a newsletter.

09:42

Wines and Their "Personalities" with Robert Parker.

Wine critic Robert Parker. Widely regarded as the world's most influential wine critic, Parker takes a strongly consumerist view of his craft, warning consumers about overrated, overpriced wines. His opinions are recorded in his monthly newsletter The Wine Advocate. A Parker rating of 90 for a wine (on a 50-100 scale) virtually guarantees a sellout for the shipment.

09:44

How to Appreciate a Fine Wine

Wine critic Robert Parker tastes thousands of wines a year. He joins Fresh Air's Terry Gross to talk about the cost and culture of drinking wine, and what to look for when choosing a good bottle.

08:54

A Fiction Writer Turns to Food

Novelist Laurie Colwin has published a collection of essays about food called Home Cooking. While many of her friends enjoy traveling, her idea of a good time is staying home and making a good meal. She also cooks for the needy at homeless shelters.

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