Food & Cooking

Our guest today is Marion Nestle, author of "What To Eat Now" and one of the most influential voices in food politics.

Samin Nosrat's 2017 cookbook, Salt Fat Acid Heat, was organized around what she considers the four fundamental elements of food — and how to make delicious dishes that didn't require step-by-step instructions. One thing deliberately absent: recipes. Nosrat latest cookbook is Good Things: Recipes and Rituals to Share with People You Love.

in a new memoir, Ina Garten takes us to where it all started, her painful childhood growing up in Connecticut, and how she went from working in the White House to becoming a beloved culinary voice despite having no prior experience in the food industry.

Sixteen years after "Food, Inc.," investigative journalist Eric Schlosser, along with bestselling author Michael Pollan, are back with "Food, Inc. 2," a sequel to the documentary that sparked a national conversation about the economic, environmental, and health impacts of our industrialized food system. "Food, Inc. 2" focuses on corporate consolidation, which Schlosser reports gained steam during the pandemic.

Previte's restaurants serve food inspired by her extensive travels and the home-cooked Lebanese dishes of her childhood. Her new cookbook is Maydān: Recipes from Lebanon and Beyond.

The James Beard Award-winning chef fled the Italian peninsula of Istria after it was handed over to Communist Yugoslavia following WWII. Her new PBS show is Lidia Celebrates America.

James Beard Award-winning chef, Sean Sherman talks about his restaurant, Owamni, and about bringing more awareness to indigenous foods. He’s a member of the Oglala Lakota tribe.

Clark says she's always looking for shortcuts in the kitchen — including ways to use fewer pans. Her latest cookbook is Dinner in One: Exceptional & Easy One-Pan Meals.

The renown chef and public television star, who died in 2004, spoke to Fresh Air in 1989 about the food she ate as a child in Pasadena, Calif. Child is the subject of the new documentary, Julia.

For actor Stanley Tucci, food isn't just sustenance; it's also a way to connect to his roots — to the backyard gardens of his Southern Italian ancestors, to the basement kitchen where his grandmother plucked chickens, to the delicious Sunday meals of his childhood. But three years ago, Tucci was diagnosed with oral cancer, and the cancer and its treatment nearly robbed him of his ability to enjoy food. Ater an intense radiation treatment, he is now cancer-free. His sense of taste has returned — and is actually heightened.