Food & Cooking

Film critic Stephen Schiff reviews "Babette's Feast," a Danish film based on a story by Isaak Dennison. The film won the Oscar this year for Best Foreign Film.

Marian Burros, food columnist for "The New York Times." Her weekly column "De Gustibus" is an eccentric and informative look at what we eat, from trendy purple vegetables to Mother's medicinal chicken soup.

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.

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.

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.

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.

Philadelphia restaurant critic Jim Quinn's new book advises readers how to choose the best places to eat based on atmosphere, price, service, and menu options. Fresh Air listeners call in with their questions.

Husband and wife Jane Stern and Michael Stern spend much of their time on the road in search of good food and Americana. They have written several books about their travels including "Road Food" and "Horror Holiday." Their latest work "Goodfood" is about regional cuisine around the United States. Jane and Michael Stern will discuss Philadelphia and Middle-Atlantic cuisine and respond to listener calls.

"Populist gourmet" Calvin Trillin is a journalist, humorist, and food writer. His latest work is "Third Helpings." He joins the show to discuss his work and contemporary food culture, including potato skins and the "bacon-bit barrier."

The head of the Rodale Press strongly supports natural foods both for their health benefits and the environmentally-responsible way they're produced. He seeks to strike a balance between his company's profit-making concerns and its advocacy for healthier lifestyles.