This week we investigate the wine world's latest buzz:terroir. It means that wine tastes of the unique environment where the grapes were grown. Can we really taste minerals, rich earth, dried brush and brambles as we sip? Food scientist Harold McGee, author ofOn Food and Cooking, is skeptical. He joins us with some answers.

The Sterns are eating "burnt end" sandwiches and "hot legs" at Woodyard Bar-B-Que in Kansas City.

John Martin Taylor tells of some detective work by a Southern food historian who finds himself in the middle of Sri Lanka. He leaves us his recipe for Sweet Potatoes Caribbean Style is from his book Hoppin' John's Lowcountry Cooking.

Novelist Nicole Mones, author of The Last Chinese Chef, explains the profound connection between food and life in China. It's a link unknown in the West.