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.