Richard Wrangham, a professor at Harvard University and author of Catching Fire, studies the role of cooking in human evolution.
"It's a whole lot easier to make your kitchen work for you than against you," says Brian Wansink, the John S. Dyson Professor of Marketing and director of the Cornell University Food and Brand Lab.
What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.
Carolina Ground is a mill producing locally grown and ground bread flour, pastry flour and rye flour. It is the brainchild of founder and general manager Jennifer Lapidus, who was concerned about food security and drawn by the idea of closing the gap between farmer and baker.
Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains how how lambic beer is produced.
If you have tried a Belgian lambic beer, then you have tasted the results of spontaneous fermentation. The beer is exposed to naturally occurring yeast and bacteria in the open air, and matured in oak barrels for months or years.
Like the radish, radish leaves are best eaten young and in great shape.
Jackson Pollock was famous for creating abstract paint-splattered canvases, but he had a domestic side as well.
Instead of conventional refined white sugar, Shauna Sever, author of Real Sweet, bakes with everything from muscovado sugar to maple syrup.
The picnics Jen Stevenson attends are more elaborate than just a blanket and a basket of food. Stevenson's picnics involve pre-bottled cocktails, dishes assembled al fresco and dessert displays on wheels. She is co-author of The Picnic and a member of The Portland Picnic Society.
While doing research for his book Pig Tales, author Barry Estabrook visited a farmer in Iowa who raised 150,000 pigs a year. What he saw at this factory farm -- which is the way 97 percent of pigs in the U.S. are raised -- is a far cry from Old MacDonald's.
This month, we're giving away a commercial-strength juicer from Champion. Its 1/3-horsepower motor and stainless steel blades can make juices, sauces, baby foods, nut butters, ice cream, sherbets and fruit smoothies. It retails for $295.
For the Netflix series Chef's Table, filmmaker David Gelb followed six chefs from around the world. The chefs have "courage, relentlessness and a purity of vision that they refuse to compromise," Gelb says.
No matter what time of year it is, Elizabeth Millard always has fresh vegetables. The author of Indoor Kitchen Gardening grows everything from carrots to kale inside.
In 2013 Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country teaching fermentation workshops from her bus.
One of the easiest plants to grow inside are pea shoots, which are really just the first stage of growth of the pea plant.
Diana Henry, author of A Bird in the Hand, shares four ideas for cooking chicken. "People say, 'It's a bland food,' but I prefer to think of it as an accessible food that will take on lots of flavors," she says.
Maureen Abood, author of Rose Water and Orange Blossoms, shares seven foods that are Lebanese. One of those is kibbeh, which is specially ground beef or lamb that can "be shaped, stuffed, fried, poached, baked or eaten raw," she says.
Neil Kelley, a research fellow at the Smithsonian, explains what we can learn about animals' diets from studying their skull and teeth.
Jeremy Nolen, co-author of New German Cooking with Jessica Nolen, says German food has "a lot more vegetables and lighter, cleaner flavors" than most Americans realize.
Rumi Spice is a company that sources saffron directly from farmers in Afghanistan.
James Wannerton has a neurological condition called "lexical-gustatory synesthesia" that allows him to taste sound. To better explain his condition he mapped out the entire London Underground with stations and their corresponding flavors.
Sheet pans are an underrated kitchen tool that can be used to cook everything from appetizers to dessert -- with minimal cleanup. "[Sheet pans are] wonderful for their simple and relatively hands-off approach," says Molly Gilbert, author of Sheet Pan Suppers.
"To me, the egg is kind of the perfect food," chef Andy Ricker says. "You don't have to do much to it; it's very versatile. You can make it into a lot of different shapes and textures." We couldn’t agree more.
The Splendid Table is celebrating 20 years on the air by helping better equip listeners' kitchens. This month, we're giving away enameled cast-iron cookware from Staub.