If you are chopping onions, you might want to wear your goggles, says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.
Matt Goulding, author of Rice, Noodle, Fish, spent three months exploring the food in different regions of Japan. "To find a person who's been cooking nothing but tempura for 80 years of their life, it's a pretty remarkable thing," he says.
"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.
Located on every block in urban areas (and every other block in rural ones), the Japanese convenience store is much more than a ubiquitous repository of junk food and cheap buzzes.
One of the most underrated vinegars is apple cider vinegar. I tasted six brands and selected my favorite.
"Pinterest is really where I go to find a new recipe and to then keep track of it for the future," says Emily Fleischaker, creative director of BuzzFeed Life. "I don't have a recipe box in my kitchen anymore. I have Pinterest folders that I keep recipes in."
"The quality of the meat and the flavor of the meat has a lot to do with what that animal is eating," says Jennifer Milikowsky, founder of Walden Hill.
It's very obvious in a food store whether it's worthy of you.
"The more I thought about the things that I was eating that I loved, the more I realized that they all followed these laws," says chef Justin Warner, author of The Laws of Cooking.
"We don't really think about it, but the history of cheddar has really affected American cheesemaking in general, and also just the food system itself in the U.S.," says cheesemonger Gordon Edgar, author of Cheddar.
"A lot of people think that a vegan meal is going to be a white, bland, squishy piece of tofu," says chef Tal Ronnen of the Los Angeles restaurant Crossroads.
Toni Tipton-Martin is the author of The Jemima Code, which presents 150 rare black cookbooks dating to 1827. "The idea that these cookbooks stand as a representation for so, so many others that didn't have the ability to record what they were doing is pretty phenomenal," she says.
Writer Tim Neville traveled to Switzerland to learn about fondue from the masters. "The key formula -- and fondue is all about the formula -- is 200 grams of cheese per person," he says.
"Every time you go into a little crevice of India, you find a new cuisine," says Madhur Jaffrey, author of Vegetarian India.
Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries. This month, we're giving away a copy of NOPI: The Cookbook.
"If you go home and you eat an apple, is that cooking?" asks chef Ferran Adria of the El Bulli Foundation and the former El Bulli restaurant. His work is featured in the art exhibition "Notes on Creativity."
An excerpt from The Wine Bible.
"Maybe instead of dessert or just one little bite of your favorite holiday pie, a small glass of port is so sumptuous," says wine writer Karen MacNeil, author of The Wine Bible.
"It's really difficult, especially in a place like Israel, which is the cultural crossroads for many different people, to pinpoint a few things that make up Israeli food," says chef Michael Solomonov of Zahav restaurant.
Nigella Lawson, author of Simply Nigella, says food is meant to be celebrated.
Need ideas or advice for your holiday meals? Take a look at some of our best stories and most popular recipes.
Each year we pick our favorite books about food. Here's this year's short list.
Chef Francis Mallmann, author of Mallmann on Fire, was raised in a house in Patagonia that was "ruled by fire." Now he is known for cooking with it.
Mya Henry and Eric Werner turned their shared dream into a reality by opening the restaurant Hartwood near the Caribbean Sea in Tulum, Mexico. They are co-authors of a book by the same name.
Kian Lam Kho, author of the book Phoenix Claws and Jade Trees, explains different techniques used to cook Chinese food.