Check out the grocery meat case these days and there's rarely a bone in sight. We're talking flavor-enhancing bones that give cuts of meat ambrosial succulence. Food writer Jennifer McLagan wants to change this trend of boneless everything so she wrote Bones: Recipes, History & Lore. Her recipe for Beer-Glazed Beef Ribs is serious and delicious finger food.
Jane and Michael Stern report on a couple making nothing but one exquisite loaf of bread at Wave Hill Bakers in Wilton, Connecticut. Sally Schneider is back with the Italian shortcut to crispy chicken. All you need is a brick and a bird. Crisp, Brick-Fried Chicken with Rosemary and Whole Garlic Cloves is the peerless result. Our New York City food guy, Mike Colameco, weighs in on Gotham's classic seafood restaurants.
Gourmet magazine's John Willoughby investigates induction stovetops. Is it a case of "worth the cost," or "why bother?" We have the story on "scent kits" for wine lovers and, as always, Lynne takes your calls.