We’re heading to India for this week’s Key 3 with Raghavan Iyer, author of the best-selling 660 Curries. Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat, brings the stories from our tabletops.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.
Psychologically and socially, cooking is good for you and your family -- not to mention the health benefits. But it’s also a political act, according to food writer Michael Pollan, author of Cooked: A Natural History of Transformation.
Before chef Edward Lee moved to the South, he didn’t know what sorghum was. Now he incorporates it into everything from ham to ice cream. Food writer Francis Lam interviews chef Edward Lee, author of Smoke and Pickles: Recipes and Stories from a New Southern Kitchen.
Wendell Pierce is an actor and Tony Award-winning producer. He is also the founder of a new grocery store chain, Sterling Farms, which he hopes will provide fresh food and produce to underserved New Orleans-area residents.
Have you ever wondered about the history of cutlery? Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat, discusses the past of the spoon, which is used by every human culture in the world.