Israeli-born chef Yotam Ottolenghi’s new cookbook, Plenty, draws from his column for London’s Guardian newspaper, "The New Vegetarian." The chef himself isn’t a vegetarian, but the recipes,which showcase his Middle Eastern and Mediterranean background, include no meat.
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Chef and writer Yotam Ottolenghi talks about his Mediterranean feasts, Neil Forbes gorges on garlic and Michael Smith makes a spiced cous cous in homage to his mother in law.
Jeff Potter, author of Cooking For Geeks: Real Science, Great Hacks and Good Food, talks with daily podcast correspondent Cynthia Graber, and podcast host Steve Mirsky tests your knowledge of some recent science in the news.
New York Times columnist Mark Bittman talks about taxing unhealthy foods. His article in the Times’ Sunday Review on July 24, “Bad Food? Tax It, and Subsidize Vegetables,” looks at why it’s so difficult to market healthy foods successfully.