In his book Extra Virginity, Tom Mueller explains why you can’t believe everything you read on olive oil labels. Much of the "extra-virgin" olive oil sold in the U.S. has actually been mixed with lower-priced, lower-grade oils and artificial coloring, he says.
http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry?ps=cprs
Blogger and now cookbook author Deb Perelman insists you don’t need a big or gourmet kitchen to make good food. Since 2006, she’s been tracking down, testing and blogging about recipes she thinks pretty much anyone can make â all from her tiny New York kitchen.
http://www.npr.org/2012/11/01/163717135/smitten-kitchen-takes-the-fuss-out-of-cooking
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.
Tagged with bbc kitchen cafe food cooking cuisine book:author=yotam ottolenghi
In How to Read a French Fry: And Other Stories of Intriguing Kitchen Science, Russ Parsons answers all sorts of food science questions, including why meat browns, why sauces emulsify and how frying is different from roasting.
http://www.npr.org/2011/08/31/139791166/kitchen-science-the-dinner-is-in-the-details