Charles Spence, head of Oxford University’s Crossmodal Research Laboratory, joins us to talk about how our senses work together to create a memorable meal.
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The Best Barbecue In Texas
Daniel Vaughn joins us to talk about the top 50 barbecue joints in Texas – and about the tricks these pit masters use to smoke the competition.
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A Fresh Take On Thanksgiving
This hour, we’ll talk about freshening up Thanksgiving staples – and about how to accommodate guests with dietary restrictions – with Dallas Morning News restaurant critic and Cooks Without Borders blogger Leslie Brenner and television chef and restaurateur Tiffany Derry.
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Tacos, Tamales And Tex-Mex
This hour, we’ll talk about Tex-Mex with two experts: Mando Rayo, co-author of “The Tacos of Texas” and Sylvia Casares, author of “The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens.”
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A More Sustainable Food System
This hour, we’ll talk about why some food regulations may have unintended consequences – and about how we can more efficiently feed the country – with food lawyer Baylen J. Linnekin. He’s the author of “Biting the Hands That Feed Us: How Fewer, Smarter Laws Would Make Our Food System More Sustainable.”
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The Future Of Food
This hour, we’ll be joined by Jayson Lusk, chair of the department of agricultural studies at Oklahoma State University and author of “Unnaturally Delicious: How Science and Technology are Serving Up Foods to Save the World” (St. Martin’s Press).
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Waste Not, Want Not
This hour, we’ll talk about simple strategies for reducing waste in our own homes with Dana Gunders of the Natural Resources Defense Council. Her new book is called “Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food.”
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Taking The Right Bite
This hour, we’ll talk about how the brain develops its sense of taste – and what we can do to rewire it – with food writer Bee Wilson.
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Cooking With Jacques
This hour, we’ll talk with the French chef Jacques Pepín about his life in the kitchen – and about the foods he fell in love with when he moved to America.
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Exploring The Deep South
This hour, we’ll talk with Paul Theroux about his first foray into exploring the continental U.S. His latest book is called “Deep South: Four Seasons on Back Roads.”
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The Jemima Code
This hour, we’ll talk to food writer Toni Tipton-Martin about the black contribution to American cuisine, the subject of her book “The Jemima Code: Two Centuries of African American Cookbooks.”
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Our Friend, The Fridge
We’ll talk about how refrigeration has changed the way we eat and improved our overall health – and about what our fridges say about ourselves – with Jonathan Rees.
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