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Food Week Continues On Fresh Air

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It's Food Week on Fresh Air.  The program's celebration of all things gastronomic continues with the adventures of a restaurant critic and an introduction to the science of cooking. First, Terry talks with Ruth Reichl, about going undercover as a restaurant critic for the New York Times and growing up with her "taste blind" mother's terrible cooking.  Later on today's show, we'll find out why chopping onions makes us cry and how to fry the perfect french fries with Los Angeles Times' Food Editor Russ Parsons.

Previous shows on this week's buffet table have sampled the world of in vitro meat, discussed the uncertain state of America's favorite fruit and heard from a chef who couldn't taste.

Listen to Fresh Air weekday afternoons at 1 on WOUB's FM network.


							
							

							
	

							
							

    						
						

						
												

					
					

					
					
					
				
					
					
				

				
			

			
			
	

		

			
    
										 
							
							
							
							
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