Oyster Shucker; Life of a Swordfish; Jacques Pépin; Pet Food

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Chef-instructor Adam Dulye Harvests animals into meat, and biologist Yonat Swimmer recounts the life of a swordfish. Cindy Mushet shares tips on baking for the holidays, oyster-shucker champion William "Chopper" Young shares shucking techniques, and television chef Jacques Pépin cooks fast-food at home. Plus, Jonathan Gold takes a culinary trip to Korea, Marion Nestle relates the pet-food recall's connection to food safety for humans; and Evan Kleiman has a fresh Market Report.

From this Episode: