This Week on Good Food: Rene Redzepi, Making Latkes with Leftovers, Schmaltz

René Redzepi is the chef at NOMA, a two-Michelin starred restaurant in Copenhagen that was three times voted the best restaurant in the world, and he just wrote a new book, A Work in Progress. A team of students from McGill University had the idea that if you improved insect-based meals in the developing world, you could improve nutrition; the Clinton Global Initiative awarded the group of students a million dollars for the work, and Mark Hoddle signed on as a consultant. New York Times columnist Mark Bittman wants people to overcome the fear that deep frying is bad for us. Jonathan Gold, Pulitzer Prize winning food writer for the Los Angeles Times, recommends the best places to get fried foods during the Hanukkah holiday. Pati Jinich is the host of Pati’s Mexican Table on American Public Television and the author of a cookbook by the same name. Plus, Michael Ruhlman talks about his latest publication, The Book of Schmaltz; Love Song to a Forgotten Fat. And on the Market Report, Laura Avery talks to Arturo Reyes of McGrath family farms about pea tendrils, and discusses latke leftover recipe ideas with Amelia Saltsman.