This Week on Good Food: GMO Salmon; What Causes Bad Breath; Recipe Algorithms; The Perfect Omelet

Genetically engineered salmon may get the green light. Scientists Michael Hansen of the Consumers Union and Gregory Jaffe of the Center for Science in the Public Interest share their opposing views on whether or not GMO salmon should be allowed on grocery shelves. Christopher Kimball of America’s Test Kitchen outlines his method for the perfect omelet and computer programer Lada Adamic explains the algorithm she created to determine the success of online recipes. Flavor and taste – science writer Mary Roach describes the difference between the two; plus, author Barb Stuckey talks about why flavor is muted while eating on an airplane. Dental professor Diana Messadi describes what causes chronic bad breath and Jonathan Gold revisits one his favorite lunch destinations in Los Angeles. At the market Laura Avery talks to chef Josiah Citrin about Zuckerman’s colossal asparagus and almond farmer Nate Siemens discusses the rise of Colony Collapse Disorder and the effect it has on almond growers.