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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.


One Good Dish

David Tanis

Guest Interview Market Report 8 MIN, 47 SEC

Josiah Citrin is the chef and owner of Melisse in Santa Monica. He is shopping for Zuckerman’s Farms colossal asparagus. Also called “jumbo” asparagus, the colossal are much thicker than average store bought asparagus. He slow roasts the spears in salted butter with green garlic, thyme and a fresh bay leaf.

Nate Siemens is one of the almond farmers at Fat Uncle Farms. He discusses the issue of Colony Collapse Disorder and explains why the bee populations are so important to almond growers. He has his first of the season green almonds for sale at his market stall this week.

Guest Interview Will Genetically Engineered Salmon End Up in Your Grocery Store? 7 MIN, 55 SEC

Michael Hansen is a Senior Scientist at the Consumers Union. He is skeptical about biotechnology company Aqua Bounty’s bid to introduce AquAdvantage salmon - a genetically engineered fish - to the marketplace.

Gregory Jaffe is the Director of the Biotechnology Project at the Center for Science in the Public Interest. He was part of the FDA’s 2010 advisory committee to assess the safety of the AquAdvantage Salmon.

Guest Interview The Science of Good Cooking 5 MIN, 14 SEC

nullChristopher Kimball is the founder, editor and publisher of Cook’s Illustrated and Cook’s Country magazines. He debunks some popular cooking myths in his book The Science of Good Cooking.

Guest Interview Recipe Algorithms 7 MIN, 54 SEC

Lada Adamic is a computer scientist at both the University of Michigan and at Facebook. She created an algorithm to test the success of recipes.

Guest Interview The Difference Between Taste and Flavor 8 MIN, 52 SEC

GulpMary Roach is a science writer with a keen sense of humor. His latest book is Gulp: Adventures on the Alimentary Canal.She explains how taste, flavor and innumerable biological actions work together to allow us to taste.

Guest Interview Why Doesn’t Food Taste as Good at 30,000 Feet? 5 MIN, 36 SEC

TasteBarb Stuckey is an author and food developer. In her book Taste What You’re Missing she explains why food is never as satisfying when eaten on an airplane.

Guest Interview Bad Breath: What Causes It and How to Stop It 5 MIN, 17 SEC

Diana Messadi is a professor at the UCLA School of Dentistry. She breaks down the difference between chronic bad breath and morning breath; plus, she tells you how to combat all types of bad breath.

Guest Interview Attari Sandwich Shop: The Best Lunch in Tehrangeles 6 MIN, 51 SEC

Jonathan Gold reviews one of his favorite LA lunch spots, Attari Sandwich Shop. Located on Westwood Blvd between Wilshire and Santa Monica, it’s situated in the heart of Tehrangeles. Jonathan recommends the shirazi salad, stewed eggplant, kookoo, tongue sandwich, ab-goosht (Friday’s only) and the tea.

Attari Sandwich Shop

1388 Westwood Blvd


(310) 441-5488

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

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