Good Food
GMO Salmon; What Causes Bad Breath; Recipe Algorithms
Find out what causes chronic bad breath. Christopher Kimball on the perfect omelet; plus, the debate over genetically engineered salmon.
By Evan Kleiman • • 57m ListenGenetically 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.
In this episode
8 storiesMarket Report
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.
Read the story9 minWill Genetically Engineered Salmon End Up in Your Grocery Store?
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.
Read the story8 minThe Science of Good Cooking
Christopher 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 .
Read the story5 minRecipe Algorithms
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.
Read the story8 minThe Difference Between Taste and Flavor
Mary 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.
Read the story9 minWhy Doesn’t Food Taste as Good at 30,000 Feet?
Barb 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.
Read the story6 minBad Breath: What Causes It and How to Stop It
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.
Read the story5 minAttari Sandwich Shop: The Best Lunch in Tehrangeles
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.
Read the story7 min
