Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil

Cheese Books for the Curd Nerd

Every aspiring curd nerd yearns to embiggen their knowledge base about the dairy darlings they adore. Garrett McCord shares two books that help you gain a broader understanding of cheese and supply you with tasteful cheese-centric recipes.

Michael Pollan talks about his new book ‘Cooked’

As in his previous books, Michael Pollan argues in “Cooked” that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins KQED’s Forum in the studio.

KQED’s Forum: Mark Bittman on Part-Time Veganism

Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.

Next Meal: Engineering Food

Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations.

Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)

A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw’s new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.

Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language

A dozen Deaf Foodies relish the tastes and history of Berkeley’s Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions.