For years, David Roberts climbed some of Alaska’s biggest mountains, and made a number of first ascents. His new book is an examination of why some climbers feel compelled to push the edge of what’s possible.
The chef, author, and Netflix star developed her own philosophy of cooking, based on a few universal principles: salt, fat, acid and heat. She says it allows us to cook by following our taste buds, rather than a recipe book.
Michael Twitty can trace his family’s food history back to the slave cabins and Antebellum kitchens of the South. Honoring his diasporic heritage — he’s both black and Jewish — lead Twitty to the practice of identity cooking. He calls it Kosher/Soul.
After listening to the food mavens and masters in our show on chasing "authentic" food, you might be mentally gathering tips on how to better enjoy food in your own home. So let's gather some tips for better eating in one place.
Author Lucas Mann writes that calling reality TV a guilty pleasure is "the dumbest cultural cliche." We ask him about his new book "Captive Audience," which is about his relationship with reality TV and the person he watches it with — his wife.
Feeling regret about committing a crime matters in criminal sentencing. But if emotion isn't supposed to have a place in the law, should it matter? Susan Bandes tells us how judges and juries evaluate remorse, and why.