Japan Eats returns for 2016 with none other than the man who wrote the book on science and cooking, Harold McGee. His career defining book, On Food Cooking, has been referenced as a cooking bible for a generation of forward thinking chefs and culinary professionals. Discover how Harold was...

The inimitable "Curious Cook" Harold McGee rejoins Cooking Issues to tackle questions on everything from egg nogg to aquafaba. Dave Arnold breaks down the differences between canned and fresh sardines and talks more turkey.

This week on Cutting the Curd, Anne Saxelby sits us down to teach us more about the fabric of all dairy: milk. Anne traces the roots of human production of milk from various mammals, starting with goats and sheep. Tune in and learn about everything from seasonal breeding to the...