Splendid Classics

Cellist Joe Kwon of the The Avett Brothers talks about his food blog and eating on the road, where it's more about finding a good veggie burger than debauchery.
The celebrated author sat down with Lynne Rossetto Kasper in 2004.
Journalist Anna Badkhen has spent years covering war zones like Afghanistan and Iraq. In her book Peace Meals, she says she "felt the need to explain to people who are so far removed from war zones that people on the other side are very much like them."
An excerpt from Paul Gruchow's book Grass Roots.
Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.
Claudia Roden, author of Arabesque, explains the variations of kofta.
For chef Julia Child, Fourth of July would not be complete without potato salad. She shares how she makes hers.
When it comes to cooking vegetables the Italian way, chef Mario Batali says it's important to seek out products that are local and in season. Plus, you need a really hot pan.
Sally Schneider of Improvised Life shares five ways to make the most out of fresh cherries: iced, cooked, with goat cheese, in ice cream, or as a milk shake.
"People always seem to think that corn is, like most vegetables, problematic when it comes to wine," says wine expert Joshua Wesson. "But it's the easiest vegetable in the world to pair with wine because it has such a dominant taste of sweetness and nuttiness."
TeaSource's Bill Waddington prefers to use the cold-brew method to make iced tea. "You don't even need to know how to boil water," he says.
Each year we remove 170 billion pounds of fish and shellfish from the ocean, according to Paul Greenberg, author of Four Fish. He says we need to back away from industrial fishing, which has put some species of fish in danger.
Richard Wrangham, a professor at Harvard University and author of Catching Fire, studies the role of cooking in human evolution.
Violinist Joshua Bell learns how to make Tagliatelle with Caramelized Oranges and Almonds.
In 1966 David Lett and his wife, Diana, spent their honeymoon planting the first commercial pinot noir grapes in Oregon. "I wanted to make the great American pinot noir," Lett says. That was the start of The Eyrie Vineyards, which went on to attain cult status.
Nigella Lawson, author of Nigellissima, has seven suggestions for using fruit that is not quite ripe enough or past its prime.
Maya Angelou stands high on my list of extraordinary people: teacher, mother, poet, playwright, professor, San Francisco's first black cable car conductor -- and a woman who really cooks.
Synesthesia causes some people to pair senses -- like Michael, who tastes shapes. Research neurologist Dr. Richard Cytowic says "all of us are synesthetic, but we're not aware of it."
Chef Anthony Bourdain, author of Medium Raw, says dishwashing was the first time he went home respecting himself and others.
Chef Thomas Keller, author of Ad Hoc at Home, explains how to season food with salt and vinegar, and why you should temper your food.
When it comes to cooking for a crowd, fashion designer Isaac Mizrahi freezes up.
Adam Leith Gollner, author of The Fruit Hunters, explains the "incredibly bizarre and sometimes dark" relationship between fruits and crime.
Cookbook author Dorie Greenspan prefers her mortar and pestle to her food processor.
Nikolay Vavilov collected more seeds, tubers and fruits than any person in history. Gary Paul Nabhan chronicled Vavilov's quest in Where Our Food Comes From.
Chef José Andrés of ThinkFoodGroup collects first-edition cookbooks to connect with the past.