Arts, Culture & Media

Forbidden Foods on 'To the Best of Our Knowledge'

Barry Glassner is the author of "The Gospel of Food." He tells Steve Paulson that Americans seem to think the value of a meal lies principally in what it lacks - no sugar, fat, carbs, calories, etc. He explores the myths that make us the food police.

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Journalist Christa Weil is the author of "Fierce Food: The Intrepid Diner's Guide to the Unusual, Exotic, and Downright Bizarre." She tells Jim Fleming about eating national dishes like putrefied shark meat and her curious experience eating blow fish in Japan.

Mort Rosenblum has been a war correspondent and chief international correspondent for AP. He's also a chocolate fanatic and the author of "Chocolate: A Bittersweet Saga of Dark and Light." He tells Jim Fleming about his search for the perfect chocolate.

Dorie Greenspan loves to bake. Her new book is called "From My Home to Yours." She tells Anne Strainchamps what's hot in haute baking circles, and what she cranks out for her neighbors and the elevator operators in her building in New York.

"To the Best of Our Knowledge" is an audio magazine of ideas - two hours of smart, entertaining radio for people with curious minds.

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