Food writers Deb Perelman and Melissa Clark take a turn under the Stir-Fry hot seat and answer questions about food and cooking.

Fried chicken, a green salad and chocolate mousse. That was the first big meal the then 24-year-old Rozanne Gold cooked for former Mayor Ed Koch as his personal chef in 1978. 

Carolyn Sherman answers questions about horseradish, starting her own business, and her favorite winter comfort food in this edition of 60-Second Stir-Fry.

The Sporkful host Dan Pashman takes a turn in the 60-Second Stir-Fry hot seat. He answers questions on everything from granola to social media.

While underground dinners may seem like old hat to some, a handful of startups are betting the concept is just beginning to take off. But many supper clubs are still more expensive than the average restaurant meal, which may limit the market.

Jeff and Adina Bialas of J&A Farm in Goshen, New York, get their turn under the spotlight for this 60-Second Stir-Fry.

Chef Jacques Gautier takes his second turn in the hot seat for this round of 60-Second Stir-Fry.

Former cook at Per Se and current Gilt Taste senior editor Whitney Wright takes a turn under the spotlight.

Steve Ettlinger admits that he’s not a huge fan of junk food, but Amy Eddings put him to the test by pressing him on what junk food he would eat if he had to indulge. Instead of naming off a branded product, Ettlinger went with the more general answer of “glazed donut.” Maybe that’s more of a mid-afternoon treat for the author, though, because he said he prefers a savory start to the day.

Food waste is a big problem — for public health, the environment and consumers. Chefs and restaurant owners seem like they'd be the least likely to waste food, and yet 15 percent of all the food that ends up in landfills comes from restaurants. Some restaurants are starting to take action.

When you can't eat with the ones you love, love eating with the ones you're with. Or something like that, with apologies to Crosby, Stills and Nash. 

Author, nutritional supplement entrepreneur, tech investor and speed learner Timothy Ferriss promises in his latest book, The 4-Hour Chef, to teach you the skills you'd gain in six months of culinary school in just 240 minutes.  

Those 4 hours are about the time it took me to get through the first 20 pages of this dense, wide-ranging tome. I've got 620 more to go.  

Scientists have come up with an algorithm to guess how many stars a recipe will receive online. By building "social networks" for ingredients, the algorithms also reveal how we mix and match spices, make dishes more healthful and customize flavor profiles.

Dan Pashman shares his recipe for a Thanksgiving centerpiece that will delight (and/or horrify) vegetarians and omnivores alike. Inspired by the turducken (chicken inside duck inside turkey), the Veggieducken is yams inside leeks inside a banana squash — with stuffing between each layer.

I'm spoiled.  I live about six blocks away from Empire Mayonnaise, the artisanal mayo shop that sells little pots of mayonnaise in flavors like lime pickle (my favorite), bacon and black truffle.  

But at $6 to $8 a pop for a 4 ounce jar, it's pricey. So, with a nudge from New York Times food writer Melissa Clark, I decided to make my own.

All Italians are being urged to eat a special cheese and rice dish tonight to promote the revitalization of Emilio-Romagna, Italy's famous food production region, after the deadly earthquakes back in May destroyed factories and warehouses.

Cookbook author Hiroko Shimbo takes a turn in the hot seat for Amy Edding's 60-Second Stir-Fry.

Mayor Mike's war against obesity has employed a wide array of weapons, including posted calorie counts at fast food restaurant chains, an end to transfats in baked goods, 1,000 new permits for street carts selling veggies and, most recently, a ban on sugary drinks over 16 ounces. But here's another tool he might want to consider: banning eating around the city's landmarks and tourist hot spots.

It's important for kids to eat a variety of fruits and vegetables, America's pediatricians say, but there are fewer pesticides and a potentially lower risk of exposure to drug-resistant bacteria in organic produce, if you can afford it.

Lauren Baccus and Alan Sherouse of Hell's Kitchen Farm Project get grilled on pigeons and roof-top farming for this 60-Second Stir-Fry.