Butcher Ben Turley of The Meat Hook explains why he uses nitrates in bacon making. Registered dietician Samantha Heller also weighs in on how concerned adults should be about nitrates in meat.

Award-winning barista Katie Carguilo discusses the best ways to brew coffee and explains why coffee is seasonal.

Chef Sara Moulton talks about why Brussels sprouts used to get a bad rap and shares her easy recipe for Sautéed Shredded Brussels Sprouts with Pancetta.

Citrus is in season now, and it's a great way to brighten up heavy winter dishes, according to chef Rienne Martinez. Try her recipe for Cara Cara Orange and Fennel Salad.

Chef Jesse Schenker demystifies the homely rutabaga and shares a number uses for the versatile root vegetable. One example is his recipe for Baked and Broiled Rutabagas. 

Cookbook author Grace Young discusses auspicious foods to eat for the Lunar New Year. Try her recipe for Stir-Fried Garlic Lettuce, a dish that symbolizes prosperity.

Registered dietitian Samantha Heller and cleanse founder Dr. Alejandro Junger share their perspectives for and against cleanse programs.

Chef Amy Chaplin talks about pantry ingredients that add flavor to winter cooking. Try her recipe for coconut curry.

Food safety expert Marion Nestle talks about what to throw out and what to keep when cleaning out your kitchen for the New Year.

Last Chance Foods covered a wide range of topics in 2011. Check out which ones got the most people talking.

Every year, Morning Edition host Soterios Johnson looks forward to his mother's melomakarona cookies. Marina Johnson shares her recipe and tips for making the honey syrup–soaked Greek cookies with All Things Considered host Amy Eddings.

Dan Pashman and Mark Garrison, the brains behind the Sporkful podcast, talk about the Hanukkah tradition of eating doughnuts and share creative doughnut concoctions. Try Pashman's recipes for two auspiciously named Hanukkah-themed sandwiches: The Maccabee Delight and The Hanukkah Miracle.

Peter and Nancy Zander talk about deer hunting as a means of eating healthy, sustainable meat. Try Nancy's recipe for Five Spice Venison Stew here.

Mustard greens are currently at their peak. Whether raw or braised, they serve as a lighter option for the holiday season. Try Melissa Clark's recipe for Raw Mustard Greens Salad with Gruyère and Anchovy Croutons here.

Matt Lewis and Renato Poliafito, the owners of Baked in Red Hook, Brooklyn, lend their advice for Thanksgiving pie making. Try their recipe for Bourbon Chocolate Pecan Pie here.

Food writer Deb Perelman talks about her favorite Thanksgiving sides and when to start making them in advance of the holiday. Try her recipe for Swiss Chard and Sweet Potato Gratin here.

Chef Peter Berley offers his advice on making a Thanksgiving meal that appeals to vegetarians, vegans, gluten-free eaters and meat-eaters alike. Try his recipe for Lasagna of Fall Vegetables, Sage Bechamel, and Gruyere here.

Farmer Craig Haney and magazine food editor Gabrielle Langholtz discuss raising and roasting turkeys. Get the low-down on what kind of bird to choose and how to keep it moist and delicious.

Chef Erica Wides explains why turnip greens should go on the stovetop, not the compost heap. Also, try her recipe for Sautéed Turnip Greens with Garlic and Anchovies here.

Small and translucent green, Niagara grapes are a prized fall crop. Food bloggers Diana Pappas and Jamie Paxton talk about the history and uses of the New York grape. Also, try Paxton's recipe for Braised Chicken Thighs with Niagara Grapes, Shallots and Thyme here.