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Food writer Peter Kaminsky and nutrition and public policy expert Marion Nestle talk about how to have healthy eating habits without sacrificing the fun and pleasure in food. In Culinary Intelligence: The Art of Eating Healthy (and Really Well) Kaminsky tells how he lost 35 pounds and kept them off and he shows how to think before eating, choose good ingredients, understand how flavor works, and make the effort to cook. Marion Nestle’s latest book is Why Calories Count: From Science to Politics (California Studies in Food and Culture).

Chef Seamus Mullen, owner of the Spanish restaurant Tertulia and the author of the new cookbook, "Hero Food," first visited Spain at the age of 16. "It opened me up to a world of flavors that now may not seem that exotic to a lot of people; chorizo and everybody's heard of paella," he explained to Takeaway co-host John Hockenberry. "But, going back 20 years, for a farm boy from Vermont, that was completely new territory."

Joe Bastianich describes his culinary journey from working in his parents’ red-sauce joint to becoming one of the country’s most successful restaurateurs. His memoir Restaurant Man recounts learning the ropes from his parents, Lidia and Felice Bastianich, his time in Italy, and joining forces with Mario Batali.

This week, Soundcheck explores how music inspires today's hottest chefs. Listen to the irrepressible June LeBell as she chats with the grand dame of French cooking in America, Julia Child. Ms. Child does not like music at parties (preferring to let conversation flow), but she does like to cook to music --on LP, confessing that she still does not have "a CD thing" yet.

Director David Gelb talks about his latest documentary Jiro Dreams of Sushi, which tells the story of Jiro Ono, who’s considered by many to be the world’s greatest sushi chef. At the age of 85, Ono continues to work towards perfection in his Tokyo restaurant Sukiyabashi Jiro. And, from the restaurant 15 East, owner Marcos Moriera and sushi chef Masato Shimizu, join us to discuss the art of making sushi. Jiro Dreams of Sushi is playing at the Lincoln Plaza Cinema and the IFC Center.

Mark Bittman, author of How to Cook Everything, returns to discuss the fundamentals of cooking. His new book, How to Cook Everything The Basics: All You Need to Make Great Food, is an absolutely essential beginner's cookbook and an a guide for experienced cooks. From dicing vegetables and roasting meats to cooking meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook should know.

Farmers markets are looking pretty bare this time of year, and cooking the vegetables that are in season right now can be difficult. Cookbook writer and New York Times dining columnist Melissa Clark is here to help! She offers inspiration and a variety of recipes to make use of rutabagas, kohlrabi, celery root, parsnips, and dark green leafy vegetables. She’ll also take calls from listeners to give advice on making the most of winter vegetables. Her most recent cookbook is Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.

If you have a question about how to cook what's in season now, or what to do with the vegetables you have on hand, call us: 212-433-9692!

Parents & teachers, share your stories about teaching children to cook. In a recent New York Times article, one parent shares her account of getting her sons to plan and cook family dinner.  How old is old enough for boiling water, hot ovens, sharp knives?

Call 212-433-WNYC, 212-433-9692 at 11:40 and let us know.  

On Thursday, Melissa Clark was on the show to talk about what everyone should definitely have in their kitchen, and which cooking tools and gadgets we can probably do without (listen here). Here’s her list of must-haves:

There's not a lot of storage space or counter space in most New York apartment kitchens. Melissa Clark, author of Cook This Now and the New York Times column “A Good Appetite,” discusses which kitchen appliances, gadgets, and tools are essentials to have in your kitchen, and which you can live without. We’ll also take listener calls!

Georgia Pelligrini, a classically trained chef, talks about becoming a hunter that tracks down food in the wild, and how she embraced local, organic, and sustainable food. Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time tells about teaming up with veteran hunters, trav­elling over field and stream in search of the main course—from quail to venison and wild boar, from elk to javelina and squirrel.

Pam Anderson shares meatless recipes and techniques for part-time and full-time vegetarians. In Cook without a Book: Meatless Meals, she encourages readers to eat meat-free a day or two a week and makes it easy to do so with recipes for simple vegetarian and vegan meals. She lays out blueprints with ingredient options for everything from breakfasts and salads and sandwiches to satisfying main courses—so readers can craft a rewarding dish exactly to their personal tastes.

Paula Wolfert talks about her new cookbook, The Food of Morocco—from tender Berber skillet bread to spiced harira, from chicken with preserved lemon and olives to steamed breast of lamb stuffed with couscous and dates. She explains the essential elements of Moroccan flavor and tells where to get hard-to-find ingredients.

Fanae Aaron and Chef Marc Murphy talk about the special challenges of cooking for children. Aaron sought out advice from a diverse group of 20 award-winning chefs who are also parents—including Murphy, Eric Bromberg, Zack Gross, Ana Sortun, Piero Selvaggio, and Floyd Cardoz. What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food includes stories, tips, and 75 recipes.

Rozanne Gold, renowned chef, author and international food and restaurant consultant, talks about quick recipe ideas for New Year’s Eve, for all economic levels. Her latest book is Radically Simple, which was named one of Cooking Light magazine’s list of the Top 100 Cookbooks of the last 25 Years.

Erica Shea and Stephen Valand of Brooklyn Brew Shop demonstrate how to make your own beer! They're the authors of Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes for Small Batches.

Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef–owner of the New York City restaurants Locanda Verde and The Dutch, talks about the rich and diverse ingredients and cuisines that constitute American flavor. In his new cookbook American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today.

World-renowned pastry chef and chocolatier Jacques Torres talks about his chocolate recipes for the holidays and every day. His latest book is A Year in Chocolate: 80 Recipes for Holidays and Special Occasions, and it includes recipes adapted for the home cook, from traditional French pastry to classic American treats.

Holidays are defined by traditions — those we keep and those we break. And nothing could be more traditional than a roast turkey on Thanksgiving. This year, nearly 250 million turkeys will be raised to satisfy American demand. But how traditional is the turkey? The fact is, we don't know. The first Thanksgiving included venison, the Wampanoag people brought plenty. And the colonists shot some wild fowl, but there probably weren't any sweet potatoes, and definitely no cranberry sauce. Thanksgiving didn't become a national holiday until Abraham Lincoln's time, what was traditional when the tradition was new?