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Back in 2009, Jon Reiner was feeling as healthy as he ever had. Jon has Crohn's disease--an autoimmune condition that affects his gastrointestinal system--but it had been in remission for a year. He was eating like a horse and felt terrific. But then one afternoon, a strange and ferocious pain ...

Barb Stuckey, professional food developer and author of Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good, explains the science of taste, and shows how our individual biology, genetics, and brain create a personal experience of everything we taste.

Michael Pollan talks about the latest edition of his book Food Rules: An Eater’s Manual, this one includes illustrations by Maira Kalman. It’s a guide for eaters, which presents rules for eating wisely, many drawn from a variety of ethnic or cultural traditions. He discusses local food, organic food, the cost of food, the benefits of cooking at home, and how he came up with the food rules he recommends.

Restaurant diners across the nation have a new guide to chew on when deciding where to eat out. However the ratings have nothing to do with food and focus more on the labor practices of some of the nation’s 150 top earning eateries. The Takeaway speaks with Saru Jayaraman,  co-founder and director of the Restaurant Opportunities Centre United, a non-profit that helps restaurant workers organize for better working conditions within the industry and Dave Rutigliano owner of the Southport Brewing Company.

Michael Pollan talks about the latest edition of his book Food Rules: An Eater’s Manual, this one includes illustrations by Maira Kalman. It’s a guide for eaters, which presents rules for eating wisely, many drawn from a variety of ethnic or cultural traditions. He discusses local food, organic food, the cost of food, the benefits of cooking at home, and how he came up with the food rules he recommends.

New Yorker staff writer Dana Goodyear discusses her article in this week's magazine about entomphagy (eating insects) and the gourmet virtues of insects as a food source.

There is no New York City public official better suited to the spectacle of food -- whom the citizenry wants to see eating -- than Brooklyn Borough President Marty Markowitz.

This is not simply an issue of body type, although that certainly factors in. The fact is, Marty exudes a certain jocularity, a game-ness that's very old-school. Have a baby that needs to be held? Give it to Marty! Have a catchphrase that bears repeating, such as "Fuhgeddaboutit!"? Marty'll say it!

When it comes to environmentally responsible eating, we’re often told what not to eat: Don’t eat tuna because it’s overfished. Don’t eat Chilean sea bass because it’s bottom-trawled. Don’t eat beef because of carbon dioxide emissions from cows.

But what we’re not often told is that putting jellyfish on the menu will help save the world.