A surprising parable of foie gras: At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.

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Who was General Tso? and other mysteries of American Chinese food: Reporter Jennifer 8. Lee talks about her hunt for the origins of familiar Chinese-American dishes -- exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine.

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The art of baking bread: Batch to batch, crust to crust ... In tribute to the beloved staple food, baking master Peter Reinhart reflects on the cordial couplings (wheat and yeast, starch and heat) that give us our daily bread. Try not to eat a slice.

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An introduction to genomics: What is genomics? How will it affect our lives? In this intriguing primer on the genomics revolution, entrepreneur Barry Schuler says we can at least expect healthier, tastier food. He suggests we start with the pinot noir grape, to build better wines.

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Where have the bees gone?: Bees are dying in droves. Why? Leading apiarist Dennis vanEngelsdorp looks at the gentle, misunderstood creature's important place in nature and the mystery behind its alarming disappearance.

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Does happiness have a price tag?: Can happiness be bought? To find out, author Benjamin Wallace sampled the world's most expensive products, including a bottle of 1947 Chateau Cheval Blanc, 8 ounces of Kobe beef and the fabled (notorious) Kopi Luwak coffee. His critique may surprise you.

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