Join kitchen editor Marilyn Ong, an expert in food storage, and Genevieve Ko, deputy editor at New York Times Cooking, as they tackle the pressing issue of food waste. They share innovative tips for grocery shopping and meal planning that save money and reduce environmental impact. Discover creative ways to use leftovers, enhance pantry organization, and maximize freezer usage. With practical advice and personal anecdotes, they inspire listeners to embrace the joy of home cooking while minimizing waste. Transform your kitchen habits today!

Gabriela Glueck, the Julia Child fellow, dives into the world of lab-grown chocolate, revealing its sustainable production methods. Apoorva Mandavilli discusses the rising threat of bird flu and its impact on food supply and egg prices. Genevieve Ko shares innovative egg substitutes like aquafaba and flax gel for cooking. Steve Sando, of Rancho Gordo, showcases the versatility of heirloom beans while sharing culinary tips. From chocolate alternatives to bean cooking secrets, this chat mixes science with culinary creativity!