Marilyn Ong, Wirecutter's Kitchen Team editor, and Genevieve Ko, deputy editor at New York Times Cooking, share practical tips to combat food waste. They dive into creative ways to use leftovers, emphasizing innovative recipes that transform scraps into delicious meals. The duo discusses effective grocery shopping strategies and smart kitchen organization to minimize waste. With personal anecdotes and expert advice, they inspire listeners to embrace sustainability while savoring every bite.

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!