Melissa Clark, a prolific cookbook author and interim restaurant critic for the New York Times, brings a fresh perspective on fine dining in her latest review of Thomas Keller's Per Se and the French Laundry. She delves into the tension between traditional and modern dining cultures, sharing her personal expectations versus reality at these acclaimed spots. The discussion also touches on the impact of anonymity in restaurant reviews, the quirks of contemporary desserts, and the importance of authentic culinary experiences over social prestige.

NPR's Ayesha Rascoe talks to food writer Melissa Clark about her new book, "Dinner in One: Exceptional & Easy One-Pan Meals" — and gets tips on how to cook flavorsome weeknight dinners without a sink full of dirty dishes.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Melissa Clark, The New York Times cooking columnist, takes us on a deep dive into the world of salt. From salt harvesting to the revival of artisanal salts, she shares their uses in cooking. Crystal Wilkinson, an award-winning author, talks about her memoir honoring her maternal ancestors, the kitchen ghosts, and their presence in her life while cooking.