Discover the 10 truths about food that are hard to accept, from diet soda to organic vegetables. Explore the history of wild dinner parties, learn what your drink choice says about you, and get baking tips. Plus, make Thai Coconut and Chicken Soup with Cheryl Day.

Tamar Haspel, a food columnist for The Washington Post and author of "To Boldly Grow," tackles common food myths with wit and expertise. She reveals surprising truths about eggs and the vast misconceptions around organic food. Discussing the impact of diet soda and the complex relationship between exercise and weight, Tamar advocates for dietary flexibility. She also reflects on her personal journey in growing food and the lessons learned. Finally, she confronts the realities of red meat versus plant-based meats, offering insightful perspectives on nutrition.

Tamar Haspel, author of "To Boldly Grow" and a Washington Post columnist, reflects on her adventurous journey into firsthand food. She shares insights on the unbeatable flavor of just-caught fish and the joys of home gardening, emphasizing the transformative power of sourcing your own meals. Haspel discusses the trials of self-sufficiency, the ethics of food production, and critiques of Thoreau's romantic views on nature. With personal anecdotes, she illustrates the emotional connections and community ties forged through food, revealing that tangible experiences are more satisfying than any dish.

Tamar Haspel, a food columnist at The Washington Post, tackles ten shocking food truths that challenge common beliefs about diet soda, organic produce, and more. Amanda Herbert uncovers the extravagant dining practices of 17th-century chef Robert May, known for his eye-popping presentations. Cheryl Day, an expert in Southern baking, fields questions while sharing baking tips and debunking myths about carbohydrates. Together, they spark a lively exploration of food, history, and culinary creativity.

Tamar Haspel, a food writer for The Washington Post and oyster farmer, discusses the rising trend of meatless alternatives like the Impossible Burger and the new meatless Whopper from Burger King. She explores the manufacturing processes of brands like Beyond Meat, comparing them with lab-grown options. The conversation delves into health implications, environmental benefits, and consumer responses. Haspel also shares humorous anecdotes about personal burger preferences, weaving together culinary insights with sustainability and ethical considerations.