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Afraid Of Pie Crust? You Shouldn't Be. It's As Easy As 3-2-1

Meat Week's almost over. It's time for Pie Week! Here's a preview: If you are scared of pie crust, we've got tips from the CIA that boil it down to a basic 3:2:1 ratio.

All Across America, Meat Billboards Ruled The Road

Although outdoor ads have been around since ancient Egypt, they really took off after the Interstate Highway System was born in the 1950s. And, what better way to entice the captive audience in the car than to advertise beef on a billboard?

If You Liked Meat Week, You'll Love Pie Week

As Meat Week draws to a close, we look ahead to Pie Week which starts next week on Morning Edition.

This Chef Loves Her 'Pig,' From Nose To Tail

April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig's ear. Her new cookbook is a paean to meat — and from snout to tail, every part of the animal appears on her dinner table.

How The Taste Of Tomatoes Went Bad (And Kept On Going)

Scientists have discovered that the gene that makes tomatoes uniformly ripe and red also makes them less tasty. But it's going to take consumer education and a willingness to pay more before the industry makes a change.

Marcus Samuelsson: On Becoming A Top Chef

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His new memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.