No-knead bread, see-through mice, soda science

Anthropologist Susan Greenhalgh describes how soda companies have influenced the science around sugary drinks. Health and nutrition reporter Alice Callahan breaks down "ultra-processed foods," a newish term to describe the evil that lurks on supermarket shelves. National Park guide Joseph C. Ward explains how a Cheetos bag altered the ecosystem in a New Mexico cavern. Physician and journalist Bryce Y. Lee reveals how scientists are using the food dye found in Doritos to make see-through mice. Breadmaster Jim Lahey reminisces on the 15th anniversary of his revolutionary no-knead bread-making book. Chef Aric Attebery shares tips for incorporating seasonal farmers market ingredients into the bowls we make at home.

Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.