Food writer Michael Pollan once advised, "Eat food. Not too much. Mostly plants." Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough-baking and pickle-making.
Produced by Christopher Intagliata, Senior Producer