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From kitchen science to organics and even feeding the space crew, we'll explore the science of food. But, we start with a little political science and talk to a former White House Chef about what it takes to cook for a President's family and heads of state. We'll hear from the author of What Einstein Told His Cook. Then, discover how much planning goes into feeding the astronauts, and a look ahead to a Mars voyage.

Hot, sultry, summer nights! Today's A Chef's Table is all about cooling down and enjoying the season's flavors. Discover heirloom tomatoes, go fishing with the frying pan, and learn about oysters in Manhattan. We'll find out how ice furthered the popularity of the cocktail. Later, our sommelier Maureen Petrosky gives us the best summertime sips. Molly O'Neil gives us Mostly True, her memoir about food and baseball. Plus, a hot club in Miami, food trivia, and the recipe of the week.

What dishes HAVE to be on the holiday table? There are some flavors that are so much a part of our holiday spirit they have come to define us. For playwright Eduardo Machado, it's Cuban Roast Pork. For Michelle Bernstein it's a family chicken soup recipe...from Argentina. We'll also discover some slightly unusual holiday beer traditions. And for some, it isn't the holidays without uncorking champagne.

We speak with Corrine Trang about asian grilling and essential ingredients for making Asian food at home. She's been called the Julia Child of Asian food. Robert Markel is the co-author of Cocktail Hour: Authentic Recipes and Illustrations from 1920 to 1960. He shares some ideas on how to make a drink worthy of the Fourth of July. Lari Robling speaks with Andrew Dawson, one of the owners of Brokers Gin from London, and we find out how gin was invented.

What's totally irresponsible science? Find out on Chef's Table. We'll talk to the designer of some fun projects that will get kids into the kitchen and into science. We'll also hear Chef Coleman's tale of scientific discovery - and why it's a good thing to know what temperature water boils at. We'll also learn how to eat, shrink and be merry - to shed those pounds while still enjoying the holidays.

Want to have more fun and less stress in the kitchen? We've got some ideas! Learn the art of potluck - and how to include the kids when you entertain. Then, Mark Bittman reveals everything about vegetarian meals. Later, our nutritionist gives you advice on what to do when you over-do. And our sommelier, Maureen Petrosky, offers a great no-fat dessert. Plus, Chef Tom Douglas on cooking Seattle style at home - and we'll play the last-supper chef game.

Food is all encompassing... how we buy it, store it, celebrate with it. That says a lot about who we are. On today's show, we'll look at our relationship to food...from simple bananas to an unusual place to dine where the waiters are visually impaired and you eat in the dark. A cultural psychologist examines how we perceive what's on our plate and we'll hear about The Short History of the American Stomach.

It's the beginning of the summer season and we're all thinking of places to visit. Here at Chef's Table our informal survey shows most people would choose a trip to Disney World over a trip to the moon. But, we thought we'd take a look at a few more destinations. First up, Southern Italy with Nancy Harmon Jenkins. Then onto the Arabian Peninsula, and later... Mauritius. Closer to home we talk about the Hamptons with the founder of it's unique paper, "Dan's Papers."

It's holiday freak-out time, but on today's show we'll get you through this seasonal panic! Food Network's Barefoot Contessa, Ina Garten, reveals home party tips. Bon Appetit's Barbara Fairchild has some great homemade gift ideas. But, the holidays are for kids so we'll talk to Rozanne Gold about her three ingredient book, Kids Cook 1-2-3. We'll also learn about latkes. Plus Amy Sedaris, Graham Kerr and our annual cookbook round-up.

Wake up sunshine! Today's show is all about breakfast. From breakfast in bed to tips for making morning muffins in a hurry, you'll get a great start to the day. Next, we'll talk to the executive chef of the Waldorf Astoria Hotel about making souffles, and Peter Reinhardt reveals bread baking secrets, and more.

Time to get ready for Thanksgiving, so let's talk turkey! Whether you are an experienced cook or making a holiday meal for the first time, we have some tips to make this Thanksgiving filled with delicious memories. We'll get a great recipe from the famous Irish chef Darina Allen - yep, the Celtic Tiger celebrates an American Thanksgiving!

There's nothing like getting in the kitchen to cure mid-winter blues. Homemade stocks and soups are great to put away in the freezer for when you don't feel like cooking in warmer weather. And long simmering steams the windows up a bit and adds a welcoming aroma to the house. Today's show features Michael Ruhlman on stocks and Grace Parisi on sauces. We'll also talk to Danny Meyer about being a restaurateur. Also, the history and fate of one of the most popular fruits. Plus seven tips to a longer and healthier life.

On today's show we're solving some mysteries. From the authenticity of the world's most expensive bottle of wine to answering those pesky questions on how to cook fish. Actress Lorraine Bracco stops by to talk about her line of Italian wines. Jonathan Waxman describes the most unusual way he found his way into a professional kitchen. Plus, finding happiness through learning how to cook and much more.

It's hard to believe that it has been nearly a year since Hurricane Katrina made landfall on the coasts of Mississippi, Alabama, and Louisiana. On today's show, we'll see how the region is faring. The reviews have been mixed: some will say they are well on the road to normalcy; others indicate help has been sorely lacking.

Today we're mixing it up with ingredients! Russ Parsons gives us the low down on picking and storing some great summer produce. We'll also discover the lesser known Asian cuisine: food from the Philippines. Find out why wasabi isn't really wasabi; plus what goes on in a Martha Stewart test kitchen. Later we'll meet a couple who spent a year eating only what was available within a 100 miles....and they stayed married to each other after all that.

It's back to school... and you know what that means. Time to start packing those lunches again! Food expert Aliza Green looked at 19 brands of tuna and explains what's in that can. We'll also talk to a high school culinary arts teacher who takes students who otherwise couldn't afford higher education and helps them compete for - and win - an impressive number of scholarships.

Today we're all about the upcoming celebration on the Fourth. It's all about patriotic ceremonies, fireworks, history, and of course the food. And, as a nation of many immigrants, we're lucky to have many food influences. Lidia Bastianich discusses her ten favorite places in Italy, plus her life as a native of Italy and her adopted America. Grilling expert David Joachim reveals how to master your grill.

What does it take to be excellent? On today's show we're looking at the fine art of living excellently. Although it sure doesn't sound pretty, we'll discover how coffee is judged at the famed "Cup of Excellence." Our sommelier, Maureen Petrosky, gives us a "101" on the basics of blended wine. And, we'll take a look at the house wine of the south - sweet tea - and swap stories about life and food in the rural south.

We're honoring all the dads out there today. So whether you're a dad, have a dad, or think you'd like to be a dad, join us for a toast to fathers! Italian winemaker Angelo Gaja talks about tradition, innovation, and ushering in the fifth generation to this venerable business. We'll hear from a family who took a nine-year-olds' diabetes diagnosis and created a business to make life easier for other diabetics. And if you have a culinary quandary, James Peterson has the answer to at least 484 of them.

National Pasta Month, Bake and Take Month, St. Patrick's Day, and spring all usher in the busy month of March! We'll take a page from Maureen Petrosky's wine club and get to know Syrah or Shiraz; no matter how you say it, you're sure to like this grape. Learn how to master home-made pasta and discover a community baking service project. Michael Jackson, the beerhunter, will down a pint with us, but first we'll talk about the history of the Irish diaspora.