Saying Goodbye To The Kojo Nnamdi Show
On this last episode, we look back on 23 years of joyous, difficult and always informative conversation.
Ever wonder why onions make people cry, or why some potatoes are better for boiling rather than baking? Award-winning journalist and Los Angeles Times food editor Russ Parsons joins Kojo to talk about the science of food, and how understanding the basics makes you a better cook.
Guests
- Russ Parsons Author and Los Angeles Times food editor
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