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POPSHow to make pesto like an Italian grandmother: Recipe A treat for pesto lovers--and who isn't? The cook notes that "chopping all the ingredients by hand and not blending them is key because this prevents the ingredients from becoming a completely homogenized emulsion or paste. When you dress a pasta with a pesto that has been hand chopped the miniscule flecks of basil will separate from the olive oil in places, you get definition between ingredients, and bright flavors pop in a way they don't when they've been blended into one". I've never used a mezzaluna, but reading this account of pesto-making has inspired me to get one!
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POPSThe 10 Greatest Books of All Time Each individual top 10 list is like its own steeplechase through the international canon. List at the end of the clip, though I find Lev Grossman's intro more interesting.
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POPSWhy do humans kiss? "...They formally study the anatomy and evolutionary history of kissing and call themselves philematologists."
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POPSFat Studies There's important research to be done along these lines, I have to confess to having some small problems with this as a specialty.
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