Rene Redzepi, owner and chef of the famed Noma in Copenhagen, just published his third cookbook, The Noma Guide to Fermentation, along with the head of Noma's fermentation lab, David Zilber. Rene talks about why it was so important to him to write something approachable while still staying true to the restaurant. After that, Molly Baz tells us all about the recipe you should be making on repeat right now: Pumpkin Bread with Salted Maple Butter.
Rob Sheffield, author of the new book Dreaming the Beatles, explains why the Fab Four will be relevant forever
In a matter of days, the 12 jurors will be seated, the lawyers will make their opening statements, and the murder trial of Justin Ross Harris will begin.