Source: Francis Lam, WUNC, 3/27/20


There are a lot of questions and concerns right now around the coronavirus and the safety of our food. The science behind all of this is an everchanging field of study, but we wanted to learn the current findings and recommendations for keeping safe not only with home-cooked food and delivery, but also when out in public shopping for food and grabbing take-out from restaurants. We learned a lot from food science writer J. Kenji López-Alt. He is the Chief Culinary Advisor of Serious Eats and the author of The Food Lab: Better Home Cooking Through Science. He and Francis Lam spoke about the unfolding situation.

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