Later this fall To The Best of Our Knowledge will present a scrumptious six-part series on food. "From Soup to Nuts: Fourteen Conversations About Good Food" will feature some of the world's top chefs and food writers who are eager to celebrate the pleasures of the table with public radio listeners.

"Food is such a rich and wonderful way to explore American culture. The diversity and the history of America -- who we are -- is present every day in kitchens all across the country," said producer Anne Strainchamps. "It's in grandma's pot roast, mom's spaghetti, dad's tamales, and your kids' favorite cookies."

Anne also believes that the sensuousness of food and cooking makes for especially engaging radio. "When you hear someone talking about the warm, spicy smell of freshly ground cinnamon, or the way a perfect French fry is crisp and soft at the same time, or when someone describes the heavy scent of fresh peaches, it kind of wakes up your senses. And, it reminds you of something our fast-paced, technology-driven culture seems in danger of forgetting: the pleasure of the senses."

This special series will run November 14 - December 19. To The Best of Our Knowledge is broadcast 9: 00 - 11:00 a.m. Sundays on the NPR News & Classical Music Network, and 12:00 - 2:00 p.m. on the Ideas Network. Here's a sample of what you'll hear:

Our Daily Bread

Monk Peter Rinehart on the spirituality of bread, the history of Wonder Bread, and Arlo Guthrie reads the children's book "The Little Red Hen."

Slow Food Nation

Morgan Spurlock on his documentary film "Super Size Me," wine critic Peter Maylz on the secrets of homemade wine, and food writer Paula Wolfert on slow, old-fashioned cooking.

Meat and Potatoes

How to build a better burger, comedian Mr. Cutlets and his love affair with meat, and the science of making homemade French fries.

Spice, Spice Baby

Chef Aaron Sanchez, host of the Food Network's "Melting Pot" makes salsa, Bill Penzey of Penzey Spices shares some spicy ideas, and writer Pat Willard shares recipes using saffron.

The Java Jive

Making the perfect cup of coffee, the politics and history of coffee, the science of caffeine, and the 1000-year-old Turkish tradition of coffee divination.

Sweet Tooth

The worldwide history of candy, food historian Ian Kelly shares the recipes of Napoleon's personal chef, and an ethnobotonist tells why chocolate is good for you.

To The Best Of Our Knowledge is an audio magazine of ideas -- two hours of smart, entertaining radio for people with curious minds. It's never about the President's speech to the United Nations or yesterday's stock market disaster. It's the kind of show that would spend an hour on the future of capitalism, or on the roots of Islamic fundamentalism. It might also spend an hour on hair. Or salt. Or pirates, road trips, psychic phenomena, house cleaning, animal intelligence, high-energy physics, how to say you're sorry, or …. food !

"From Soup to Nuts: Fourteen Conversations About Good Food" is sponsored by Watkins, Incorporated in Winona, Minnesota, since 1868. While they are most famous for award-winning vanilla and spices, they also offer a complete line of gourmet specialty foods, personal care and bath products, health and nutrition products, home-care products, tried-and-true medicinals, gift baskets, and more (www.watkinsonline.com).