Catherine McCord, 2/15/12

Is mac & cheese the healthiest dinner choice? Of course not. Would I recommend serving it more than once a week? Probably not. But when made well, perhaps with some veggies thrown in, mac & cheese is certainly a better option than say, a Happy Meal.

Scott Bridges, 2/15/12

L.A. food critic

You would never know that Diane Kron has been creating some of the world's finest chocolates for nearly 40 years. Kron's passion for perfection and her devotion to her customers has kept her from aging. Or maybe it's the chocolate.

Michele Simon, 2/15/12

Public Health Lawyer

This week Congress begins hearings on the 2012 farm bill, the massive piece of legislation that gets updated about every five years and undergirds America's entire food supply.

Daniel Klein, 2/15/12

The Perennial Plate

I'd known about Prince Charles' organic farm since I was a kid. But I always thought because he was royalty, the farm was more of a fun pastime as opposed to a step in the fight to change the system.

Kanayo F. Nwanze, 2/15/12

President, International Fund for Agricultural Development

The challenge of growing more food can be met only if sustainability is the foundation of approaches to food security and poverty reduction in every country and every community.

Diana Farr Louis, 2/15/12

Bi-national culinary author, columnist

Last May a young woman had an idea that sent her to her computer. Why not create a network linking organizations that need food with those that have too much: bakeries, tavernas, hotels, fast food chains... ?

Leslie Hatfield, 2/15/12

Senior editor, GRACE

Last May, Prince Charles gave a speech at the Future of Food Conference in which he outlined the social and environmental problems associated with industrial food systems and some pragmatic solutions to them.

Haylie Duff, 2/15/12

Actress and food blogger, "Real Girl's Kitchen"

After school, I know you're tired and it's easy to grab fast food. But I promise you will feel like a new person once you cut the junk. I'm talking about brain power, renewed energy, and clear skin.

Small Kitchen College, 2/15/12

Guide to cooking, eating and drinking on and off campus

Shakshuka, literally meaning "mixed up" in Hebrew, is a dish made of eggs cooked over a simple tomato sauce spiked with spices. Our shakshuka was traditional, easy to make and, most important, delicious to eat!

Evelyne Politanoff, 2/15/12

Publisher, Trouvaillesdujour

Richard Jennings, 2/15/12

Wine writer and reviewer

What white wine goes well with a wide range of foods, from salads to seafood and many cheeses? Sauvignon Blanc. And what's one of the best values you can find on any restaurant wine list? Yup, again, Sauvignon Blanc.

Mark Moore, 2/15/12

Founder and CEO, MANA Nutrition

Millions of kids can now "look up" to Jeremy Lin for his accomplishments. If we grasp the opportunity to act on their behalf by getting the proper nutrition into their young lives, maybe more of us can look up to them someday?

Phil Lempert, 2/15/12

CEO, editor and columnist, www.SupermarketGuru.com

With continued pressure on the economy more men and women will be choosing to eat at home to save money, which has happened before -- but this time around expect a twist.

Julie Tilsner, 2/14/12

Parenting writer and food blogger

Emmanuel Delcour isn't the thinking woman's crush. He's not the thinking girl's anything. He's just a beefcake, or whatever the French equivalent is.

Laurie David, 2/14/12

Producer, author, NRDC Trustee

Last spring, right on the heels of one of the biggest events in his life, his son's wedding -- and with the eyes of the world upon his family -- Prince Charles came to the United States to deliver a speech at Georgetown University about the future of food.

Alexis Glick, 2/14/12

CEO, GENYOUth Foundation

There's a cacophony of debate about how children should be taught, tested, and measured to ensure their academic success. That's fine, but overwhelmingly, the country's youth is failing to get the physical activity or proper nutrition it needs to be healthy and perform academically.

Pascale Boucicaut, 2/14/12

Gastronomer-at-large

Like most Creole recipes down on the Gulf of Mexico, this one has only a vague resemblance to its French counterpart. It is equally influenced by the other cooking traditions -- namely, Italian, Native American, Spanish, West African, and Portuguese.