Food Fights

Greg Critser says that most of the claims of the advocates of organic food have very little science behind them. He thinks chefs should concentrate on creating satisfying food and not saving the world.

Russ Parsons tells Jim Fleming that french fries should be crisp on the outside and fluffy on the inside, and shares the secrets of fried spinach and Tuscan potato chips.

Pat Willard tells Steve Paulson that saffron is more than just a spice. It's rare and difficult to harvest but has an ancient history as a food additive, hair and skin dye, and as an aphrodisiac.