NASA has enlisted a crew to test how astronauts will cook and eat on years-long missions to Mars. The volunteers are learning to make French bread and Puerto Rican white bean stew out of shelf-stable ingredients in a low-gravity environment because you can only eat so much freeze-dried ice cream.
A day of eating in Brooklyn with the Whole Foods foraging team.
Sam Mason, the man who's putting bacon, lime, smoked paprika and coffee flavors into mayonnaise, will soon be bringing his unique flavor profiles to another fat-rich substance: ice cream.
He said he's negotiating a lease this week for a space at Union Avenue and N. 12th Street in Greenpoint, Brooklyn — right across the street from McCarren Park, and the huge, soon-to-reopen McCarren Park swimming pool. What could be sweeter for an ice cream joint?
Heat. Outside, it's making us sweat and making castelfranco and other greens bolt. Inside, in WNYC's Studio 4, the heat of the 60-Second Stir-Fry lightning round of hard-hitting questions is making Brooklyn Grange's Anastasia Cole Plakias and Ben Flanner nearly come to blows.
Walking down Vanderbilt Avenue in Brooklyn one weekend, I did a double take when I saw a little storefront selling mayonnaise. Just mayo? Does the condiment deserve such a spotlight?
As city restaurants search for ever more locally sourced foods, the Waldorf-Astoria has enlisted some very buzzy workers for the task.
Love, loss and how I swore — that's one of the ways I like to describe my tennis blog. Yes, dear readers, there's more to me than just radio and eating. I've got to work off the stress and calories somehow.
But calories were not on the top of mind when I decided to create a blog bracket contest for the men's and women's draws of the French Open in Paris earlier this month. I decided to offer a cake, baked by me, to the winner.
It's sunny and warm outside, so we focus on wetting our whistle and keeping dangerous UV rays out of Mascot Cat's eyes in this week's 60-Second Stir-Fry.