Chef Jacques Gautier of the restaurant Palo Santo talks about growing and using green garlic, a young, aromatic incarnation of regular garlic. Try his recipe for chimichuri sauce.
Food writer Peter Meehan discusses monosodium glutamate's relation to umami and explains the origins of the term "Chinese Restaurant Syndrome." Also, try a recipe for David Chang's natural glutamate–laden Bacon Dashi with Potatoes and Clams.
Artisanal pickling is the source of serious articles on the economy and easy punchlines. Veteran pickle maker Rick Field of Rick's Picks talks about why the practice has taken off in recent years. Also, see what all the fuss is about by trying his Pickled Rhubarb recipe.
Salt cod is a preserved food favored by everyone from Vikings to modern day Italians. Chef Jim Burke of Caffe Storico explains the advantages of using salt cod versus fresh fillets. Also, try his recipe for Baccala Mantecato.
Reverend Devanie Jackson, of the Brooklyn Rescue Mission's Bed-Stuy Farm, explains how she's growing, harvesting, and feeding her community fresh bok choy right now. Also, try a recipe for Hot-and-Sour Cold Cabbage and Baby Bok Choy Salad.
Butcher Ben Turley of The Meat Hook explains why he uses nitrates in bacon making. Registered dietician Samantha Heller also weighs in on how concerned adults should be about nitrates in meat.
Award-winning barista Katie Carguilo discusses the best ways to brew coffee and explains why coffee is seasonal.
Chef Sara Moulton talks about why Brussels sprouts used to get a bad rap and shares her easy recipe for Sautéed Shredded Brussels Sprouts with Pancetta.
Citrus is in season now, and it's a great way to brighten up heavy winter dishes, according to chef Rienne Martinez. Try her recipe for Cara Cara Orange and Fennel Salad.
Chef Jesse Schenker demystifies the homely rutabaga and shares a number uses for the versatile root vegetable. One example is his recipe for Baked and Broiled Rutabagas.
Cookbook author Grace Young discusses auspicious foods to eat for the Lunar New Year. Try her recipe for Stir-Fried Garlic Lettuce, a dish that symbolizes prosperity.
Registered dietitian Samantha Heller and cleanse founder Dr. Alejandro Junger share their perspectives for and against cleanse programs.
Chef Amy Chaplin talks about pantry ingredients that add flavor to winter cooking. Try her recipe for coconut curry.
Food safety expert Marion Nestle talks about what to throw out and what to keep when cleaning out your kitchen for the New Year.
Last Chance Foods covered a wide range of topics in 2011. Check out which ones got the most people talking.
Every year, Morning Edition host Soterios Johnson looks forward to his mother's melomakarona cookies. Marina Johnson shares her recipe and tips for making the honey syrup–soaked Greek cookies with All Things Considered host Amy Eddings.
Dan Pashman and Mark Garrison, the brains behind the Sporkful podcast, talk about the Hanukkah tradition of eating doughnuts and share creative doughnut concoctions. Try Pashman's recipes for two auspiciously named Hanukkah-themed sandwiches: The Maccabee Delight and The Hanukkah Miracle.
Peter and Nancy Zander talk about deer hunting as a means of eating healthy, sustainable meat. Try Nancy's recipe for Five Spice Venison Stew here.
Mustard greens are currently at their peak. Whether raw or braised, they serve as a lighter option for the holiday season. Try Melissa Clark's recipe for Raw Mustard Greens Salad with Gruyère and Anchovy Croutons here.
Matt Lewis and Renato Poliafito, the owners of Baked in Red Hook, Brooklyn, lend their advice for Thanksgiving pie making. Try their recipe for Bourbon Chocolate Pecan Pie here.