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Ina Garten, the Bacon Brothers, DIY Recipes, Please Explain Artificial Flavors

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Friday, March 22, 2013

Food Fridays continue!  Ina Garten returns to share tips on entertaining and some of her trademark recipes for simple and tasty meals. Kevin and Michael Bacon perform live in our studios, and we’ll find out what they like to eat when they’re out on the road. America’s Test Kitchen’s Julia Collin Davison returns to talk about how to make foods like corn chips and peanut butter at home. And, on this week’s Please Explain, we’ll find out at how artificial flavors are designed to appeal to your taste buds.

Ina Garten on Entertaining at Home

Ina Garten, the Barefoot Contessa, talks to Leonard Lopate about entertaining at home, and foolproof ways of making simple, delicious meals. She is also crowned the First Lady of Food Friday, in recognition for her most popular WNYC recipe of all time, Balsamic Roasted Brussel Sprouts.

+ Bacon Brothers Perform Live
+ Food Fridays: DIY Kitchen Projects, Please Explain 'Sweeteners'

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The Bacon Brothers Perform Live

Kevin Bacon and his brother Michael Bacon talk about their band “The Bacon Brothers” and perform live in our studio! They’ll talk about what they eat on the road and their upcoming show at Town Hall.

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DIY Kitchen Projects, Part 2

Julia Collin Davison, of America's Test Kitchen, shares recipes for making things at home that we usually buy—like pickles, red wine vinegar, corn chips, peanut butter, and more. She’s one of the editors of The America’s Test Kitchen DIY Cookbook, which includes favorite do-it-yourself kitchen projects.

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Please Explain: Natural and Artificial Flavors

If you look at many packaged food, you’re likely to find the words “natural flavors” and “artificial flavors” on the ingredients list. These terms seem ambiguous, but they explain why much of the foods Americans eat tastes the way it does. For today’s Please Explain, explain Dr. Gary Reineccius, professor and head of the Flavor Research and Education Center in the Department of Food Science and Nutrition at the University of Minnesota, and Barb Stuckey, professional food developer and author of Taste: Surprising Stories and Science about Why Food Tastes Good, explain what natural and artificial flavors are, how they’re made, and why they’re used in everything from cough syrup to candy to French fries to frozen yogurt.

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Recipe: Wine Jelly

Serve alongside meets and cheeses. 

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Tributes: Chinua Achebe

Chinua Achebe was considered by many to be the father of Nigerian -- and modern African -- literature. His novel, Things Fall Apart, which was first published in 1958 and has been translated into 45 languages. Mr. Achebe died earlier today at the age of 82. I had the opportunity to speak with him several times...and you can hear to my 2008 conversation with Chinua Achebe and fellow Nigerian writer Chris Abani below!

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Recipe: Greek-Style Yogurt

You can make Greek-style yogurt at home!

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RecipeIna Garten's Jalapeño Cheddar Crackers

Simple, foolproof jalapeño cheddar crackers, from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.  

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Endive, Orange & Roquefort Salad, from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust

Recipe: Ina Garten's Endive, Orange & Roquefort Salad

Make this colorful, flavorful salad from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.

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Recipe: Provençal Cherry Tomato Gratin

Make Ina Garten's Provençal cherry tomato gratin, from Barefoot Contessa: Foolproof Recipes You Can Trust.  

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