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The Sporkful

From Flurry to Blizzard: Ranking Weather-Themed Desserts With a Meteorologist

Tuesday, July 29, 2014

There are a lot of desserts named after severe weather phenomena, but not all of them are created equal. We asked tornado alley's top meteorologist, Gary England, to help us rank some of these desserts, based on the severity of the weather they are named for. In addition to Gary England's dessert rankings, the newest episode of The Sporkful includes a conversation Paul Breslin about how weather affects our tastes. Breslin is a professor with the Department of Nutritional Sciences at Rutgers University. He also works with the Monell Chemical Senses Center, researching taste perception.

Sandwich Monday: The Korean Steak Sandwich

Monday, July 28, 2014

For this week's Sandwich Monday, we try a sandwich with a cult following. It's the Korean steak from Rhea's Market and Deli in San Francisco.

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Fast-Food Scandal Revives China's Food Safety Anxieties

Monday, July 28, 2014

A U.S. company that supplies meat to fast-food chains in China has pulled all its products made by a subsidiary. An expose revealed some of the products were mishandled and had expired.

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The Leonard Lopate Show

Why Are So Many Americans Going Hungry?

Monday, July 28, 2014

To understand what has led one-sixth of people in the richest nation in the world to be malnourished, it's all about food security and sustainability.

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Morning Edition

Rust Devastates Guatemala's Prime Coffee Crop And Its Farmers

Monday, July 28, 2014

Central American coffee farmers are facing off against a deadly fungus that has wiped out thousands of acres of crops. Coffee companies like Starbucks are pooling money to support them in the fight.

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The Takeaway

The Price of Chocolate is Rising

Monday, July 28, 2014

Earlier this year, we reported that shortages of limes, avocados, and pork have sent prices of margaritas, guacamole, and bacon sky high. And now the unthinkable: Mars and Hershey have announced that they will be increasing the prices of chocolate products price by seven and eight percent, respectively. How will we cope?

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You'll Be Maaaaaaaad About Goat If You Follow This Chef's Recipe

Sunday, July 27, 2014

Goat — it's the other red meat! And it's easy to mess up. Kenyan-born Kevin Onyona reveals the secrets to a tender yet hearty stew: You've got to break down that meat, and you've got to give it love.

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Plot To Poison Famed French Wine Makes For Gripping (Pinot) Noir

Saturday, July 26, 2014

In Shadows in the Vineyard Maximillian Potter tells the true story of the legendary Romanée-Conti vineyard — and how it was held up for a 1 million euro ransom.

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Forget The Fishing Boat: Alaskans Scoop Up Salmon With Dipnets

Saturday, July 26, 2014

Salmon fishing on a scenic river in Alaska isn't always about hooking a big fish in the remote wilderness. Sometimes, it's about standing shoulder-to-shoulder in the water to fill up your freezer.

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America's Test Kitchen Radio

310R: Junk Food Engineering: Why Food Companies Weaponize Sugar, Salt and Fat

Friday, July 25, 2014

This time on America’s Test Kitchen, we investigate junk food engineering with author Michael Moss to find out how food companies weaponize ingredients to create addiction. We’ll find out all about pepper mills from gadget guru Lisa McManus, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make the best Pepper-Crusted Beef Tenderloin Roast. And of course, we’ll be taking your calls to answer all of your cooking questions.

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Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy

Friday, July 25, 2014

Some of us now monitor our steps, sleep and calorie intake with wristbands and apps. So why not track blood-alcohol levels? We explore the next frontier in the self-measurement movement.

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All Things Considered

Can Finishing A Big Bowl Of Ramen Make Dreams Come True?

Friday, July 25, 2014

At his ramen shop in Cambridge, Mass., chef Tsuyoshi Nishioka wants customers to follow their dreams. His philosophy? If you can finish a bowl of his ramen, you can accomplish anything in life.

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The Sporkful

I Dreamed of a Dairy Queen Blizzard Last Night

Friday, July 25, 2014

I was eight years old when Dairy Queen introduced their now-famous Blizzard. A perfect concoction of ice cream and candy, it nurtured the young eater that I was, and led me to gain more than a few pounds during that magical summer. Years later, working a dead-end temp job in Chicago, my life had a lot less magic. But the Dairy Queen Blizzard visited me in my dreams one night, giving me solace and hope. The dream was so vivid and so intense, that I spent most of the next day writing a poem about the Blizzard; and I share that fine poem with you now. 

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When Do Chefs And Doctors Buy Generic?

Friday, July 25, 2014

Experts are more likely than the general public to buy generic products — but not always. Here's a breakdown of which foods and drugs experts buy generic.

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Selected Shorts

A Talking Fish

Friday, July 25, 2014

This reading by Josh Radnor of Etgar Keret’s “Halibut” is part of the SELECTED SHORTS program “Take a Seat,” hosted by Robert Sean Leonard.

 

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Selected Shorts

Henry Miller in Hollywood

Friday, July 25, 2014

This reading by Joshua Malina of Henry Miller’s “Soiree in Hollywood” is part of the SELECTED SHORTS program “Take a Seat,” hosted by Robert Sean Leonard.

 

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Selected Shorts

Going for a Beer

Friday, July 25, 2014

This reading by Isaiah Sheffer of Robert Coover’s “Going for a Beer” is part of the SELECTED SHORTS program “Take a Seat,” hosted by Robert Sean Leonard.

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Selected Shorts

Lamb to the Slaughter

Friday, July 25, 2014

This reading by Catherine O’Hara of Roald Dahl’s “Lamb to the Slaughter” is part of the SELECTED SHORTS program “Take a Seat,” hosted by Robert Sean Leonard.

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Selected Shorts

Selected Shorts: Take a Seat

Friday, July 25, 2014

Dangerous meals in four works by Henry Miller, Roald Dahl, Etgar Keret, and Robert Coover, with guest host Robert Sean Leonard

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The Weird, Underappreciated World Of Plastic Packaging

Thursday, July 24, 2014

So much of the food we eat these days is encased in plastic. And behind it is a whole lot of research and innovation. We dive into some of the materials that keep food fresh and portable.

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