Streams

Food

From NFL To 'Scandal,' Whole Foods Buys TV Ads To Boost Its Brand

Tuesday, October 21, 2014

A pioneer in selling organic, sustainable groceries, Whole Foods now finds itself beset by competitors. So it's launching its first national ad blitz to sell socially conscious consumers on its story.

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Can Hand-Cut, Artisanal Ice Make Your Cocktail That Much Better?

Tuesday, October 21, 2014

If you're sipping craft cocktails, your fancy $15 drink might now come with fancy ice. It's bigger, clearer and allegedly better tasting than the regular stuff made with tap water.

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All Things Considered

Climate Change Has Coffee Growers In Haiti Seeking Higher Ground

Monday, October 20, 2014

Haiti's once-flourishing coffee trade has been badly battered. The latest threat: climate change. Locals who still rely on coffee for their livelihood must learn to grow it in changing climes.

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Sandwich Monday: The Primanti Bros. Pitts-burger

Monday, October 20, 2014

For this week's Sandwich Monday, we try a sandwich from the famous Primanti Bros. of Pittsburgh.

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PRI's The World

This London chef will make you reconsider cauliflower

Monday, October 20, 2014

"Eat your cauliflower!" It's a phrase that might bring back horrific memories from childhood. But in the hands of London-based British-Israeli chef Yotam Ottolenghi, the humble cauliflower can be transformed into appetizer, side dish, main dish — and even dessert.

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The Brian Lehrer Show

2004-2013: A Foodies' Paradise

Monday, October 20, 2014

A quick list of restaurants that opened in 2004: The Spotted Pig, Per Se, Franny’s, Momofuko, Shake Shack, Blue Hill... Dan Barber and Danny Meyer reflect on a decade of great eats.

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The Leonard Lopate Show

How to Bring Flavor and Creativity to Vegetarian Cooking

Monday, October 20, 2014

Karen Page and chef Terrance Brennan explain how to make the most of vegetarian cooking and share wisdom from leading American chefs.

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In The Big Easy, Food Vendors Create A Little Honduras

Monday, October 20, 2014

Thanks to a quirk of history, New Orleans has long had a Honduran population, but it exploded post-Katrina. Nearly a decade later, Hondurans have created a vibrant, if underground, culinary community.

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The Leonard Lopate Show

Memories, Opera, Vegetarian Cooking

Monday, October 20, 2014

Charles Blow talks on his painful past and how it has shaped his life. Le Nozze di Figaro at the Metropolitan Opera. Marilynne Robinson's Lila. Better vegetarian and vegan cooking.

The Brian Lehrer Show

25 Years in 25 Days (2004): Iraq; Social Media; Corruption in NJ; and Foodies

Monday, October 20, 2014

Shake Shack owner Danny Meyer and Blue Hill chef Dan Barber talk foodie-ism. Plus: the RNC in NYC; Facebook debuts and a particularly corrupt year for New Jersey politics.

Chef Ottolenghi Makes The Case For 'Plenty More' Vegetables

Sunday, October 19, 2014

Israeli chef Yotam Ottolenghi talks with Rachel Martin about the difference between supermarket hummus and Middle Eastern hummus and why he doesn't like to call his cookbooks "vegetarian."

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Once A Year, Farmers Go Back To Picking Corn By Hand — For Fun

Saturday, October 18, 2014

Farmers across the Midwest harvest billions of bushels of corn nowadays using giant machines called combines. But a contest keeps a more primitive corn-picking technique alive: human hands.

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America's Test Kitchen Radio

315R: Secrets of Chinese Home Cooking

Friday, October 17, 2014

This time on America’s Test Kitchen, we speak to Fuchsia Dunlop, the first Westerner to train at the Sichuan Institute of Higher Cuisine in Sichuan, China, and the author of several books on Chinese cookery, including Every Grain of Rice: Simple Chinese Home Cooking. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about the psychology behind food fads. Then we’ll head into the test kitchen to learn how to make Sweet and Tangy Barbecued Chicken. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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At London's Tincan, Eating Canned Fish Is The Height Of Luxury

Friday, October 17, 2014

One of the city's newest restaurants aims to elevate canned fish to an object of desire. There's no kitchen and no chef. The owners argue that tinned goods can be a greener gourmet choice.

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The Leonard Lopate Show

Gail Simmons Takes Us Behind the Scenes at 'Top Chef'

Friday, October 17, 2014

The Top Chef judge talks about her career in food and how the show has influenced the way we talk—and think—about food.

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The Leonard Lopate Show

Why Do We Waste So Much Food and How Can We Stop?

Friday, October 17, 2014

And one-third of the food we grow in this country is never eaten. Elizabeth Royte talks about the high rate or wasted food and what can be done about it.

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The Leonard Lopate Show

Farms, Factories, and the Fate of Our Food System

Friday, October 17, 2014

Ted Genoways examines the state of the meatpacking industry, and how it affects animal welfare, food safety, and the health and safety of those who work on the line in processing plants.

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The Leonard Lopate Show

Two Videos! Making Mozzarella and Behind the Counter at Katz's Deli

Friday, October 17, 2014

Two videos produced for our Lopate and Locavores events.

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Startup's New Sprays Promise Longer-Lasting Fruit, Fewer Pesticides

Friday, October 17, 2014

Apeel Sciences hopes its products, which use natural methods to fend off pests and oxidization, can markedly reduce the amount of produce wasted because of spoilage.

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The Leonard Lopate Show

Where Does the Word Ketchup Come From? And Other Questions on the Language of Food

Friday, October 17, 2014

For this week’s Please Explain, linguist Dan Jurafsky tells us about the language of food—from the origins of ketchup to the words we use to describe food.

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