Streams

Food

How 'Foodies' Were Duped Into Thinking McDonald's Was High-End Food

Thursday, October 23, 2014

A viral video shows people lauding fare billed as an "organic" fast-food option that was actually McDonald's. It wasn't just pranksters playing tricks on these poor folks, but maybe their brains, too.

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All Things Considered

Bring Home A Taste Of Paris The Easy Way With French Bistro Brisket

Thursday, October 23, 2014

Steven Raichlen says slow cooking can transform beef brisket from a dry, tough cut of meat into something "incredibly rich and soulful."

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The Leonard Lopate Show

Mark Bittman Tells Us How to Cook Everything Fast

Thursday, October 23, 2014

Treat your freezer like a pantry, have olive oil on hand, and if you live with other people, get them to help. These are Bittman's tips for being a better, more intuitive cook. 

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Fresh Air

'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks

Thursday, October 23, 2014

The Cook's Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.

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Why California's Drought-Stressed Fruit May Be Better For You

Thursday, October 23, 2014

Is California's severe drought hurting the nutrient content of fruit? No, preliminary data on pomegranates suggest. The fruit may be smaller, but packed with more antioxidants, tests show.

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The Greene Space

On-Demand Video: Melissa Clark and Deb Perelman on Cookbook Writing

Thursday, October 23, 2014

In the final installment of his fifth annual Lopate and Locavores series, Leonard Lopate learns the secrets of cookbook writing with bestselling authors Melissa Clark and Deb Perelman.

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The Leonard Lopate Show

Recipe: Mark Bittman's Broiled Ziti

Thursday, October 23, 2014

All the flavors of a classic baked ziti, but more bubbly crust and way less time. Crowd-pleasers don’t come much easier than this.

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The Leonard Lopate Show

Recipe: Mark Bittman's Pasta with Chicken, Mushrooms, and Wine

Thursday, October 23, 2014

Use red wine and this dish is hearty for the fall or winter; use white and it becomes lighter for spring or summer. You won’t go wrong either way.

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The Leonard Lopate Show

Recipe: Mark Bittman's Butternut Squash Soup with Apples and Bacon

Thursday, October 23, 2014

This soup has it all: It’s sweet, colorful, and creamy and even features the smoky crunch of bacon on top. The most time-consuming thing about preparing squash is peeling and seeding it.

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The Leonard Lopate Show

Time Is of the Essence: How to Cook Everything Fast, 100 Years of Dylan Thomas

Thursday, October 23, 2014

Mark Bittman talks about his latest helpful cookbook, How to Cook Everything Fast. And actor Michael Sheen talks about "Under Milk Wood" by Dylan Thomas.

All Things Considered

Glow-In-The-Dark Treats To Light Up Your Halloween

Wednesday, October 22, 2014

Two entrepreneurs have developed new tricks to make food that's literally illuminating, using ingredients that are as natural and unprocessed as possible. It's just basic food chemistry, folks.

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99% Invisible

137- Good Bread

Wednesday, October 22, 2014

The first print advertisement for Wonder Bread came out before the bread itself. It stated only that “a wonder” was coming. In a lot of ways, the statement was true. Wonder Bread was the perfect loaf.  “Slow food” advocates have pronounced i...

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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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