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Food

Syrup Induces Pumpkin-Spiced Fever Dreams

Saturday, September 20, 2014

Hugh Merwin, an editor at Grub Street, bought a 63-ounce jug of pumpkin spice syrup and put it in just about everything he ate for four days. As he tells NPR's Scott Simon, it did not go well.

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Beyond Charity: Turning The Soup Kitchen Upside Down

Saturday, September 20, 2014

For 25 years, DC Central Kitchen has been a place for the hungry to feed themselves and learn new skills. Now a bustling social enterprise, it's inspired similar programs across the nation.

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America's Test Kitchen Radio

327: New York Times Wine Critic Eric Asimov: Wine for The Rest of Us

Friday, September 19, 2014

This week, we chat with Eric Asimov, The New York Times chief wine critic and author of How to Love Wine: A Memoir and Manifesto. We’ll be tasting brown mustard, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make perfect poached chicken breasts. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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The Leonard Lopate Show

Splitting the Bill Shouldn't Cause a Nervous Breakdown

Friday, September 19, 2014

Philip Galanes offers advice and answers questions on the best way to deal with some of the prickly issues of dining out.

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All Things Considered

Keeping Heirloom Apples Alive Is 'Like A Chain Letter' Over Many Centuries

Friday, September 19, 2014

Scott Farm in Vermont grows 100 apple varieties, some of them dating back to the 1700s. These apples may not look as pretty as the Red Delicious, but what they lack in looks they make up for in taste.

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To Foil Russia's Food Ban, Imported Ingredients Go Incognito

Friday, September 19, 2014

Russia's ban on imported foods hasn't stopped its trendiest restaurants from sourcing top-quality ingredients like Italian cheese and Norwegian fish. How? Just slap on a "made in Belarus" label.

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The Leonard Lopate Show

The Not-So-Secret Recipes Behind 'Brooklyn's Favorite Ice Cream'

Friday, September 19, 2014

Here's how Ample Hills Creamery makes flavors like "I Want To Marry This" (maple ice cream with chocolate covered bacon) and "The Munchies" (pretzel ice cream with chips and M&Ms). 

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Women Can't Make Sushi, And Other Fishy Myths, Busted

Friday, September 19, 2014

Sushi is supposed to be eaten at room temperature and right after it's made. So why are we buying out of the cold case at the supermarket? And where are all the female sushi chefs?

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The Leonard Lopate Show

Nose-to-Tail Eating

Friday, September 19, 2014

Find out the philosophy behind using the whole animal and how to prepare organ meats, pig's feet, tongue and more.

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Around The World In 8 Hospital Meals

Friday, September 19, 2014

From tasty tempura to gross gruel, hospital meals across the globe vary wildly. Highbrow institutions in China and India have long served top-notch food. U.S. hospitals are starting to follow suit.

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The Leonard Lopate Show

Restaurant Etiquette, Ice Cream, What Astronauts Eat

Friday, September 19, 2014

Philip Galanes gives advice on of eating out. Food science and making food for astronauts. Recipes from Brooklyn’s Ample Hills Creamery. Please Explain nose-to-tail eating.

The Leonard Lopate Show

What Do Astronauts Eat?

Friday, September 19, 2014

A food scientist explains how to prepare special food for space travelers.

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The Leonard Lopate Show

Recipe: Ample Hills Creamery's "Barclays Gridlock"

Friday, September 19, 2014

If you're stuck in traffic, you may as well be eating homemade ice cream.

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The Leonard Lopate Show

Recipe: Ample Hills Creamery's "I Want To Marry This!"

Friday, September 19, 2014

Keep your spouse away from this maple ice cream with pieces of chocolate covered bacon bark. 

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The Leonard Lopate Show

Recipe: Ample Hills Creamery's "The Munchies"

Friday, September 19, 2014

The perfect ice cream for a late night freezer raid. 

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Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil

Thursday, September 18, 2014

Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it's a win for consumers, trees and animals.

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All Things Considered

The Secret To This Melt-In-Your-Mouth Pork Is In The (Soy) Sauce

Thursday, September 18, 2014

Although it's a common Chinese dish, hongshao rou (red-braised pork) can be tricky to master. The key is to use two different types of soy sauce — light and dark.

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Morning Edition

From Coffee To Chicory To Beer, 'Bitter' Flavor Can Be Addictive

Thursday, September 18, 2014

If you don't think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste of the World's Most Dangerous Flavor, is on a mission to change hearts and minds.

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All Things Considered

Diet Soda May Alter Our Gut Microbes And Raise The Risk Of Diabetes

Wednesday, September 17, 2014

There's a new wrinkle to the old debate over diet soda: Artificial sweeteners may alter our microbiomes. And for some, this may raise blood sugar levels and set the stage for diabetes.

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Want To Learn About The Scientific Method? Go Bake Some Cookies

Wednesday, September 17, 2014

How one woman's quest to bring you the scientific method has resulted in a blog project chock-full of chocolate chip cookie experiments. Wear your oven mitt and bring a glass of milk.

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