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Food

Saving Grandma's Strawberry Cake From The Clutches Of Jell-O

Thursday, June 13, 2013

Postwar marketing of convenience foods pushed our grandmothers to take many shortcuts in the kitchen that modern foodies might find unpalatable. Many involved Jell-O. Cookbook author Jeremy Jackson updated his grandma Mildred's famous strawberry cake recipe to remove this old-school secret ingredient.

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Israel's Rabbis Seek To Bend Pastries To Their Will

Thursday, June 13, 2013

The council of rabbis that regulates everything connected with Jewish religious law in Israel now wants to change the shape of bourekas, a type of stuffed pastry popular among Israelis. The move is aimed at helping people keep kosher. But if the rabbis succeed, says one cafe owner, "there really is no limit to their power."

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Old McDonald Might Be A Lady: More Women Take Up Farming

Thursday, June 13, 2013

The number of women running farms of all sizes has tripled since the early 1980s, according to the USDA. Economists say that more women are seeing opportunities to try farming, especially if they already have an off-farm job.

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As Drought Turns To Flood, Farmers Get 'Weather Whiplash'

Wednesday, June 12, 2013

In the past three years, Midwestern farmers have seen flooding, then record-setting drought, and now flooding again. "As much as we think we have things cornered and we know what's going to be happening, you just don't know what will happen," a meteorologist says.

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Court To Monsanto: You Said You Won't Sue, So You Can't

Wednesday, June 12, 2013

Monsanto has said that it won't sue anyone for accidentally growing trace amounts of its patented crops. Now, that promise is legally binding, a federal appeals court says.

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Why You'll Be Paying More For Beef All This Year

Wednesday, June 12, 2013

No, your eyes aren't fooling you: Prices for burger and steak meat have been going up this summer. Why? The ongoing drought in the Midwest has created a shortage of feed, raising expenses for ranchers and forcing some to cull their herds. And economists don't expect the beef price hikes to let up this year.

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A Guide to Grilling Beyond 'Dude Food'

Wednesday, June 12, 2013

As Father's Day approaches, you can remind Dad that there's more to Father's Day grilling than just cheeseburgers.

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Tender Beef, Without The Pathogens: USDA Proposes Labeling Rules

Tuesday, June 11, 2013

The mechanical process the meat industry uses to tenderize tough muscle fibers can also introduce dangerous pathogens into beef cuts. The thinking behind the proposed new labels: If you know your cut of meat has been mechanically tenderized, you'll be inclined to cook it a little longer.

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The Latest In Adventurous Tastings? Prison Food

Tuesday, June 11, 2013

Prison food gets a bad rap, but a recent tasting at a historic penitentiary showed that prison menus of the past were less predictable and maybe even more nutritious than the institutional-style meals served in most prisons today. Some prisons are returning to scratch cooking, and are opening restaurants to train inmates in food service.

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Za'atar: A Spice Mix With Biblical Roots And Brain Food Reputation

Tuesday, June 11, 2013

This alluring spice mix has an incredible aroma and deep roots in the Middle East. For centuries, people have been eating za'atar not just for its savory taste but also for its reputed health benefits. Modern research confirms it's packed with antioxidants.

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The Takeaway

The Benefits and Drawbacks of Eating Like a Caveman

Tuesday, June 11, 2013

Among the most popular diets in recent years has been the Paleolithic diet, also known as the caveman diet. Based on the premise that we’ll be healthier if we eat as our ancient ancestors did, it seems to have science on its side. But Marlene Zuk, evolutionary biologist at the University of Minnesota, says the science of the popular diet is wrong.

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Hey, Fellas, Olive Oil And Nuts Tied To Prostate Cancer Survival

Monday, June 10, 2013

Replacing some dietary carbohydrates with vegetable fats may help keep prostate cancer from spreading. That's the word from a study of more than 4,500 men that looked at the effects of dietary changes after their initial diagnosis.

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A Senate Catfight Over Catfish

Monday, June 10, 2013

Inspecting seafood for safety hazards is currently the job of the Food and Drug Administration. But U.S. catfish producers want the Department of Agriculture involved, too. Critics say it's just a crackdown on foreign producers who are taking over the U.S. market.

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Radiolab

Watts For Lunch? (Or Why Humans Are Like Light Bulbs)

Monday, June 10, 2013

Take a bunch of broccoli, or make it a Slurpee, burger, pizza and fries, swallow, and ask yourself, "How much energy did I just consume?" Enough to light a flashlight? Run an electric toothbrush? If I were a lunch-eating light bulb, how long would I glow? Here's the answer.

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Sandwich Monday: The Politician

Monday, June 10, 2013

For this week's Sandwich Monday, a very quick look at a new sandwich from the West Virginia chain Tudor's Biscuit World.

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New Mantra Makes Chrisette Michele's Music 'Better'

Monday, June 10, 2013

Grammy Award-winning soul star Chrisette Michele has been compared to Ella Fitzgerald and Billie Holiday. Now, after a short career break, she's back with her fourth album Better. The singer-songwriter speaks with host Michel Martin about how becoming a vegan and adopting a 'better' attitude helped inspire her latest work.

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An Abstract Look At The Food We Eat

Sunday, June 09, 2013

Photographer Ajay Malghan takes familiar foods and makes them look foreign. He says it's a statement on genetically modified food. But if you want to just appreciate it as abstract art, that's OK too, he says.

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Asparagus Helps Lower Blood Pressure (At Least In Rats)

Saturday, June 08, 2013

After 10 weeks, hypertensive rats fed a diet consisting of 5 percent asparagus had lower blood pressure than their counterparts fed a standard rat diet.

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America's Test Kitchen Radio

219: The Truth about Celebrity Chefs: Tony Maws

Friday, June 07, 2013

This time on America’s Test Kitchen, we interview Tony Maws from Craigie on Main in Boston. We’ll be tasting bottled iced tea, and we’ll travel back in time to discover the origins of Green Chile Cheeseburgers. Then we’ll head into the test kitchen to learn how to make the best grill-smoked salmon. And of course, we’ll be taking your calls to answer all of your cooking questions.

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America's Test Kitchen Radio

219: The Truth about Celebrity Chefs: Tony Maws

Friday, June 07, 2013

This time on America’s Test Kitchen, we interview Tony Maws from Craigie on Main in Boston. We’ll be tasting bottled iced tea, and we’ll travel back in time to discover the origins of Green Chile Cheeseburgers. Then we’ll head into the test kitchen to learn how to make the best grill-smoked salmon. And of course, we’ll be taking your calls to answer all of your cooking questions.

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