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Food

Unpacking Foreign Ingredients In A Massachusetts Kitchen

Friday, May 10, 2013

NPR listener Laurel Ruma picked up some odd ingredients during her travels. London-based chef Yotam Ottolenghi helps her concoct recipes with them for Morning Edition's Cook Your Cupboard series.

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Big Ag Agrees to Conserve Cropland, But At What Cost?

Thursday, May 09, 2013

Farmers say they are ready to compromise with some environmental groups on the issue of conservation compliance. But critics say the price tag for the taxpayer may be too high.

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Samoans Await The Return Of The Tasty Turkey Tail

Thursday, May 09, 2013

In 2007, Samoa banned the import of turkey tails from the U.S. to try to improve public health. But the ban kept the island nation from entering the World Trade Organization, so its days are numbered.

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Wrigley: Maybe We Won't Sell Caffeinated Gum After All

Thursday, May 09, 2013

No caffeinated chew for you! The Wrigley Company pulled its Alert Energy caffeinated gum off the market after the product roused concern from the Food and Drug Administration.

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Home Brewing: Soon To Be Legal In All 50 States

Wednesday, May 08, 2013

The Alabama legislature has approved a bill making it legal to brew beer at home, a practice that had occupied a legal gray area. If Gov. Robert Bentley signs the bill, as he is expected to do, homebrewing will be legal in all 50 states.

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With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?

Wednesday, May 08, 2013

Climate change is already creating new winners among Europe's winemaking regions. (Great bubbly from Britain — who knew?) But those changes have also put in doubt the rules and traditions that have defined the continent's top winemakers for centuries.

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Try A Do-It-Yourself Mother's Day

Wednesday, May 08, 2013

Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.

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Rat 'Mutton' And Bird Flu: Strange Days For Meat Eaters In Shanghai

Wednesday, May 08, 2013

A month after dead pigs washed ashore in a Shanghai river, the city got an even more serious meat problem: A new bird flu appeared at poultry markets. But even a recent rat meat scandal hasn't kept Shanghai's omnivores from enjoying KFC and Kung Pao Chicken.

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Bee Deaths May Have Reached A Crisis Point For Crops

Tuesday, May 07, 2013

The number of honeybees has now dwindled to the point where there may not be enough to pollinate some major U.S. crops, including almonds, blueberries and apples. And this year brought farmers closer than ever to a true pollination crisis.

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Why Britain Has Gone Mad About Baking

Tuesday, May 07, 2013

Some 9 million Britons have taken up baking in the last year alone. A TV program showcasing home bakers is a runaway hit, and sales of baking goods have skyrocketed. Then there are the cake clubs, where the rules call for pacing yourself — and sampling as much as you can.

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Wake Up And Smell The Tuna? Sunrise At Honolulu's Fish Auction

Tuesday, May 07, 2013

Actually, fresh fish doesn't smell "fishy," says Joe Palca. He spent a recent morning watching Hawaii's fishermen sell some 50,000 pounds of catch on the auction floor and sends this postcard.

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Sandwich Monday: Fried Peanut Butter And Banana

Monday, May 06, 2013

Peter Sagal's in New York, so what did he go get for this week's Sandwich Monday? A classic New York hot dog? A pastrami sandwich from 2nd Avenue Deli? No, a fried peanut butter and banana sandwich.

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No More Fakelore: Revealing The Real Pennsylvania Dutch Cuisine

Monday, May 06, 2013

The Pennsylvania Dutch didn't invent the whoopie pie and other dubious tourist fare. Instead, they developed a complex, largely unknown cuisine that reflects the pressures and possibilities of becoming American.

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How To Dip Without Breaking The Chip

Sunday, May 05, 2013

Some hold the straight edge of the tortilla chip and dip the point; others do the opposite. But if you're willing to step out of the box, The Sporkful's Dan Pashman has a technique that could help boost the reputation of one controversial chip.

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As Syria Melts Down, Ice Cream Shop Sets Up In Jordan

Saturday, May 04, 2013

The Bakdash ice cream parlor has been a landmark in the Syrian capital Damascus for more than a century. But after two years of war, the owners have set up a new shop in Amman, Jordan, home to many Syrian refugees.

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Unraveling The Mystery Of A Rice Revolution

Friday, May 03, 2013

An economist wanted to find out why some farmers in the developing world were abandoning a new way of growing rice that increases yields while reducing the need for seeds and water. He found that even while their rice fields were more productive, their household income didn't go up.

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Last Chance Foods

Last Chance Foods: Studying Mold and Mites at Murray's Cheese

Friday, May 03, 2013

Cave master Brian Ralph of Murray's Cheese Shop and Harvard microbiologist Benjamin Wolfe talk about the molds and mites flavoring the cheese in the caves. Find out what's growing on your cheese.

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Michael Pollan: You Are What You Cook

Friday, May 03, 2013

Food writer Michael Pollan once advised "Eat food. Not too much. Mostly plants." Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough baking and pickle making.

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How A Distillery Ages Bourbon In Days, Not Years

Friday, May 03, 2013

With bourbon sales growing fast, small distillers are looking for ways to get their product to market faster. One Cleveland company has come up with a way to shrink the aging process from years to just days, while also cashing in on the craze for all things local.

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The Leonard Lopate Show

Mark Bittman on Dinner Parties and Changing Your Diet

Friday, May 03, 2013

Mark Bittman talks about what to cook for the perfect dinner party. He’ll also talk about altering his diet to lose weight and be healthier. He shares his plan in his new book, VB6: Eat Vegan Before 6:00 to Lost Weight and Restore Your Health…for Good, and provides all the necessary tools for making the switch to a “flexitarian” diet.

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