Streams

 

Food

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

Videos! Making Mozzarella; Behind the Counter at Katz's Deli; Testing Recipes

Friday, October 17, 2014

Videos and recipes from this year's Lopate and Locavores series in The Greene Space.

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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

Behind the Scenes: Meatpacking Industry and 'Top Chef'

Friday, October 17, 2014

Investigating the the American meatpacking industry. Gail Simmons on “Top Chef.” Please Explain the language of food.

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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The Greene Space

On-Demand Video: Leonard Lopate on the Best of New York's Delis

Thursday, October 16, 2014

In part two of his annual Lopate and Locavores food series, Leonard and food writers Joan Nathan and Arthur Schwartz took us through a delicious history of the city's iconic delis.

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All Things Considered

Reality Check: To Burn Off A Soda, You'll Have To Run 50 Minutes

Thursday, October 16, 2014

What might make us pay attention to calorie information on menus? Researchers think that including how many miles of walking or minutes of running it takes to burn off the calories ordered would help.

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Do We Need A New 'Environmental Impact' Label For Beef?

Thursday, October 16, 2014

Labels like "organic" and "grass-fed" don't capture the beef industry's true environmental impact, researchers say. Why not have a label that assesses water use, land use and greenhouse gas emissions?

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A Balanced Diet For World Food Day: Bugs, Groundnuts And Grains

Thursday, October 16, 2014

Termites and mung beans are among the ingredients that can bring better nutrition to the 800 million undernourished people in the lower-income world.

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New GMOs Get A Regulatory Green Light, With A Hint Of Yellow

Wednesday, October 15, 2014

Farmers will be able to plant types of corn and soybeans that can tolerate doses of two weedkillers. It may be one of the most significant developments the world of weedkilling in more than a decade.

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WNYC News

West Harlem Food Hub Is a One-Stop Health Shop

Wednesday, October 15, 2014

WNYC
In West Harlem, healthy food can be hard to come by for low-income residents. A local healthy food hub takes a new approach.

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The Texas Road Food Takeover: Smoked, Fried And Tex-Mex

Wednesday, October 15, 2014

Like the march of fire ants and juniper trees across Texas, a trio of hardy cuisines is edging out the state's gastro-diversity. Classic Lone Star dishes like Frito pie are becoming harder to find.

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In The World Of Chefs, Asian-American Women Are Turning Up The Heat

Wednesday, October 15, 2014

Food writers have argued that Asian-American chefs are having a moment. But in this coverage, there's a glaring absence in this most recent celebration of Asian-American chefs: women.

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Morning Edition

Should You Stock Up On Chocolate Bars Because Of Ebola?

Wednesday, October 15, 2014

The virus has already caused one spike in chocolate prices, because cocoa is grown in countries that border Ebola-stricken Liberia and Guinea. Prices went back down — for the moment.

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What's Really In A Big Mac? McDonald's Says It's Ready To Tell All

Tuesday, October 14, 2014

Pink slime? Eyeballs? Rumors about what goes into McD's food have dogged it for years. As U.S. sales falter, the firm's new ad campaign aims to tackle those concerns by inviting consumers' questions.

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Bike Like A Pro Athlete, Eat Like A Pig

Tuesday, October 14, 2014

When a friend and I rode bicycles 738 miles up the spine of Texas, we were burning up to 5,500 calories a day. So we got to eat the way a calorie-counting cubicle dweller can only dream of.

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