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Food

Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange

Wednesday, April 16, 2014

The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.

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Sous Vide Makes Its Way To The Home Kitchen

Wednesday, April 16, 2014

This cooking method — a strange mix of the precise and the forgiving — means never having to worry about rubbery, overcooked meats. But mind your eyebrows while you're holding the blowtorch.

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Behold Ukrainian Easter Art: Incredible, Inedible Eggs

Tuesday, April 15, 2014

Even 2,000 years ago, people seemed to know that the egg could be a source of life. And an ancient art form has been passed down, transforming a symbolic source of food into a dazzling decoration.

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The Takeaway

How to Make Passover Sangria

Tuesday, April 15, 2014

As it turns out, several Passover staples form the perfect base for sangria. Dan Pashman, host of the Sporkful podcast, shares his recipe for Passover Sangria.

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Morning Edition

Where's The Whole Grain In Most Of Our Wheat Bread?

Tuesday, April 15, 2014

Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.

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The Takeaway

Gov. Deval Patrick on the Boston Bombing | How to Make Passover Sangria | Louisiana Bill Would Make The Bible Official State Book

Tuesday, April 15, 2014

Massachusetts Gov. Deval Patrick Reflects on the Boston Bombing | Audio Essay: Remembering Boston | Can Anyone Stop the Unrest in Ukraine? | How to Make Passover Sangria | Louisiana Bill Would Make The Bible Official State Book | First Responders Mark Anniversary of Boston Marathon Bombings | Massachusetts Hospital Team ...

Sandwich Monday: The Passover Sandwich

Monday, April 14, 2014

For this week's Sandwich Monday, our non-Jewish colleagues get an introduction to the wonders of the Passover lunch. Manischewitz rules this meal.

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All Things Considered

Restaurants: The Modern-Day Lab For Our Smartphone-Obsessed Ways

Monday, April 14, 2014

Servers and bartenders say those addictive glowing screens are changing restaurant experiences, and not for the better. "This is just sort of the new norm," psychology professor Thomas Plante says.

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The Leonard Lopate Show

Food Insecurity and Hunger in America

Monday, April 14, 2014

Joel Berg, Executive Director of New York City Coalition Against Hunger talks about why food insecurity is so high in this country and what can be done to reduce it.

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A Love Letter To Matzo: Why The Holey Cracker Is A Crunch Above

Sunday, April 13, 2014

Plain, dry matzo tends to have a reputation for tastelessness. But Dan Pashman, host of the food podcast and blog The Sporkful, argues that the crunchy cracker is a culinary marvel.

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Jackie Collins' Mob Princess Serves Up A Cookbook You Can't Refuse

Saturday, April 12, 2014

Collins' The Lucky Santangelo Cookbook is named for her plucky heroine, the daughter of a former gangster. It's got recipes for linguine and the author's eponymous cocktail — but no health food.

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School Lunch: Any Chicken In Those 'Food-Like Nubbins'?

Saturday, April 12, 2014

It took a Freedom of Information Act to get the Chicago Public Schools to disclose what's in the chicken nuggets they serve in their cafeterias. NPR's Scott Simon reveals the chemical contents.

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Gassy Cows Are Warming The Planet, And They're Here To Stay

Saturday, April 12, 2014

Methane from livestock accounts for a huge portion of agricultural greenhouse gas emissions, according to a UN report. But reducing global meat consumption isn't necessarily the answer to the problem.

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America's Test Kitchen Radio

311: The Business of Meat: How The Meatpacking Industry Revolutionized America

Friday, April 11, 2014

This time on America’s Test Kitchen, we speak with Maureen Ogle, the author of In Meat We Trust, about the secret history of the meat processing industry. We’ll be tasting blue cheese dressing, and we’ll investigate low alcohol wines with expert Stephen Meuse (wine tasting notes). Then we’ll head into the test kitchen to learn how to make Brown Irish soda bread. 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

311: The Business of Meat: How The Meatpacking Industry Revolutionized America

Friday, April 11, 2014

This time on America’s Test Kitchen, we speak with Maureen Ogle, the author of In Meat We Trust, about the secret history of the meat processing industry. We’ll be tasting blue cheese dressing, and we’ll investigate low alcohol wines with expert Stephen Meuse (wine tasting notes). Then we’ll head into the test kitchen to learn how to make Brown Irish soda bread. And of course, we’ll be taking your calls to answer all of your cooking questions.

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The Latest Wacky Food Adventure: A Year Without Sugar

Friday, April 11, 2014

Is banning sugar from your home to chronicle the effects on your family a gimmick veiled in a health halo? Actually, there's a lot to learn from a memoir of obsessive label-reading and weird baking.

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Last Chance Foods

Recipe: Sourdough Starter

Friday, April 11, 2014

Take some good whole wheat or whole rye flour, combine with distilled water, and wait. Those are the basics. Baker Austin Hall explains the details of how to make a sourdough starter. 

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Last Chance Foods

Last Chance Foods: Micro-Farming Sourdough Starter in Your Kitchen

Friday, April 11, 2014

Baker Austin Hall explains how to combine flour and water to make a little community of yeast and bacteria, also known as sourdough starter or levain. Get 'em going, and they'll help raise and flavor your bread. 

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Pass The Chipotle-Marrow Matzo Balls, It's Mexican Passover

Friday, April 11, 2014

When tequila meets Manischewitz in the same glass, Passover will never be the same. At Rosa Mexicano restaurants, the Passover menu is inspired by the cuisine of Mexico's nearly 40,000 Jews.

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Bringing Back Freshness And Flair To The Easter Table

Friday, April 11, 2014

Before you go whole hog on an Easter ham, deviled eggs or mashed potatoes, you might want to lighten things up with vegan fare. Food experts Bryant Terry and Frederick Douglass Opie share some ideas.

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