Streams

 

Food

The Leonard Lopate Show

100 Ways to Eat an Egg

Monday, March 31, 2014

Michael Ruhlman explains why the lowly egg is the most versatile ingredient. Master cooking eggs, he says, and you can master cooking anything. Plus: poaching made easy. 

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Sandwich Monday: The Waffle Taco From Taco Bell

Monday, March 31, 2014

For this week's Sandwich Monday, we sample the long-awaited Taco Bell Breakfast Menu. Its centerpiece is a celebratory wedding of waffles and tacos.

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Morning Edition

Rethinking Fat: The Case For Adding Some Into Your Diet

Monday, March 31, 2014

There's new thinking about the effects of fat on our waistlines and our hearts. And consensus is building that saturated fat isn't the demon we were once told to fear, especially compared with carbs.

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Morning Edition

In Kitchens Around The World, Comfort Foods Bring Us Together

Monday, March 31, 2014

Chef Carla Hall invites us over to make spanakopita, one of her favorite Greek dishes. Her new cookbook is all about celebrating the way home-cooked meals unite us — no matter where we're from.

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By Any Other Name, Does Vermont's Maple Syrup Taste As Sweet?

Sunday, March 30, 2014

Forget "Grade A" — Vermont has a new system for grading maple syrup. The state hopes names like "Delicate" and "Robust" will educate consumers, but some residents are just plain confused.

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Strategic Seating: How To Elicit The Optimal Dinner Conversation

Sunday, March 30, 2014

Designer Alex Cornell tells NPR's Rachel Martin where to sit at the dinner table. (This story orginally aired on Weekend Edition Sunday on March 24, 2013.)

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No-Kill Caviar Aims To Keep The Treat And Save The Sturgeon

Sunday, March 30, 2014

A method of extracting eggs from sturgeon without killing or cutting aims to revamp the industry and lower prices for this long-luxe treat. Critics say the idea is great. The taste? That's debatable.

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Batter Up: Baseball Just Got Its Most Decorated Corn Dog

Saturday, March 29, 2014

The latest expression of over-the-top stadium food is a $25 bat-shaped corn dog packed with cheddar cheese, bacon and jalapeños. Its creator says he's game for some competition between teams.

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America's Test Kitchen Radio

310: Junk Food Engineering: Why Food Companies Weaponize Sugar, Salt and Fat

Friday, March 28, 2014

This time on America’s Test Kitchen, we investigate junk food engineering with author Michael Moss to find out how food companies weaponize ingredients to create addiction. We’ll find out all about pepper mills from gadget guru Lisa McManus, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make the best Pepper-Crusted Beef Tenderloin Roast. 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

310: Junk Food Engineering: Why Food Companies Weaponize Sugar, Salt and Fat

Friday, March 28, 2014

This time on America’s Test Kitchen, we investigate junk food engineering with author Michael Moss to find out how food companies weaponize ingredients to create addiction. We’ll find out all about pepper mills from gadget guru Lisa McManus, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make the best Pepper-Crusted Beef Tenderloin Roast. And of course, we’ll be taking your calls to answer all of your cooking questions.

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Features

No "Goddesses of Food"? Female Chefs Beg to Differ

Friday, March 28, 2014

WNYC

Female chefs ask what they have to do in order to get noticed.

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Last Chance Foods

Last Chance Foods: One Connoisseur's Quest for the Freshest Mallomar

Friday, March 28, 2014

They may be processed and packaged, but Mallomars are also seasonal. Find out why, and hear about Wall Street Journal columnist Ralph Gardner Jr.'s quest to find the freshest specimen.

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The Hippest Winery In Mexico Is Made Of Recycled Boats

Friday, March 28, 2014

Architects Alejandro D'Acosta and Claudia Turrent have carved a niche designing stunning, upscale wineries and other buildings in Baja. They specialize in finding uses for offbeat, reclaimed material.

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Morning Edition

Why We Got Fatter During The Fat-Free Food Boom

Friday, March 28, 2014

In the 1970s, the U.S. Dietary Goals advised Americans to cut back on fat and eat more carbs to lower the risk of heart disease. But some experts say this high-carb, low-fat diet helped fuel obesity.

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All Things Considered

Before You Bake Brooklyn's Legendary Cake, Heed A Warning

Thursday, March 27, 2014

When a recipe for Ebinger's Blackout Cake surfaced long after the bakery's demise, Katie Workman knew it was just the thing to make her grandfather. Little did she know the trial that was yet to come.

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The Search For The Perfect Cup Of Coffee Can Be Such A Grind(er)

Thursday, March 27, 2014

It's the holy grail of the coffee world: a grinder that optimizes flavor from every bean. An Idaho couple has spent years perfecting a hand-cranked machine that's as good as much pricier models.

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Can The Meat Industry Help Protect Wildlife? Some Say Yes

Thursday, March 27, 2014

One environmental group argues that to save wildlife, we should replace the meat in our diets with plants. But others counter that it's not so simple: Many livestock producers help conserve wildlife.

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Does Beaver Tush Flavor Your Strawberry Shortcake? We Go Myth Busting

Wednesday, March 26, 2014

Heard the rumor that strawberry syrups contain flavoring from a beaver's tush? The potion was once a common food flavoring. But settle down! The time of beaver-spiked ice pops and pastries has ended.

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