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Food Fridays Please Explain

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.

Comments [5]

The Leonard Lopate Show

Many Varieties of Seeds Are Becoming Extinct. Meet Two People Who Are Bringing Them Back.

Friday, October 10, 2014

Decades ago, as agriculture became centralized, seeds were selected for yield, and many varieties nearly went extinct.

Comments [8]

The Leonard Lopate Show

How to Be a Restaurant Reviewer

Friday, October 03, 2014

Pete Wells, New York Times restaurant critic, and Sam Sifton, the New York Times food editor and former restaurant reviewer, explain the ins and outs of being a restaurant critic.

Comments [8]

The Leonard Lopate Show

Recipe: Ample Hills Creamery's "The Munchies"

Friday, September 19, 2014

The perfect ice cream for a late night freezer raid. 

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The Leonard Lopate Show

Please Explain: Butchery

Friday, December 13, 2013

Sam Garwin and Ryan Fibiger from Saugatuck Craft Butchery in Westport, Connecticut, talk about the importance of local, humanely raised meats. They explain the various cuts of meat, how they’re best prepared, whole-animal butchery, knife skills, and how the sausage is made.

Comments [10]

The Leonard Lopate Show

Please Explain: Coffee

Friday, December 06, 2013

The devotion to coffee verges on a religion for many people. Here's why.

Comments [48]

The Leonard Lopate Show

Please Explain: Beer

Friday, November 08, 2013

Garrett Oliver, the brewmaster of The Brooklyn Brewery, editor-in-chief of The Oxford Companion to Beer and author of The Brewmaster’s Table, talks about beer—where it comes from, how it's made, and the wide varieties of brews.

Comments [13]

The Leonard Lopate Show

Please Explain: The Slow Cooker

Friday, November 01, 2013

Julia Collin Davidson, of America's Test Kitchen, talks about the versatility of the slow cooker. It’s not just for beef stew anymore. On this week’s Please Explain she talks about how to roast, poach, and even make cakes and custards in the slow cooker. Julia Collin Davidson is one of the editors of America’s Test Kitchen’s Slow Cooker Revolution.

Comments [10]

The Leonard Lopate Show

Please Explain: Candy

Friday, October 25, 2013

Sugary sweets used to be a rare luxury, but these days, it is a cheap, everyday snack. Find out more on the long history of confectionery treats.

Comments [25]

The Leonard Lopate Show

Please Explain: Wine

Friday, October 18, 2013

Humans have been drinking wine for 8,000 years. On this week’s Please Explain Paul Lukacs tells us all about wine and its long, rich history. He’s the author of Inventing Wine: A New History of One of the World’s Most Ancient Pleasures.

Comments [8]

The Leonard Lopate Show

Please Explain: The Farm Bill

Friday, October 04, 2013

Ron Nixon, New York Times reporter, talks about the Farm Bill—what it means for farmers, how it shapes food and nutrition policy in this country, and why it’s taken so long to pass and updated bill.

Comments [6]

The Leonard Lopate Show

Please Explain: Olive Oil

Friday, May 10, 2013

Lou DiPalo, third-generation expert olive oil importer and the co-owner of Di Palo Fine Foods in New York City, and Nancy Harmon Jenkins, a writer and food historian who’s the author of The New Mediterranean Diet Cookbook, tell us all about olive oil--from its history to to how it's made to its many varieties.

 

Comments [24]

The Leonard Lopate Show

Please Explain: The Science of Cooking

Friday, May 03, 2013

For Please Explain, Curious Cook Harold McGee talks about the science of cooking—from how heat changes meat to the differences between baking powder and baking soda. He’s the author of a number of books, including Keys to Good Cooking, and On Food and Cooking.

Comments [10]

The Leonard Lopate Show

Please Explain: Mushrooms and Fungi

Friday, April 26, 2013

Eugenia Bone, author of Mycophilia: Revelations of the Weird World of Mushrooms, talks about the world of mushrooms and other fungi. She’ll cover how to forage for mushrooms, how to identify the good and the poisonous, how fungi grow, and how to eat them.

Comments [14]

The Leonard Lopate Show

Please Explain: Fertilizer

Friday, April 12, 2013

Fertilizer is crucial for food—plants need it in order to grow and thrive. Harold Van Es, professor in the Department of Crop and Soil Sciences at Cornell University, explains what fertilizer is made of, why it's so important, and how to manage it.

Let us know if you have a question! Leave it as a comment or call us at 212-433-9692.

 

Comments [8]

The Leonard Lopate Show

Please Explain: Grains

Friday, April 05, 2013

Grains have been a cornerstone of the human diet since the dawn of civilization. We'll find out about the wide variety of grains and the difference between whole, refined, and enriched grains.Abdullah A. Jaradat, USDA Department of Soil Management Research, and Maria Speck, author of Ancient Grains for Modern Meals, explain.

Comments [15]

The Leonard Lopate Show

Please Explain: Food Traditions

Friday, March 29, 2013

Ken Albala, Professor of History at the University of the Pacific and Cathy Kaufman, who teaches culinary history at the Institute of Culinary Education and is the author of Cooking in Ancient Civilizations, talk about food traditions and why certain peoples and cultures eat certain foods to celebrate or to mark certain occasions.

Comments [15]

The Leonard Lopate Show

Recipe: Garlic Mustard Eggplant Dip

Friday, March 29, 2013

The garlic mustard leaves add a green and garlicky punch to a smooth eggplant spread. Slather it on crackers, pita bread, or crisp vegetables.

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The Leonard Lopate Show

Please Explain: Natural and Artificial Flavors

Friday, March 22, 2013

If you look at many packaged food, you’re likely to find the words “natural flavors” and “artificial flavors” on the ingredients list. These terms seem ambiguous, but they explain why much of the foods Americans eat tastes the way it does. For today’s Please Explain, explain Dr. Gary Reineccius, professor and head of the Flavor Research and Education Center in the Department of Food Science and Nutrition at the University of Minnesota, and Barb Stuckey, professional food developer and author of Taste: Surprising Stories and Science about Why Food Tastes Good, explain what natural and artificial flavors are, how they’re made, and why they’re used in everything from cough syrup to candy to French fries to frozen yogurt.

Comments [13]

The Leonard Lopate Show

Please Explain: Cheese and Making Cheese

Friday, March 15, 2013

Sascha Anderson, Director of Education at Murray’s Cheese, and Gianaclis Caldwell, cheesemaker at Pholia Farm and author of Mastering Artisan Cheesemaking, talk about the wide variety of cheeses, how to select cheeses, and how to make cheese.

Comments [11]