This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming. Served on spinach it is dandy, but if you can find delicate tatsoi (a Japanese green akin to tender bok choy) use that instead!
There has been a lot of talk of disrupting the food system lately. Bill Gates, among others, has said the way we produce meat is hugely inefficient — and is crying for Silicon Valley-style disruption. That's why he's investing in chicken-less eggs.
What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans catch gets sold to other countries.
If you teach an aboriginal man (or woman) to make a cappuccino, can you feed his career for a lifetime?
That's the hope at Yaama Dhiyaan, a cooking and hospitality school for at-risk indigenous young people in Australia.
Students there are learning the skills to be cooks, restaurant and hotel workers, and caterers. The school is also helping to reconnect them to their culture, disrupted when many of their grandparents were kidnapped off the land, forced into missionary schools and denied the right to vote until the 1960s.
Ever since Eli Whitney invented the Beef Gin in 1793, hamburgers have basically been the same: an all-beef patty, eaten as quickly as possible. But now, new technologies are allowing burgerologists to expand the medium. Chef's Burger Bistro in Chicago has created the B50 Burger, with a patty that's 50 percent ground beef, 50 percent ground bacon. And then there's a fried egg thrown on top, just for fun.
For most of us, even one bite of chocolate is enough to send our taste buds into ecstasy. Now, scientists have concocted a process to make these dark, dulcet morsels look as decadent as they taste.
Switzerland-based company Morphotonix has given traditional Swiss chocolate-making a colorful twist: It's devised a method to imprint shiny holograms onto the sweet surfaces — sans harmful additives. Which means when you tilt the goodies from side to side, rainbow stars and swirly patterns on the chocolate's surface dance and shimmer in the light.
Anyone who has eaten many plates of blackened, mangy-looking jerk chicken might get the impression that Caribbean cooking is fairly limited. The cuisine of most of the English-speaking islands is often lumped under the umbrella of stews, dumplings and pineapple-strewn desserts.
But Suzanne and Michelle Rousseau say there's much more to island cooking. They're sisters and cooks based in Jamaica, and their cookbook Caribbean Potluck introduces a new way of thinking about food from their homeland.
In 1898, the U.S. Department of Agriculture created a special department of men called Agriculture Explorers to travel the globe searching for new food crops to bring back for farmers to grow in the U.S.
"These agricultural explorers were kind of like the Indiana Joneses of the plant world," says Sarah Seekatz, a California historian who grew up in the Coachella Valley, the date capital of the U.S.
Toss out the china and pick up the picnic basket! Summer cookbooks are fanciful creatures — high on whimsy and shamelessly devoted to making a good life better. For some, that means lingering in the farmers markets or gardening with the kids. For others it's indulging in some usually forbidden pleasures — the fried, the icy sweet, the charred and meaty. And for some, it means crossing oceans to sample less familiar fare — without ever leaving the porch. There's something for everyone, but all go just fine with bare toes and a sun hat.
Even though we're smack-dab in the middle of grill season, it's good to have a recipe on hand for those rainy nights when you can't fire up the grill. This recipe for Teriyaki Salmon with Pickled Vegetables and Sesame Seeds from Diana Henry's A Change of Appetite fits the bill beautifully.
When you unwrap it, break off a piece and stick it in your mouth, it doesn't remind you of the pyramids, a suspension bridge or a skyscraper; but chocolate, says materials scientist Mark Miodownik, "is one of our greatest engineering creations."
When Laura Silver's favorite knish shop in New York closed it doors, she started to investigate why it shut down. And that led to a years-long research project, she tells Weekend Edition's Rachel Martin.
Her book Knish: In Search of the Jewish Soul Food explores the history of the baked delicacy filled with meat or vegetables and what it means to the people who love it.