Food

For the past few weeks, the culinary arts students at Johnson & Wales University in Providence, R.I., have been working with some less-than-seasoned sous chefs.

One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. "I know nothing about baking," he says.

Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified "golden rice" in China.

The French novelist Marcel Proust immortalized the connection between food and memory when the narrator of his novel Remembrances of Things Past bit into a madeleine and was transported to thoughts of his childhood.

But what if that madeleine were poisoned, so to speak?

That is the question underlying Russian American writer Anya von Bremzen's new memoir, Mastering the Art of Soviet Cooking. Though it contains recipes, this is not a cookbook but rather, a history of a family and of Soviet Russia.

For the first two millennia of McDonald's Breakfast Menu, very little changed, but the past several months have brought startling reforms. The company introduced the Egg White Delight McMuffin, which has 50 fewer calories and one fewer yellow spot than the regular McMuffin. They stopped slapping you in the face when you try to order the Fruit 'N Yogurt Parfait. And now, they bring us the Steak, Egg & Cheese McMuffin.

To mark the Jewish holiday of Yom Kippur, the day of atonement, Jews fast from sundown to sundown. But before the sun sets, friends and family gather to enjoy one final meal. And for the Jews of Eastern Europe, that meal traditionally includes kreplach.

It was the Greeks who first counseled to let food be thy medicine. And, it seems, some doctors are taking this age-old advice to heart.

In New York City physicians are writing prescriptions for fresh fruits and vegetables. That's right, 'scripts for produce.

If you listen to my story on All Things Considered, you'll hear that the program is the creation of Wholesome Wave, a nonprofit that connects low-income people with local produce.

Chipotle Mexican Grill prides itself on the fact that it serves only "responsibly raised beef, pork and chicken." That means the meat it buys comes from animals raised outside or in comfy pens, who are never given antibiotics and are fed an additive-free, vegetarian diet.

It's one of the great paradoxes of our time: Hundreds of millions of people go hungry, and yet we waste a whopping 1.43 billion tons of food — one third of what we produce. Food waste is a problem in rich countries and poor countries alike, and it's happening throughout the supply chain — from the farm to the truck to the warehouse to the store to your refrigerator.

In our book, a terrific salad can outshine anything else on the table. A dynamic dressing and the right combo of greens are what you should be looking for, and this recipe for Chicory Salad with Anchovy Dressing demonstrates that.

Lots of us play with our food. But for photographer Christopher Boffoli, it's become a full-time career.

Boffoli rose to fame a couple of years ago. You may have seen some of his photographs — amusing dioramas featuring miniature plastic figurines in dramatic settings crafted from food — when they went viral back in 2011. More than 200 such images — at least half of which, Boffoli says, have not been previously published — are collected in a new book, Big Appetites.

Michael Ferguson sometimes jokingly refers to himself among colleagues as "the other black brewer."

That's because Ferguson, of the BJ's Restaurants group, is one of only a small handful of African-Americans who make beer for a living. Latinos and Asian-Americans are scarce within the brewing community, too.

"For the most part, you've got a bunch of white guys with beards making beer," says Yiga Miyashiro, a Japanese-American brewer with Saint Archer Brewery in San Diego.

Ten years ago rye whiskey was on the brink of extinction.

Despite its venerable history as the whiskey made by George Washington, only a handful of distillers were bottling this quintessentially American spirit. And you definitely couldn't order a rye Manhattan at your local cocktail lounge.

My, how times have changed.

We've grown accustomed to choosing our food from a spectacular rainbow — care for an impossibly pink cupcake, a cerulean blue sports drink or yogurt in preppy lavender?

But there's a growing backlash against the synthetic dyes that give us these eye-popping hues. And now scientists are turning to the little-known (and little-grown) purple sweet potato to develop plant-based dyes that can be labeled as nonthreatening vegetable juice.

The Burger King doesn't stay king by resting on his laurels. No, he stays king by constantly innovating (and by executing dissenters). New on the menu is the French Fry Burger, which is, you may have guessed, a burger topped with french fries. It costs $1, which should be considered a value and a red flag.

Peter: Since they're exactly $1 each, they can legally be used as currency.

Ian: And you can use actual dollars as napkins!

Mike: Dollar Menu is fast-food shorthand for "Day Old."

After concerns over its product led the Chobani Greek yogurt company to issue a voluntary recall of some packages earlier this week, the New York-based foodmaker now says the mold that was identified as the culprit is not dangerous.

"Through extensive testing and expert consultation, we now know that the mold found in the products we voluntarily recalled this week is a species called Mucor circinelloides," the company says. "Mucor circinelloides is not considered a foodborne pathogen."

This week's recipe for Pork Loin with Apples and Eggplant from master teacher Raghavan Iyer is a reminder of the impressive diversity of Indian food.

Here's a bit of news that might make you drop that chicken nugget midbite.

Just before the start of the long holiday weekend last Friday, the U.S. Department of Agriculture quietly announced that it was ending a ban on processed chicken imports from China. The kicker: These products can now be sold in the U.S. without a country-of-origin label.

Kale has experienced a renaissance in recent years. Once relegated to the sidelines as a mere garnish, the green now appears on 400 percent more restaurant menus than it did four years ago.

But not everyone has bought into the gospel of the vitamin- and mineral-rich green. Even Deb Perelman, who writes the blog and cookbook Smitten Kitchen, was initially a kale skeptic.

In our "Weekly Innovation" blog series, we explore an interesting idea, design or product that you may not have heard of yet. Do you have an innovation to share? Use this quick form. That's how we found this week's pick!

Hot summer days often mean air pollution warnings in big cities. But the air inside your kitchen can sometimes be just as harmful. Cooking fumes from your stove are supposed to be captured by a hood over the range — but even some expensive models aren't that effective.

Jennifer Logue spends a lot of time thinking about what happens when she cooks. She's a research scientist at Lawrence Berkeley National Lab, where she studies indoor air pollution.