Food

Food
4:44 pm
Wed March 13, 2013

Outside The Pizza Box: Chicago's New Pie Scene

Emily Hilliard for NPR

Originally published on Thu March 14, 2013 9:57 am

As we prepare to celebrate Pi(e) Day on Thursday (Congress established March 14 as a day to honor both the mathematical constant, 3.14, and our nation's favorite dessert), we find a burgeoning pie scene in Chicago. And it's not of the deep-dish variety.

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Food
5:39 am
Sun March 10, 2013

Poi: Hawaii's Recipe For Revitalizing Island Culture

Historians think poi, a sticky, nutritious food made from pounded taro root, has been eaten in the Hawaiian islands since the time of the ancient Polynesians.
iStockphoto.com

Originally published on Sun March 10, 2013 12:00 pm

There are only about 1,000 people of pure Hawaiian descent left in the world, but island residents are cooking up an idea to keep native island culture from fading away. The key ingredient? Reviving a starchy food called poi.

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Food
4:09 pm
Thu March 7, 2013

Plague Of Locusts Has Israelis Asking: Are They Kosher For Passover?

An Israeli cook displays locusts at a restaurant in Jerusalem, at a 2010 event promoting locusts as a tasty kosher treat.
Olivier Fitoussi AP

Originally published on Fri March 15, 2013 4:54 pm

A swarm of locusts that has devastated crops in Egypt made its way into neighboring Israel this week. And with Passover just around the corner, many news outlets couldn't resist noting the shades of the biblical tale of Exodus, when the insects were one of 10 plagues that descended upon Pharaoh and his people.

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Food
1:07 pm
Wed March 6, 2013

The Caraway Seed Is A Spice Worth Meeting

Domenica Marchetti for NPR

Originally published on Wed March 6, 2013 12:42 pm

I've always thought caraway to be an underappreciated spice. It holds none of the historical significance of cinnamon, cloves, pepper or other prized spices that for centuries drove commerce among Asia, Africa and Europe (and that ultimately led to the discovery of the Americas).

In flavor, it lacks the Mediterranean perfume of its cousin fennel or the allure of cumin, another close relative. Its aroma is sharp and slightly aggressive, and if you bite into a seed on its own, there is, at first, a certain soapiness to its flavor.

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Food
10:35 am
Mon March 4, 2013

Family Keeps Jewish Soulfood Alive At New York 'Appetizing' Store

Russ and Daughters, which opened on the Lower East Side in 1914, specializes in smoked fish.
Courtesy of Jen Snow, Russ and Daughters

Originally published on Mon March 4, 2013 2:28 pm

It's been more than 100 years since Joel Russ started peddling herring from a barrel on the streets of New York.

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Food
3:25 am
Mon March 4, 2013

Selling Kids On Veggies When Rules Like 'Clean Your Plate' Fail

Good advice, but strict rules at mealtime may backfire.
iStockphoto.com

Originally published on Wed March 6, 2013 5:14 pm

If you're a parent, you've probably heard remarks like this during dinner: "I don't like milk! My toast is burnt! I hate vegetables! I took a bite already! What's for dessert?" It can be daunting trying to ensure a healthy diet for our children. So it's no wonder parents often resort to dinner time rules.

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Food
8:56 am
Fri March 1, 2013

Video: Machine Unlocks The 'Physics' Of Separating Oreos

YouTube

Originally published on Thu February 28, 2013 11:42 am

Eat them whole or divide and conquer? That's the eternal question when it comes to Oreos, those little rounds of chocolate cookie hugging creme in the middle.

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Food
11:47 am
Wed February 27, 2013

In Praise Of The Humble Lentil

T. Susan Chang for NPR

Originally published on Thu February 28, 2013 10:01 am

The year I discovered lentils, I was broke and lonely and didn't know how to cook. Lentils, it turned out, would have gone a long way toward providing the solution to some of these problems. However, when I first had them, they were a mystery.

They also were the cheapest thing on the menu at the Middle Eastern deli around the corner. The dish was mudardara, I was told. "What's that again?" I said, unable to untangle the knot of plosive consonants. It was repeated.

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Food
3:23 am
Mon February 25, 2013

The Microwave Miracle Of Cooking In Mugs

Washington Post Food and Travel Editor Joe Yonan whips up some macaroni and cheese in an NPR mug.
Maggie Starbard NPR

Originally published on Tue February 26, 2013 4:50 pm

Lunchtime is around the corner, and your tummy is rumbling. If you've got a microwave, a mug and a few basic ingredients, you can cook up a meal right in the office.

Morning Edition's David Greene recently started microwaving scrambled eggs in a mug for those early mornings on hosting duties. It led him to wonder about the other possibilities of this culinary art.

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Food
1:13 pm
Fri February 22, 2013

Former Peanut Firm Executives Indicted Over 2009 Salmonella Outbreak

A sign outside the Peanut Corp. of America's processing plant in Blakely, Ga.
Ric Feld AP

Originally published on Fri February 22, 2013 10:26 am

Four former executives from Peanut Corp. of America and a related company are facing federal criminal charges for covering up information that their peanut butter was contaminated with salmonella bacteria.

The charges are related to a nationwide outbreak of salmonella back in 2009. More than 700 people became ill, and federal investigators traced the source of the bacteria to peanut butter manufactured in Blakely, Ga., by the Peanut Corp. of America. The company is no longer in business.

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Food
11:35 am
Wed February 20, 2013

Be Prepared: Girl Scout Cookie Cooking May Surprise You

Doreen McCallister/NPR

Originally published on Wed February 20, 2013 2:44 pm

I'm not the first to develop recipes using Girl Scout cookies. About 20 years ago, I saw an article in a newspaper using Girl Scout cookies to make cakes. I made one of the recipes, and it came out almost as pretty as the paper's picture, and it tasted really good.

I was hooked. But before I could get started in the kitchen baking and cooking with Girl Scout cookies, I had a hurdle to get over. I had to decide whether I wanted to eat the cookies I ordered shortly after I received them — or delay gratification and experiment with them. It was a tough choice.

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Food
11:14 am
Wed February 20, 2013

Weeknight Kitchen: Green Pasta with Blue Cheese

Reposted from www.splendidtable.org

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Food
4:28 am
Mon February 18, 2013

Farmer's Fight With Monsanto Reaches The Supreme Court

Vernon Hugh Bowman lives outside the small town of Sandborn, Ind.
Dan Charles NPR

Originally published on Mon February 18, 2013 8:35 pm

This week, the Supreme Court will take up a classic David-and-Goliath case. On one side, there's a 75-year-old farmer in Indiana named Vernon Hugh Bowman; on the other, the agribusiness giant Monsanto.

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Food
6:08 pm
Fri February 15, 2013

Romanian Horse Meat In British Lasagna Reveals Complex Global Food Trade

Not all countries in Europe shun horse meat, as the sign above this butcher shop in Paris attests. But horse-eating Europeans still don't like being swindled.
Jacques Brinon AP

Originally published on Sat February 16, 2013 7:35 am

How did the Romanian horse meat wind up in the British spaghetti sauce? Follow its path, and you'll get a quick tutorial in the complexities of the global food trade.

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Food
1:39 pm
Thu February 14, 2013

When Resistance Is Futile: Bring In The Robots To Pull Superweeds

An illustration imagines what a weed-seeking robot could look like, armed with different tools to attack different problem plants.
Courtesy Steve Young

Originally published on Thu February 14, 2013 2:08 pm

A future without weeds would be a kind of farmer utopia, but currently, herbicide-resistant "superweeds" are part of today's reality. Some researchers, though, are looking for a solution that seems ripped from science fiction: weed-seeking robots.

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Food
11:23 am
Thu February 14, 2013

Bean-To-Bar Chocolate Makers Dare To Bare How It's Done

Askinosie buys beans directly from small farmers. The goal: better quality control, and more cash to the growers.
Bob Linder Courtesy of Askinosie Chocolate

Originally published on Fri February 15, 2013 2:11 pm

If you're looking to buy chocolate in San Francisco this Valentine's Day, just follow your nose down Valencia Street. "A lot of people walk in [and say], 'Oh, my gosh, the smell!" says Cameron Ring, co-owner of Dandelion Chocolate.

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Food
8:14 am
Wed February 13, 2013

Weeknight Kitchen: Croque Madame Muffins

Croque Monsieur is essentially a toasted cheese and ham sandwich. Put a fried egg on top and you've got a Croque Madame (the egg is supposed to resemble a lady's hat). What makes the difference between a toasted cheese and ham sandwich and a Croque Monsieur is the cheese – in a Croque Monsieur it comes in the form of a creamy cheese sauce. And boy, does this make a difference!

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Food
1:52 pm
Tue February 12, 2013

Most Americans Eager To Buy Seafood That's 'Sustainable'

Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear.
Margot Williams NPR

Originally published on Tue February 12, 2013 2:31 pm

This week, our colleagues Daniel Zwerdling and Margot Williams with NPR's investigations unit have a terrific three-part series on the Marine Stewardship Council. As they report, the MSC's labels tell consumers which seafood is supposed to be good or bad for the environment.

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Food
3:33 am
Mon February 11, 2013

Auntie Anne's Pretzels In Beijing: Why The Chinese Didn't Bite

The China Twist by Wen-Szu Lin chronicles the author's (ultimately unsuccessful) attempt to bring Auntie Anne's pretzels to China.
Courtesy

Originally published on Mon February 11, 2013 11:41 am

The lure of the China market is legendary. The dream: Sell something to 1.3 billion people, and you're set.

The reality is totally different.

Ask the MBAs from the University of Pennsylvania's Wharton School who tried to launch Auntie Anne's pretzels in China. The result is a funny, instructive and occasionally harrowing journey that is now the subject of a new book, The China Twist.

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Food
10:18 am
Sat February 9, 2013

What To Do With All That Snow? Cook It

For a "Cooking With Snow" class taught through Knowledge Commons DC, instructor Willie Shubert made baobing, a shaved ice dessert from China.
Courtesy of Rachel Sadon

Two feet of snow can be a major inconvenience. We feel for you, friends in the Northeast. To help you work through that serious snow surplus, we shuffled through our virtual recipe box for snow cuisine.

It's like being given lemons and making lemonade, though you definitely don't want to be doing anything with lemon-colored snow you find outside.

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