Food

Food
10:26 am
Fri December 28, 2012

An Evolutionary Whodunit: How Did Humans Develop Lactose Tolerance?

Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk.
iStockphoto.com

Originally published on Fri December 28, 2012 12:41 pm

Got milk? Ancient European farmers who made cheese thousands of years ago certainly had it. But at that time, they lacked a genetic mutation that would have allowed them to digest raw milk's dominant sugar, lactose, after childhood.

Today, however, 35 percent of the global population — mostly people with European ancestry — can digest lactose in adulthood without a hitch.

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Food
8:01 am
Wed December 26, 2012

Father Leo On How To 'Spice Up' Married Life

Spicing Up Married LIfe

Originally published on Mon December 24, 2012 1:56 pm

Mixing spiritual and culinary nourishment might seem like an odd pairing to some. But it all comes naturally to Father Leo Patalinghug. He's a priest of the archdiocese of Baltimore, and the author of multiple cookbooks. His latest is called "Spicing Up Married Life," where advice about strengthening your marriage sits side by side with recipes for romantic meals.

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Food
8:00 am
Wed December 26, 2012

For Many, Christmas Morning Means Beloved Breakfasts

caption
sweetbeatandgreenbean

Originally published on Tue December 25, 2012 4:20 pm

Because Christmas Day means good cheer and good food for many, All Things Considered asked you to describe what you eat on the holiday — whether you celebrate Christmas or not. You told us about tamales, pickled squid, homemade soup and (of course) Chinese food.

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Food
7:59 am
Wed December 26, 2012

'Canadian Peanut Butter' Connects Mainers To Their Acadian Roots

Robert Bisson of Bisson and Sons Meat Market in Topsham, Maine, with his granddaughter. The butcher shop sells traditional cretons during the holidays.
Lauren McCandlish NPR

Originally published on Thu December 27, 2012 2:08 pm

Last Christmas, we told you about tourtières, the savory meat pies Canadians serve around the holidays. Now, we bring you cretons, a Québécois delicacy found throughout Canada and parts of New England this time of year.

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Food
7:57 am
Wed December 26, 2012

Cocktail Chemistry: Parsing The Bloody Mary

A visualization of the flavors in a typical bloody mary
Adam Cole NPR

Originally published on Tue March 29, 2011 5:37 pm

The bloody mary, the signature brunch cocktail, had a friend in Ernest Hemingway.

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Food
7:56 am
Wed December 26, 2012

Infuse The Holidays With Spirits

Rina Rapuano for NPR

Originally published on Wed December 26, 2012 9:41 am

While Melkon Khosrovian was wooing his wife, he quickly realized that she wasn't as enamored with the frequent hard-liquor toasts as his extended Armenian family was. "She would just pick up her glass and put it back down," he recalls. So he decided to experiment with flavor combinations that would be more palatable to her, creating infused liquors such as grapefruit-vanilla or (her favorite) pear-lavender vodka — in hopes that he might help her feel more like part of the family in the process.

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Food
3:22 am
Wed December 26, 2012

Don't Fear That Expired Food

The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.
iStockphoto.com

Originally published on Wed January 2, 2013 8:57 am

Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.

And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?

Here's the short answer: Those "sell by" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.

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Food
2:14 am
Wed December 26, 2012

The Rebirth Of Rye Whiskey And Nostalgia For 'The Good Stuff'

Templeton bottles, filled and almost corked.
Noah Adams NPR

Originally published on Fri December 28, 2012 11:04 am

It used to be said that only old men drink rye, sitting alone down at the end of the bar, but that's no longer the case as bartenders and patrons set aside the gins and the vodkas and rediscover the pleasures of one of America's old-fashioned favorites.

Whiskey from rye grain was what most distilleries made before Prohibition. Then, after repeal in 1933, bourbon, made from corn, became more popular. Corn was easier to grow, and the taste was sweeter.

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Food
3:51 pm
Mon December 24, 2012

Christmas A Busy Season For Tamale-Makers

Tamales in Ofelio Crespo's home on Dec. 20.
Lauren Rock NPR

Originally published on Mon December 24, 2012 5:18 pm

For Christmas, Central and Mexican-American families don't crave a holiday turkey; they want a plate of steaming hot tamales.

Gustavo Arellano, author of the book Taco USA: How Mexican Food Conquered America, says that to him, tamales are more than food. They transmit Latino culture during Christmas.

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Food
1:17 pm
Mon December 24, 2012

A Moveable Feast: What Are You Leaving For Santa?

Aside from the traditional plate of cookies, some households planned to leave Santa gourmet surprises that would land most people on the naughty list at the local gym.
Larry Crowe AP

Originally published on Mon December 24, 2012 1:53 pm

Milk and cookies might be the traditional Santa offering on Christmas Eve, but in at least one household, St. Nicholas will be getting smoked salmon and scotch.

It's just one out-of-the-ordinary example we gleaned from a call out to fans of NPR's Facebook page. Many of them involved a different sort of Christmas "spirit" — the kind that could push Mr. Claus over the legal limit, at least during the U.S. leg of his annual aerial circumnavigation.

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Food
11:38 am
Mon December 24, 2012

Polish Christmas Wafer: A Flavorless Tradition That's Oh So Sweet

The oplatek, embossed with a Christmas scene, is shared among family members before Christmas Eve dinner.
iStockphoto.com

Nothing says "I love you," at least in my Polish-American family, quite like the sharing of a thin, flat, tasteless wafer called an oplatek at Christmas.

We're not alone. Before sitting down to Christmas Eve dinner, many families with roots in Poland and other Eastern European countries will take part in this tradition, which has roots dating back hundreds of years.

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Food
3:18 am
Mon December 24, 2012

At Christmas, A Roman Holiday Revolves Around The Food

Christmas chocolate and sweets on display at a Christmas market at Piazza Navona on Dec. 20 in Rome.
Alberto Pizzoli AFP/Getty Images

Originally published on Fri December 28, 2012 11:05 am

The city of Rome may be the seat of the Roman Catholic Church, but as far as bright, glitzy decorations, Christmas there has always been a rather sober affair.

And yet at Christmastime, there's one area where Romans pull out all the stops — the dinner table.

Even with the economic crisis, outdoor markets, grocery shops and fishmongers are crowded with customers.

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Food
11:58 am
Sat December 22, 2012

Survived The Mayan Apocalypse? Here Come The Radish People

Michael Benanav

Originally published on Wed December 26, 2012 9:02 am

While the rest of the world was in a tizzy over the Mayan apocalypse that wasn't, the residents of Oaxaca, Mexico, were busy preparing for the very real Coming of the Radish People.

This Sunday, they will descend upon Oaxaca's zocalo, or main plaza: giant root vegetables carved into human figures and other vivid forms.

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Food
3:23 am
Fri December 21, 2012

A Pie-Making Encore: Start With The Perfect Recipe, Serve With Love

The foundation of a good pie starts with the crust.
iStockphoto.com

Originally published on Wed December 26, 2012 9:00 am

It's high season for pie-making. And when we came upon this touching story about a bunch of women gathering to bake fresh apple pies for the people of Newtown, Conn., it warmed our hearts here at The Salt. Truly.

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Food
3:21 am
Fri December 21, 2012

Drought, Economics And Your Holiday Feast

Think your prime rib holiday dinner is more pricey this year? You're right. But maybe not for the reason you think.
Todd Patterson iStockphoto.com

Originally published on Fri December 21, 2012 11:16 am

Nobody really wants to think about economics, the famously dismal science, while sitting down at a table loaded with love and calories. Like it or not, though, supply and demand drive food production and set the price of dinner.

So, in a season of feasts, what are the business stories on your holiday menu?

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Food
4:02 pm
Thu December 20, 2012

Big Food And The Big, Silent Salt Experiment

Food companies have begun quietly reducing salt in regular foods because low-salt items like these don't sell as well.
Mel Evans AP

Originally published on Thu December 20, 2012 10:18 pm

Have you noticed, perhaps, that some of your store-bought salad dressings or spaghetti sauces taste a little less salty lately?

Probably not. The companies that make those products are doing their best to keep you from noticing. Yet many of them are, in fact, carrying out a giant salt-reduction experiment, either because they want to improve their customers' health or because they're worried that if they don't, the government might impose regulations that would compel more onerous salt reductions.

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Food
12:44 pm
Thu December 20, 2012

Elixirs Made To Fight Malaria Still Shine On The Modern Bar

Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine.
Karen Castillo Farfan NPR

Originally published on Fri December 21, 2012 10:23 am

This week, our colleagues over at the Shots blog have been talking a lot about malaria. And, here at The Salt, that got us thinking about one thing: gin and tonics.

As you probably know, tonic is simply carbonated water mixed with quinine, a bitter compound that just happens to cure a malaria infection, albeit not so well.

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Food
3:28 am
Thu December 20, 2012

The Paradox And Mystery Of Our Taste For Salt

Bali sea salt and a spoonful of Hawaiian red alae salt.
Jim Noelker AP

Originally published on Thu December 20, 2012 11:37 am

Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many public health experts, we add too much.

They want us to cut back, to lower our risk of heart attacks or strokes.

Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.

First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.

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Food
5:57 pm
Wed December 19, 2012

Mealworms Beat Meat For A Place On The Menu In Environmental Study

A woman takes a bite of a mealworm pie in the Hague, Netherlands.
Ed Oudenaarden AFP/Getty Images

Originally published on Thu December 20, 2012 9:04 am

Want to eat sustainably? Then eat bugs.

That's the word from the Dutch, who are doing their best to make a scientific case for the environmental benefits of insect proteins. Reduce greenhouse gases? Check. Produce more edible protein while using less land than more traditional livestock? Check.

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Food
5:49 pm
Wed December 19, 2012

Belgian Sweets Not Just For 'Sinterklaas'

Emily Hilliard for NPR

Originally published on Wed December 12, 2012 8:34 am

Though my grandmother Georgette was born in the United States, she is half Belgian (Flemish) and half French. On top of the cabinets in her blue kitchen you'll find a little Dutch village of porcelain houses. Above the sink are miniature figures of the Statue of Liberty, Manneken Pis and the Eiffel Tower — representations of her three nationalities. In her Delft cookie jar you'll find speculaas (also called speculoos) — the Dutch windmill-shaped gingersnap-like cookie traditionally eaten on St. Nicholas Day.

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