Originally published on Tue February 18, 2014 11:53 am
When we imagine Olympic athletes at the table before the most important competition of their lives, we might picture a huge plate of pasta, with Gatorade to wash it down and a well-deserved ice cream sundae for dessert.
Turns out, they might be preparing with a salad, a glass of beet juice and some almonds.
Imagine living in China and missing Chinese food. It happens. American expatriates who grew up with popular takeout dishes like General Tso's chicken can't find it in China because it essentially doesn't exist here.
Much of the Chinese food we grew up with isn't really Chinese. It's an American version of Chinese food. Chinese immigrants created it over time, adapting recipes with U.S. ingredients to appeal to American palates.
Originally published on Sun February 9, 2014 5:40 pm
A fried, battered coating can hide a multitude of sins. (Everything tastes yummy when deep-fried, amiright?) So it's not surprising, really, that allegations of "mystery meat" have dogged McDonald's famous chicken McNuggets on and off for years.
Quite possibly, you've noticed some new food labels out there, like "Not made with genetically modified ingredients" or "GMO-free." You might have seen them on boxes of Cheerios, or on chicken meat. If you've shopped at Whole Foods, that retailer says it now sells more than 3,000 products that have been certified as "non-GMO."
Sunday is a big day for Super Bowl watching and for pizza eating. And of course there's not just one way to eat a slice. Dan Pashman of Sporkful.com has been exploring the many approaches to pizza consumption and has advice for both traditional and adventurous eaters.
Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?
Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.
Friday is New Year's for the millions of people around the world who celebrate the Lunar New Year. This year is the Year of the Horse.
On Morning Edition, Ying Compestine, a cookbook and children's book author, talks about her favorite dish for the holiday: steamed dumplings infused with green tea. They appear in her most recent book, Cooking with an Asian Accent.
The New Year holidays of Compestine's youth were very austere. She came to the U.S. as a grad student in the 1980s, but she grew up in Maoist China.
Originally published on Fri January 31, 2014 11:11 am
I first met the doughscuit at last weekend's Donut Fest in Chicago, where 15 doughnut-makers get together to try to kill you, for charity. They serve 1/4 portions of doughnuts, but still, after a few tables you feel yourself slowing down and thinking there's no way you'll make it through.
Everything starts to taste the same. Your mustache, if you have a mustache, is glazed. You look around at the thousands of doughnuts and wonder if you totaled up the calories in this room, how many delicious pounds it would be.
Originally published on Fri January 31, 2014 11:10 am
You think 21st century foodies will go to great lengths for a culinary thrill? (Lion meat, anyone?) Turns out, they've got nothing on 18th century English royals.
Frogs, puffins, boar's head and larks and other songbirds were all fair game for the dinner table of England's King George II, judging by a chronicle of daily meals served to his majesty and his wife, Queen Caroline.
Originally published on Fri January 24, 2014 12:37 pm
As New Year's resolutions go, cutting back on food and drink are right at the top of the list. And while those resolved to change their eating habits may cut the carbohydrates or say a sweet goodbye to sugar, for regular drinkers, the tradition may involve what's known as a dry January: giving up booze for a month.
But could such a short-term breakup with alcohol really impart any measurable health benefits?
Traditional Japanese cuisine, known as washoku, is now an intangible cultural heritage, according to the United Nations.
Tofu, mochi and miso are a few examples, but it's the buckwheat noodle, or soba, that many consider the humble jewel of Japanese cuisine. It's not easy to find in the U.S., but one Los Angeles woman is helping preserve the craft of making soba.
In a cooking classroom off a busy street in L.A., Sonoko Sakai is teaching about the simplicity of making buckwheat noodles.
"Basically, soba is only two things: flour and water," Sakai explains.