Food

Food
4:09 pm
Mon January 19, 2015

Chipotle's Pulled Pork Highlights Debate Over Sow Welfare

A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009.
Charlie Neibergall AP

Originally published on Sun January 25, 2015 4:47 pm

About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.

The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's animal welfare standards.

But when David Maren heard the news, he had a pretty good idea what the problem was.

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Food
9:38 am
Sat January 17, 2015

United Noshes: Dinner Party Aims To Eat Its Way Through Global Cuisine

A sampling of dishes served at United Noshes dinner parties. From left: feta-stuffed peppers from Greece; noodles in cold broth from the Democratic People's Republic of Korea (better known as North Korea); mojitos from Cuba; grilled quail with chili-ginger marinade from Congo.
Courtesy of Laura Hadden

Originally published on Mon February 23, 2015 1:17 pm

The United Nations has 193 member states. And United Noshes aims to recreate meals from every last one of them, alphabetically, as a series of dinner parties.

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Food
1:09 pm
Fri January 16, 2015

Food Trucks, Share The Lane. Food Bikes Are Merging Into The Business

Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee.
John Lee Courtesy of Trailhead Coffee Roasters

Originally published on Thu January 29, 2015 1:17 pm

When upscale food trucks roared into popularity a few years ago, the folks running them praised their rolling operations as far cheaper and simpler to launch than a bricks-and-mortar restaurant.

Now, entrepreneurs are finding similar advantages in food bikes.

Brewers, chefs, baristas and even farmers are turning to pedal-powered vehicles to bring their goods to consumers — and, sometimes, actually produce them on the street.

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Food
11:55 am
Thu January 15, 2015

Mojito Diplomacy: Chefs Plan Culinary Tours To Cuba

A vendor reaches out to catch a pineapple at a food market in the outskirts of Havana.
Ramon Espinosa AP

Originally published on Thu January 15, 2015 3:11 pm

Miami Chef Douglas Rodriguez is known as the "Godfather of Nuevo Latino Cuisine" for the pan-Latin American style of cooking he helped pioneer. But, as the son of Cuban immigrants, his early cooking education was firmly rooted in the traditions of his parents' homeland.

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Food
3:22 am
Thu January 15, 2015

Tweaks To Cadbury Creme Eggs Not Going Over Easy In The U.K.

A box of five Cadbury Creme Eggs in London. The confectioner's decision to change the chocolate used to make the outer shell has left many in the U.K. in "shellshock."
Anthony Devlin PA Photos/Landov

Originally published on Thu February 5, 2015 1:03 am

Easter is still far away, but in the United Kingdom, the weeks after Christmas are when stores begin stocking Cadbury's iconic Creme Eggs — those foil-wrapped chocolates filled with gooey "whites" and "yolks" made of candy.

For many people there, the eggs aren't just sweets — they're "edible time capsules that take consumers back to their childhood with every mouthful," as the U.K.'s Telegraph put it.

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Food
6:34 pm
Wed January 14, 2015

We Lie About What We Eat, And It's Messing Up Science

Originally published on Thu January 29, 2015 1:18 pm

How many peanuts did you snack on last week? If you don't remember, you're not alone. We humans are notoriously bad at remembering exactly what and how much we ate. And if there's one pattern to our errors, it's that we underestimate — unintentionally and otherwise.

And yet, for decades, researchers who want to amass large quantities of data about how much Americans eat and exercise have had to rely on individuals to self-report this information.

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Food
3:54 pm
Wed January 14, 2015

Philadelphia Pizza Lovers Pay It Forward One Slice At A Time

Slices of pizza on the counter of Rosa's Fresh Pizza, where customers are encouraged to pay it forward.
Elizabeth Fiedler/WHYY

Originally published on Thu January 15, 2015 3:11 pm

Some pizza restaurants decorate the walls with signed photos of minor local celebrities who once stopped by for a slice.

At Rosa's Fresh Pizza in Philadelphia, the shop is adorned with Post-it notes and letters. The messages are from customers who gave $1 so homeless members in the community could get a slice, which costs $1.

"The homeless, they come in and say, 'I hear you give out free pizza to homeless people,' " owner Mason Wartman tells The Salt.

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Food
6:02 am
Sun January 11, 2015

'Tasty': How Flavor Helped Make Us Human

"Flavor is the most important ingredient at the core of what we are. It created us," John McQuaid writes in his book Tasty: The Art and Science of What We Eat.
Getty Images

Originally published on Wed February 11, 2015 2:57 pm

Our current cultural obsession with food is undeniable. But, while the advent of the foodie may be a 21st century phenomenon, from an evolutionary standpoint, flavor has long helped define who we are as a species, a new book argues.

In Tasty: the Art and Science of What We Eat, Pulitzer Prize-winning journalist John McQuaid offers a broad and deep exploration of the human relationship to flavor.

"Flavor is the most important ingredient at the core of what we are. It created us," McQuaid writes.

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Weeknight Kitchen
1:30 pm
Wed January 7, 2015

Weeknight Kitchen: Chickpea Sloppy Joes

Serves 6 to 8
 
Gluten-Free, Nut-Free
 

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Food
1:11 pm
Wed January 7, 2015

In Spain, A Kingly Ring With A Hidden Surprise Wraps Up The Holidays

The classic Spanish roscón is an aromatic, citrus-infused brioche topped by sugar, flaked almonds and candied fruits – arranged like the jewels on a king's crown. It's ubiquitous on Spanish tables on Three Kings Day, Jan. 6.
James Badcock for NPR

Originally published on Mon January 5, 2015 6:27 pm

The first time I visited my in-laws in Spain, they fed me a sweet, doughy treat that, for a brief moment, made me wonder whether they were trying to kill me.

You see, it was Jan. 6, el Dia de Reyes – or Three Kings Day — which commemorates the visit of the magi to the baby Jesus. My hospitable in-laws had laid out a delicious roscón, a ring-shaped cake delicately flavored with orange blossom water. But as I tucked into this scrumptious offering, my teeth struck something very, very hard.

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Food
4:19 pm
Tue January 6, 2015

From Paleo To Plant-Based, New Report Ranks Top Diets Of 2015

The Mediterranean-like DASH and the plant-centric Ornish eating plan topped this year's rankings of diets by a panel assembled by U.S. News & World Report.
Gillian Blease Getty Images/Ikon Images

Originally published on Wed January 7, 2015 8:11 am

Despite the buzz about paleo and raw food diets, a new ranking of the 35 top diets puts these two near the bottom of the list.

Why?

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Food
9:08 am
Mon January 5, 2015

Craft Brewers Are Running Out Of Names, And Into Legal Spats

With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight.
Leif Parsons for NPR

Originally published on Tue January 6, 2015 4:49 pm

Columbia? Taken. Mississippi? Taken. Sacramento? El Niño? Marlin? Grizzly? Sorry, they're all taken.

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Weeknight Kitchen
2:01 pm
Fri January 2, 2015

Weeknight Kitchen: Lemon Jammies

Makes about thirty-six 2 1/4 inch sandwich cookies
 
For the lemon lover, delicate sandwich cookies that can either contain a gilding of jam or be made extra lemony with lemon buttercream or lemon curd, as pictured.
 
Oven Temperature: 350°F/175°C
 
Baking Time: 10 to 12 minutes for each of four batches
 
Special Equipment:
 
· Two 15 by 12 inch cookie sheets, nonstick or lined with parchment
· A 2 1/4 inch scalloped or plain round cookie cutter
· A 3/4 inch round cutter or a large pastry tube
 

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Weeknight Kitchen
1:58 pm
Fri January 2, 2015

Weeknight Kitchen: Salmon and Herbed Bean Salad

Serves 4
 
Canned salmon is an often overlooked protein: it keeps for ages in the pantry and it’s inexpensive, easy to use, fast, and doesn’t even require turning on the oven. Just like fresh salmon, canned salmon is loaded with omega-rich fats, which are linked to heart and brain health (plus it has even more calcium than fresh salmon!), which is why I try to make a salmon-centered recipe at least once a week for my family. Of course, this would be great with canned tuna, too.
 
For the Dressing:
 
· 1 cup plain reduced-fat Greek yogurt

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Food
1:13 pm
Fri January 2, 2015

No Yolk: Eggs Beat Most Other Foods In Our Blog Last Year

"The egg is a lens through which to view the entire craft of cooking," says food writer Michael Ruhlman.
Donna Turner Ruhlman

Eggs are a marvel, a mystery and a mainstay of the American diet.

And so when we looked back at our most popular posts of 2014 and saw that three of the top 20 were about eggs, we weren't surprised. People love eggs.

And don't mind if we admit that these three stories, which went viral, were good ones:

Why The U.S. Chills Its Eggs And Most Of The World Doesn't

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Food
6:09 pm
Thu January 1, 2015

A 40-Day Vegan Fast, Then, At Last, A January Christmas Feast

Abebe, the owner of Abyssinia, a popular Ethiopian eatery in Nairobi, Kenya, shows some of the foods permitted during the pre-Christmas fast. Orthodox Ethiopians typically eat just one vegan meal per day for 40 days before the Christmas feast on Jan. 7.
Gregory Warner NPR

Originally published on Tue January 6, 2015 4:48 pm

An Ethiopian kitchen can be a place of both succulence and self-denial.

In the kitchen of Abyssinia, a popular Ethiopian eatery in Nairobi, the owner, Abebe, demonstrates how his cook prepares the dish called kitfo. It's raw minced beef whipped together with cardamom and chili and a spicy butter, with a texture and taste closer to delicate cheese than to steak tartar.

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Food
6:12 pm
Mon December 29, 2014

How California's New Rules Are Scrambling The Egg Industry

These "enriched cages" from the JS West farm in Atwater, Calif., in 2011 comply with the state's new law. They are larger and allow chickens to perch and lay eggs in enclosed spaces.
Jill Benson AP

Originally published on Tue December 30, 2014 12:34 pm

Within just a few days, on Jan. 1, all eggs sold in California will have to come from chickens that live in more spacious quarters — almost twice as spacious, in fact, as the cages that have been the industry standard.

It's been a shock to the egg industry, and to grocery stores. Eggs are one of those staples that self-respecting grocery retailers absolutely, positively have to keep in stock. "You have to have bread, milk, lettuce. You have to have eggs," says Ronald Fong, the president and CEO of the California Grocers Association.

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Food
5:03 pm
Mon December 29, 2014

As Bourbon Booms, Demand For Barrels Is Overflowing

Kelvin Cooperage, owned by brothers Kevin and Paul McLaughlin, is making white oak barrels for the newly-rising craft distillers. Here, oak scraps are burned inside the finished barrels to char them.
Noah Adams NPR

Originally published on Mon December 29, 2014 6:35 pm

If you could make a lot of bourbon whiskey these days, you could be distilling real profits. Bourbon sales in this country are up 36 percent in the past five years.

But you'd need new wooden barrels for aging your new pristine product. Simple white oak barrels, charred on the inside to increase flavor and add color, are becoming more precious than the bourbon.

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Food
8:35 am
Mon December 29, 2014

Jamie Oliver, Up To His Elbows In Mashed Potatoes With 'Comfort Food'

David Loftus

Originally published on Mon December 29, 2014 2:46 pm

Jamie Oliver is a food superstar — he has produced and presented hugely popular TV programs on cooking, notably The Naked Chef and more recently Jamie's Food Revolution. He has written more than a dozen cookbooks, many to accompany the TV shows. He has written about English food, Italian food, fast food, American food and school food, and has campaigned for a healthier diet for kids, built around introducing children to a wider range of things to eat — including the dreaded vegetables.

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Food
8:29 am
Mon December 29, 2014

A Cuppa Matcha With Your Crickets? On The Menu In 2015

Originally published on Mon December 29, 2014 3:06 pm

It's time to set the table for 2015. What will be the next kale? Has the cupcake breathed its last?

We're headed for high times. As states legalize marijuana, cannabis comestibles are coming. Pot brownies — so 1960s — are joined by marijuana mac 'n' cheese and pot pesto. There's a new cooking show called Bong Appetit.

Another crushed leaf is this year's superdrink. Matcha is made from green tea and promises a calmer energy boost than Red Bull. The Japanese have been drinking it for centuries.

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