If you're watching a sports game at home, at a bar or at an arena, what better way to enjoy it than with some nachos, pretzels or hot dogs?
As a former baseball player, Josh Chetwynd knows a thing or two about stadium grub. His new book, How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations That Shape What We Eat and Drink, features 75 short essays that trace the history of popular food and dispel common misconceptions.
When the 2012 Summer Olympics begin in July, a culinary starting gun will go off: Fourteen million meals will be prepared for spectators and athletes during the Olympic and Paralympic games in London.
The criticism is already pouring in.
Jacquelin Magnay, the Olympics editor at The Daily Telegraph wrote a recent article calling the food to be sold at Olympic venues "bland and over-priced." In response, an Olympic caterer sent her a custom bento box of gourmet delicacies.
If it hasn't happened to you, count yourself as lucky. For many people, eating ice cream or drinking an icy drink too fast can produce a really painful headache. It usually hits in the front of the brain, behind the forehead.
The technical name for this phenomenon is cold-stimulus headache, but people also refer to it as "ice cream headache" or "brain freeze."
The good news is that brain freeze is easy to prevent — just eat more slowly. The other bit of good news is these headaches don't last very long — a minute at the outside.
If you listen to my story on Morning Edition, you'll understand the generational divide that has led to my fear of making a pie crust.
So when I decided to overcome my fear, I did it the right way. I hopped on a train to the Culinary Institute of America, the nation's premier cooking school, in Hyde Park, N.Y. There I learned the foolproof pie crust formula that chef George Higgins teaches his students. "It starts with 3, 2, 1," he explains.