Food

Author Interviews
12:51 pm
Tue July 10, 2012

'Hot Dog' Meets 'Bun': Famous Food Discoveries

iStockPhoto.com

Originally published on Mon April 30, 2012 12:31 pm

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.

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Europe
12:50 pm
Tue July 10, 2012

An Olympic Task: Finding Good Food At The Games

Vendors will serve 14 million meals during the Olympics, and critics are already panning the menu.
Dan Kitwood Getty Images

Originally published on Tue June 12, 2012 7:43 pm

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.

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Science
3:30 am
Tue July 3, 2012

When Ice Cream Attacks: The Mystery Of Brain Freeze

NPR interns (from left) Angela Wong and Kevin Uhrmacher participate in an experiment to induce brain freeze.
Benjamin Morris NPR

Originally published on Tue July 3, 2012 2:12 pm

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.

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The Salt
3:29 am
Mon July 2, 2012

Pie-Making 101: How I Overcame My Fear Of Crumbling Crust

CIA Instructor George Higgins checks the slices of pie made by students.
Allison Aubrey NPR

Originally published on Mon July 2, 2012 11:27 am

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.

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