WCBE

Food

Food

Scientists are starting to discover that the standard way of measuring calories, established more than 100 years ago, may not be terribly accurate when it comes to higher fat, high-fiber foods like nuts. But when it comes to almonds, the count may be off by a whole lot.

Food scientists at the U.S. Department of Agriculture recently published a new study that finds almonds have about 20 percent fewer calories than previously documented.

Here's a sport you won't be seeing in London this year: Competitive eating. But if you're curious enough — and you can stomach it — you're likely to find an eating contest at your local fair or festival this summer.

Now eating contests are nothing new — they've been around since at least the 13th century, when a servant supposedly beat the Norse god Loki by eating his plate. But they've only become popular in the U.S. in the last hundred years or so.

Julia Child, the woman credited with singlehandedly teaching America how to cook, would have turned 100 years old on August 15 this year.

How To Make Your Tofu And Eat It, Too

Aug 1, 2012

As I recently dipped a carrot slice into a fluffy, edamame-infused dip I'd made from a batch of homemade tofu, I wondered: Why haven't I done this before? The carrot was crisp, the herbs were fresh, but it was the tofu that was the real deal. It was like no store-bought tofu I'd ever encountered – light, delicate, creamy and not a bit rubbery.

New Mexicans can get a little carried away with their chile peppers. There's chile beer, chile pizza, chile ice cream — you can find the smoldering flavors of chile peppers in just about anything.

And then there's chile brittle. Luis Flores, owner of chili brittle purveyor Las Cruces Candy Company, beats the summer heat by getting up at 3 a.m. to prepare his specialties.

You Won't Throw Tomatoes At These Recipes

Jul 28, 2012

Late July is peak tomato season in much of the country, so for some fresh and inventive twists on the fruit — and yes, it is botanically a fruit, no matter what the Supreme Court says — we're heading to Home Wine Kitchen in Maplewood, Mo.

 Hills Market
Hills Market

Every Wednesday a guest bartender joins us on The Hills Market Veranda to help support a charity or organization of his or her choice. Stop in for wine, beer and $7.99 large one-topping pizzas. Proceeds from the sale of all pizzas between 6 and 8:30 p.m. will be donated to the bartender’s chosen charity; in this case - WCBE. No reservations are required.

This week's bartender is Dan Mushalko representing WCBE!

The Olympics begin this afternoon, and the stores are filling up with school supplies, meaning that you only have a few more weeks to fit in a summer vacation. And if you'd like to add a quirky food-themed museum to your getaway plans, The Salt has compiled a few suggestions that are certainly off the beaten path.

Here in the U.S., McDonald's food is not usually considered all that healthy. But in China, it is.

That's because Chinese consumers trust American brands more than their own, says Shaun Rein, founder of China Market Research, who studies Chinese consumer behavior. Rein says that in China, McDonald's is seen as providing safe and wholesome food.

You Can Never Have Too Many Blackberries

Jul 27, 2012

When I first moved to the Pacific Northwest, I was amazed at how many people had the same landscaping complaint. "I spent all weekend cutting down the blackberries," some co-worker would groan on Monday morning, looking for sympathy for the lost hours and aching back. However, as someone who didn't grow up in such Edenic surroundings, I was totally dumbfounded. Cutting back blackberries? Why would you cut back blackberries? Don't they, you know, give you blackberries?

If you've ever tuned in to TV shows like HGTV's House Hunters, you've heard many an aspirational "hunter" lamenting the woes of a home without kitchen upgrades: They want to know, where are the granite countertops, stainless steel appliances, high-end fixtures, and custom cabinets?

Many foods have their own dedicated museums — like burnt food and mustard — so why not pizza? That's what Brian Dwyer, the owner of the world's largest collection of pizza memorabilia, has wondered for a long time.

Ever since New York Mayor Michael Bloomberg announced that he plans to ban big sodas from the streets of New York City to address the city's obesity problem, drink companies, soda fans, and libertarians have been wanting to treat him like a Glee kid and give him a big Slushee in the face.

For bartenders, the words "last call" have a hidden meaning: It won't be long before they're enjoying a drink of their own. And after hours of making tonics, flips and fizzes, what does a bartender drink? Often, the answer is short and simple: Fernet.

In a world of citrusy, sugary drinks that can all taste alike, Fernet Branca stands alone. Depending on how your palate responds, the Italian digestif can be called everything from refreshingly bold to an acquired taste to cough syrup that's gone bad.

Millions of users share recipes, DIY projects, and household tips on the social networking site Pinterest and myriad blogs and other sites.

Take a hot dog from New York's famed Coney Island, throw in plenty of Greek immigrants and a booming auto industry, add some chili sauce, a steamed bun, chopped onions, mustard and an epic sibling rivalry and you've got the makings of a classic American melting pot story.

Chewing Chia Packs A Superfood Punch

Jul 15, 2012

When you hear the word chia, you probably think of chia pets. Maybe you even mutter that catchy slogan: "ch-ch-ch-chia."

Or maybe not, but lately, chia seed has been getting buzz beyond those terra cotta figurines. It's becoming a popular health food. Rich in fiber, protein and the highest plant source of Omega 3s, the little seeds pack a major nutritional punch.

Wayne Coates grows and sells chia seeds and has a book called Chia: The Complete Guide to the Ultimate Superfood.

Three Beers To Cheer Your Summer Suppers

Jul 14, 2012

When the mercury's soaring, a cold, refreshing beer can be the best part of summer. As part of our occasional Taste of Summer series, we asked beer expert Graham Haverfield to recommend a few of his seasonal favorites.

Haverfield is the beer director for the Wine Library in Springfield Township, N.J. He's also a certified cicerone, or beer server. "Summer beers are typically lighter in body, they're typically a little lower in alcohol," he tells NPR's Scott Simon.

Supermarkets have spent decades catering to the needs and wants of baby boomers, and now the millennial generation is disappointed with what they're finding at traditional grocery stores, and are shopping elsewhere in greater numbers.

In fact, a new market research report called Trouble in Aisle 5 reports that millennials buy only 41 percent of their food at traditional grocery stores, compared to the boomers' 50 percent.

How much food could you buy per day if you were living at the poverty line? In the U.S., that might equal one live lobster, two whole pomegranates or 39 Oreos. In Thailand, three fried fish. And in Brazil, you could have just part of watermelon.

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.

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