Food

Food
10:18 am
Fri February 14, 2014

Paris Confidential: The Mystery Mousse Behind The Chocolate Bar

One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all.
Mary Dodd Courtesy of Dorie Greenspan

Originally published on Wed March 5, 2014 12:17 pm

Gather round, everyone: Dorie Greenspan has quite a story to tell. It's a tale of intrigue, sweets and — just in time for Valentine's Day — the city of love.

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Food
2:22 pm
Thu February 13, 2014

Why Some Olympians Load Up On Salad Instead Of Pasta

Peter Frenette of the United States jumps during training for the Men's Normal Hill Individual ahead of the start of the Sochi Games.
Lars Baron Getty Images

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.

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Weeknight Kitchen
12:00 pm
Wed February 12, 2014

Weeknight Kitchen: Spaghetti Squash with Bacon, Pine Nuts, and Balsamic Vinegar

This week, we have a fresh take on weeknight pasta from Susanna Hoffman and Victoria Wise's book, BOLD: A Cookbook of Big Flavors. Instead of spaghetti, tangles of spaghetti squash are tossed with nubs of crispy bacon and crunchy pine nuts, then drizzled with balsamic vinaigrette. It's more of a warm salad than a bowl of pasta, but it's delicious paired with a tender green salad on the side. Eat both and double your vegetable quota in one sitting.

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Food
6:32 am
Wed February 12, 2014

Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style

The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China.
Frank Langfitt NPR

Originally published on Wed February 12, 2014 11:25 am

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.

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Food
3:38 am
Wed February 12, 2014

The Full-Fat Paradox: Whole Milk May Keep Us Lean

A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight.
Justin Sullivan Getty Images

Originally published on Tue February 18, 2014 11:52 am

I have to admit, I melt at the creaminess of full-fat yogurt.

It's an indulgence that we're told to resist. And I try to abide. (Stealing a bite of my daughter's YoBaby doesn't count, does it?)

The reason we're told to limit dairy fat seems pretty straightforward. The extra calories packed into the fat are bad for our waistlines — that's the assumption.

But what if dairy fat isn't the dietary demon we've been led to believe it is? New research suggests we may want to look anew.

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Food
4:02 pm
Mon February 10, 2014

The Neuroscience Of Munchies: Why The Scent Of A Burger Gives Us A High

Research in mice offers new clues as to why Harold and Kumar were so motivated to get to White Castle.
Todd Plitt/Getty Images

Originally published on Tue February 11, 2014 6:56 pm

From cinnamon buns in the morning to a burger after a long run, food never smells as good as when you're superhungry.

Now scientists have uncovered a clue as to why that might be — and it lies in the munchies and marijuana.

Receptors in the brains of mice that light up when the animals are high are also activated when the critters are fasting, French scientists reported Sunday in the journal Nature Neuroscience.

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Food
9:31 am
Thu February 6, 2014

Oh, So That's What Goes Into A McDonald's Chicken McNugget

McDonald's new video answers that age-old question: What are McNuggets actually made of?
McDonald's Canada/YouTube

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.

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Food
3:40 am
Tue February 4, 2014

How American Food Companies Go GMO-Free In A GMO World

Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years.
Dan Charles/NPR

Originally published on Thu February 6, 2014 8:12 am

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."

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Food
10:22 am
Mon February 3, 2014

Folding Your Pizza Inside-Out And Other Revolutionary Pro Tips

Cooking Channel/Dan Pashman

Originally published on Sun February 2, 2014 2:17 pm

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.

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Food
4:10 pm
Sun February 2, 2014

Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules

Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado.
Luke Runyon/KUNC/Harvest Public Media

Originally published on Tue February 4, 2014 12:00 pm

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.

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Weeknight Kitchen
12:00 pm
Sun February 2, 2014

Weeknight Kitchen: French Lentil Salad with Goat Cheese and Walnuts

This is my number-one, go-to salad, and I make it frequently because it's fast, easy, and keeps well for days. 

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Food
11:27 am
Sun February 2, 2014

Sap Discovery Could Turn Syrup-Making Upside Down

Buckets collect sap on maple trees in Vermont. A new discovery means that sap doesn't have to be collected from mature trees out in the wild.
Toby Talbot AP

Originally published on Mon February 3, 2014 12:51 pm

Last year researchers at the University of Vermont announced something that could change the way we think about Vermont — or at least how it produces its famous maple syrup.

The time-honored method calls for inserting a tap near the bottom of a tall, mature maple tree. At the end of February, the tree thaws, and voila: Sap starts flowing out the spigot at the bottom.

But in 2010, these researchers were testing ways to gather sap from mature trees when they noticed something unusual.

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Weeknight Kitchen
10:26 am
Fri January 31, 2014

Weeknight Kitchen: A Salad Pears and Cheese with Sprouted Seeds

Crisp, mild, light, and fresh, this is the antidote to the big-flavored salad.

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Food
3:18 am
Fri January 31, 2014

For A Twist On The Lunar New Year Dumpling, Add Green Tea

Ying Compestine's green tea-steamed shrimp dumplings.
Lucy Schaeffer Houghton Mifflin Harcourt

Originally published on Fri January 31, 2014 2:32 pm

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.

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Food
3:00 am
Fri January 31, 2014

Super Bowl Ads Go Healthy: Selling Yogurt With A Steamy Kiss

The Full House cast John Stamos, Bob Saget and Dave Coulier are featured in Dannon's Superbowl ad.
OikosYogurt/Youtube

Originally published on Fri January 31, 2014 7:58 am

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Food
11:33 am
Thu January 30, 2014

Grade Inflation In The Maple Syrup Aisle: Now Everything Is An 'A'

The old and new maple syrup grading systems compared.
Courtesy of Butternut Mountain Farm

Originally published on Thu January 30, 2014 5:03 pm

Why would you choose a B grade if you can get an A?

Ask a baker. They'll tell you that if you like richer, darker, more intense maple syrup, you should pick Grade B.

But the idea that B beats A seems counterintuitive to lots of consumers who are just looking for something sweet to pour on their morning pancakes.

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Food
8:38 am
Thu January 30, 2014

Meet The Cronut's Humble Offspring: The Doughscuit!

The honey-glazed doughscuit is a combination of "doughnut," "biscuit" and "life-changing."
NPR

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.

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Food
10:40 am
Wed January 29, 2014

Frogs And Puffins! 1730s Menus Reveal Royals Were Extreme Foodies

Britain's King George II: Snazzy dresser, adventurous eater.
Hulton Archive/Getty Images

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.

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Food
10:15 am
Fri January 24, 2014

Dry January: Giving Up Booze For A Month Does Have Benefits

Give your liver a break every now and then.
iStockphoto

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?

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Food
9:44 am
Tue January 21, 2014

Soba: More Than Just Noodles, It's A Cultural Heritage ... And An Art Form

Genuine soba noodles are difficult to find in the U.S.
iStockphoto

Originally published on Tue January 21, 2014 12:10 pm

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.

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