Food

Food
7:11 pm
Thu July 17, 2014

Sizing Down Food Waste: What's The Worst Thing To Toss?

Throwing out a pound of boneless beef effectively wastes 24 times more calories than throwing out a pound of vegetables or grains. Egg and dairy products fall somewhere between the two extremes.
Morgan Walker NPR

Sometimes I feel like a broken record at home: "Let's eat the leftovers for dinner, so they don't go to waste,"

But inevitably, Sunday night's pasta and meatballs get tossed out of the refrigerator to make way for Friday night's pizza.

Now scientists at the University of Minnesota offer up another reason to put those leftover meatballs in the tummy instead of the garbage: There are hidden calories in the beef that go to waste when you toss it.

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Food
10:05 am
Wed July 16, 2014

Play With Your Food: The Kandinsky-Inspired Fine Art Food Challenge

Kazimir Malevich/Tretyakov Gallery; Beth Novey/NPR

Originally published on Tue July 15, 2014 2:35 pm

We love to have fun with food, and as you may recall, we recently told you about a scientific experiment showing that people who ate a salad arranged like a Kandinsky painting said it tasted better and was worth more money than a typical pile of greens.

The experiment inspired us to challenge you to tweet pictures of your food as fine art. And boy, you delivered.

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Food
3:42 am
Wed July 16, 2014

Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed

A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine.
Jay Field MPBN

Originally published on Mon July 21, 2014 12:14 pm

More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old whale bones. But what about a beer made with seaweed?

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Food
4:11 pm
Tue July 15, 2014

U.S. Customs Seize Giant African Snails Bound For Dinner Plates

A single snail from an air cargo shipment of 67 live snails that arrived at Los Angeles International Airport on July 1. Officials said that the 35 pounds of snails arrived from Nigeria along with paperwork stating they were for human consumption.
Greg Bartman AP

Originally published on Sat July 19, 2014 12:21 pm

Oh no! Snails are getting a bad name in the U.S.

I'm not talking about the delicate garlic-and-butter escargots that the French favor and savor.

It's giant African land snails, also known as Archachatina marginata, banana rasp snails or a number of other names they go by.

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Weeknight Kitchen
7:06 am
Mon July 14, 2014

Lynne's 7 Must-Have Ingredients for Cooks

Every cook's cupboard needs basic ingredients. Here is what you should stock up on. Buy bulk and organic when you can — buying bulk saves money because you can get the precise amount you need.

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Food
3:27 am
Mon July 14, 2014

Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress

A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate.
Meredith Rizzo NPR

Originally published on Mon July 21, 2014 3:03 pm

Eat more when you're stressed? You're not alone. More than a third of the participants in a national survey conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.

And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.

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Weeknight Kitchen
9:59 am
Thu July 10, 2014

Weeknight Kitchen: Blueberry Tamari Greens Bowl

This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming. Served on spinach it is dandy, but if you can find delicate tatsoi (a Japanese green akin to tender bok choy) use that instead! 

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Food
6:52 pm
Wed July 2, 2014

How Dark Chocolate, Not Milk Chocolate, May Help Blood Flow

Researchers say the polyphenols in dark chocolate can help the body form more nitric oxide, a compound that causes blood vessels to dilate and blood to flow more easily.
iStockphoto

Originally published on Wed July 9, 2014 9:44 am

The idea that eating cocoa-rich, dark chocolate may offer greater health benefits than milk chocolate is not new.

Cocoa is loaded with compounds called polyphenols that have been shown to help our bodies fend off inflammation and maybe even improve our moods.

And now a small study published in the Journal of the American Heart Association offers evidence of another possible benefit: improving vascular health by increasing blood flow.

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Food
10:32 am
Wed July 2, 2014

'Frobot' Creator: Taking Frozen Yogurt Where It's Never Been Before

Mallika Padmanabhan (left) and Joshua Margolin order frozen yogurt from the Frobot in Washington, D.C.
Nicholas St. Fleur/NPR

Originally published on Wed July 2, 2014 5:32 pm

There has been a lot of talk of disrupting the food system lately. Bill Gates, among others, has said the way we produce meat is hugely inefficient — and is crying for Silicon Valley-style disruption. That's why he's investing in chicken-less eggs.

But frozen yogurt?

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Food
3:46 pm
Tue July 1, 2014

'The Great Fish Swap': How America Is Downgrading Its Seafood Supply

Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to "the facelessness and comodification of seafood."
J. Scott Applewhite AP

Originally published on Thu July 3, 2014 12:09 pm

What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans catch gets sold to other countries.

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Weeknight Kitchen
12:00 pm
Sat June 28, 2014

Weeknight Kitchen: Peaches Roasted in Amaretto

With good fruit, less is more as this recipe for Peaches Roasted in Amaretto demonstrates. Nectarines work equally well here. Time's a wasting -- get to it! 

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Food
11:18 am
Thu June 19, 2014

In 'My Name Is Salt,' The Toil And Joy Of India's Salt Harvest

The work of harvesting salt, portrayed in the documentary My Name Is Salt, is difficult. But there's also a certain pride that comes with doing it well.
Leafbird Films

Originally published on Tue June 17, 2014 5:24 pm

The little white crystals are on every table at every meal, from fine dining restaurants to roadside diners to the family dinner table, ready to bring even the most hum-drum foods to life.

But you may never look at them the same way again after watching My Name Is Salt, a slow burn of a documentary that made its North American debut in mid June at the Los Angeles Film Festival.

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Food
5:45 pm
Wed June 18, 2014

Eating Broccoli May Give Harmful Chemicals The Boot

Researchers say eating broccoli sprouts could help protect against the harmful effects of air pollution.
Julie Gibbons/Flickr

Originally published on Mon June 23, 2014 11:14 am

We get a little suspicious when we hear the claims that it's possible to get rid of the gunk that accumulates in our cells by doing a cleanse with "clean" foods.

But what if some foods actually do help detox the body?

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Weeknight Kitchen
12:00 pm
Wed June 18, 2014

Weeknight Kitchen: Sweet Potato Latkes

Simple, simple, simple is this week's recipe from the charming vegetarian cookbook The Forest Feast by Erin Gleeson.

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Food
1:37 pm
Tue June 17, 2014

Red Fish, Blue Fish: Where The Fish Flesh Rainbow Comes From

Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut.
Chang/iStockphoto; Debbi Smirnoff/iStockphoto; via TeachAGirlToFish; Andrea Pokrzywinski/Flickr

Originally published on Thu June 19, 2014 4:36 pm

From red to white to orange to blue, fish flesh can land almost anywhere on the color spectrum.

What's behind this huge variation? A lot of things — from genetics to bile pigments. And parsing the rainbow can tell us something about where a fish came from, its swimming routine and what it ate.

Red yellowfin tuna: A classic of the sashimi counter, the yellowfin tuna is also the Michael Phelps of the fish world. And its athletic prowess has a lot to do with its ruby red flesh.

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Food
4:41 am
Tue June 17, 2014

In Yabbies And Cappuccino, A Culinary Lifeline For Aboriginal Youth

Australian celebrity chef and author Kylie Kwong (left) teaches a cooking workshop at Yaama Dhiyaan, a cooking and hospitality school for at-risk aborginal youth.
The Kitchen Sisters

Originally published on Tue June 17, 2014 5:48 pm

If you teach an aboriginal man (or woman) to make a cappuccino, can you feed his career for a lifetime?

That's the hope at Yaama Dhiyaan, a cooking and hospitality school for at-risk indigenous young people in Australia.

Students there are learning the skills to be cooks, restaurant and hotel workers, and caterers. The school is also helping to reconnect them to their culture, disrupted when many of their grandparents were kidnapped off the land, forced into missionary schools and denied the right to vote until the 1960s.

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Food
4:04 pm
Mon June 16, 2014

Sandwich Monday: The B50 Burger

The B50 Burger — as in, you won't live to be 50.
NPR

Ever since Eli Whitney invented the Beef Gin in 1793, hamburgers have basically been the same: an all-beef patty, eaten as quickly as possible. But now, new technologies are allowing burgerologists to expand the medium. Chef's Burger Bistro in Chicago has created the B50 Burger, with a patty that's 50 percent ground beef, 50 percent ground bacon. And then there's a fried egg thrown on top, just for fun.

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Food
2:17 pm
Sat June 14, 2014

Holographic Chocolates Look As Beautiful As They Taste

A company called Morphotonix has given traditional Swiss chocolate-making a colorful twist: It's devised a method to imprint shiny holograms onto the sweet surfaces.
Courtesy of Morphotonix

For most of us, even one bite of chocolate is enough to send our taste buds into ecstasy. Now, scientists have concocted a process to make these dark, dulcet morsels look as decadent as they taste.

Switzerland-based company Morphotonix has given traditional Swiss chocolate-making a colorful twist: It's devised a method to imprint shiny holograms onto the sweet surfaces — sans harmful additives. Which means when you tilt the goodies from side to side, rainbow stars and swirly patterns on the chocolate's surface dance and shimmer in the light.

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Food
5:05 pm
Tue June 10, 2014

Don't Be A Jerk. There's A Lot More To Island Cooking

The pillars of Caribbean cuisine, framing the front of a streetside stall.
Ellen Silverman Courtesy of Media Masters Publicity

Originally published on Mon June 16, 2014 4:29 pm

Anyone who has eaten many plates of blackened, mangy-looking jerk chicken might get the impression that Caribbean cooking is fairly limited. The cuisine of most of the English-speaking islands is often lumped under the umbrella of stews, dumplings and pineapple-strewn desserts.

But Suzanne and Michelle Rousseau say there's much more to island cooking. They're sisters and cooks based in Jamaica, and their cookbook Caribbean Potluck introduces a new way of thinking about food from their homeland.

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Food
12:42 pm
Tue June 10, 2014

Forbidding Fruit: How America Got Turned On To The Date

How about a date?
Loomis Dean Time & Life Pictures/Getty Images

Originally published on Tue June 10, 2014 3:07 pm

In 1898, the U.S. Department of Agriculture created a special department of men called Agriculture Explorers to travel the globe searching for new food crops to bring back for farmers to grow in the U.S.

"These agricultural explorers were kind of like the Indiana Joneses of the plant world," says Sarah Seekatz, a California historian who grew up in the Coachella Valley, the date capital of the U.S.

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