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.
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 â€” 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.
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.
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.
Toss out the china and pick up the picnic basket! Summer cookbooks are fanciful creatures â€” high on whimsy and shamelessly devoted to making a good life better. For some, that means lingering in the farmers markets or gardening with the kids. For others it's indulging in some usually forbidden pleasures â€” the fried, the icy sweet, the charred and meaty. And for some, it means crossing oceans to sample less familiar fare â€” without ever leaving the porch. There's something for everyone, but all go just fine with bare toes and a sun hat.
Even though we're smack-dab in the middle of grill season, it's good to have a recipe on hand for those rainy nights when you can't fire up the grill. This recipe for Teriyaki Salmon with Pickled Vegetables and Sesame Seeds from Diana Henry'sÂ A Change of AppetiteÂ fits the bill beautifully.Â
When you unwrap it, break off a piece and stick it in your mouth, it doesn't remind you of the pyramids, a suspension bridge or a skyscraper; but chocolate, says materials scientist Mark Miodownik, "is one of our greatest engineering creations."
When Laura Silver's favorite knish shop in New York closed it doors, she started to investigate why it shut down. And that led to a years-long research project, she tells Weekend Edition's Rachel Martin.
Her book Knish: In Search of the Jewish Soul Food explores the history of the baked delicacy filled with meat or vegetables and what it means to the people who love it.
We are moving the BLT to center stage this week with Steven Raichlenâ€™s recipe for BLT Salad from his new book,Â Man Made Meals. This salad is essentially a deconstructed BLT sandwich tossed with crispy iceberg lettuce and dressed with a version of buttermilk ranch dressing.Â
In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.
In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.
Cowgirl Creamery also put out its first cookbook in late 2013.
When Nikita Khrushchev emerged as the leader of the Soviet Union after Stalin's death in 1953, one of the first things he addressed was the housing shortage and the need for more food. At the time, thousands of people were living in cramped communal apartments, sharing one kitchen and one bathroom with sometimes up to 20 other families.
The entire state of California is in a severe drought. Farmers and farmworkers are hurting.
You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.
Yet there's been no sign of a big price shock. What gives?
Rolling pastures dotted with grazing cows, fields of corn and classic buggies driven by Amish in hats and bonnets â€” these are the images that attract visitors to Lancaster County, home to more than 30,000 of the Pennsylvania Dutch.