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Relishing The Science Of The BBQ

From mayonnaise myth-busters to a ketchup jar that never jams, the grill pit is a hot bed of scientific research. Ira and Flora talk with food safety specialist Angela Fraser talks safe picnic protocol; MIT's Kripa Varanasi explains his "LiquiGlide" condiment container; and fermentation expert Bob Hutkins of University of Nebraska salutes the pickle.

Historic Art, Luxury Apartments Battle Over Berlin's Famous Wall

A stretch of the old Berlin Wall has stood for decades as an open-air gallery, covered in fine art and graffiti. Bids for luxury developments in the area have artists hitting the streets in protest.

Mark Bittman Is Stepping Down, But He Still Has More To Say About Food

One of the most influential food writers in recent years is leaving his job at The New York Times — to join a California food startup. "This is a calling, in a way," he says.

Nancy Pelosi On The 'Awesome Power' Of The House Speakership

The House's upcoming agenda can "be one that is a successful path to the future or it can be a calendar of chaos, and that really is up to the Republicans," Pelosi said.

#MemeOfTheWeek: That Article From The Onion About Mass Shootings

The article reveals what the writers really feel about mass shootings in America, something mainstream media couldn't do.

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