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NPR

Making 'The Science Of Good Cooking' Look Easy

Forget the room-temperature eggs and the tenderizing meat with a marinade, America's Test Kitchen host Chris Kimball tells Morning Edition. A little bit of science goes a long way in the kitchen, he says.
NPR

How A Sleepy Pennsylvania Town Grew Into America's Mushroom Capital

Because of a unique collaboration between Quakers, Italians and Mexicans, half the nation's mushrooms are grown on farms near Kennett Square in southeastern Pennsylvania.
NPR

100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked

The French know how to celebrate the 100th anniversary of the discovery of how cooking changes the taste, texture and color of food. Hundreds of scientists gathered recently near the village where Louis-Camille Maillard was born to honor him.
WAMU 88.5

'MicroGreens' Teaches Youth To Cook Healthy On A Budget

Chef Alli Sosna's new program, "MicroGreens," teaches D.C. sixth graders how to cook healthy food on a food stamp budget.

NPR

Why Foods Go Together Like 'Rama Lama Lama, Ke Ding A De Dinga Dong'

Red meat and red wine are the yin and yang of the food world. They're opposites, scientifically speaking. That's why they and other common combos make such a great pair.
NPR

Liquid Nitrogen Cocktails: Smoking Hot Trend Or Unnecessary Risk?

The latest victim injured by a liquid nitrogen cocktail had to have parts of her stomach removed. Yet some in the bar business say the substance is safe when used properly. What do you think? Take our survey.

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