Saltwater taffy makes sense in a beach town. Snow cones and popsicles also seem like great summer treats. So commentator Bonny Wolf is wondering why the mainstay of so many beach and summer resort towns is the doughnut shop.
Manju are traditional Japanese dough buns, often filled with sweet bean paste, that are best eaten fresh. A Seattle native recently opened a manju bakery to replace one he remembers fondly from childhood.
Jack Bishop and Bridget Lancaster highlight some of their favorite grilling techniques and summer recipes. Also, James Beard award-winning chef Marcus Samuelsson explains what it takes to work in America's finest kitchens.
Power outages resulting from last week's storms are still making it difficult for many people in the Mid-Atlantic to feed themselves. But perishables from many grocery stores and restaurants have been making their way into the hands of the hungry through food pantries.
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.
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