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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

Kelp For Farmers: Seaweed Becomes A New Crop In America

Seaweed farms off the coast of Connecticut may provide financial relief for farmers and environmental benefits for the ocean, not to mention tasty inspiration for chefs. The plant is used in many products from biofuels to cosmetics. But the big question is: Will Americans eat the stuff?
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.

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