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How Swedish Malort Became Chicago's Mascot Bitter Drink

After Swedish immigrants moved out of the city, the traditional Swedish spirit was adopted by different ethnic groups. Bartenders eventually rediscovered the bitter spirit, too, and have helped to fuel its revival in Chicago.

Sago, An Ancient Chinese Starch, Endures In Asian Cooking

Sago palms were a key food source in prehistoric China, long before rice, a new study finds. Although it's no longer a staple, it is still used in dishes throughout South Asia today. Sago pudding, anyone?

Experts Percolate on How To Brew Coffee

Sam Penix and Sam Lewontin, of Everyman Espresso in New York City, and Harold McGee, author of On Food and Cooking, explain how to get the most out of your grounds. The brewmasters discuss brewing devices, from wood necks to chemex, and filter out reasons you might choose one over another.

In The Land Of Wild Ramps, It's Festival Time

Springtime in Appalachia means ramp festival season. But as ramp festivals and urban ramp vendors attract record numbers of people, scientists warn that the wild populations of the seasonal greens are being forced into decline.
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Food Truck Fight Reaches D.C. Council

The fight over where and when D.C.'s popular food trucks can vend reaches the D.C. Council today.


Unpacking Foreign Ingredients In A Massachusetts Kitchen

NPR listener Laurel Ruma picked up some odd ingredients during her travels. London-based chef Yotam Ottolenghi helps her concoct recipes with them for Morning Edition's Cook Your Cupboard series.