NPR | July 03, 2015
The first American cookbook, published in 1796, promised local food and a kind of socioculinary equality.
NPR | June 25, 2015
Sous-vide makes meat moist and flavorful, but can take up to 96 hours, not to mention a $500 machine. Chef Christina Tosi shares a technique she uses to cheat in her home kitchen: the "Bird in a Bag."
NPR | June 16, 2015
In the South, it's red soda. In Detroit, it's Motown jams. Tell us on Twitter what your regional Juneteenth celebrations are like!
Chef James Rigato makes delicious seasonal dishes at his restaurant in Michigan. But perhaps what he is best known for is the pizza he created when he was just a teenager.
The giant, metal, hot-water urns are at the center of Russian tea culture — and national identity. How that came to be may have as much to do with Russian literature as common usage.
Dan Pashman of WNYC's The Sporkful podcast weighs in on the benefits of eating kids' leftovers. "Graham crackers are better after they've been gummed by my younger daughter," he says.
Flora and Fauna | Arts | Books | FoodNPR | May 5, 2015 2:59 p.m.
Journalist Barry Estabrook wanted to know more about the animal and its journey from the farm to his plate. In a new book, he explores the dichotomies of the industry that's raising our pork chops.
From Goya to Banksy, artists through the century have tackled modernity and its discontents through depictions of eating outdoors.
We highlight a 160-mile cycling race, reminiscences of an interview with the Oklahoma City bomber, the Finnish prison system, the nuclear deal with Iran, and the meaning of calling someone "trash."