NPR | Aug. 24, 2015
Yeah, we know, it sounds like a joke. But Cuban-born chef Bren Hererra's method totally won us over. Her secret? Don't throw anything out.
NPR | Aug. 18, 2015
A new illustrated history explores beer's journey from the cradle of agriculture, to the rise and fall of Ancient Rome, to the modern-day craft beer heyday.
NPR | Aug. 16, 2015
Through recipes and biographical vignettes, author Cara Nicoletti's new book brings literature to life. Nicoletti tells NPR's Rachel Martin that food has always been part of her reading.
Absinthe was a favorite of artists like Picasso and Van Gogh. Perhaps that explains why a complex ritual rose around drinking it, spawning some of the most beautiful alcohol paraphernalia around.
Food | Entertainment | ArtsNPR | Aug. 5, 2015 11:33 a.m.
To sell your artisanal products in Brooklyn these days, you need a good story. Meet the Timmy Brothers, a fictional Brooklyn pair who have "a thirst for helping people become less thirsty."
Artists are reinventing the humble tea bag, letting its contents and simple shape and color shine in beautiful, fragile art. Some are even farming out the tea drinking to get to the used bags.
Smoking fish usually requires a pricey smoker or other specialized gear. But you can get great smokey flavor with just a wok, some foil and a quick raid of the pantry.
Smoky and floral brews can provide a kick of flavor to desserts, especially when blended with chocolate. Pastry chef Naomi Gallego shows us a few tricks for surprising the palate with tea.
The first American cookbook, published in 1796, promised local food and a kind of socioculinary equality.
Tender, smoky, fall-off-the-bone ribs can take three or four hours to make the traditional way. But Baltimore chef Shirlé Koslowski uses a pressure cooker to get all that flavor in only an hour.