For A Proper Pretzel Crust, Count On Chemistry And Memories

The key to getting a good soft pretzel to brown properly is to dip it in a lye solution, the same stuff that's used to make soap. But a German mom insists it takes much more than that.

No More Reservations: Exclusive Restaurants Require Tickets Instead

NPR | Aug. 05, 2014 4:03 p.m.

High-end restaurants featuring rock star chefs are starting to turn to tickets to stem the tide of no-shows. In the future, going out to eat could become a lot like going to a sold-out concert.

Cook It At Home: Bonnie Morales' Herring Under A Fur Coat

OPB | July 25, 2014 midnight

Bonnie Morales, chef and owner of Kachka, demonstrates how to make a zakuski dish: herring under a fur coat, a colorful layered salad.

Non-Profit Coffee Company Looking To Share The Perfect Cup

OPB | July 17, 2014 midnight

A few months ago, Montana-based company Cup of Excellence opened offices in Portland with the aim of connecting with the city's rich coffee heritage.

Culinary Historian Michael Twitty On The Politics & Power Of Food

OPB | July 07, 2014 midnight

Michael Twitty studies the intersection of food, culture and history in the colonial and antebellum South. Find out what it was like to prepare a traditional Southern meal for the Time Team America archaeologists.

Jazzy Vegetarian: Spectacular Summer Salads

OPB | July 02, 2014 midnight

Nothing is more welcoming on a hot summer day than a freshly prepared salad. Try quick and healthy recipes for easy cucumber salad, red quinoa and avocado salad, and more.

No. 1 Most Expensive Coffee Comes From Elephant's No. 2

NPR | Aug. 20, 2014 2:58 p.m.

A coffee entrepreneur claims his brew is different — and better — than the trendy civet poop coffee. And it starts with the idea that elephants, unlike humans or civets, are herbivores.

Legendary Vermont Bakers May Stop Selling Beloved Sourdough Bread

NPR | Aug. 20, 2014 1:46 p.m.

The bread that Jules and Helen Rabin have made in their fieldstone oven for four decades has a cult following in central Vermont. But this may be the last summer they sell it at the farmers market.

Why Vegetables Get Freakish In The Land Of The Midnight Sun

NPR | Aug. 20, 2014 11:57 a.m.

Long summer days in Alaska help cabbages, turnips and other vegetables grow to gargantuan sizes. These "giants" are celebrated at the annual state fair, which kicks off on Thursday.

Urban Farms Build Resilience Within Singapore's Fragile Food System

NPR | Aug. 20, 2014 7:54 a.m.

Tiny Singapore imports almost all its food. From gardens on deserted car parks to vertical farms in the vanishing countryside, a movement is afoot to help boost its agricultural production.

Deford: Frankly, Hot Dogs Best Served At The Ballpark

NPR | Aug. 20, 2014 5:42 a.m.

Forget peanuts and Cracker Jack. Sausages are the food most closely linked to the national pastime, says Frank Deford.

Specialty Food And Agriculture Startups Are Ripening In Greece

NPR | Aug. 19, 2014 3:26 p.m.

Sotiris Lymperopoulos left a good job in Athens to collect wild sea greens for upscale restaurants. Food startups like his may be able to generate thousands of new jobs in post-crisis Greece.

Sandwich Monday: The Roman-Style Burger

NPR | Aug. 18, 2014 12:18 p.m.

For this week's Sandwich Monday, we try a burger, Roman-Style. At M Burger, that means two grilled cheese sandwiches replace the bun.

For Food Startups, Incubators Help Dish Up Success

NPR | Aug. 18, 2014 8:42 a.m.

Demand for specialty and artisanal foods is booming, and new entrepreneurs want to get in on the action. Incubators can provide shared commercial kitchen space and tips on sales and distribution.

More Military Families Are Relying On Food Banks And Pantries

NPR | Aug. 18, 2014 7:58 a.m.

A survey by Feeding America, a network of U.S. food banks, found that one quarter of all U.S. military households used a food pantry in 2013. But service members are often reluctant to seek such help.

Fighting (Tasty) Invasive Fish With Forks And Knives

NPR | Aug. 17, 2014 8:39 a.m.

Invasive fish like snakeheads and Asian carp are threatening to wipe out aquatic ecosystems across the U.S. So chefs and environmental agencies are encouraging their communities to eat them up.

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Featured: Cook It At Home

We visit the homes of some of the Portland-area's most notable chefs and food-industry entrepreneurs and watch how they prepare their favorite dishes.

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