NPR | Oct. 03, 2015
In a conversation with NPR's Scott Simon, Jacques Pepin reflects on his extraordinary 60-year career, his dear friend Julia Child and how not to let good cheese leftovers go to waste.
NPR | Sept. 28, 2015
Food writer Ruth Reichl has a new cookbook called My Kitchen Year: 136 Recipes That Saved My Life. It describes how she found her voice after Conde Nast shut down Gourmet, where she was the editor.
NPR | Sept. 22, 2015
NPR's Marc Silver lost his mother-in-law in 2005. But she remains a presence at family meals this Jewish holiday season, through his dogged trial-and-error attempts to re-create her favorite treats.
In symbolic hope for a sweet new year, many Jews will mark the start of Rosh Hashanah with honey cake. The cake is sentimental, but not always beloved. Here, a delectable update to the ancient recipe.
President Obama awarded chef and author Alice Waters with the National Humanities Medal on Thursday. The advocate of sustainable eating explains what it means to have her work recognized this way.
How do you transform 100 pounds of 60 varieties of tomatoes into a seven-course meal? It may sound like a math problem, but it's more of a creative journey into the infinite possibility of the tomato.
Heirloom foods have grown in popularity, making their way into gardens, farms, farmers markets and restaurants. A sociologist says they offer a powerful emotional and physical connection to the past.
The practice of reading tea leaves had its heyday during Victorian times, when fascination with the occult and self-analysis thrived. It was safer than other forms of divination, and persists today.
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.
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.
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.