NPR | May 20, 2017
Before it became a byword for disaster, the hydrogen-powered airship heralded an era of fine dining in the skies — with an all-electric kitchen, a cocktail lounge, wine cellar and multi-course meals.
NPR | May 15, 2017
Versions of the story of Bre'r Rabbit outwitting Bre'r Fox exist around the world. At heart, a new book argues, they're really about who controls access to food and subverting the powers that be.
NPR | May 9, 2017
Some 350 years ago, Milton's epic chronicled the Fall of Man, wrought by the red fruit. Except that it might've been a fig or peach or pear. An ancient Roman made a pun – and the apple myth was born.
Savor the conversation. Every other Monday, a roundtable of culinary media insiders discuss today’s hot-button topics in food and beverage culture. Hosted by Katherine Cole.
NW Life | Politics | local | Entertainment | FoodOPB | May 8, 2017 6 a.m.
Could the dining establishment bring social and political change to our nation? And in a similar vein, our second course will center around the role of undocumented workers in the food industry. Finally, we'll explore globally influenced Peruvian cuisine.
Is there a difference between organic milk bought in a grocery store and milk bought straight from farmers? Washington Post reporter Peter Whoriskey talks with NPR's Scott Simon about his findings.
Thousands bottles of Bombay Sapphire gin in Canada were not properly diluted, leaving them with nearly double the intended alcohol content by volume — 77 percent, or 154 proof.
Are fabulous food bloggers good or bad for the food industry? How do professional critics describe taste? And finally, online wine clubs: Should you belong to one, or are they a waste of money? Listen to Episode 17 of “The Four Top."
Entertainment | Food | ArtsNPR | April 22, 2017 9:45 a.m.
In 1978, Garten left her government job and bought a specialty food store in the Hamptons. That store grew into a career, a series of cookbooks and a popular show on the Food Network.
The iconic white confection is a relatively modern invention, says the author of a new book on the history of wedding feasts. But the rituals around the cake and other foods go back centuries.
For more than 35 years, the Hilltop Cafe has been serving up both seafood and the blues on a lonesome highway in Texas Hill Country. Patrons flock to hear owner Johnny Nicholas perform his tunes.
Most tortillas in the U.S. are made with mass-produced corn flour. But specialty ingredient company Masienda is providing American chefs with heirloom corn grown in Mexico for its richer flavor.