NPR | April 18, 2014 7:38 a.m.
The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.
NPR | April 15, 2014 5:06 a.m.
For this week's Sandwich Monday, our non-Jewish colleagues get an introduction to the wonders of the Passover lunch. Manischewitz rules this meal.
NPR | April 14, 2014 10:57 a.m.
Plain, dry matzo tends to have a reputation for tastelessness. But Dan Pashman, host of the food podcast and blog The Sporkful, argues that the crunchy cracker is a culinary marvel.
NPR | April 10, 2014 5:18 a.m.
Food industry "sensory panelists" spend hours chewing, swishing and analyzing food, sometimes to the point of pain. These tests ensure the mass-produced products like frozen french fries hit the spot.
NPR | April 07, 2014 1:44 p.m.
The government has reported 42 percent fewer foodborne illness cases in the last decade and solved less than half of them, a report finds. But that doesn't necessarily mean the food supply is safer.
NPR | April 07, 2014 11:06 a.m.
Obesity docs say it's time for the Girl Scouts to ditch the processed, sugary cookies and find another way to raise money. But the tradition is deeply ingrained and has been around for a century.
NPR | April 03, 2014 3:50 p.m.
A new study suggests that when it comes to the optimal amount of salt intake, there may be more leeway than we thought. But some doctors say we still need to lower sodium to control blood pressure.
NPR | April 01, 2014 3:37 p.m.
What the heck did we put on salad, wings, chips and pizza crust before ranch flavor was invented? If you were born after the 1970s, you probably don't remember.
NPR | March 31, 2014 12:47 p.m.
Tony Dokoupil's father was once busted for distributing enough marijuana "to roll a joint for every college-age person in America." In The Last Pirate, Dokoupil reflects on his dad's time as a dealer.
NPR | March 31, 2014 12:10 p.m.
There's new thinking about the effects of fat on our waistlines, and our hearts. And consensus is building that saturated fat isn't the demon we were once told to fear, especially compared to carbs.