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Listen: 'The Four Top' Presented By OPB


Savor the conversation. The first Monday of every month, a roundtable of culinary media insiders discuss today’s hot-button topics in food and beverage culture. Hosted by Katherine Cole.

'The Four Top': What Is Nattō?


Have you tried the Japanese breakfast food that's as sticky as chewing gum and "smells like stinky feet"? Meet nattō.

'The Four Top': Japanese Cuisine Today


What do Americans get wrong about Japanese flavors? Is it difficult for females to make it as professional Japanese chefs? And is Japanese cuisine bolstered by deep philosophical underpinnings?

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'The Four Top' Bonus Episode: Interview With Farideh Sadeghin

How do you make a Boston cream doughnut from scratch? How can snack foods make you a more advanced cook? And how do food-related search results influence what's hot and what's not?


How 1 Small Bag Of Food On A Giant Sculpture Tells A Million Immigrant Tales

The theme of the work in the Vatican's St. Peter's Square is welcoming strangers. "The bag is a metaphor for nourishment ... the idea of bringing something to the table," says artist Timothy Schmalz.

News | local | Food | Books

'The Four Top': Special Episode | Ed Levine | J. Kenji López-Alt

What is it like to risk everything and start up an online culinary publication? In this very special episode, Ed Levine, founder of Serious Eats, is joined in conversation by J. Kenji López-Alt, chief culinary consultant of Serious Eats and "The Food Lab" columnist.

Food | Books

'Last Call' Goes Behind The Scenes At Bars, Giving A Glimpse Of Post-Shift Rituals

Last Call, a new book by author Brad Thomas Parsons examines the rituals behind closing time at dozens of bars around the country. Parsons asks bartenders what their final drink would be.


After WWII, Mutton Fell Out Of Favor In The U.S. Can It Make A Comeback?

Once the stuff of high-end cuisine, mutton consumption tanked thanks to competition from the cattle industry and GIs fed up with rations. Fans say it's time to re-embrace this underappreciated meat.

Entertainment | Arts | Food | Books

Rachael Ray At 50: 'Eat Your Spaghetti!'

The television chef celebrates a milestone with a new book, Rachael Ray 50, that's part cookbook and part memoir. She says she wanted to show that women older than 50 can still be relevant in America.


Antarctic Research Takes The Cake In These Science-Inspired Confections

A former sous chef at Antarctica's McMurdo Station is creating cakes inspired by her colleagues' research projects. She says cake can be a gateway to conversations people might otherwise shy away from.

Arts | Food

Mama Stamberg Takes Her Cranberry Relish Recipe To Ocean Spray's CEO

For decades, Susan Stamberg has managed to sneak her family's controversial, Pepto Bismol-pink, cranberry relish recipe onto the air and 2019 will be no exception.

Arts | Food | Books

'Badass': The 1 Word That Has Become A Lightning Rod For Many Female Chefs

In her new book, Charlotte Druckman asks over 100 female chefs and food writers if there are any words or phrases they wish people would stop using to describe them. One word was a bit of a surprise.

Food | News

'Four Top': Lynne Curry | Camas Davis | John Schiable

What is it like to look into the eyes of an animal as it goes to slaughter? Has the environmental impact of cattle farming been misunderstood? And what is a "dual use" animal?


Cooking With OPB

Recipes, tips and how-to's from around the Northwest.