It's the Friday before Thanksgiving, which means it's time for the annual recitation of Mama Stamberg's cranberry relish. Love it or hate it? Listeners weigh in.
The bee, cultivated and revered by the Maya for thousands of years, is leaving its shrinking habitat for the Caribbean island, which uses its small-batch citrus-flavored honey mostly in pharmacies.
Meals for one should not be a sad or boring affair, says Michelin-starred chef Anita Lo. In her new cookbook, Lo goes beyond bitter greens, blue cheese and monkfish to serve up fun meals for one.
For a long time, the celebrity chef says, she failed to appreciate the food she grew up with. The book reflects her personal journey to embrace the meaning and depth of African-American foodways.
NPR's annual Thanksgiving recitation of the recipe for Mama Stamberg's cranberry relish is coming up, and we need your help.
Deborah Blum's book, The Poison Squad, tells how Harvey Washington Wiley and his band of chemists crusaded to remove toxins, such as arsenic and borax, from food. How? By testing them on volunteers.
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What's it like to suddenly find yourself a celebrity in the wine or culinary world? What sorts of meals should you cook your boo to nourish your relationship? And how can you use food and drink to kickstart party conversations?
As United Nations leaders gather in New York, top food and nutrition experts are convening for a forum to talk about how people around the globe can have both a nourished diet and a healthy planet.
Can a different style of grocery store end the drought in a so-called "food desert"? How can we rethink food waste to incorporate it into our weekly menus? And what exactly is the "Regenerative Agriculture" movement?
Expert forager and nutritionist Debbie Naha shows us how to turn those bright yellow flowers into nutritious, and delicious, snacks.
Could a career in the food or beverage industry be harmful for workers' mental health? How do wine professionals stay healthy in a fairly unhealthy line of work? And why is a bar one of the most stressful places to work?
From TV series to cookbooks to cannabis-infused menus at upscale restaurants, pot cuisine is becoming an increasingly lucrative niche — and state and local laws are struggling to catch up.
So-called "natural wine bars" are all the rage right now. Why? And what are the new, surprising wine-food pairing rules? Finally, who knew that eggs are sometime used to make wine?