NPR Food
'Glazed America:' For The Love Of Doughnuts
Anthropologist Paul Mullins considers the history of the doughnut in his new book, Glazed America. Mullins uses the doughnut to trace America's consumer culture.
Homemade Marshmallows Are S'more Delicious
Commentator and cookbook author Nancy Baggett says it's really not so hard to make marshmallows from scratch. More moist, more tender, and more flavorful than store-bought marshmallows, your S'mores, hot chocolate and Heavenly Hash will never be the same again.
Dinner's Secret Weapon: The Make-Ahead Marinade
If you long to be one of those people with a freezer full of easy weeknight meals, master the art of pre-made marinades and then fire up the grill. But don't be surprised if your family starts clamoring daily for the magic of grilled meat.
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Wal-Mart Pares Costs By Selling Local Produce
The retail giant defines produce grown in the same state as "locally grown." But advocates of locally grown food say only produce with short traveling times deserve the label.
Iconic Noodle Celebrates 50th Anniversary
On Aug. 25, 1958, the first package of Chicken Ramen was sold in Japan, making today the 50th anniversary of the iconic instant meal. Momofuku Ando was much more than just a noodle inventor — he was a philosopher, too.
'Marketplace' Report: Check Your Spices
That might not be chocolate you're eating. Some big food makers have been altering their recipes on candy and other products to save money. Hershey is substituting vegetable oil for cocoa butter in some chocolate bars, for example, and spice maker McCormick is now using Mexican oregano instead of the more expensive Mediterranean version.
Shell-Shacked: Woodman's Draws Fried Clam Fans
In July 1916, Lawrence "Chubby" Woodman's roadside potato chip stand wasn't doing so well. So Chubby tried tossing some battered clams into boiling oil and, as the restaurant says, "made culinary history." Chubby opened a clam shack in Essex, Mass., which is still there.
The Phelps Of Food Canning
Master canner Barbara Schaller preserves everything from tomatoes to "pickled boiled dirt chunks." She explains how this nasty sounding concoction — pickled beets, for the uninitiated — has turned her into one of the greatest champions of the Minnesota State Fair.
Family Traditions: Hard Work And Italian Food
When he opened a restaurant nearly 30 years ago, Joe Spano Sr. used the cooking skills he had learned from his mother. The lessons he passed on to his own son have kept the restaurant in business.
Paella Perfect: Rediscover True Flavors Of Spain
Paella prepared on a kettle grill and served with a glass of cool sangria made for a magical party for food writer Bonny Wolf. But first she gathered a few tips on the proper equipment and ingredients for this traditional Spanish meal.
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Moms Discuss Teaching Sportsmanship Despite Loss
The Olympic Games are throwing a spotlight on how elite athletes respond to winning and losing. However, the challenge of good sportsmanship in the face of loss is something that many parents have to confront regularly, whether their children are playing sports, or competing in spelling bees. This week's Mocha Moms discuss teaching kids good sportsmanship, even when they lose.
A More Tasteful Side To The Axis Of Evil
When you hear Iran, Iraq and North Korea you probably think Axis of Evil, but to Chris Fair, this trio just screams dinner party. Fair, author of the book, Cuisines of the Axis of Evil, talks with Robert Smith about digestive diplomacy.
What Made Chili Peppers So Spicy?
New research indicates chili pepper plants may have developed their signature heat as a way to fight off fungal infections caused by insects.
Beef Prices Likely To Spike In Coming Months
The latest inflation numbers from the government show that consumer prices are rising at their fastest rate in 17 years. High gas and grain prices are hitting food producers hard, and prices are expected to rise sharply this fall and winter.
Sniffing Out Snacks At Beijing's Olympic Venues
Tripp Mickle, a Sports Business Journal reporter covering the Olympics, had hoped to get a hot dog at the basketball stadium, but all he found was pre-packaged foods. For a good hot meal, he had to hit the streets of Beijing.
You Can't Judge A Corn By Its Color
Corn may vary in color by region, but it's all equally sweet — especially during peak season. The summertime staple shines on its own — seasoned and grilled to perfection — or in side dishes from homey to fancy.
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Bringing Artisanal Cheeses To Beijing
When Sharon Ruwart moved from California to Beijing in 2004, she thought she'd have to give up her beloved artisanal cheeses in China's largely cheeseless society. But the group she started, Beijing Cheese Society, is spreading a taste for fancy cheese in her adopted home country. Ruwart talks with Liane Hansen.
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Chef Adds Special Ingredient To D.C. Soup Kitchen
In an era of celebrity chefs, one young chef on the rise walked out of the trendy restaurant world and decided instead to oversee the menu at a soup kitchen. Now Steve Badt and scores of volunteers make and serve breakfast to hundreds of homeless people in the basement of a church a mile from the White House.
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McDonald's Sales Up
McDonald's says strong demand for breakfast items helped lift global same-store sales 8 percent in July. The fast-food giant appears to be turning itself around, possibly helped by the recent demise of Bennigan's and similar restaurants.
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Chef Apologizes After Recommending Toxic Greens
Celebrity chef Anthony Worrall Thompson says he's sorry he recommended a salad ingredient that could kill someone. He told a magazine that tasty salads can include a plant called "henbane." But "henbane" means "killer of hens," and it's deadly in large doses. Small amounts cause hallucinations. The chef says he meant to name a different, harmless weed called "fat hen."
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