'Vintage Spirits and Forgotten Cocktails' December 31, 2004 • Reporter Richard Adams explores the history of cocktails with Ted Haigh, author of Vintage Spirits and Forgotten Cocktails. Haigh gave Adams a tour of his antique liquor collection and stirred up an old-time elixir. 'Vintage Spirits and Forgotten Cocktails' Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4253585/4253586" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Opinion New Year's Stories A Champagne Primer December 29, 2004 • As preparations begin for New Year's Eve celebrations, commentator Tony Roque says champagne has become an integral part of the festivities. But where did that tradition come from -- and more importantly, how do you get that cork out without killing someone? A Champagne Primer Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4249422/4249423" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Business Genetic Test Could Offer Proof of Steak Quality December 27, 2004 • A high-end beef producer is preparing to offer genetic proof that its Angus beef is really Angus. And other beef producers are looking to market cattle that carry the "tenderness" gene. NPR's Jon Hamilton reports. Genetic Test Could Offer Proof of Steak Quality Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4246567/4246568" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Replay: Food and Memories Restaurant Wars: The Classic vs. the Trendy December 26, 2004 • "Classic" restaurants are on the decline, Weekend Edition essayist Bonny Wolf runs down the list of historic eateries and their trendy competition -- and her personal favorites. Restaurant Wars: The Classic vs. the Trendy Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4245181/4245182" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
Restaurant Wars: The Classic vs. the Trendy Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4245181/4245182" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
'Hidden Kitchens': Talking Recipes Hoppin' John: A Good Luck Recipe from Listeners December 24, 2004 • In much of the American South, eating black-eyed peas is thought to bring a year filled with luck. So as not to leave you luckless in the upcoming year, here's a recipe from listeners Karen Rhodes and Robert Weiner, who host a New Year's party each year and prepare this dish.
Health Care Diagnosing and Treating Celiac Disease December 24, 2004 • Celiac disease is far more prevalent than once thought. If left untreated, it can be debilitating. Dr. Peter Green, director of the Celiac Disease Center at Columbia University, joins us to discuss the diagnosis and treatment of this disorder. Diagnosing and Treating Celiac Disease Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4244181/4244182" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Demystifying the Science of Cooking December 24, 2004 • Ever wonder why cooked egg yolks sometimes turn green? Still trying to manufacture the perfect meringue? We take some of the mystery out of cooking with a look at the biology and chemistry of what happens in the kitchen. We talk to Harold McGee, author of the newly released book On Food and Cooking: The Science and Lore of the Kitchen. Demystifying the Science of Cooking Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4244177/4244178" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Hidden Kitchens: The Kitchen Sisters More Stories from the 'Hidden Kitchens' Hotline December 24, 2004 • As Jay Allison — curator of the "Quest for Hidden Kitchens" — says, "If there is a single unifying theme to the hours of phone messages we've received, it's not about food, but fellowship." We end the year by sharing some of the hundreds of messages that have come in to the Hidden Kitchens phone line. More Stories from the 'Hidden Kitchens' Hotline Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4242839/4243757" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Business The Marketplace Report: Citrus Fruit Shortage December 24, 2004 • Florida's flurry of late-summer hurricanes battered groves, leading to fruit prices 50 percent higher than average. Florida is expecting the smallest grapefruit crop since the Depression, and its worst orange crop in 13 years. Hear NPR's Alex Chadwick and Lisa Napoli of Marketplace. The Marketplace Report: Citrus Fruit Shortage Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4244119/4244120" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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A 'Feast' with Nigella Lawson December 23, 2004 • NPR's Madeleine Brand talks with author and television star Nigella Lawson about her new book Feast: Food to Celebrate Life. A 'Feast' with Nigella Lawson Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4242688/4242689" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Food Scientist Harold McGee: 'On Food' Fresh Air December 23, 2004 • The book "On Food and Cooking: The Science and Lore of the Kitchen" has become a reference tool for many cooks. Now author Harold McGee has revised and updated the book. It's an exposition of food and cooking techniques, delving into technology and history. Food Scientist Harold McGee: 'On Food' Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4242671/4242672" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Opinion Vanquishing 'The Frozen Thing' from the Holiday Table December 22, 2004 • The holidays bring plenty of celebrations and, of course, food. But commentator Laura Lorson's family may have the only Christmas treat that no one is interested in eating. Somehow, someway, her Mom got the idea in her head that a white frozen dessert was a beloved family ritual. The family set her straight at a recent Christmas dinner a couple years ago. Vanquishing 'The Frozen Thing' from the Holiday Table Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4241138/4241139" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
Vanquishing 'The Frozen Thing' from the Holiday Table Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4241138/4241139" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
Alton Brown's Baking Tips Expert Advice for Last-Minute Baking December 19, 2004 • With guidance from his mother and grandmother, chef Alton Brown developed an flair in the kitchen early. In the final installment of our holiday baking series, he offers some last-minute tips. And NPR's Jennifer Ludden gets some kitchen wisdom from her own grandmother, Marion Otte. Expert Advice for Last-Minute Baking Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4231810/4235776" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Alton Brown's Baking Tips Cake-Baking Secrets from Alton Brown December 18, 2004 • Why do some cakes seem to go so well on the way into the oven, but come out as disastrous sinkholes? The Food Network's Alton Brown solves the mysteries of cake-baking in the second of our series of holiday baking tips. He talks with NPR's Jennifer Ludden. Cake-Baking Secrets from Alton Brown Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4229760/4235267" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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'Hidden Kitchens': Talking Recipes Grilled Lamb Chops with a Honey Glaze December 17, 2004 • In addition to raising grass-fed beef, the Apples raise grass-fed lamb. Chickens on the Apple Family Farm are raised without the use of chemicals, hormones or unnecessary antibiotics. Debbie Apple shares her recipe for Grilled Lamb Chops with a Honey Glaze.