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Food

Thursday March 31, 2011

FDA Panel Says Food Dyes Don't Cause Hyperactivity

March 31, 2011 • Consumer groups had sought a ban on artificial food dyes, saying there are clear links between dyes and children's behavior. An FDA advisory panel didn't agree, but called for more research.

Wednesday March 30, 2011

T. Susan Chang for NPR

The Other Half Of The Egg

March 30, 2011 • If you find yourself tearing through egg yolks in the kitchen, with a surplus of whites left behind, don't just toss them out. It's the white that gives life to sweet and spicy nuts, sichuan pork and classic cookies like macaroons and financiers.

FDA Probes Link Between Food Dyes, Behavior

Red #40, Blue #1, Yellow #6 - a rainbow of food dyes. Josh Roulston/Flickr hide caption

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Josh Roulston/Flickr

FDA Probes Link Between Food Dyes, Behavior

March 30, 2011 • The Food and Drug Administration is meeting Wednesday and Thursday to examine whether artificial food dyes cause hyperactivity in children. Recent studies have drawn this link, causing some experts to call on the FDA to ban the dyes — or at least require a warning label.

FDA Probes Link Between Food Dyes, Behavior

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Tuesday March 29, 2011

Cocktail Chemistry: Parsing The Bloody Mary

You have no idea what's going on in that glass. killthebird/Flickr hide caption

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killthebird/Flickr

Cocktail Chemistry: Parsing The Bloody Mary

March 29, 2011 • An analytic chemist has isolated hundreds of compounds that make up the world's most complex cocktail. He has some advice for amateur bartenders.

Monday March 28, 2011

Japan Finds More Foods Tainted By Radioactive Material

Wasabi plants, like these, in Fukushima prefecture were found to contain substantial amounts of radioactive iodine. C.K. Koay/Flickr hide caption

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C.K. Koay/Flickr

Japan Finds More Foods Tainted By Radioactive Material

March 28, 2011 • This week Japan's health ministry released a list of 99 different food products that had tested positive for radioactive iodine-131 and cesium-137 in Tokyo and five other prefectures. Some of those foods might surprise you.

Thursday March 24, 2011

How 'Italian Food' Became A Global Sensation

Italian food, once considered cheap peasant food, now appears at three-star Michelin restaurants and on menus around the world. iStockphoto.com hide caption

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iStockphoto.com

How 'Italian Food' Became A Global Sensation

Fresh Air

March 24, 2011 • Twenty years ago, Italian food was regarded as cheap, peasant food. Now it's served on menus worldwide and considered to be one of the healthiest cuisines. Esquire Magazine's food critic John Mariani chronicles the story of pizza, macaroni and red sauce in How Italian Food Conquered the World.

How 'Italian Food' Became A Global Sensation

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Wednesday March 23, 2011

Sala Kannan for NPR

Cooking With Yogurt: Cultured Flavors

March 23, 2011 • This protein-rich ingredient has an important place at the Indian table. It's used to tenderize meat, as a souring agent and as a base for curries, as well as in desserts. Making your own yogurt is simple, and cooking with it isn't too complicated, if you know a few tricks.

Tuesday March 22, 2011

Changing Taste: Chilly Forecast For Campbell Soup

Sassy squash soup. Megan Myers/via Flickr hide caption

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Megan Myers/via Flickr

Changing Taste: Chilly Forecast For Campbell Soup

March 22, 2011 • A new report says younger people and Hispanics aren't as fond of soup as other Americans, and that doesn't bode well for the soup market.

Monday March 21, 2011

Cooking Up Healthy Winter Greens At Nora's

Todd Woods and his sous chefs prepare baby greens for a quick saute at Restaurant Nora in Washington, D.C. Maggie Starbard/NPR hide caption

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Maggie Starbard/NPR

Cooking Up Healthy Winter Greens At Nora's

March 21, 2011 • Chef Nora Pouillon of Restaurant Nora in Washington, D.C., shows NPR Host Linda Wertheimer a fresh way to cook greens without resorting to a long, slow braise and a hamhock.

Cooking Up Healthy Winter Greens At Nora's

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Old-Time Methods Yield Spring Greens All Winter

Zach Lester, seen here working in the field of Tree and Leaf Farm, grew the kale, chef Todd Woods cooked it, and Your Health podcast host Rebecca Davis got to eat it. Maggie Starbard/NPR hide caption

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Maggie Starbard/NPR

Health

Old-Time Methods Yield Spring Greens All Winter

March 21, 2011 • Farmers Zachariah Lester and Georgia O'Neal grow tasty spring greens all winter long using ancient farming methods perfected by Europeans in the 1800s. And they do it without artificial light or heat.

Old-Time Methods Yield Spring Greens All Winter

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Sunday March 20, 2011

Japanese Document Radioactivity In Food, But Counsel Against Panic

Chiyoko Kaizuka, 83-year-old farmer, weeds a spinach field March 20, in Moriya, Ibaraki prefecture. Eugene Hoshiko/AP hide caption

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Eugene Hoshiko/AP

The Science Of Japan's Nuclear Crisis

Japanese Document Radioactivity In Food, But Counsel Against Panic

March 20, 2011 • Over the weekend, radioactive iodine and cesium emitted by the crippled facility turned up in milk, spinach and other greens, canola seeds, fava beans and drinking water.That poses a new problem: How to inform the public about the multiplying and scary-sounding test results without unduly scaring them.

Opinion

Author Interviews

The 'Blood, Bones & Butter' Of Restaurant Work

March 20, 2011 • Gabrielle Hamilton is the chef and owner of Prune, a popular restaurant in New York City's East Village. She also has an MFA in fiction writing, something she put to use in writing her first book, the aptly titled Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef.

The 'Blood, Bones & Butter' Of Restaurant Work

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Friday March 18, 2011

Oberoi's Kitchen: The Art Of Indian Haute Cuisine

Oberoi (center) has worked for nearly 30 years at the Taj Mahal Palace and Towers, a luxury hotel in Mumbai. He was working at the hotel on Nov. 26, 2008 — the day terrorists attacked The Taj and several other sites in Mumbai. Gunmen roamed the halls of the hotel for hours, shooting anyone in sight. The Kennedy Center hide caption

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The Kennedy Center

Oberoi's Kitchen: The Art Of Indian Haute Cuisine

March 18, 2011 • A three-week Indian cultural festival has brought renowned chef Hemant Oberoi to the kitchen of the Kennedy Center in Washington, D.C. "I wanted to bring back the forgotten recipes," he tells NPR's Renee Montagne.

Oberoi's Kitchen: The Art Of Indian Haute Cuisine

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Thursday March 31, 2011

Wednesday March 30, 2011

FDA Probes Link Between Food Dyes, Behavior

Tuesday March 29, 2011

Monday March 28, 2011

Thursday March 24, 2011

Fresh Air

How 'Italian Food' Became A Global Sensation

Wednesday March 23, 2011

Tuesday March 22, 2011

Monday March 21, 2011

Cooking Up Healthy Winter Greens At Nora's

Old-Time Methods Yield Spring Greens All Winter

Sunday March 20, 2011

The 'Blood, Bones & Butter' Of Restaurant Work

Friday March 18, 2011

Oberoi's Kitchen: The Art Of Indian Haute Cuisine

Wednesday March 16, 2011