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Food

Monday

How Rodney Scott Learned To Cook – And Went For It, Whole Hog

Rodney Scott checks racks of ribs as they cook on July 3, 2018 in Charleston, S.C. The Washington Post/Getty Images hide caption

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The Washington Post/Getty Images

How Rodney Scott Learned To Cook – And Went For It, Whole Hog

Pitmaster Rodney Scott describes his lifelong journey as a chef and his hope for the future. "I want to take over the world with barbecue," the James Beard Award winner tells NPR.

How Rodney Scott Learned To Cook – And Went For It, Whole Hog

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French Monastery Turns To The Web To Alleviate Cheese Surplus

The Cîteaux Abbey sells its raw-milk soft cheeses to restaurants and visitors, but the pandemic left the monks with about 3 tons to sell. They are working with an Internet startup to get it sold.

French Monastery Turns To The Web To Alleviate Cheese Surplus

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Rodney Scott Wants To Take Over The World With Barbecue

Pitmaster Rodney Scott talks with NPR's Steve Inskeep about his lifelong journey as a chef, and his debut cookbook: Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook.

Rodney Scott Wants To Take Over The World With Barbecue

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Saturday

Friday

Business

A Seattle Bakery One Year After Coronavirus Hit

NPR's Ari Shapiro checks in with Olga Sagan, owner of Piroshky Piroshky bakery in Seattle, one year after the coronavirus pandemic hit her business hard.

A Seattle Bakery One Year After Coronavirus Hit

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Thursday

Spring Brings Hope For Boston Restaurant Struggling To Survive

Cornwall's co-owner John Beale sets up sidewalk seating on the first day it's allowed in Boston. He and his wife Pam launched the English-style tavern nearly 40 years ago. Tovia Smith/NPR hide caption

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Tovia Smith/NPR

The Coronavirus Crisis

Spring Brings Hope For Boston Restaurant Struggling To Survive

After being hard hit by the pandemic, Cornwall's Tavern is slowly returning to life. "It's great to get some energy back," co-owner Pam Beale says. "People come in and you can just feel it.'

Spring Brings Hope For Boston Restaurant Struggling To Survive

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The Land of the Fee

Illustration of Luxurious American Pullman Dining Car, 1877. Getty Images hide caption

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Getty Images

Throughline

The Land of the Fee

Tipping is a norm in the U.S. But it hasn't always been this way. A legacy of slavery and racism, tipping took off in the post-Civil War era. The case against tipping had momentum in the early 1900's, yet what began as a movement to end an exploitative practice just ended up continuing it.

The Land of the Fee

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Wednesday

You Asked For Shots, Tuna, Metal, and Money

The Planet Money team takes questions from listeners. Kirn Vintage Stock/Corbis via Getty Images hide caption

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Kirn Vintage Stock/Corbis via Getty Images

Planet Money

You Asked For Shots, Tuna, Metal, and Money

Listeners send us questions every day. It's about time we answer a few of them. | Subscribe to our weekly newsletter here.

You Asked For Shots, Tuna, Metal, and Money

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Tuesday

How Detroit Chefs Are Feeding Those In Need

From left, Raphael Wright, Ederique Goudia and Jermond Booze are the team behind Taste the Diaspora. The initiative celebrates and supports Black chefs and food makers in Detroit. Valaurian Waller/V.W. Photography hide caption

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Valaurian Waller/V.W. Photography

How Detroit Chefs Are Feeding Those In Need

Food insecurity was already high in Detroit before the pandemic; now it's increased. Ederique Goudia and Raphael Wright are among those trying to help.

How Detroit Chefs Are Feeding Those In Need

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Kitchen Organization Tips For A Small Space, From Smitten Kitchen's Deb Perelman
Lindsey Balbierz for NPR

Life Kit

Kitchen Organization Tips For A Small Space, From Smitten Kitchen's Deb Perelman

Deb Perelman of the blog and cookbook Smitten Kitchen says she's not an organized person. But, she says, she's got a system that works for her in the kitchen. She told NPR's Shereen Marisol Meraji about it — and shared her tips for other home-cooks working in small spaces.

Kitchen Organization Tips For A Small Space, From Smitten Kitchen's Deb Perelman

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Monday

For Pasta Lovers Bored By Spaghetti, There's A New Short, Wavy, Sauce-Holding Shape

Meet cascatelli, a pasta shape created by Dan Pashman, host of the food podcast The Sporkful. Scott Gordon Bleicher/Dan Pashman hide caption

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Scott Gordon Bleicher/Dan Pashman

For Pasta Lovers Bored By Spaghetti, There's A New Short, Wavy, Sauce-Holding Shape

Dan Pashman, host of the podcast The Sporkful, had a quest: develop and market a brand-new shape of pasta. The result is cascatelli, a short, flat, ruffled pasta three years in the making.

For Pasta Lovers Bored By Spaghetti, There's A New Short, Wavy, Sauce-Holding Shape

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Saturday

Not My Job: We Quiz NYT Cooking Expert Sam Sifton On Vending Machines
Neilson Barnard/Getty Images for The New York Times

Wait Wait...Don't Tell Me!

Not My Job: We Quiz NYT Cooking Expert Sam Sifton On Vending Machines

Sifton is the founding editor of New York Times Cooking, and author of the No-Recipe Recipes cookbook. We've invited him to play a game called "I don't need a recipe, I've got $1.50 in change."

Not My Job: We Quiz NYT Cooking Expert Sam Sifton On Vending Machines

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Sula Vineyards Makes Wine In India's Unlikely Terroir

You may have heard of India's famous beer, Kingfisher. But wine? In the tropics? With spicy curries? Sula Vineyards is India's leading winemaker.

Sula Vineyards Makes Wine In India's Unlikely Terroir

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So How Should Your Favorite Restaurant Pay Its Servers? Well, It's Complicated

Chef Yia Vang's restaurant in Minneapolis is getting ready to open amid a fierce debate within the restaurant industry about the minimum wage. The restaurant will not have tipping. Lauren Cutshall hide caption

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Lauren Cutshall

Business

So How Should Your Favorite Restaurant Pay Its Servers? Well, It's Complicated

A fierce debate is taking shape within the restaurant industry as a push to raise the minimum wage threatens to upend the tipped wage structures for servers.

So How Should Your Favorite Restaurant Pay Its Servers? Well, It's Complicated

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Friday

The New Shape Of Pasta

Dan Pashman's cascatelli pasta Scott Gordon Bleicher/Sporkful hide caption

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Scott Gordon Bleicher/Sporkful

Planet Money

The New Shape Of Pasta

What do you do when you can't find the perfect pasta shape? You invent a new shape. | Subscribe to our weekly newsletter here.

The New Shape Of Pasta

Listen · 24:26
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