Food : NPR

'Weekend Edition's' Taste Of Summer

The Season Of Ice Cream: Tips From The Top

June 30, 2012 • Host Scott Simon talks about the quintessential summer treat, ice cream, with Barb Zapzalka, owner of Pumphouse Creamery in Minneapolis, Minn. It ranks as one of the "Top 25 Ice Cream Spots in the U.S.," according to Food and Wine Magazine.

The Salt

Afraid Of Pie Crust? You Shouldn't Be. It's As Easy As 3-2-1

June 29, 2012 • Meat Week's almost over. It's time for Pie Week! Here's a preview: If you are scared of pie crust, we've got tips from the CIA that boil it down to a basic 3:2:1 ratio.

The Salt

All Across America, Meat Billboards Ruled The Road

June 29, 2012 • Although outdoor ads have been around since ancient Egypt, they really took off after the Interstate Highway System was born in the 1950s. And, what better way to entice the captive audience in the car than to advertise beef on a billboard?

Meat Week

June 29, 2012 • The role of meat in our lives, our culture and our environment is the subject of a weeklong series on Morning Edition.

Meat Week

If You Liked Meat Week, You'll Love Pie Week

June 29, 2012 • As Meat Week draws to a close, we look ahead to Pie Week which starts next week on Morning Edition.

Meat Week

This Chef Loves Her 'Pig,' From Nose To Tail

June 29, 2012 • April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig's ear. Her new cookbook is a paean to meat — and from snout to tail, every part of the animal appears on her dinner table.

Meat Week

Discussion: Meat Week And The 'Predator Diet'

June 28, 2012 • The role that meat plays in our lives is the subject of a new Morning Edition weeklong series — and the topic of conversation among our listeners.

How The Taste Of Tomatoes Went Bad (And Kept On Going)

Notice how some of these tomatoes have unripe-looking tops? Those "green shoulders" are actually the keys to flavor. pocius/Flickr.com hide caption

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pocius/Flickr.com

The Salt

How The Taste Of Tomatoes Went Bad (And Kept On Going)

June 28, 2012 • Scientists have discovered that the gene that makes tomatoes uniformly ripe and red also makes them less tasty. But it's going to take consumer education and a willingness to pay more before the industry makes a change.

Marcus Samuelsson: On Becoming A Top Chef

James Beard award-winning chef Marcus Samuelsson has been a judge on Top Chef, Iron Chef America and Chopped. Courtesy of Marcus Samuelsson hide caption

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Courtesy of Marcus Samuelsson

Fresh Food

Marcus Samuelsson: On Becoming A Top Chef

Fresh Air

June 28, 2012 • The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His new memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.

Unlike Chicken And Pork, Beef Still Begins With Small Family Ranches

Barbara and Norman Roux stand in front of cattle pens on their farm outside of Moundridge, Kan., where she has raised cattle for nearly 70 years. Peggy Lowe/Harvest Public Media hide caption

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Peggy Lowe/Harvest Public Media

The Salt

Unlike Chicken And Pork, Beef Still Begins With Small Family Ranches

June 28, 2012 • The beef industry is shaped like a bottle: It starts at the bottom with 750,000 small ranches and ends with just four meatpacking plants processing about 82 percent of the beef we eat.

Why There's Less Red Meat On Many American Plates

Some Americans are cutting back on red meat, and health concerns seem to be the biggest reason they're doing it, a survey found. Shmeliova Natalia/iStockphoto.com hide caption

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Shmeliova Natalia/iStockphoto.com