Eating Tea And Other Food Predictions For 2014
At the beginning of every year, we read the tea leaves to see what new food trends we'll be tasting in the coming months. This year, the tea itself is the trend. Tea leaves will be big in entrees,...
View ArticleThe Milkman's Comeback Means Dairy At The Door And More
You don't even have to get out of your PJs to go to the farmers market now. All over the country, trucks are now delivering fresh milk, organic vegetables and humanely raised chickens to your door —...
View ArticleFighting (Tasty) Invasive Fish With Forks And Knives
Add kitchen knives to the list of weapons that humans are using to fight invasive species. I'm talking about fish who've made their way into nonnative waters. How do they get here? Sometimes they catch...
View ArticleA Cuppa Matcha With Your Crickets? On The Menu In 2015
It's time to set the table for 2015. What will be the next kale? Has the cupcake breathed its last? We're headed for high times. As states legalize marijuana, cannabis comestibles are coming. Pot...
View ArticleNocturnal Nosh: Americans Get A Taste Of Night Markets
Many American towns put the "Closed" sign up by 6 p.m. But night markets are drawing people out in Minnesota, Oklahoma and Virginia, with food, art and music from the local community. The model for the...
View ArticleIs It Time To Write Off Restaurant Tipping?
Copyright 2018 NPR. To see more, visit RACHEL MARTIN, HOST: American restaurants have been talking about getting rid of tipping for years. Only if a few have taken the leap. Now a major New York City...
View ArticleDon't Mess With My Stuffing: Thanksgiving's Most Hotly Debated Dish
Every day of the year is a good time to experiment with new recipes. Except, arguably, one. Thanksgiving is when Grandpa's grease-spattered gravy recipe is pulled from the file and your mother-in-law...
View ArticleVegetables Likely To Take More Of Your Plate In 2016
About a decade ago, food writer Michael Pollan issued a call to action: Eat food. Not too much. Mostly plants. As 2016 opens, it looks like many American cooks and diners are heeding that call....
View ArticleBeyond Latkes: 8 Nights Of Fried Delights From Around The World
Editor's note: This story was originally published in 2006. It's all about the oil. Through the eight days of Hanukkah, it almost doesn't matter what you eat, as long as it's cooked in oil. A good case...
View ArticleFor Yazidis In U.S., New Year Holiday Brings Taste Of Lamb And The Home They...
Nawaf Ashur Haskan says his brother always knew which family in their northern Iraqi village was making tashrib for the Yazidi New Year. He would arrive at that house at 11:30 a.m. knowing he would be...
View ArticleSince When Does Summer Taste Like Doughnuts?
I get saltwater taffy. You're at an ocean that is made of salt water. But doughnuts? I'm clearly missing something, because many summer communities have doughnut shops, often open just for the season....
View ArticleTo Find Truly Wild Rice, Head North To Minnesota
Harvest season is upon us, but in the U.S.'s northern lakes, it's not just the last tomatoes and first pumpkins. Through the end of this month, canoes will glide into lakes and rivers for the annual...
View ArticleWild Turkeys Gobble Their Way To A Comeback
Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated. There were a couple of...
View ArticleOn Your Plate In 2013, Expect Kimchi And Good-For-You Greens
Weekend Edition food commentator Bonny Wolf offers her predictions of what we'll eat in the new year. Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just...
View ArticleOysters Rebound In Popularity With Man-Made Bounty
In Colonial Virginia, oysters were plentiful; Capt. John Smith said they lay "thick as stones." But as the wild oyster harvest has shrunk, Weekend Edition food commentator Bonny Wolf says the market...
View ArticleWhy You Shouldn't Wrinkle Your Nose At Fermentation
It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a...
View ArticleEating Tea And Other Food Predictions For 2014
At the beginning of every year, we read the tea leaves to see what new food trends we'll be tasting in the coming months. This year, the tea itself is the trend. Tea leaves will be big in entrees,...
View ArticleThe Milkman's Comeback Means Dairy At The Door And More
You don't even have to get out of your PJs to go to the farmers market now. All over the country, trucks are now delivering fresh milk, organic vegetables and humanely raised chickens to your door —...
View ArticleFighting (Tasty) Invasive Fish With Forks And Knives
Add kitchen knives to the list of weapons that humans are using to fight invasive species. I'm talking about fish who've made their way into nonnative waters. How do they get here? Sometimes they catch...
View ArticleA Cuppa Matcha With Your Crickets? On The Menu In 2015
It's time to set the table for 2015. What will be the next kale? Has the cupcake breathed its last? We're headed for high times. As states legalize marijuana, cannabis comestibles are coming. Pot...
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