The secret to making something low-fat taste good and keep us fuller longer may be in its thickness.
October 31, 2012 While both thickness and creaminess sensations contribute to our eating satisfaction, thick foods keep us from feeling hungry longer, researchers say. That could help scientists in their continued quest to develop low-calorie foods that are more satisfying in the long run.
Is there an angel or a devil behind the mask? Scientists say it may not matter in terms of anonymous behavior.
Joel Saget/AFP/Getty Images
October 31, 2012 Results of a 1976 experiment involving masked trick-or-treaters still hold true today: We're more likely to do bad things — like stealing candy — when we're anonymous. And that tells researchers about the ways adults break the rules, too.
October 31, 2012 The name is pretty grisly. But these annual or semi-annual festivals, which involve yak blood and take place high in the mist-wrapped highlands of Nepal, reflect the complex relationship that Buddhists have with eating meat.
October 31, 2012 When T. Susan Chang was young, her mother would make egg soup for her when she got sick. Now, the food writer poaches a few eggs from her chickens' nests to make these soups when her kids get the sniffles.
Oregon State University food science and technology students mix a batch of havarti cheese in a cheesemaking class.
October 30, 2012 Lots of big state colleges have popular campus creameries, and many focus on ice cream because it sells. But with its new cheese plant, Oregon State University hopes to produce some fancy sought-after cheeses to go with the state's famous Pinot Noirs.
October 30, 2012 The hand can opener is a storm cook's best friend. Sterno cans, gas grills and portable stoves can be, too, say our readers.
October 29, 2012 For this week's Sandwich Monday, we try a Peanut Butter & Pickle Sandwich, a recipe dating back to the Great Depression. It's an unlikely recipe The New York Times compares to the marriage of Julia Roberts and Lyle Lovett. Not cool, New York Times. Not cool.
Just some of the food labels a Danish government group is evaluating.
October 29, 2012 The proliferation of informational food labels can be more confusing than helpful to consumers. So some international groups and the country of Denmark are seeking to pare the 400 or so known labels to a more manageable size.
People try to get through the aisles at Whole Foods Market in Midtown in New York on Sunday before the storm.
Timothy A. Clary/AFP/Getty Images
October 29, 2012 Storms like Sandy send many of us responsible for feeding the family running to the grocery store in a panic, and then throwing out a lot of food. Here are some tips to minimize both of those things. What are yours?
An inspector checks a wheel of Reggiano cheese at the Parmigiano-Reggiano storehouse in Bibbiano, Italy. Earthquakes rocked the region, sending the cheese toppling.
October 27, 2012 All Italians are being urged to eat a special cheese and rice dish tonight to promote the revitalization of Emilio-Romagna, Italy's famous food production region, after the deadly earthquakes back in May destroyed factories and warehouses.
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Five savory cupcakes: Chicken potpie, lasagna, grilled cheese, mac n' cheese and the Thanksgiving leftovers.
Courtesy of @LisaSKim
October 26, 2012 From lasagna and chicken potpies to grilled cheese and mac n' cheese, American's favorite dishes are going mini — in a cupcake shape. Is this just an excuse to eat comfort food with our fingers, or does it speak more deeply about Americans' need to connect and control what we consume?
October 26, 2012 Blogger and now cookbook author Deb Perelman insists you don't need a big or gourmet kitchen to make good food. Since 2006, she's been tracking down, testing and blogging about recipes she thinks pretty much anyone can make — all from her tiny New York kitchen.
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Red clover sprouts are pretty, but they and other sprouts have been linked to too much foodborne illness for major grocers to continue carrying them.
October 26, 2012 The crunchy green microplants have long been touted as raw food chock full of nutrients. But that very freshness is also why they've caused more than 54 disease outbreaks since 1990, including a mega-outbreak of E. coli in Germany in 2011 that killed 53 people.
While lots of labels tout their lack of genetically modified ingredients, if California's Prop. 37 succeeds, foods containing GMOs would have to be labeled.
October 26, 2012 By now you know that California is preparing to vote Nov. 6 on a ballot initiative to require labels on genetically modified food. While polls show people evenly split on the issue, scientists says such labeling is misleading and may scare consumers.
The Bristol's Beef Heart
October 25, 2012 Beef heart, once a common dish for the poor, has been rediscovered by chefs and eaters of all ages. All Things Considered speaks with cookbook authors Jody Eddy and Christine Carroll about the stories behind their recipes.
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