To get their summertime fix, sponge candy lovers on the shore of Lake Erie have to plan in advance.
July 1, 2012 During the long winter months on the eastern shore of Lake Erie, sponge candy is a mainstay. But the temperamental treat isn't available in hot weather, so to get their fix in the summer, fans have to plan in advance.
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July 1, 2012 If you're gaga for a Nut Goodie, we know just where you're coming from. In fact, the candy you love can say a lot about where you grew up. Americans rally around their regional treats, maybe because they take us back to a simpler, sweeter time.
July 1, 2012 Who's a sweet little Goo-Goo? You are. Or maybe you're more of a Valomilk. Take our personality quiz and match your sweet side with one of our featured candies.
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.
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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.
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?
June 29, 2012 As Meat Week draws to a close, we look ahead to Pie Week which starts next week on Morning Edition.
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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.
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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.
Notice how some of these tomatoes have unripe-looking tops? Those "green shoulders" are actually the keys to flavor.
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.
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James Beard award-winning chef Marcus Samuelsson has been a judge on Top Chef, Iron Chef America and Chopped.
/Courtesy of Marcus Samuelsson
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.
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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
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.
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Some Americans are cutting back on red meat, and health concerns seem to be the biggest reason they're doing it, a survey found.
June 27, 2012 Some 39 percent of Americans polled in a recent survey said they eat less meat now than they did three years ago. Health experts say that's a sign that Americans' attitudes about consuming meat are changing.
June 27, 2012 A Japanese beer foaming machine aims to keep beer cold for up to 30 minutes without watering it down. Unfortunately, it won't be available at your next happy hour, unless you're at a selected bar in Japan.
June 27, 2012 There's much more to slaw than the creamy muddle of carrot-flecked cabbage found on many a picnic table. Forgo the mayo — and even the cabbage — with these shredded salads reflecting flavors from around the globe.
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