Geochemist Gabriel Filippelli in an Indianapolis garden. Filippelli's research shows that many urban gardens may have soil contaminated with lead
Courtesy of Gabriel Filippelli
September 29, 2010 Soil in abandoned urban lots reclaimed by gardeners may be contaminated with lead, a toxic heavy metal. But gardening there can still be safe with the right testing and precautions.
September 29, 2010 Of course, a cupcake is meant to be decadent. But it's possible to pack some nutrition into these trendy little treats and still feel like you're indulging -- without the guilt that can come with consuming the full-calorie versions.
Ben & Jerry's CEO Jostein Solheim, scoops it out at the Ben & Jerry's shop in Burlington, Vt., Tuesday, March 23, 2010.
September 27, 2010 Ben & Jerry's ice cream and frozen yogurts containing alkalized cocoa and partially hydrogenated soybean oil will no longer say "natural" on the label. The move was prompted by a consumer group's complaint.
September 27, 2010 This week, we eat a sandwich called "The Elvis." It's a fried peanut butter and banana sandwich, sometimes topped with bacon. We topped it with bacon.
September 27, 2010 The maker of a popular pomegranate juice gets slapped by another regulator for making health claims the government says the company can't back that up. A red flag: POM claim its products are 40 percent as effective as Viagra.
Better school lunches may cost food stamps program some promised increases.
September 24, 2010 There are a lot of reasons to pick apart the Senate bill that funds the school lunch program, but some say passing it now might be better than getting nothing later.
September 21, 2010 It's maybe not as well-known as Sichuan or Cantonese fare, but Zhejiang province (Hangzhou is its capital) still boasts one of China's eight distinct culinary traditions. True to the region's emphasis on fresh ingredients and mellow flavors, these light dishes also are easy to try at home.
It may look like a salmon and taste like a salmon, but consumers aren't so sure about genetically engineered salmon.
September 21, 2010 The FDA is moving closer to approval of the first genetically engineered animal for human food -- a farm raised, fast growing Atlantic salmon. But will consumers bite?
Chef Jacob Kenedy created the recipes for the book — and says he struggled with some of them, like the dischi volanti..
September 20, 2010 In their new cookbook, The Geometry of Pasta, designer Caz Hildebrand and chef Jacob Kenedy set out to explain how certain sauces complement certain pasta shapes. From eliche to fusilli to strozzapreti, Kenedy says people simply have to tap into what he calls an enjoyable "mouth feel."
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An AquAdvantage salmon behind a non-transgenic Atlantic salmon sibling of the same age.
Courtesy of AquaBounty Technologies
September 20, 2010 The engineered fish are sterile, have three sets of chromosomes and are exclusively female. After all that, they supposedly taste the same.
September 20, 2010 The FDA is evaluating whether to approve the first ever genetically engineered animal to be eaten as a food -- a fast-growing, farm-raised salmon. But some say there are food safety and environmental concerns that need to be addressed.
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A television advertisement from the Corn Refiners Association.
The Corn Refiners Association
September 19, 2010 Would "high fructose corn syrup" sound as sweet by any other name? The Corn Refiners Association sure hopes so. Last week, the industry group applied to the federal government for permission to use a new name for the ingredient on food labels: "corn sugar."
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September 19, 2010 Every four years, France's top pastry chefs gather in Lyon for the World Cup of pastry-making at the Meilleurs Ouvriers de France. The new film, Kings of Pastry, follows three long days of chocolate sculptures, cream puffs that look like crown jewels and grown men crying over cracked sugar. Host Liane Hansen speaks to filmmakers Don Pennebaker and Chris Hegedus about their documentary.
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September 15, 2010 Scrap the canned beans and bag the dried ones -- it's time for fresh beans, still nestled in their protective shells. With the help of a few chatty friends or relatives, in no time you'll have plenty of beans freed from their casings and ready for all kinds of hearty, vibrant dishes.
September 11, 2010 Forty years ago, almost all coffee was grown under the shade of the rainforest. Now, many coffee farmers have abandoned those techniques for clear-cutting. Host Guy Raz talks to Shalene Jha, a University of California researcher who's studying the environmental benefits of shade-grown coffee. While environmental benefits are great, taste is crucial, so we'll meet up with Nick Cho of Wrecking Ball Coffee for an in-studio taste test.
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