October 30, 2013 In the U.S., sesame seeds seem to be used for little more than sprinkling atop rolls or loaves of bread. But in many Asian and Middle Eastern cuisines, the tiny, nutty seeds are incorporated into both savory and sweet preparations.
October 25, 2013 The Mexican Day of the Dead holiday is a time to remember the dead and prepare for their visit. It's also a time for food and friends. With Dia de los Muertos just around the corner, learn how to make a pumpkin and ancho chile mole and the traditional dessert bread, pan de muerto.
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October 25, 2013 Eating healthy can be a challenge, especially if you're on a tight budget. Host Michel Martin asks health guru and rapper Stic, of the rap duo Dead Prez, for his suggestions on eating well while on a so-called "hood" budget.
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According to big data, this bacon and avocado sandwich should be a party for your tastebuds.
October 25, 2013 A number-crunching project that sifted through hundreds of thousands of recipes and user reviews finds something pork lovers have long known: Bacon does seem to take many dishes up a notch. But it's not the only "miracle" ingredient when it comes to boosting your food's flavor.
October 23, 2013 The heat of the oven gives fruit's sweetness a syrupy concentration that complements the salty, savory flavors of roasted meats. Many — though not all — fruits can infuse and pair with a variety of roasted meats and vegetables.
The key to Dr. Klaw's lobster roll is to keep it simple.
October 17, 2013 A dozen years ago in Brooklyn, N.Y., a Cape Cod surfer dude created a secret identity to sell simple and delicious lobster rolls.
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October 16, 2013 Ginger is mostly grown in steamier climates, mostly in Asia, but intrepid farmers across the U.S. have picked up the crop. Baby ginger is fresh, juicy and sweeter than the brown gnarled roots most commonly available — and that makes it perfect for a host of drinks, desserts and dishes.
October 9, 2013 Craft beer is having its moment. Microbreweries and craft beer operations are thriving, and weekend warriors spend hours in the garage honing recipes and sharing test batches. But beer isn't always a standard go-to ingredient for home cooks — which means you may be missing out on the complexity beer can bring to cooking and baking.
"Weekend Productivity" Mozzarella and Homemade Pesto BLT
Courtesy of Stephanie Smith
October 1, 2013 New York Post reporter Stephanie Smith sparked a firestorm online when she wrote about her plan to make her boyfriend 300 sandwiches - in exchange for an engagement ring. Host Michel Martin talks to Smith about her project and the reaction to it.
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If someone asked for onions and green peppers fried into his hash browns, the crunchy grated spuds became "glorified." Amy Thielen shared a recipe for All Things Considered's Found Recipe series.
Amy Thielen for NPR
September 26, 2013 Amy Thielen knows hash browns. The Minnesotan is a former grill cook who spent many hours flipping those grated potatoes and making sure they had the prefect crisp edge. For today's Found Recipes, Thielen shares the story behind her Glorified Hash Browns, "glorified" because they're accompanied by grilled peppers.
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September 25, 2013 As summer turns to fall, finding new ways to use up abundant apples is a great way to mark the arrival of autumn. And for one food writer, there's one apple in particular that spells the end of summer: Gravenstein apples, which are grown in her native Sebastopol, Calif.
At Diner en Blanc ("Dinner in White"), people arrive dressed all in white. They bring their own food and, fittingly, white wine.
John Moore/Getty Images
September 24, 2013 In a secret location, revealed minutes before the event, thousands came all dressed in white. They brought white tables and chairs, elegant china, wine and food, and they set up in a park in New York City. These elegant pop-up "white garb" dinners, called Diner en Blanc, are happening all over the world.
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September 11, 2013 With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless.
Sunny Anderson came up with the recipe when trying to find new flavor combinations for chicken wings.
September 9, 2013 It's a flavor combination that blends the familiar with the caveman and is a favorite of the patrons at Sunny Anderson's local bar in Brooklyn.
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September 4, 2013 If you're not a fan of gnawing on the roughly 800 kernels on each ear, what's left to talk about when it comes to corn? Plenty as it turns out — as long as you use a knife to carefully remove the kernels from the cob.
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