Chef Mino Massi and his son Robi prep food from Puglia at the Washington, D.C. convention center.
June 25, 2012 How do you cook regional food when you're 5,000 miles from home? Bring your own grano, and hope for a good farmer's market, according to one Italian chef who found himself stranded in D.C. without a few of his favorite ingredients.
June 8, 2012 Food is much cheaper than it was 30 years ago. We're spending more of our grocery money on processed foods. And other insights.
June 5, 2012 With an endorsement from first lady Michelle Obama for its effort, Walt Disney Co. said it is going to apply new standards to food ads aimed at children and their families during programming for kids. The goal: inspire healthier lifestyles.
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May 4, 2012 "We've gone to spots before where the falafel guys and the shish kebab guys will come up and say, 'What's your menu? Do you sell chicken? ... You can't sell chicken on this block. I'm the chicken guy on 52nd St.'"
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April 27, 2012 On today's show, the key to succeeding in the food truck business: the perfect parking spot.
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April 26, 2012 What was a farmer with Mediterranean roots doing in Sweden 5,000 years ago? Bringing farming north to the hunter-gatherers, according to new DNA research.
No, that's not beef — it's horse meat, at a butcher shop in France. Horse remains a popular food in many countries, but often makes Americans squeamish.
Christophe Simon/AFP/Getty Images
April 18, 2012 A proposal to slaughter horses in New Mexico highlights this country's unique aversion to horse meat. It's the first since the federal government lifted a ban on slaughter for horse meat.
In the United States, you get the extra salt for free.
April 16, 2012 Fast-food items in the U.S. are much saltier than the same items in Europe, according to new research. France and the United Kingdom had the least salty food overall.
LemonsPlace of production: Limassol, CyprusTransporting distance: 2.050 km Carbon footprint (total) per kg: 0,72 kg Water requirement (total) per kg: 448 l
April 14, 2012 One third of food is wasted worldwide, according to the U.N. Photographer Klaus Pichler gives rotten food the glamour treatment to make that point. But will it make us be more careful about how we buy and use food?
April 13, 2012 Dining on the doomed ship Titanic was epic, and many people are recreating those feasts to commemorate the 100th anniversary of the ship's demise. First-class passengers feasted on oysters, foie gras, and other luxuries.
April 11, 2012 In the first hour of Talk of the Nation, the political junkie, and is it time to do away with the penny? In the second hour, why we hate doing our taxes, and what's REALLY in our food.
An 18th-century Indian gathers cochineal.
March 30, 2012 Cochineal is a red dye made from a crushed insect native to Latin America. Some vegetarians are distressed that Starbucks uses the dye in some of its pink-colored food and beverages.
This hickory shad is fun to catch, but its cousin the American shad is the tastiest.
March 27, 2012 For centuries, the shad run signaled that spring had arrived. But pollution, dams and overfishing decimated the once-mighty American shad. Now young chefs are working to rekindle a taste for this seasonal, local treat.
The Twitter feed @food52hotline offers confused cooks advice round the clock.
March 22, 2012 The Food52 Hotline, a new service on Twitter, promises 24-hour cooking advice, and it delivers. But don't expect an instant answer in the middle of the night.
The stronger the aroma, the more likely you are to take a smaller bite, researchers found.
March 21, 2012 People take smaller bites when a food has a strong aroma. That explains why we nibble on unfamiliar foods. But it also might be a way for people to eat less without feeling deprived.
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