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.
March 20, 2012 In the first hour of Talk of the Nation, the latest developments in China, and actor Wendell Pierce on his plans to revive the food culture of New Orleans. In the second hour, evaluating a soldier's mental health before deployment, and Iditarod winner Dallas Seavey.
March 19, 2012 In the first hour of Talk of the Nation, the debate over women's health and reproductive rights, and the opinion page looks at the aftermath of the shooting death of Trayvon Martin. In the second hour, hate crime laws, and Mark Bittman on his new book, How to Cook Everything: The Basics.
Pine nuts aren't giving up their secrets easily.
March 16, 2012 Scientists trying to decipher the source of pine nut mouth, a vile taste some people get after eating the nutritious nuts, say they've been stumped in trying to detect a chemical signature for the problem.
Dolphins and other marine mammals may lack the ability to taste their treats. Blame evolution.
Joe Raedle/Getty Images
March 13, 2012 Dolphins can't taste sweet, savory, and bitter tastes. In fact, they might not be able to taste their fish at all, according to a new study. That might be because they swallow fish whole.
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