Three of Josh Berner's fat-infused cocktails. From left: Play It Sam, United Colors of Basilton and Chile Manteca Y Dulce. Scroll down for the recipes.
Karen Castillo Farfán/NPR
October 19, 2012 Infusing the flavor of something heavy into a lighter liquid is a practice that's centuries old. But it's enjoying a bit of a resurgence in the cocktail world these days, thanks to the craze for putting bacon in everything.
October 11, 2012 The French know how to celebrate the 100th anniversary of the discovery of how cooking changes the taste, texture and color of food. Hundreds of scientists gathered recently near the village where Louis-Camille Maillard was born to honor him.
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