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December 28, 2012 Thousands of years ago, ancient farmers gained the ability to consume milk as adults without getting an upset stomach. A remarkable mutation let some of them digest lactose sugar. But scientists still puzzle over why that mutation persisted and became prevalent in modern humans.

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December 28, 2012 From medieval medicine to 18th century English "crack," gin has come a long way. But according to Richard Barnett, author of The Book of Gin, now is "the best time in the last 500 years to be drinking" it.

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On Morning EditionPlaylist

December 28, 2012 Chef and author Bryant Terry is on a quest to popularize the plant-based, vegan diet. Inspired by his own family's roots, his latest project involves blending African- and Asian-American cuisines.

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On Morning EditionPlaylist

December 27, 2012 Chef Amanda Cohen's Dirt Candy is a turducken of a book: graphic novel, cookbook and memoir in one. Cohen's East Village restaurant in New York City is focused entirely on vegetables — and with just nine tables, it's become a foodie destination.

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On All Things ConsideredPlaylist

December 27, 2012 KCURThe presence of fast food joints on hospital campuses often conflicts with wellness efforts. Long-term leases have made it difficult for these facilities to kick the restaurants out. But some hospitals are managing to give burgers and fries the boot.

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December 26, 2012 Plenty of apps promise to make life easier for people with life-threatening allergies to nuts and other foods. One scientist even invented a smartphone-based lab to detect potential allergens. But asking "Does that have nuts in it?" may actually be a better and safer option than pulling out your phone.

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December 26, 2012 When food passes its sell-by date, it's swept from the supermarket shelf. But that doesn't mean it's not safe to eat. Taste and smell are usually better indicators of a food's safety. And some items, like canned foods, can even last years or decades after their expiration date.

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On Morning EditionPlaylist

December 26, 2012 Rye was all but pushed off the market by sweeter, corn-based bourbon after Prohibition, but it might be coming back, no illegal still required. Bartenders from coast to coast seem to prefer its intense flavor for their cocktail creations.

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On Morning EditionPlaylist

December 26, 2012 Want a little more kick to your cocktail? Rina Rapuano explains how to infuse your liquor with citrus, spices and more. She shares recipes from some serious spirit-makers — for Mandarin Tea Vodka, Pecan-Infused Rye and Pineapple-Habanero Tequila.

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