February 15, 2013 If you're not from St. Louis, you've probably never heard of Provel. It's a processed blend of cheeses extolled in the area for its buttery texture and smoky, tangy flavor. Now Provel has made its way into the unlikeliest of places: the hipster foodie mecca of Brooklyn.
February 15, 2013 Fried chicken and waffles is a delicious combo — but is it a traditional Southern one? A lot of readers objected to the idea that this dish originated in the South. We look into the roots of the pairing — and the objections to calling it Southern.
February 14, 2013 Bryant Terry and Jidan Koon's relationship evolved over cooking. So much so that when they got engaged, they created a special dish that united their Asian-American and African-American backgrounds: Afro-Asian jung — sticky rice packets tied up with string.
February 14, 2013 After years of being burned by Roundup, weeds like palmer amaranth, marestail and giant ragweed have evolved resistance to the herbicide. To fight them, scientists are now looking to a concept that seems straight out of sci-fi.
February 14, 2013 Chocolate entrepreneurs say their obsession with controlling every step of production, from the farm to the finished bar, makes for better tasting chocolate, and a more ethical, open relationship with farmers.
February 13, 2013 Images of holey foods, like Swiss cheese, aerated chocolate and lotus pods, are freaking out people on the Internet. Urban Dictionary has even coined a term for it: trypophobia. These photographs may make your skin crawl and stomach churn, but here's why you shouldn't panic.
February 13, 2013 NPR "did not present a complete or balanced view" of its program, the MSC writes in a statement.
February 13, 2013 New labels will define serving sizes clearly and state that each serving contains 0.6 ounces of alcohol. The changes come as part of a deal to settle the Federal Trade Commission's claim that Four Loko maker Phusion Projects engaged in deceptive advertising.
February 13, 2013 It isn't just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.
February 12, 2013 When NPR White House correspondent Ari Shapiro posed that question to his 125,000 Facebook followers, plenty of people jumped at the chance for a show of wit. Let the bon mots roll!
February 12, 2013 Consumers are increasingly being marketed seafood with labels that are supposed to certify that it's good for the environment. We asked about consumers' seafood eating habits and whether they prefer to buy "sustainably caught" fish.
February 12, 2013 A path to freedom for enslaved blacks, an engine of economic independence, a treat for Mardi Gras revelers. Once you know the fascinating history of this Creole rice fritter, beignets will seem boring by comparison.
February 12, 2013 Some U.S. meat producers add an obscure chemical called ractopamine to the feed that they give to their pigs, cattle or turkeys. But Russian safety officials haven't approved it, and they've stopped U.S. meat imports – worth a half-billion-dollars a year – until those imports are ractopamine-free.