Accessibility links
dessert dessert
Stories About

dessert
Cash Or Credit? How Kids Pay For School Lunch Matters For Health

Lunch at the West Salem School District in Wisconsin. Michelle Kloser/ for NPR hide caption

toggle caption
Michelle Kloser/ for NPR

The Salt

Cash Or Credit? How Kids Pay For School Lunch Matters For Health

A study in the journal Obesity found that students who used credit or debit cards in the school cafeteria chose fewer fruits and vegetables and more desserts than kids paying with cash. But the researchers say schools should work with the bias instead of trying to fight it.

Cash Or Credit? How Kids Pay For School Lunch Matters For Health

Listen · 4:12
  • Download
  • <iframe src="https://www.npr.org/player/embed/245033267/263333302" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript
Spinach Dinosaurs To Sugar Diamonds: 3-D Printers Hit The Kitchen

A mathematician's sweet dream: For about $10,000, you can print out rainbow sugar dodecahedrons and interlocking cubes. 3D Systems hide caption

toggle caption
3D Systems

The Salt

Spinach Dinosaurs To Sugar Diamonds: 3-D Printers Hit The Kitchen

Pizza printed up for dinner? Or how about an edible photograph for your next birthday cake? The first restaurant-grade approved 3-D printer was unveiled last week, and the gadget can churn out candies in any shape imaginable. Other printers in the works make custom-shaped pastas and assemble ravioli and gnocchi.

Forget Cronuts: London's 'Townies' Take On Hybrid-Dessert Craze

American baker Bea Vo, who runs Bea's of Bloomsburg, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Courtesy Bea's of Bloomsburgy/Helena Marie Fletcher hide caption

toggle caption
Courtesy Bea's of Bloomsburgy/Helena Marie Fletcher

The Salt

Forget Cronuts: London's 'Townies' Take On Hybrid-Dessert Craze

While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.

Mushroom Ice Cream, Anyone? Chefs Turning To Veggies For Dessert

A cup of pumpkin ice cream with chunks of frozen candy cap mushrooms. The candy cap variety is said to have the fragrance of maple syrup. Jeff Moreau hide caption

toggle caption
Jeff Moreau

The Salt

Mushroom Ice Cream, Anyone? Chefs Turning To Veggies For Dessert

Unafraid of the supposed barrier between sweet and savory, many chefs are incorporating vegetables like tomatoes, eggplants, and even mushrooms into new dessert recipes. But are they any healthier? Actually, yes, says a nutritionist.