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Thursday

Samin Nosrat Is Making Space At The Table

Samin Nosrat, author of the cookbook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Shereen Marisol Meraji/NPR hide caption

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Shereen Marisol Meraji/NPR

Code Switch

Samin Nosrat Is Making Space At The Table

Nosrat is that rare thing: a woman of color in the upper echelons of the hypercompetitive food world. She is acutely aware of her unicorn status — and taking steps to try to change that.

Samin Nosrat Is Making Space At The Table

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Tuesday

From Candy To Juleps, Persians Left Imprint On Many Edible Delights

The words "sherbet" and "sorbet" derive from the Persian sharbat; biryani comes from biryān; and julep started as the Persian gul-āb (rose water), then entered Arabic as julāb, and from there entered a number of European languages, with the "b" softened into a "p." my_amii/Flickr, Jay Galvin/Flickr, Justin van Dyke/Flickr hide caption

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my_amii/Flickr, Jay Galvin/Flickr, Justin van Dyke/Flickr

The Salt

From Candy To Juleps, Persians Left Imprint On Many Edible Delights

With sanctions lifting, Iran is open for trade again. You might not realize we've been consuming the fruits of trade with Persians for centuries — in the names used for many common foods.

Friday