Arts Dec 24 The misunderstood fruitcake has a magnificent shelf life — and history By Jeffrey Miller, The Conversation
Science Nov 25 Why do frozen turkeys explode when deep-fried? Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil. By Kristine Nolin, The Conversation
World Nov 25 Watch 7:22 Mexican chef Gabriela Cámara on food as a force for social good Cuisine inspired by Mexico can be found almost everywhere in the United States. But at chef Gabriela Cámara's restaurants -- on both sides of the border -- dishes with fresh, local ingredients put a unique twist on traditional favorites. Jeffrey… By Jeffrey Brown, Sam Lane, Susana Seijas, Monica Wise Robles
Arts Apr 10 Watch 6:23 How Ina Garten is cooking through social distancing Amid government orders to stay home, many Americans are spending more time in the kitchen, reducing trips to the grocery store and getting creative with pantry staples. Acclaimed cookbook author Ina Garten is an expert on making the best of…
Health Dec 21 Chef Kwame Williams prepares zero-waste broccoli coleslaw Do you ever throw away parts of various vegetables, because you’re sure they're no good? You're not alone. Americans waste up to 40 percent of the food they produce. During a recent visit to the James Beard House in New… By Melanie Saltzman, Megan Thompson
Oct 21 Watch 5:25 Flint fights lead poisoning with farmers markets and cooking classes By John Yang, Rachel Wellford After a public health crisis in Flint, Michigan, triggered by high levels of lead in the drinking water, a number of programs are working to encourage good nutrition for children in order to prevent recurring effects of the neurotoxin on… Continue watching
Oct 16 Watch 5:47 Traditional Native foods are the key ingredient in the Sioux Chef’s healthy cooking Chef Sean Sherman, founder of the company The Sioux Chef, uses ingredients native to the Americas to draw attention to the long-forgotten Native culinary tradition. His research and cooking are also a way to push back against processed foods that… Continue watching
Jul 30 Watch 3:26 Could the path to a more nutritious pizza be illuminated by laser beams? By Nsikan Akpan, Jamie Leventhal New York City has been known for its pizza for decades, but now a surprising oven innovation is attracting new attention. At Columbia University, a lab is crafting ways to improve nutrition by 3-D printing pizza to precise dietary specifications… Continue watching
Jul 21 Mark Bittman’s recipe for McBitty’s Bean Burgers By Mark Bittman, Megan Thompson, Melanie Saltzman McBitty’s Bean Burger is tasty, easy to make and there’s no meat involved. Continue reading
Jun 22 Mark Bittman’s recipe for cooking the perfect salmon By Mark Bittman, Megan Thompson, Melanie Saltzman Wild salmon is a well-managed fishery, and its fillets and steaks freeze beautifully for those times you can’t find it fresh. Continue reading