New York Mayor Mike Bloomberg is cracking down on salt in city restaurants. But is salt really that bad for us? In this week's food segment, Marion Nestle, author of "Safe Food: The Politics of Food Safety," explains the science and politics of salt. And Melissa Clark, food writer for the New York Times, compares her low-sodium homemade breakfast offerings to those sold at fast food restaurants.
In this week's food segment, we celebrate Elvis Presley's 75th birthday with a conversation about his favorite foods, southern cooking traditions, and personal memories of the King himself from Judy Peiser, executive director of the Center for Southern Folklore in Memphis. (click through for recipes for Fried Peanut Butter and Banana Sandwiches and Banana Pudding)
As America makes its New Year's resolutions for 2010, guest host Luke Burbank has resolved to quit eating fast food. And he's willing to go as far as getting hypnotized to stop his desires for McDonald's hash browns and other guilty pleasures. To get Luke some help in steeling his resolve, we turned to Jeffrey Rose, founder and director of the Advanced Hypnosis Center, who spoke directly to Luke's subconscious.
It's Wednesday, the day we talk about food. New Year's Eve is almost here and folks will be celebrating in all kinds of different ways; hopefully all of them will involve food and good fortune. Takeaway contributor Niesha Lofing, staff writer for The Sacramento Bee, says even her mother's traditional stinky, boiled corned beef and cabbage brought a little luck to her house when she was growing up. She says her family tradition isn't unique: cultures all around the world celebrate lucky foods at the New Year, as Lofing wrote for the Bee, and she brings a few into the studio to share.
What's behind the unique relationship that Jewish people have with Chinese food? Jennifer 8 Lee, author of "The Fortune Cookie Chronicles: Adventures in the World of Chinese Food
_small_image.jpg "Serious Cookies: Shuna Fish Lydon’s Shortbread")
Every Wednesday we talk about food. In honor of everyone throwing a holiday party this year, we asked Ed Levine, founder of seriouseats.com, to give us some strategies for making affordable, easy finger food recipes for holiday parties.
Check out Ed Levine's Top 5 Holiday Party Planning Tips and his favorite recipes.
Hanukkah begins Friday. For this week's food segment, New York Times food writer Joan Nathan guides us on how to make Jewish food if you're new to the family and come from a different religious background.
Check out Nathan's recipes for Sweet Potato Latkes, Apple Cider Doughnuts and other Hanukkah dishes.
The holidays are upon us. If your friends or family love food as much as we do, you might want to consider some really cool gift options that everyone will want to eat up. Takeaway food contributor Kathy Gunst says there are plenty of reasonably priced kitchen gadgets and ways to spice up your friend's relationship to food, without breaking the bank this holiday season.
Click through to read Kathy's great gift ideas, and check out the recipe for her sister Andrea's Chocolate-Dipped Butter Crunch (which also makes a great homemade holiday gift!)
It’s Thanksgiving Day! We're talking turkey and all the fixins’ that go with it. What is the proper way to carve a turkey? What do you do if your guests show up late? And how can we stay away from that dreaded canned cranberry sauce? Here to help solve some of these dilemmas, as well as give some helpful tips, are food writers Kim Severson and Julia Moskin from our partner The New York Times.
For every Thanksgiving Day grocery shopper procrastinator who hasn't picked up the essentials, Melissa Clark, our food contributor and food writer for The New York Times, offers us wisdom. Where can you best put your money to work for you at the Thanksgiving table? The turkey or the side dishes? (click through for Melissa's tips and her recipe for Spicy Sweet Potato and Red Pepper Hash)
With days upon days of holiday cooking ahead of us, it's the time of year when you're most likely to consult a cookbook ... or give one to your mom. Julia Moskin, New York Times food writer, and Adam Gopnik, staff writer for The New Yorker, join us for our very own cookbook roundup. Gopnik also examines the larger purpose of the cookbook in the age of the internet.
As the weather gets colder, our ovens get hotter! As you get ready to plan your holiday menus, we thought we'd give you a primer on the best secrets, recipes and strategies to making a truly fabulous apple pie. Jack Bishop, editorial director for America's Test Kitchen, says vodka is a suprisingly important ingredient in his apple pie repertoire. But he also gives us a recipe that celebrates the simplicity of the good, old-fashioned American dessert. (Click through for an assortment of apple pie recipes from America's Test Kitchen and White House Pastry Chef Bill Yosses.)
It's six o'clock and the dinner bell is tolling, but your refrigerator is filled with nothing but the detritus of dinners past. Fear not! The Takeaway is here with food writer Cecilia Hae Jin-Lee, author of the forthcoming book “Quick and Easy Korean Cooking.” She gives us international ideas for turning leftovers into gourmet fare.
If you've got old tortillas, leftover rice or stale bread, click through for Cecilia Hae Jin-Lee's recipes for Turkey Chilaquiles, Kimchi Fried Rice and Chocolate Bread Pudding.
Oh, okra! Whether used in gumbo or succotash, the little vegetable is either loved or hated. Jessica Harris, food and cultural historian, joins us with a look at the history and lore of okra, which first arrived in the United States in the 17th century and has graced the plates of Southerners and African American families ever since. She also gives us three recipes to try and convert even the most stalwart okra hater.
Along with our segment featuring Melissa Clark and Bryan Terry's versions of chili, we asked you to send in your own favorite chili recipes -- here are a sampling of them, ranging from "Bachelor's Chili" to vegan Cashew Chili to a buffalo-based recipe. Add your own in the comments!
As the winter months approach, we take a moment to explore the warm comfort of chili and the many incarnations it can take. We talk all things con carne (and a few con tempeh) with The Takeaway's food contributor, and New York Times food writer, Melissa Clark, along with Bryant Terry, author of "Vegan Soul Kitchen: Fresh, Healthy and Creative African-American Cuisine." They give us their recipes. And we're asking for yours!
Click through for Melissa Clark's and Bryant Terry's chili recipes.
It's the fall, which means one thing to food lovers: mushroom season. In our weekly food segment, we get out of the kitchen and into the forest with Kathy Gunst, food writer and author of "Stonewall Kitchen Breakfast," and Rob Evans, chef at Hugo's restaurant in Portland, Me., and winner of the 2009 James Beard Award. They tell us about their experience foraging for wild mushrooms in the wilds of Maine and how to use those 'flowers of fall' – or their supermarket equivalents – in the kitchen. (Click through for recipes, including Chef Evans' Matsutake Mushroom Risotto.)
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