Food & Drink
Recipe calls for radio frequencies to pasteurize eggs
Using radio frequencies to pasteurize eggs makes them safe for use in recipes calling for raw or partially cooked eggs.
5 years ago
Listen 3:37Mail-order pies: An expensive slice of nostalgia for which many will pay
Making sure that pies get to their final destinations in one piece isn't easy, and it comes with a cost.
5 years ago
Feast of the Seven Fishes means brisk business for Italian Market seafood stalls
The Feast of the Seven Fishes is a Christmas Eve tradition started more than a century ago by Italian-Americans.
5 years ago
Gingerbread cred: Bakers craft winning edible art down to the last detail
The National Gingerbread House Competition celebrated its 26th year at Asheville, North Carolina's Omni Grove Park Inn.
5 years ago
When ‘cookiers’ take holiday cookie decorating to a whole new level
A growing number of creative bakers, known as 'cookiers,' are taking their art to a whole new level this holiday season.
5 years ago
Why modern-day guests always gather in the kitchen
Over the last 100 years, this tiny kitchen expanded, to make room for other household members. And become more of a living space.
5 years ago
Trump administration wants to toughen food stamp work requirements
USDA could make it harder for Pa. SNAP recipients to keep year-round benefits
5 years ago
Scientists are fighting for the stricken pickle against this tricky disease
With failed harvests, fewer growers are taking a chance on cucumbers.
5 years ago
Lots of antibiotics are used in beef production. McDonald’s vows to change this
Environmentalists are applauding the commitment.
5 years ago
More salt, fewer whole grains: USDA eases school lunch nutrition rules
School lunches are healthier than they were five years ago. But Agriculture Secretary Sonny Perdue says schools need more flexibility in serving meals that kids will eat.
5 years ago
Study that took aim at ‘Joy of Cooking’ is retracted
More work by a prominent food researcher has been retracted because of problems with the data.
5 years ago
Drexel research links racism and hunger
People who experience discrimination firsthand struggle with hunger twice as often as others.
5 years ago
Listen 1:31Why we like sparkling water: The science behind the fizz
Bubbly water purveyors say “a good seltzer should hurt.” The acidity in carbonated drinks lights up the pain receptors in nerve endings — in a way that pleases the tongue.
5 years ago
Movement grows to establish seafood ‘gleaning’ program in N.J.
5 years ago
Water stories: 1,001 voices from around the world
After a bike ride down the Mississippi, Devi Lockwood set out to record water stories on every continent. Here are two: one from Afghanistan, the other from China.
5 years ago
Listen 6:47