Since When Does Summer Taste Like Doughnuts?
I get saltwater taffy. You're at an ocean that is made of salt water. But doughnuts?I'm clearly missing something, because many summer communities have doughnut shops, often open just for the season.
View ArticleTo Find Truly Wild Rice, Head North To Minnesota
Harvest season is upon us, but in the U.S.'s northern lakes, it's not just the last tomatoes and first pumpkins. Through the end of this month, canoes will glide into lakes and rivers for the annual...
View ArticleWild Turkeys Gobble Their Way To A Comeback
Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.There were a couple of...
View ArticleOn Your Plate In 2013, Expect Kimchi And Good-For-You Greens
Weekend Edition food commentator Bonny Wolf offers her predictions of what we'll eat in the new year.Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just...
View ArticleOysters Rebound In Popularity With Man-Made Bounty
In Colonial Virginia, oysters were plentiful; Capt. John Smith said they lay "thick as stones." But as the wild oyster harvest has shrunk, Weekend Edition food commentator Bonny Wolf says the market...
View ArticleWhy You Shouldn't Wrinkle Your Nose At Fermentation
It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a...
View ArticleKitchens Of The Future Will Really Know How To Cook
Kitchens are getting smarter.Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours....
View ArticleCome Back For A 2nd Helping Of This Year's Favorites
As a Christmas gift to readers, Kitchen Window has compiled some of the most popular stories of the year for another look.
View ArticleCooking With A Cup O' Kindness (Beer, Cider Or Booze)
In case you want to add a pinch of celebratory beverage to your first meal of the year, we invite you to look through the Kitchen Window. A spirited New Year's can come from the kitchen as well as the...
View ArticleEating Tea And Other Food Predictions For 2014
At the beginning of every year, we read the tea leaves to see what new food trends we'll be tasting in the coming months. This year, the tea itself is the trend.Tea leaves will be big in entrees,...
View ArticleThe Milkman's Comeback Means Dairy At The Door And More
You don't even have to get out of your PJs to go to the farmers market now.All over the country, trucks are now delivering fresh milk, organic vegetables and humanely raised chickens to your door —...
View ArticleFighting (Tasty) Invasive Fish With Forks And Knives
Add kitchen knives to the list of weapons that humans are using to fight invasive species. I'm talking about fish who've made their way into nonnative waters.How do they get here? Sometimes they catch...
View ArticleA Cuppa Matcha With Your Crickets? On The Menu In 2015
It's time to set the table for 2015. What will be the next kale? Has the cupcake breathed its last?We're headed for high times. As states legalize marijuana, cannabis comestibles are coming. Pot...
View ArticleNocturnal Nosh: Americans Get A Taste Of Night Markets
Many American towns put the "Closed" sign up by 6 p.m. But night markets are drawing people out in Minnesota, Oklahoma and Virginia, with food, art and music from the local community.The model for the...
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Is It Time To Write Off Restaurant Tipping?
Copyright 2015 NPR. To see more, visit http://www.npr.org/.Transcript RACHEL MARTIN, HOST: American restaurants have been talking about getting rid of tipping for years. Only if a few have taken the...
View ArticleDon't Mess With My Stuffing: Thanksgiving's Most Hotly Debated Dish
Every day of the year is a good time to experiment with new recipes. Except, arguably, one.Thanksgiving is when Grandpa's grease-spattered gravy recipe is pulled from the file and your mother-in-law...
View ArticleBring On The 'Yabbies': Australia Ditches The Bad British Food
Travel often brings the unexpected. But I was unprepared to find some of the best food I've ever eaten in Australia. On a recent trip, we stopped at a café for lunch. An Australian woman we had seen...
View ArticleWhat The Well-Dressed Salad Is Wearing For Spring
I ordered a side salad with my dinner the other night, feeling the need for something green. This usually is an afterthought — for me and, it often seems, for the kitchen. What I got, however, was the...
View ArticleSince When Does Summer Taste Like Doughnuts?
I get saltwater taffy. You're at an ocean that is made of salt water. But doughnuts? I'm clearly missing something, because many summer communities have doughnut shops, often open just for the season....
View ArticleTo Find Truly Wild Rice, Head North To Minnesota
Harvest season is upon us, but in the U.S.'s northern lakes, it's not just the last tomatoes and first pumpkins. Through the end of this month, canoes will glide into lakes and rivers for the annual...
View Article