food http://tpr.org en This Pie Chart Is Delicious And Statistically Sound http://tpr.org/post/pie-chart-delicious-and-statistically-sound Remember Pie Week? Tue, 08 Apr 2014 22:53:00 +0000 editor 29725 at http://tpr.org This Pie Chart Is Delicious And Statistically Sound Why M&M's Are Made With Natural Coloring In The EU And Not The U.S. http://tpr.org/post/why-mms-are-made-natural-coloring-eu-and-not-us If you&#8217;ve ever eaten candy from a European Union country, you might notice some unusual ingredients.<p>For  instance, Nestlé&#8217;s chocolate &#8220;Smarties&#8221; contain radish, lemon and red cabbage extracts for coloring, rather than yellow six or red 40. Fri, 28 Mar 2014 20:25:58 +0000 editor 29097 at http://tpr.org Why M&M's Are Made With Natural Coloring In The EU And Not The U.S. Steve Inskeep On Reporting From The "Borderland" http://tpr.org/post/steve-inskeep-reporting-borderland <p><strong>Fronteras:</strong> A conversation with "Morning Edition" host Steve Inskeep, who joins us to talk about NPR’s Borderland series: stories about the people, goods and culture that cross back and forth across the U.S.-Mexico border. Mónica Ortiz Uribe introduces us to the Barrio Aztecas of El Paso, one of the more frightening gangs that operate on the border. Lent is a time of spiritual reflection, but it also means a change in diet for those who take part. Fronteras commentator Yvette Benavides tells us about how the foods of lent can be sinfully good.</p> Fri, 28 Mar 2014 19:14:30 +0000 Crystal Chavez 29092 at http://tpr.org Steve Inskeep On Reporting From The "Borderland" This Simple Stew Is A Battleground In A Bowl http://tpr.org/post/simple-stew-battleground-bowl Ask award-winning chef John Currence for a comfort food recipe, and you may hear him tell a story filled with a hefty share of <em>dis</em>comfort. In his cookbook, <em>Pickles, Pigs & Whiskey,</em> he shares a simple, hearty soup that he's taken to calling "my purgatory on Earth — I love to hate it, and I hate to love it." For short, he calls it Punish Stew.<p>His mixed feelings date back to childhood. When he was 6 years old, Currence couldn't be fooled: He knew what dinner looked like. Thu, 20 Mar 2014 22:10:00 +0000 NPR Staff 28643 at http://tpr.org This Simple Stew Is A Battleground In A Bowl 'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too http://tpr.org/post/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series <em>America's Test Kitchen</em> — figured out the best ways to make delicious baked goods without gluten. Thu, 20 Mar 2014 21:35:00 +0000 editor 28641 at http://tpr.org 'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too Persian New Year's Table Celebrates Nature's Rebirth Deliciously http://tpr.org/post/persian-new-years-table-celebrates-natures-rebirth-deliciously The first day of spring is cause for a celebration, especially after the winter many of us have been having. But it's hard to top the 13-day festivities of the Persian New Year, Nowruz.<p>Nowruz, or "new day" in Persian, is an ancient festival that marks the beginning of spring and celebrates the rebirth of nature. And naturally, it has a lot to do with fresh, green foods just beginning to poke out of the ground that remind us winter is not, in fact, eternal.<p>Nowruz begins at the stroke of the vernal equinox, when the sun crosses the equator. Today (March 20), spring will come at 12:57 p.m. Thu, 20 Mar 2014 14:17:00 +0000 editor 28595 at http://tpr.org Persian New Year's Table Celebrates Nature's Rebirth Deliciously Korean BBQ Chef Shines Spotlight On Korean Food Culture http://tpr.org/post/korean-bbq-chef-shines-spotlight-korean-food-culture <strong>Jenee Kim</strong> studied food science in South Korea, apprenticed at a friend&#8217;s restaurant in Seoul and opened her first restaurant in L.A.&#8217;s Koreatown in 2003.<p>Since then, <a href="http://parksbbq.com/" target="_blank">Park&#8217;s BBQ</a> has become one of L.A.&#8217;s best Korean restaurants, known for the quality of its meat and for its banchan, or side dishes.<p>Kim cooks up some signature dishes on a visit by <em><a href="http://hereandnow.wbur.org/">Here & Now&#8217;</a></em>s Jeremy Hobson. Wed, 19 Mar 2014 18:26:00 +0000 editor 28550 at http://tpr.org Korean BBQ Chef Shines Spotlight On Korean Food Culture Pizza Chain That Markets To Mexicans Says New Promotion Isn't Profane http://tpr.org/post/pizza-chain-markets-mexicans-says-new-promotion-isnt-profane <em><strong>EDITOR'S NOTE: Fair warning - this story is about and includes the use of a Spanish-language word that some consider a profanity. </strong></em><p>Pizza Patrón is a Dallas-based chain that's generated a lot of media buzz over the years for advertising aimed at its core customer base, Mexican immigrants. Sat, 15 Mar 2014 22:47:42 +0000 Shereen Marisol Meraji 28336 at http://tpr.org Pizza Chain That Markets To Mexicans Says New Promotion Isn't Profane Chipotle Says There's No 'Guacapocalypse' Looming http://tpr.org/post/chipotle-says-theres-no-guacapocalypse-looming Looks like reports of a looming "guacapocalypse" have been vastly overstated.<p>This morning, guacamole lovers woke to headlines warning that Mexican fast-food chain Chipotle could eventually be forced to drop the dip from its menu, if changing global weather patterns continue to drive volatility in the price of avocados.<p>The warning was contained in an <a href="http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-SECText&TEXT=aHR0cDovL2FwaS50ZW5rd2l6YXJkLmNvbS9maWxpbmcueG1sP2lwYWdlPTkzNjIzNTImRFNFUT0wJlNFUT0wJlNRREVTQz1TRUNUSU9OX0VOVElSRSZzdWJzaWQ9NTc%3d#tx629534_2">annual report</a> that C Wed, 05 Mar 2014 16:42:00 +0000 editor 27739 at http://tpr.org Chipotle Says There's No 'Guacapocalypse' Looming Sriracha Chemistry: How Hot Sauces Perk Up Your Food And Your Mood http://tpr.org/post/sriracha-chemistry-how-hot-sauces-perk-your-food-and-your-mood <p>http://www.youtube.com/watch?v=U2DJN0gnuI8</p> Mon, 24 Feb 2014 21:55:00 +0000 editor 27275 at http://tpr.org Sriracha Chemistry: How Hot Sauces Perk Up Your Food And Your Mood