food

The Two-Way
2:25 pm
Fri July 4, 2014

We Have A Weiner: Joey Chestnut Defends Hot-Dog-Eating Crown

He chowed down 61 in 10 minutes. 61! That's 23,790 calories, in case you're counting.
John Minchillo AP

Originally published on Sun July 6, 2014 3:14 am

Joey "Jaws" Chestnut ate eight fewer hot dogs than last year, but that didn't prevent him from defending his title at Nathan's Famous hot dog eating contest in New York.

Chestnut of San Jose, Calif., devoured 61 hot dogs and buns in the allotted 10 minutes. He ate 69 last year. But that wasn't the only reason for Chestnut to celebrate: Just before the competition began on Coney Island, he proposed to his longtime girlfriend, Neslie Ricasa, also a competitive eater. She said yes.

Matt Stonie finished second. He ate 56 hot dogs and buns.

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Food
5:55 am
Tue July 1, 2014

IBM's Watson Is Out With Its Own Barbecue Sauce

The barbecue sauce concocted with the help of Watson contains a dozen ingredients.
IBM

Originally published on Thu July 3, 2014 10:12 am

A company specializing in bytes is offering a special flavor for your Fourth of July: IBM's Watson barbecue sauce.

The supercomputer first showed off its intellectual process on Jeopardy, but Watson now seems ready for the Food Channel.

After analyzing massive numbers of recipes, Watson went gourmet. The condiment, called Bengali Butternut BBQ Sauce, contains a dozen ingredients, including butternut squash, white wine, dates, Thai chilies and tamarind. According to IBM, "it's got a slow, warm heat and a kick."

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Community Health
1:38 pm
Wed June 4, 2014

Children's Hospital Announces Innovative Culinary Health & Education Program

A rendering of the Children's Hospital of San Antonio's teaching kitchen.
CHRISTUS Health

Children's Hospital of San Antonio is developing unique friendships that leaders there hope will help lead the way in the reduction of obesity and get people on a healthy eating path.

On Wednesday, CHRISTUS Santa Rosa Health System President and CEO Pat Carrier announced the creation of the culinary health and education program that will do three things: 

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Recipes
1:26 pm
Wed June 4, 2014

Summer Salad Recipes From Kathy Gunst

Kathy adds some freshly cracked black pepper. (Jesse Costa/WBUR)

Originally published on Thu June 5, 2014 7:00 am

With the warmer weather, Here & Now resident chef Kathy Gunst‘s garden has been flourishing. As she tells host Robin Young, “seeing tender young greens come up in my garden, I’m like a little kid in a candy store, I am just so excited.”

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Krulwich Wonders...
6:03 am
Wed June 4, 2014

How Chocolate Might Save The Planet

Robert Krulwich NPR

Originally published on Wed June 4, 2014 11:11 am

When you unwrap it, break off a piece and stick it in your mouth, it doesn't remind you of the pyramids, a suspension bridge or a skyscraper; but chocolate, says materials scientist Mark Miodownik, "is one of our greatest engineering creations."

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The Salt
2:20 pm
Wed May 21, 2014

The Vegetables Most Americans Eat Are Drowning In Salt And Fat

This isn't exactly what a healthy serving of veggies looks like.
Lauri Patterson iStockphoto

Originally published on Wed May 21, 2014 4:02 pm

Popeye and our parents have been valiantly trying to persuade us to eat our veggies for decades now.

But Americans just don't eat as many fruits and vegetables as we should. And when we do, they're mainly potatoes and tomatoes — in the not-so-nutritious forms of french fries and pizza, according to a report from the U.S. Department of Agriculture.

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The Salt
5:59 am
Tue May 20, 2014

'Third Plate' Reimagines Farm-To-Table Eating To Nourish The Land

A view of Dan Barber's Stone Barns Center field and barns in Pocantico Hills, N.Y.
Nicole Franzen Courtesy of Blue Hill Farm

Originally published on Fri May 23, 2014 4:56 pm

Perched on a farm along the Hudson River is Dan Barber's award-winning restaurant, Blue Hill at Stone Barns. The food that's harvested on the farm year-round is what is served to diners daily.

But this champion of the farm-to-table movement noticed that farming and consuming foods locally still wasn't all that sustainable.

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The Salt
3:53 pm
Sun May 4, 2014

Ranch-To-Table Trend Has Some Diners Asking: Where's The Steak?

Legume Chef Trevett Hooper and butcher Tyler Mossman with large beef cuts in the restaurant's kitchen.
Ashley Rose Courtesy of Trevett Hooper

Originally published on Thu May 8, 2014 7:40 am

Trevett Hooper was one of the first chefs in Pittsburgh to promote the local food movement. Now he and other chefs around the country are expanding their locally grown menus to include meat. But it's been a challenge to embrace this hot new ranch-to-table trend while still meeting customers' expectations for a fancy night out.

Hooper, the executive chef at Legume restaurant, is no stranger to sourcing meat locally. Just about every bite of meat he served in 2013 was raised in Pennsylvania.

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Food
3:22 pm
Thu May 1, 2014

What's Healthy And What's Not At Italian Chain Restaurants

The Olive Garden's chicken alfredo is 1,440 calories and two and a half days' saturated fat (48 grams) -- about what you'd get in two 14-ounce New York Strip steaks at Outback Steakhouse, according to the Center for Science in the Public Interest. (olivegarden.com)

Originally published on Mon May 12, 2014 2:19 pm

When you eat out, you might think you are making a healthy choice by ordering vegetarian ravioli over that fillet mignon. However, according to the Center for Science in the Public Interest, you may be wrong.

The nonprofit health advocacy group releases its rankings today of the most healthful — and the most appalling — choices at popular Italian-American restaurant chains, including Olive Garden, Carrabba’s Italian Grill, Romano’s Macaroni Grill, and Maggiano’s.

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The Salt
10:29 am
Thu May 1, 2014

Hot, Sour, Sweet And Mobile: Loco Border Street Food

Tijuana street vendor Fidencio Rodriguez displays a freshly made batch of tostilocos, a unique border snack making inroads in the U.S.
Kainaz Amaria NPR

Originally published on Thu May 1, 2014 4:57 pm

Thousands of people cross the U.S.-Mexico border everyday. An untold number buy tostilocos — chips loaded with toppings many might consider loco, as in crazy.

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