food

Sampling Chinese Cuisines With Ming Tsai

Feb 18, 2015

Chinese New Year begins tomorrow. We celebrate by revisiting our conversation last year with James Beard Award-winning chef Ming Tsai. Ming came into our studios to share some New Year’s customs and take Here & Now host Jeremy Hobson on a taste tour of four different Chinese cuisines: Mandarin, Hunan, Szechwan and Cantonese.

Shortly after toking up, a lot of marijuana users find that there's one burning question on their minds: "Why am I so hungry?" Researchers have been probing different parts of the brain looking for the root cause of the marijuana munchies for years. Now, a team of neuroscientists report that they have stumbled onto a major clue buried in a cluster of neurons they thought was responsible for making you feel full.

In the parking lot of a small Los Angeles studio, food stylist Melissa McSorley is re-creating the dish that saved the day for the hero of a recent film. "The Cubano sandwich ... was the heart and soul of the movie Chef," she says.

PepsiCo today reported that the company’s revenue and profit fell in its fourth quarter, a day after The Coca-Cola Company reported that its earnings fell 55 percent last quarter.

Both companies are grappling with a weak demand for soda. Pepsi continues to rely on its snack business Frito-Lay to offset some of the declines in the soda market. CNN’s Maggie Lake discusses Pepsi and Coke’s struggles with Here & Now’s Peter O’Dowd.

Joey Palacios / TPR News

​This week's Fronteras is a rebroadcast of one of our most popular programs.  It originally aired in August of 2013.  Can you say tacos?

Remember those hard-shelled, spicy ground beef tacos that populated American kitchens a few decades ago? That's not the taco of today. Today it's grilled fish, kosher beef, Korean barbeque and fried eggs. We’re talking all things taco: From the evolution of the taco and how breakfast tacos are a morning staple close to the heart in South Texas, to Kosher tacos and tacos in the Navajo Nation.

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