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Food

Tuesday

Thursday

France Questions the Foie Gras Tradition

While foie gras is de rigueur at all celebratory meals in France, some activists are beginning to question the ethics behind its production. Eleanor Beardsley reports on the challenges to this billion-dollar industry.

France Questions the Foie Gras Tradition

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Sunday

Opinion

Remembering the Era of the Bundt Cake

The recent death of H. David Dalquist, inventor of the bundt cake pan, has reminded many cooks of the beautiful, easy cakes that quietly fell from fashion. Essayist and food afficianado Bonny Wolf has fond memories of the days of the bundt cake.

Remembering the Era of the Bundt Cake

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Wednesday

Tuesday

National

In Berlin, a Special Restaurant for Anorexics

NPR's Emily Harris reports on a new restaurant in Berlin, Germany, that caters to anorexics called Sehnsucht -- German for "longing." The owner touts the eatery as a great way to meet others who share similar eating disorders -- and word has it the food's not bad, either.

In Berlin, a Special Restaurant for Anorexics

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Saturday

Marcella Hazan: Italian Cooking with a Master

NPR's Scott Simon visits the French Cullinary Institute in Manhattan where noted Italian chef, Marcella Hazan, teaches a Master Class in Italian cooking. Hazan's new cookbook is called Marcella Says: Italian Cooking from the Legendary Teacher's Master Classes.

Marcella Hazan: Italian Cooking with a Master

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Wednesday

Food Scientist Harold McGee

Fresh Air

We have the second part of an interview with renowned food writer Harold McGee (the first part was broadcast on Dec. 23). McGee's book, On Food and Cooking: The Science and Lore of the Kitchen, has been revised and updated. The book is an exposition of food and cooking techniques, technology and history. He diagrams the stages of making mayonnaise under a microscope, explains why peppers are hot, and why seafood gets mushy if you cook it improperly. McGee is an authority on the chemistry of cooking.

Food Scientist Harold McGee

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Tuesday

Little Big Cheese: Maytag's Growing Niche Market

Iowa's Maytag Farms is a small producer of gourmet-caliber blue cheese. Experts say it's a good example of "place-based" food, a movement emerging as a viable alternative to commodity farming. Hear NPR's Greg Allen.

Little Big Cheese: Maytag's Growing Niche Market

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Friday

'Vintage Spirits and Forgotten Cocktails'

Reporter Richard Adams explores the history of cocktails with Ted Haigh, author of Vintage Spirits and Forgotten Cocktails. Haigh gave Adams a tour of his antique liquor collection and stirred up an old-time elixir.

'Vintage Spirits and Forgotten Cocktails'

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Wednesday

Opinion

New Year's Stories

A Champagne Primer

As preparations begin for New Year's Eve celebrations, commentator Tony Roque says champagne has become an integral part of the festivities. But where did that tradition come from -- and more importantly, how do you get that cork out without killing someone?

A Champagne Primer

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Friday

Hidden Kitchens: The Kitchen Sisters

More Stories from the 'Hidden Kitchens' Hotline

As Jay Allison — curator of the "Quest for Hidden Kitchens" — says, "If there is a single unifying theme to the hours of phone messages we've received, it's not about food, but fellowship." We end the year by sharing some of the hundreds of messages that have come in to the Hidden Kitchens phone line.

More Stories from the 'Hidden Kitchens' Hotline

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Health Care

Diagnosing and Treating Celiac Disease

Celiac disease is far more prevalent than once thought. If left untreated, it can be debilitating. Dr. Peter Green, director of the Celiac Disease Center at Columbia University, joins us to discuss the diagnosis and treatment of this disorder.

Diagnosing and Treating Celiac Disease

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Demystifying the Science of Cooking

Ever wonder why cooked egg yolks sometimes turn green? Still trying to manufacture the perfect meringue? We take some of the mystery out of cooking with a look at the biology and chemistry of what happens in the kitchen. We talk to Harold McGee, author of the newly released book On Food and Cooking: The Science and Lore of the Kitchen.

Demystifying the Science of Cooking

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