Food & Food Culture

9:14am

Mon December 31, 2012
The Salt

Green Grapes And Red Underwear: A Spanish New Year's Eve

Ringing in the New Year in Spain requires eating a dozen grapes and wearing a very specific kind of undergarment.
Jeff Koehler

If the thought of watching the ball drop in Times Square again is already making you yawn, consider perking your New Year's Eve celebration with this tradition from Spain: As midnight nears on Nochevieja, or "old night," the last day of the year, the entire country gathers in front of television screens or in town squares, clutching a small bowl of green grapes and wearing red underwear. More on the underwear later.

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1:29am

Mon December 31, 2012
The Salt

Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues

Originally published on Wed January 2, 2013 8:03 am

The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose.
iStockphoto.com

There's nothing like the distinctive "pop" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.

Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of Uncorked: The Science of Champagne.

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4:42am

Sun December 30, 2012
NPR Story

The 'Queen Of Tarts' On What's For Dinner This Season

Originally published on Sun December 30, 2012 10:45 am

Transcript

LINDA WERTHEIMER, HOST:

Tamasin Day-Lewis is one of Britain's most famous celebrity chefs, so she might disagree with the title.

TAMASIN DAY-LEWIS: I'm not a chef. I'm a writer who happens to cook and who is passionate about cooking food.

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3:12am

Sun December 30, 2012
Commentary

On Your Plate In 2013, Expect Kimchi And Good-For-You Greens

Originally published on Sun December 30, 2012 3:14 pm

Commentator Bonny Wolf expects Asian cuisine such as kimchi fried rice to become even more popular in 2013.
iStockphoto.com

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 deciding among Vietnamese, Korean, Tibetan and Burmese for dinner.

Should we have the simple food of the Thai plateau or the hot, salty, sour foods of southern Thailand?

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2:18pm

Fri December 28, 2012
The Salt

One Lunch Lady's Cafeteria Conversion

Originally published on Fri December 28, 2012 4:02 pm

Kathy Del Tonto (far right) participates in a class that teaches school cafeteria workers how to prepare meals from scratch.
LiveWell Colorado

Kathy Del Tonto started cooking school food 30 years ago in the Montrose school district at the foot of Colorado's San Juan Mountains. Back then, the cafeteria workers made everything from scratch.

"My first kitchen that I managed was a little country school out south of town, and we made our own ketchup and everything," she says.

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