Food & Food Culture

1:42am

Mon August 26, 2013
The Salt

In the Beginning, There Were ... Dumplings?

Originally published on Tue August 27, 2013 7:35 am

A potsticker prepared by Chef Scott Drewno at the Washington, D.C., restaurant The Source.
Heather Rousseau for NPR

From Warsaw to Wuhan, people around the world love dumplings. They're tasty little packages that can be made of any grain and stuffed with whatever the locals crave. But where did they come from?

No one knows for sure, but Ken Albala, a food historian at the University of the Pacific in Stockton, Calif., thinks dumplings have been around for a very long time. "Almost without doubt, there are prehistoric dumplings," he says.

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3:17am

Sun August 25, 2013
The Salt

Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

Originally published on Mon August 26, 2013 12:10 pm

Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes.
Maggie Starbard NPR

My mom is a creative cook. And a darn good one at that.

But when she told me and my sister — way back in 1995 — that she had started cooking salmon in the dishwasher, we just rolled our eyes and shook our heads. Here comes a kitchen catastrophe.

An hour later, mom proved her teenage daughters wrong once again. The salmon was tender, moist and super flavorful. In some ways, it was better than her fish cooked in the oven.

Flash-forward 18 years, and dishwasher cuisine seems to be making a comeback.

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3:26am

Sat August 24, 2013
The Salt

Wine Has Sommeliers. Now, Beer Has Cicerones

Originally published on Sat August 24, 2013 6:08 pm

Ray Daniels inspects a glass of beer. A Chicago brewer, Daniels started the Cicerone training program five years ago.
Johnny Knight Courtesy of Ray Daniels

If you've been to a fancy restaurant, you've probably seen a sommelier — those wine experts who make sure you get the best possible match for your meal. But what if you don't want a chardonnay or pinot? What if you want a nice cold beer?

A new program is working to bring this same level of knowledge to the world of malt and hops by turning out batches of certified beer experts known as Cicerones.

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6:48am

Fri August 23, 2013
The Salt

Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks

Originally published on Wed August 28, 2013 7:52 am

Julia Child poses with "the chicken sisters" before an episode of The French Chef in which she teaches us how to roast a bird.
Courtesy of Paul Child/PBS

2:41pm

Thu August 22, 2013
The Salt

Reviving An Heirloom Corn That Packs More Flavor And Nutrition

Originally published on Mon August 26, 2013 6:35 am

The heirloom corn variety has only eight rows of kernels and hence, its name: New England Eight Row Flint.
Courtesy of Stone Barns Center for Food & Agriculture

One day about eight years ago, chef Dan Barber of the famed Blue Hill restaurant at Stone Barns in the Hudson River Valley got a FedEx package from someone he didn't know.

Inside were two ears of corn. And a letter.

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