Food & Food Culture

1:20am

Mon January 14, 2013
The Salt

Cross-Culture Cilantro Sauce And Other Secrets Of Gran Cocina Latina

Originally published on Mon January 14, 2013 1:27 pm

Presilla's Ecuadorian Spicy Onion and Tamarillo Salsa, made right in David Greene's kitchen.
Selena Simmons-Duffin NPR

Chef and culinary historian Maricel Presilla owns two restaurants and has written many cookbooks. But her newest book, Gran Cocina Latina: The Food of Latin America, is her attempt to give fans a heaping helping of the many cultures she blends into her world.

"It's my whole life," she tells Morning Edition host David Greene. "There are recipes there of my childhood, things that I remember my family, my aunts doing. But also things that I learned as I started to travel Latin America."

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9:42am

Sat January 12, 2013
Craft Beer

To A Cicerone The Flavor of Beer = Taste + Aroma

Master Cicerone Nicole Erny
Jim Hill KUNC

12:58pm

Fri January 11, 2013
The Salt

Between A Rumba And A Roll: Dissecting A Bartender's Beat

Originally published on Mon January 14, 2013 12:36 pm

Bartender J.P. Fetherston demonstrates his shaking technique while making a pisco sour at Rappahannock Oyster Bar in Washington, D.C.
Karen Castillo Farfán NPR

When you walk into a crowded bar, the sound may not be apparent at first. But before long, your ears will pick up the rhythm of an unmistakable beat.

It's a bartender's shake.

"Some people think I'm listening to a rumba when I'm shaking," says D.C. bartender Eddie Kim. "I don't think it matters what the background music is as long as you keep a rhythm."

Another Beltway bartender, J.P. Fetherston, agrees, adding that the spectacle helps him keep his audience captivated.

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12:24pm

Fri January 11, 2013
The Salt

In The Battle Between Health And Taste, Why White Bread Still Wins

Originally published on Wed January 16, 2013 6:59 am

White bread, we just can't quit you.
iStockphoto.com

The tantalizing aroma of freshly baked brioche is hard to resist, while a virtuous loaf of whole wheat often lacks that same allure. Blame it on the ferulic acid.

See, whole-wheat bread contains all parts of the wheat, including the bran, but white bread does not. That bran in the wheat bread contains the aforementioned ferulic acid, which overrides the compounds that give white bread its mouthwatering smell, according to new research.

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1:34am

Fri January 11, 2013
The Salt

This Butter Sculpture Could Power A Farm For 3 Days

Originally published on Fri January 11, 2013 7:49 pm

A 1,000-pound butter sculpture is unveiled at the 97th Pennsylvania Farm Show in Harrisburg last week.
Bradley C. Bower AP

For more than a week, it was the belle of the ball, the butter with no better: a giant 1,000-pound dairy sculpture that occupied the place of honor at the annual Farm Show in Harrisburg, Pa.

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