Food & Food Culture

2:32pm

Thu November 1, 2012
The Salt

Tuna Noodle Casserole, A Hot Dish In Need Of An Update, Gets One

Originally published on Mon March 25, 2013 5:19 pm

Classic tuna noodle casserole is an often maligned yet much beloved hot dish.
iStockphoto.com

Desperation, laziness, overwhelming craving: I say these are three conditions that drive a person to make a tuna noodle casserole.

The desperation? A cupboard bare except for those nonperishable standards: pasta, a can of tuna and a can of cream of mushroom soup. Our friends along the Northeast Seaboard probably know what we're talking about right now.

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1:09pm

Thu November 1, 2012
The Salt

Sandy's Damage Under The Sea, Through The Eyes Of Oyster Farmers

What they pull up is discouraging. Normally, 30 seconds under water would bring up a cage full of mostly healthy oysters. This time, Jimmy Bloom pulls up a cage that is barely one-third full. And it's haul is a mix of broken, chipped, meatless oysters.
Jeff Cohen for NPR

Connecticut Gov. Dannel Malloy wrapped up a post Hurricane Sandy news briefing earlier this week by talking about sewage discharges into Long Island Sound. "Suffice to say in the immediate time being, no one should eat the clams or oysters," he said.

That's right. Because of water quality issues, the state put a temporary stop to oyster farming, but that's usually a short-term thing and it happens fairly regularly after a big storm.

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4:41am

Thu November 1, 2012
Author Interviews

'Smitten Kitchen' Takes The Fuss Out Of Cooking

Originally published on Thu November 1, 2012 1:26 pm

Deb Perelman

Think of the smallest kitchen you can imagine, and then take away a few square feet. That's Deb Perelman's New York kitchen. It's so small that the blogger, and now author, literally has to wedge herself between the stove and the refrigerator to cook.

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1:52pm

Wed October 31, 2012
The Salt

Finding New Tricks To Get More Satisfaction Out Of Low-Fat Foods

Originally published on Thu November 1, 2012 1:12 pm

The secret to making something low-fat taste good and keep us fuller longer may be in its thickness.
iStockphoto.com

A thick and creamy shake sounds deliciously satisfying, and adding that kind of "mouth feel" to low-fat foods has become a multi-billion-dollar business. But are we really fooled?

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10:05am

Wed October 31, 2012
The Salt

Behind A Halloween Mask, Even 'Good' Kids Can Turn Into Candy Thieves

Originally published on Wed October 31, 2012 1:07 pm

Is there an angel or a devil behind the mask? Scientists say it may not matter in terms of anonymous behavior.
Joel Saget AFP/Getty Images

Vampires and monsters will be out in force tonight, but some of the darkest creatures out there might be your little angels inside those Halloween costumes.

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