NPR Topics: FoodStories on food, nutrition, recipes, cooking, cookbook reviews, and health. Download Food and Hidden Kitchen podcasts and subscribe to RSS feeds.Robert Steinberg, Chocolate Maker, Dies- September 19, 2008 Robert Steinberg, who died this week at the age of 61, was a family physician who became an American pioneer in the area of specialty chocolates. He and his friend John Scharffenberger started the Scharffen Berger Chocolate Maker. Scharffenberger says they were just trying to make something delicious.http://www.npr.org/templates/story/story.php?storyId=94825989&ft=1&f=1053 Chile Peppers: The Science Behind The Spice- September 19, 2008 Science Friday broadcasts this week from the heart of the "chili belt" in Tuscon, Ariz. What makes peppers spicy Why do some people love spicy foods Researchers explain the chemistry of peppers and the psychology of spice.http://www.npr.org/templates/story/story.php?storyId=94805170&ft=1&f=1053 The Wine-With-Vegetables Challenge- September 17, 2008 It may be challenging to find wines to pair with vegetables, but it's not impossible. It's especially worth the effort at this time of year. Plates laden with the harvest's abundance will only be enhanced by the right glass of wine.http://www.npr.org/templates/story/story.php?storyId=94630846&ft=1&f=1053 'Culinary Medicine': Eating Well, Staying Healthy- September 14, 2008 Imagine a way to lose pounds, but not flavor, by combining the art of cooking, the science of nutrition and the joy of eating. Dr. John La Puma, known as ChefMD, is the co-author of Big Book of Culinary Medicine: A Food Lover's Road Map to Losing Weight, Preventing Disease and Getting Really Healthy.http://www.npr.org/templates/story/story.php?storyId=94603531&ft=1&f=1053 Beer Yeast Separates The Ales From The Lagers- September 12, 2008 Different types of beers — ales, stouts, etc — are distinguished primarily by their yeast, but now these groupings might get even more complicated. Scientists have examined the genetic sequences of 17 unique lager yeast strains tracing variations in their genetic code back through time.http://www.npr.org/templates/story/story.php?storyId=94563049&ft=1&f=1053 Perfection Is A Fresh Fig- September 10, 2008 Tender, ripe figs require no manipulation or fuss. But once you've had your fill of them in their sweet, natural state, try them with meats or salad greens, or in baked desserts. The fresh, fleshy fruits add honeyed flavor and lush texture to any dish.http://www.npr.org/templates/story/story.php?storyId=94391625&ft=1&f=1053 Tuna: A Favorite Fish Faces Dangerous Depletion- September 5, 2008 One of the biggest, fastest and warmest fish in the sea is also one of the most sought after, and one of the most threatened. Can bluefin tuna stocks around the world be saved Experts explain the history of the tuna, and discuss tracking methods that might help preserve the fish.http://www.npr.org/templates/story/story.php?storyId=94299340&ft=1&f=1053 Finding Answers To The School Lunch Test- September 3, 2008 It can be tough to find that happy middle ground between whole-grain pasta with veggies that won't get eaten, and marshmallow creme on white bread that will. But Betsy Block, mother of two school-age kids, has a plan for packed lunches.http://www.npr.org/templates/story/story.php?storyId=94196698&ft=1&f=1053 |