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Event: An Evening with Martin Yan and Jacques Pépin

Event: An Evening with Martin Yan and Jacques Pépin

| August 19, 2014 | 1 Comment

Join KQED, in partnership with M.Y. China and La Boulange, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.

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Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods

Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods

| August 6, 2014 | 0 Comments

The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet…and yes, you can still eat dessert.

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Sometimes You Feel Like A Nut, Sometimes You Just Drive One

Sometimes You Feel Like A Nut, Sometimes You Just Drive One

| July 29, 2014 | 0 Comments

After graduation, a group of college students landed a nutty job — quite literally. For the next year, they will don the monocle of Mr. Peanut and drive the Planters Peanut Nutmobile.

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Tequila Nation: Mexico Reckons With Its Complicated Spirit

Tequila Nation: Mexico Reckons With Its Complicated Spirit

| June 24, 2014 | 0 Comments

Some of tequila’s oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.

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How Atomic Particles Helped Solve A Wine Fraud Mystery

How Atomic Particles Helped Solve A Wine Fraud Mystery

| June 3, 2014 | 0 Comments

By testing for radiation, detectives showed that wine bottles purportedly from Thomas Jefferson’s collection were fake. And with wine fraud rising, authentication is getting even more sophisticated.

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Native Americans Have Superfoods Right Under Their Feet

Native Americans Have Superfoods Right Under Their Feet

| June 2, 2014 | 0 Comments

Obesity and diabetes rates have soared among Native Americans as sugary, high-carb foods have replaced traditional foods. A study found that 10 wild plants from the Great Plains are highly nutritious.

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How Memorial Day Started — and Why It’s Now About BBQ

How Memorial Day Started — and Why It’s Now About BBQ

| May 24, 2014 | 0 Comments

Before you heat up the grill and celebrate with a cold one, here’s a look at the history of how Memorial Day became the summer-kick-off, food-focused holiday it is now.

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Delicious!: A Novel, by Ruth Reichl — Marshmallow Fiction from Gourmet’s Former Editor

Delicious!: A Novel, by Ruth Reichl — Marshmallow Fiction from Gourmet’s Former Editor

Ruth Reichl, best-selling memoirist and longtime food writer, pens her first novel, loosely based on her time as the editor in chief at the now-defunct Gourmet. Is it this summer’s perfect foodie beach read, or too fluffy even for cupcake lovers? Stephanie Rosenbaum Klassen tastes-tests the treat.

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How Russia’s Shared Kitchens Helped Shape Soviet Politics

How Russia’s Shared Kitchens Helped Shape Soviet Politics

| May 20, 2014 | 0 Comments

In the Soviet Union’s communal kitchens, many families jockeyed for one stove. Apartments were crowded, food was scarce and government informants were everywhere. Still, some found joy and connection.

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Turnspit Dogs: The Rise And Fall Of The Vernepator Cur

Turnspit Dogs: The Rise And Fall Of The Vernepator Cur

| May 13, 2014 | 0 Comments

The turnspit dog was once an essential part of every large kitchen in Britain. Bred to run in a wheel that turned a roasting spit, the small but strong dogs ensured that the meat cooked evenly.

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I Killed Audrey Hepburn

I Killed Audrey Hepburn

| May 2, 2014 | 0 Comments

Michael Procopio shares a story about adolescent innocence, travel, synchronicity, and Hollywood stars. A recipe for a Slow-Acting Old Fashioned Cocktail is included.

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The Patron Saint of TV Dinners

The Patron Saint of TV Dinners

| April 29, 2014 | 0 Comments

Michael Procopio shares a childhood story of spirituality, TV dinners and dessert disappointment. He makes up for Swanson’s flawed sweets with a recipe for Roman (Catholic) Apple Cake.

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Obama Gets A Taste Of Jiro’s ‘Dream’ Sushi In Name Of Diplomacy

Obama Gets A Taste Of Jiro’s ‘Dream’ Sushi In Name Of Diplomacy

| April 23, 2014 | 0 Comments

President Barack Obama stopped by the iconic sushi restaurant featured in the 2012 documentary “Jiro Dreams of Sushi.” Director David Gelb says eating there is both an amazing and nerve-wracking experience.

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Bake Bread Like A Pioneer In Appalachia … With No Yeast

Bake Bread Like A Pioneer In Appalachia … With No Yeast

| April 23, 2014 | 2 Comments

Bacteria can make a bread rise and give it a cheesy flavor. That’s the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn’t have yeast on hand.

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