As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Tag: Fresh Air
One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.
America’s Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. They tell Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.
Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn’t necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.
Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don’t puff up like tennis balls.
Our modern fruits, grains and vegetables aren’t nearly as nutrition-packed as their wild counterparts were thousands of years ago, says health writer Jo Robinson. Her new book offers advice on how to shop the produce aisle to select for foods that offer the best nutritional bang for the bite.
From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss’ new book goes inside the world of processed, packaged goods.