Spices colored with carcinogens? Milk that “never saw a cow?” A free global database opens the door on the many ways that people adulterate or fake food.
With their high-quality spices, herbs, and hand-crafted blends, the new Oaktown Spice Shop is delighting residents of the Grand/Lakeshore neighborhood of Oakland.
The fragrance and potency of Indian spices transforms this very simple dish of smashed potatoes. Raw onion and cilantro also adds layers of savory, fresh, flavor.
You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.
Turmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes.
When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied with a nutty, bitter and mellow flavor that could not be replicated by anything else.
When I was invited to a pig roast by some good friends this weekend, I tried to figure out the perfect spicy condiment that was going to enhance the pig without overpowering the delicious flavor. I settled on giardiniera, which is a concoction of pickled vegetables marinated with spicy peppers.
A few years ago, I noticed an old, cracked book on the bookshelf of a friend’s mom. As soon as I picked it up, I knew that I had to get my own copy. Herbs, Spices and Flavorings was originally published in 1982 and was written by Tom Stobart. Stobart went on to produce and direct the Master Chef series on the BBC.
Learning the true shape of our food sometimes comes as a surprise. The challenge of carrying ingredients across time and distance plus the reality of everyday cooking has transformed the look, feel and — most importantly — taste of many foods. That dry, yellow powder known here as turmeric is certainly one of them. Looking [...]
Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond. Enter your email address to receive updates each time we publish new posts.
Flax Seed: The Next Superfood For Cows And Beef?
After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Congress: Where Food Reforms Go To Die?
As Congress gets to work on the farm bill, two common-sense, bipartisan reform measures seem to have gotten run over somewhere along the way. The first would set minimum standards for housing egg-laying chickens. The second sought to change how the U.S. provides food aid to people in foreign nations.
For Supreme Court, Monsanto’s Win Was More About Patents Than Seeds
The high court ruled unanimously that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.
Try A Do-It-Yourself Mother’s Day
Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one’s around. Or, better yet, something you don’t have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.
A Fresh Pod Cast: Savoring Spring’s Green Peas
Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.
Spring has sprung! And it’s time to bask in the garden, celebrating the sweet greens of spring with Fava-Bean Crostini topped with mint and Pecorino Romano cheese.
Hunan Home’s Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews
Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).
Chris Hadfield: Space Chef In Chief
The Canadian astronaut didn’t just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it’s like to eat up there.
Bocanova, Willi’s Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews
Check, Please! Bay Area reviews these restaurants: Bocanova (Oakland), Willi’s Wine Bar (Santa Rosa), The Rotunda of Neiman Marcus (San Francisco).
Celebrate the Ferry Plaza Farmers’ Market 20th Birthday Bash with CUESA
In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers’ Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world.
Exploratorium Elevates Museum Eating Experience
Chef Loretta Keller, the force behind the Exploratorium’s new culinary options, talks bee jet lag, living foods, and seawater cocktails with BAB’s Sarah Henry.
Grits, Fried Chicken and Gospel Brunch – Chef David Lawrence Discusses Life at “1300 on Fillmore”
Mary Ladd interviews Chef David Lawrence about his restaurant “1300 on Fillmore” which is known for fabulous grits, fried chicken and a lively Sunday Gospel brunch.
Hunan Home’s Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews
Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).
First Impression: Healdsburg SHED
What would a wine country locavore’s paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg’s new SHED, a 21st-century grange, store, and sustainable-living center.
Bocanova, Willi’s Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews
Check, Please! Bay Area reviews these restaurants: Bocanova (Oakland), Willi’s Wine Bar (Santa Rosa), The Rotunda of Neiman Marcus (San Francisco).
Pompei’s Grotto, Lillie Mae’s House of Soul Food, SPQR: Check, Please! Bay Area reviews
The fourth episode of Season 8 features these restaurants: Pompei’s Grotto (San Francisco), Lillie Mae’s House of Soul Food (Santa Clara) and SPQR (San Francisco). Leslie Sbrocco shares wine tips about Napa Valley wines.
Michael Pollan talks about his new book ‘Cooked’
As in his previous books, Michael Pollan argues in “Cooked” that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins KQED’s Forum in the studio.
KQED’s Forum: Mark Bittman on Part-Time Veganism
Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.
Art as Food as Art: Caitlin Freeman and her “Modern Art Desserts”
Cailtlin Freeman’s new book details the drama and recipes behind her self-made dream job: responding to SFMOMA’s art through food.
Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations.
Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)
A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw’s new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.
Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language
A dozen Deaf Foodies relish the tastes and history of Berkeley’s Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions.
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