It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison â€” of the public TV series America's Test Kitchen â€” figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.
Collin Davison tells Fresh Air's Terry Gross that the show's normal testing procedures "really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods."
Originally published on Thu March 20, 2014 4:22 pm
This could be the simplest bit of health advice ever: Exercise reduces women's risk of breast cancer, no matter what kind of exercise they do, how old they are, how much they weigh, or when they get started.
Originally published on Fri March 21, 2014 12:11 pm
When it comes to fried foods, sometimes I feel cursed.
My husband can eat as many spicy, crispy chicken sandwiches as he wants and never gain a pound. But for me, just smelling the chicken fryer seems to expand my waistline.
Now doctors at the Harvard School of Public Health show what we've all suspected: Some people do indeed pay a higher price for indulging in French fries and Tater Tots. And we have Mom and Dad to blame for it.
The first day of spring is cause for a celebration, especially after the winter many of us have been having. But it's hard to top the 13-day festivities of the Persian New Year, Nowruz.
Nowruz, or "new day" in Persian, is an ancient festival that marks the beginning of spring and celebrates the rebirth of nature. And naturally, it has a lot to do with fresh, green foods just beginning to poke out of the ground that remind us winter is not, in fact, eternal.
Originally published on Wed March 19, 2014 6:51 pm
It sounds like the plot of a Hollywood blockbuster: Villains bent on chaos set their sights on a food company â€” an easy target â€” with plans to lace its products with a chemical or pathogen. The hero finds out in time to save the day.
Sound far-fetched? Not according to U.S. regulators who have been pondering such scenarios.
Originally published on Wed March 19, 2014 1:16 pm
It's no surprise researchers have shown again and again that kids are more likely than adults to spring for something like a bowl of Fruit Loops.
But young kids' preference for extremely sugary foods might be even more biologically ingrained than we thought. Scientists now think that kids' growing bodies may prompt them to crave more sugar â€” and a child's sweet tooth might be heightened during growth spurts.
For me, the citrus fruits of winter have been bright spots in a long, frost-bound season. The lemons, the oranges, the sweet little clementines, the tart, brawny grapefruits â€” they glow like miniature suns on the grayest afternoons. As we â€” finally â€” turn the long, slow corner in the spring, I love them all the more for knowing they will soon be gone.
Originally published on Tue March 18, 2014 6:58 pm
The first family must be crust fallen.
Bill Yosses, the White House pastry chef, is moving to New York in June.
"Though I am incredibly sad to see Bill Yosses go, I am also so grateful to him for his outstanding work," first lady Michelle Obama said in a statement. She credited Yosses as "a key partner helping us get the White House Kitchen garden off the ground and building a healthier future for our next generation."
Originally published on Wed March 19, 2014 7:38 am
If you think craft beer is seemingly everywhere these days, there's good reason. From bars and restaurants to supermarket aisles, the selection of locally made, often quirkily named brews has grown at an exponential rate.
Eight hundred years ago, tea was rare in Japan. It arrived from China in simple, ceramic storage jars. Chinese ceramists churned these jars out with little care or attention; they stuffed tea leaves into them and shipped them off.
The jars were "the Chinese version of Tupperware," says Andrew Watsky, a professor of Japanese art history at Princeton.
Originally published on Wed March 19, 2014 2:22 pm
As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.
And for 40 years now, saturated fat â€” found in high amounts in meat, cheese and other full-fat dairy products â€” has been one of our top nutritional demons.
The U.S. Dietary Guidelines urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.
Originally published on Mon March 17, 2014 3:40 pm
Whether it's James Franco writing novels or Pablo Picasso scrapbooking, all great artists move outside their medium. Subway has recently been experimenting with pizzas. The latest is the Flatizza, which is a combination of "flatbread" and "pizza," and is also embarrassing to say when you have to order one.
Mike: Subway pizza is a tough sell. "Five-dollar foot-wide" feels wrong.
Miles: I just don't understand why Subway demands we wash down the Flatizza with a FlatSoda.
Originally published on Tue March 18, 2014 8:03 am
Green food may mean party time in America, where St. Patrick's Day has long been an excuse to break out the food dye. But in Ireland, where the Irish celebrate their patron saint on March 17, green food has bitter connotations that recall the nation's darkest chapter, says historian Christine Kinealy.
When Congress passed a farm bill earlier this year, it expected to save $8.6 billion over 10 years by tightening what many say is a loophole in the food stamp, or SNAP, program. But it's not going to happen.
You see, Congress left states an opening to avoid the cuts. And so far, nearly half of the states participating have decided to take that option â€” a move that could erase the promised savings.
As the snow melts, even in Minnesota, and daylight lingers into evening, people who like to eat with the seasons know what's coming: asparagus.
"Asparagus means the beginning of spring. It's spring!" says Nora Pouillon, chef and founder of Restaurant Nora in Washington, D.C. Later this month, she'll revise her menu, and it will certainly include asparagus with salmon, and asparagus soup.
It's an elegant vegetable, Pouillon says, and unique: "Sweet and bitter at the same time."
Originally published on Fri March 14, 2014 4:22 pm
Many of us have those friends who insist that they're coffee connoisseurs and drink exclusively drip brews. But really, there aren't many academic programs that train people in the taste and science of coffee.
That might all change soon. The University of California, Davis, recently founded a Coffee Center dedicated to the study of the world of java. This week, the center held its first research conference.
Originally published on Tue March 18, 2014 4:47 pm
JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to accept public assistance to feed her son, either. Harris always wanted to work with nature.
"My dream job was, I was going to grow up and be a national park ranger," she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.
Many of us can barely make it through the morning without first downing a cup of hot coffee. It's become such a big part of our daily rituals that few actually give much thought to what it is that we're putting in our bodies.
To help us break down the little-known things about caffeine, NPR's David Greene spoke with Murray Carpenter, author of Caffeinated: How Our Daily Habit Helps, Hurts and Hooks Us. These are the things you probably aren't thinking about as you wait in line at your local coffee shop.
Originally published on Wed March 12, 2014 4:51 pm
It's one of our guiltiest pleasures on the Internet, and though some of us may not like to admit it, chances are, we've done it. Some are even addicted. That's right, we're talking about the endless consumption and distribution of food porn.
Photos of fatty foods like grease-laced bacon and glistening donuts abound to satisfy our virtual cravings, yet their healthier counterparts â€” fruits and veggies â€“ just haven't been getting as much love online.
But why should the junk food guys have all the fun?