Recipes

John Currence and Punish Stew may share a checkered past, but so many people in his life have loved this easy, hearty soup, he can't help but love it too — or at least act like he does.

This Simple Stew Is A Battleground In A Bowl

12:10pm March 26, 2014

by NPR Staff

Punish Stew is more than a comfort food: It's a dish that turned a dinner table into a battleground. Award-winning chef John Currence shares the recipe, and the story, of the stew he hates and loves.

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Arts

'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too

11:06am March 21, 2014

America's Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. The ATK team tells Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.

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There are dozens of varieties of borscht — but at its most basic, it's a beet soup with potatoes, tomatoes and often beef or pork.

Borscht Make Your Heart Beet? They're Serving 70,000 Gallons In Sochi

8:57am January 14, 2014

by Serri Graslie

Organizers of the Winter Games are preparing to serve up quite a bit of the hearty, deep-red Russian soup. Which is kind of ironic, says Russian food writer Anya von Bremzen, since borscht carries with it complicated political implications. And not all borschts are created equal, she warns.

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Don't Knock The Nog Until You've Tried This One

6:51pm December 23, 2013

by Melissa Gray

Maria del Mar Sacasa, author of Winter Cocktails, says eggnog can, and should, be done right. After playing with milk-to-booze ratios and spice combinations, she believes she has the perfect recipe for basic eggnog.

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The Secrets Of Great Cooking And Great Business

10:28pm December 21, 2013

by NPR Staff

Carlos Watson, co-founder of the online magazine Ozy, tells host Arun Rath about a chef hoping to bring cooking genius to the masses, and the "CEO Whisperer" who is a secret weapon for many powerful business leaders.

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To make a flaky pie crust, start by measuring out 12 ounces (by weight) flour, 8 ounces firm butter, 4 ounces ice water. Keeping it cool is key.

Arts

Easy As Pie: Master The Art Of The Perfect Crust

4:45am November 28, 2013

by Allison Aubrey

With pie-making season in full swing, we share lessons on getting your crust just right from the gurus at the Culinary Institute of America. Really, it comes down to this: Baking requires precision. But don't panic: It's as simple as 3-2-1, as our illustrated guide shows.

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National

Squash Your Thanksgiving With Tips From The Test Kitchen

1:23pm November 27, 2013

by NPR Staff

Tired of the same old pumpkin pie or squash side dish? Morning Edition challenged Chris Kimball of America's Test Kitchen to shake up Thanksgiving with recipes that put a new spin on the humble gourd. His chosen recipes include barley risotto with butternut squash and maple-pumpkin stack cake.

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Susan Stamberg's Other Favorite Holiday Cranberry Dish

5:56pm November 26, 2013

by NPR Staff

Every year, on Thanksgiving, Susan Stamberg recalls a cranberry relish recipe that's now infamous in public radio land. But another cranberry dish has also graced her holiday table through the years — a cranberry chutney that is sweet, tart and packs a kick of cayenne pepper.

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Arts

Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'

5:24pm November 26, 2013

Jack Bishop and Bridget 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.

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Death Becomes Whimsical On Dia De Los Muertos

7:55pm October 25, 2013

by NPR Staff

The Mexican Day of the Dead holiday is a time to remember the dead and prepare for their visit. It's also a time for food and friends. With Dia de los Muertos just around the corner, learn how to make a pumpkin and ancho chile mole and the traditional dessert bread, pan de muerto.

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