FOOD AND COOKING

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NPR Topics: Food
Updated : Wed, 14 May 2008 00:45:00 -0400

Cherchez La Chervil, the Forgotten Herb
Though it may look like parsley, chervil is in a class all by itself. The spring herb with anise aromas is an obvious choice to accent other seasonal favorites such as salmon or trout, asparagus, new potatoes, baby carrots and salads of baby greens.
Publ.Date : Wed, 14 May 2008 00:45:00 -0400

So a 'Times' Critic Walks into a T.G.I. Friday's ...
The New York Times sent critics to review chain restaurants this week. David Corcoran reveals what they found, while blogger Ezra Klein describes the conceit as an exercise in contempt for middle America.
Publ.Date : Thu, 08 May 2008 09:29:00 -0400

Is It Better to Eat Locally or Eat Differently?
When it comes to greenhouse gas emissions, what you eat may be more important than where your food comes from. A new study finds that replacing red meat and dairy products with chicken, fish or vegetables could have the same impact as shifting to an entirely locally-grown diet.
Publ.Date : Fri, 09 May 2008 10:00:00 -0400

Sonoma Restaurants Seek Creative Fixes for Woes
Rising food prices and the sagging economy are a double whammy for restaurants in California's Sonoma County. In a place that sets the pace for fine cuisine, restaurant owners are under pressure to get creative as they face soaring costs and fewer diners.
Publ.Date : Mon, 05 May 2008 17:58:00 -0400

Culinary Memoir Shares Spice of Sichuanese Cuisine
Fuchsia Dunlop was the first Westerner to study cooking at the Sichuan Higher Institute of Cuisine in the western Chinese city of Chengdu, back in the 1990s. She has written a food memoir of her time in China, Shark's Fin and Sichuan Pepper.
Publ.Date : Fri, 02 May 2008 17:30:00 -0400

Salt Water Irrigation Yields Tasty Tomatoes
Researchers report that growing cherry tomatoes in diluted seawater can make them tastier and richer in antioxidants. The findings could encourage the use of slightly brackish water in tomato agriculture, extending precious supplies of fresh water.
Publ.Date : Fri, 02 May 2008 12:34:00 -0400

Zagat Guide a Sign of Beijing's Gastronomic Rise
A generation ago, there were no private restaurants in the Chinese capital and service was considered a form of exploitation. Today eating out is a national pastime, and celebrity foreign chefs are rushing to open high-end restaurants ahead of the Beijing Olympics.
Publ.Date : Tue, 06 May 2008 16:48:00 -0400

Saving Endangered Species One Mouthful at a Time
Conservation scientist Gary Nabhan says the best way to recover some of America's at-risk species is to eat them. He documents lost and threatened foods in his new book, Renewing America's Food Traditions.
Publ.Date : Sun, 11 May 2008 17:45:00 -0400

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