You rarely see lard on menus. There aren’t shelves and shelves of it in every supermarket. In this country, we’ve sort of lost touch with the once beloved pig fat. On today’s podcast, we ask â who killed lard?
http://www.npr.org/blogs/money/2012/01/06/144806987/the-friday-podcast-who-killed-lard
You know it’s a bad sign when the bride texts her guests to ask if anyone has a metallic taste in their mouth.
That was Morning Edition Producer Selena Simmons-Duffin’s first clue that she’d been struck by a weird food syndrome known as Pine Mouth.
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In his book Extra Virginity, Tom Mueller explains why you can’t believe everything you read on olive oil labels. Much of the "extra-virgin" olive oil sold in the U.S. has actually been mixed with lower-priced, lower-grade oils and artificial coloring, he says.
http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry?ps=cprs
Tim Ferris
CSF professor Robert Lustig became an Internet video sensation when he spoke out about the evils of sugar in a post that went viral on YouTube. He was also recently featured in a New York Times Magazine cover story, "Is Sugar Toxic?" Lustig joins us in the studio to discuss sugar’s role in diabetes, obesity and related diseases.
His latest book, the Keys to Good Cooking, is a how-to guide for home chefs in which McGee, a food science expert, explains techniques for kicking recipes up a few notches. McGee details why people perceive flavors differently, offers his thoughts on seasonings and explains why searing meat doesn’t seal in the juices.
McGee joins Fresh Air’s Terry Gross to offer advice for harried home cooks wondering whether it’s safe to eat that shrimp in the back of the freezer (maybe) or whether it’s worth it to buy that fancy new appliance (also maybe).
http://www.npr.org/templates/story/story.php?storyId=130697865
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Gabrielle Hamilton has been the chef and owner of Prune, a popular American nouveau restaurant in New York City’s East Village, since 1999. During this time, the well-known chef also earned an MFA in fiction writing from the University of Michigan, something she put to use in writing her first book (which has already reached No. 2 on the New York Times bestseller list), the aptly titled Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef.
http://www.npr.org/2011/03/20/134596968/the-blood-bones-butter-of-restaurant-work
Chef Grant Achatz of Alinea restaurant in Chicago and Nick Kokonas, Achatz’s business partner, talk about their next restaurant, Next, and their new take on paying your bill.
http://marketplace.publicradio.org/display/web/2010/06/11/mm-pay-before-you-eat/
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Cooking for Geeks covers a new way of looking at how to cook for the hacker, maker, and creative person. By bringing science and experimentation into the kitchen, this panel will show how to create better food and new experiences at the dinner table.
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