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cocktails and spirits | Mar 11, 2014Posted by NPR Food
The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.
food trends and technology | Mar 11, 2014Posted by NPR Food
A Brooklyn waste treatment plant has become an unlikely lab for an ambitious effort to turn millions of tons of food scraps from New York City's apartments and restaurants into renewable energy.
economy and food costs | Mar 10, 2014Posted by NPR Food
The soft drink giant is one of the few big U.S. firms with major investments in Russia. And the reasons why say a lot about why the U.S. has less leverage in Russia than it might like.
cocktails and spirits | Mar 10, 2014Posted by NPR Food
Canada invented ice cider in the '90s. Now it's becoming trendy and Vermont wants to cash in, too. The frigid winter has been just the stuff to turn the state's frozen apples into tasty dessert wine.
bay area | Mar 10, 2014
Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast DebutPosted by Mary Ladd
Mary Ladd talks with Chef Suvir Saran, who moved here from New York late last year and is finally preparing for his long-rumored West Coast debut. Expect on the menu: Rose Levy Beranbaum’s favorite biscuits, fried chicken, and spicy slaw.
cooking techniques and tips | Mar 09, 2014Posted by NPR Food
The Eataly food emporium plans to open a $55 million theme park in Italy, devoted to the nation's culinary pleasures. Some have dubbed it the "Disneyland of food," but Italians aren't impressed.
bay area | Mar 08, 2014Posted by Stephanie Rosenbaum
Move over, bourbon: rye whiskey is making a comeback. Stephanie Rosenbaum talks to founders Carl Bender and Christopher Cohen of San Francisco's new Bender's Rye.
asian food and drink | Mar 08, 2014Posted by NPR Food
If you really want to fight food waste, eat fish heads, the U.N. says. They're nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.
baking and bakeries | Mar 07, 2014Posted by NPR Food
A report finds that azodicarbonamide wasn't just in Subway's bread: It's in hundreds of foods. While it has been linked to asthma in factory workers, the additive poses no known risk to consumers.