Food

Crystal Wilkinson's praisesong biscuits

A taste of Black Appalachia

Too often, our attempts at nailing the family recipes end up in disaster and disappointment. This week, host Brittany Luse is joined by former Kentucky Poet Laureate Crystal Wilkinson, author of Praisesong for the Kitchenghosts: Stories and Recipes from Five Generations of Black Country Cooks. The two talk about Appalachian food culture, turning oral recipes into written ones, and the emotional relationship between food, family and memory.

Want to be featured on IBAM? Record a voice memo responding to Brittany's question at the end of the episode and send it to ibam@npr.org.
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Steaks being seasoned with herbs as they cook on bbq grill with vegetable kebabs, mediterranean food, healthy lifestyle, food and drink.

Want juicy barbecue this Fourth of July? Cook low and slow

Perfecting your grilling technique ahead of the Fourth of July? Chefs will tell you that cooking is not just an art — it's a science. And the spirit of summer barbecues, NPR science correspondent Sydney Lupkin brings us this encore piece about how understanding the chemistry of cooking meat can help you perfect your barbeque. It's all about low and slow cooking.

This story was originally reported for NPR by Gisele Grayson. Read her reporting.

Curious about other science powering the things you love? Email us at shortwave@npr.org.
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