Scientists are calling for efforts to protect hundreds of wild plants in the United States that are related to native foods such as cranberries and chili peppers.
French chef Beniot Bruel created a pie with 254 varieties of cheese. The chef carefully measured out small portions to ensure each distinct cheese counted toward the final number.
NPR's Sarah McCammon talks with cooking show host Sohla El-Waylly about re-imagined holiday meals and the challenges she embraces in the kitchen and in life.
Originally from Singapore, Stacey Mei Yan Fong loves baking and America. For a project she calls 50 Pies/50 States, she's made an elaborative representative pie for each state.
A Japanese café sells plants and green-tea pie. An Italian restaurant caters a prime-rib dinner. A steak-and-fries chain delivers free meals for the elderly. "Fight or flight," one manager says.
The Momofuku chef says COVID-19 has introduced "seismic" changes to his industry. "We're doing anything and everything to stay afloat," he says. Chang's new memoir is Eat a Peach.
NPR's David Greene talks to chef and cookbook author Carla Hall about how she is celebrating Thanksgiving this year. She also offers ways to make easy versions of Thanksgiving classics.
Food is central to bringing people together for Thanksgiving. Some people are finding creative ways to share the flavors and dishes of the holiday, even when they're celebrating far apart this year.