Feijoada Wins The Gold In Brazilian Cuisine
Visitors to the Rio Olympics will likely have a chance to taste feijoada. Chef Alcy De Souza of The Grill From Ipanema in Washington, D.C. explains how the Brazilian stew is made.
Recipes
'Engine Block Burritos' — And Other Road Trip Tips From Touring Musicians
Intake manifold stew. Altoids can cake. These are a few of the ideas traveling musicians have come up with to keep them going on tour. Now, they're offering advice for a summer trip on a budget.
Scraped, Splattered — But Silent No More. Finally, The Dinner Plate Gets Its Say
Instagram is the Internet's semi-obsessive, borderline-creepy love letter to food. But behind every great meal is a plate doing a pretty-OK job. So a comedian made an Instagram to celebrate plates.
What's For Dinner? 10 Strategies To Help Busy Parents Get Food On The Table
We asked food experts, parents and nutritionists for their best tips for making weeknight meals happen.
Learn To Make Korean Food With A Charming Graphic Cookbook
Robin Ha's Cook Korean! uses brightly colored illustrations to break down the process of making dishes like acorn jelly salad or kimchi stew.
Bourbon To Bubbly: Shake Up Your Derby Mint Julep
On Derby Day, the mint-infused cocktail reigns supreme. The mint is a must, but these days, everything from brandy to gin and champagne can sub in for the whiskey.
Crepes For Cinco De Mayo? Chef Pati Jinich Explains Por Qué
The holiday commemorates a Mexican victory against French invaders, whose culinary imprint lingers. In her new cookbook, Jinich explores Mexico's evolving cuisine and its many immigrant influences.
How A Cheating Man Gave Rise To Nashville's Hot Chicken Craze
The story goes that a woman decided to punish her cheating partner by heaping hot pepper on his chicken. It ended up tasting really good, and now the popularity of Nashville Hot Chicken is spreading.
Mexican Chef Pati Jinich Wants To Change How You Think About Enchiladas
Pati Jinich is a Mexican chef whose life in the U.S. has influenced her cooking. NPR's Ari Shapiro talks with her about her latest cookbook, Mexican Today.
Baked Alaska: A Creation Story Shrouded In Mystery
In March 1867, the U.S. purchased Alaska. This igloo-shaped, torched-meringue dessert came as a fringe benefit. Was it a sweet flash of genius, political satire — or maybe a bit of both?