"Xi'an cuisine is actually not very well known, even in China," says Jason Wang, whose father founded Xi'an Famous Foods in New York. The restaurant's signature dishes include liangpi “cold skin” noodles, lamb pao mo soup and wide, hand-pulled biang biang noodles.
The secret to saving time when it comes to making bread? "You mix it once, store it with the right hydration and you can bake it over 2 weeks," says Jeff Hertzberg, co-author of The New Artisan Bread in Five Minutes a Day.
"This small story about a group of Capitol Hill vegetarians trying to get better options in the place that they go to work every day is evidence of everything that is wrong with Washington," says reporter Marin Cogan.
Baker, entrepreneur and James Beard award-winning cook Mark Furstenberg is preparing to open Bread Furst, a neighborhood bakery located in northwest Washington, D.C. "Seventy-five-year-old people don’t generally start businesses," he says.
Adrienne Lo and Abraham Conlon of Chicago's Fat Rice cook the food of Macau, a cuisine that blends many cultures. The food from the former Portuguese colony is disappearing -- and they hope to help preserve it.
"When I think about farmers, I think of these bucolic people growing family farms, fruits and vegetables with a few cattle," says Marion Nestle, a professor at New York University. "That's not who benefits from the farm bill."
An Italian would never pair angel hair pasta with a chunky meat sauce, nor would one cover tortellini in Alfredo sauce. And an Italian would never, ever use a spoon to eat pasta -- unless that pasta is in soup.