The California-Mexico border is an area filled with taquerias and Mexican restaurants. But if you ask people there about their most notable regional cuisine, they won’t say street tacos or mole -- they will say it’s Chinese food.
In the middle of her successful music career, Kelis Rogers decided to go to culinary school. "It seemed like the right thing to do," she says. "I’m definitely an all-or-nothing person, so I enrolled." She is author of the cookbook My Life on a Plate.
The celebrated author sat down with Lynne Rossetto Kasper in 2004.
Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries. This month, we're giving away four Demeyere 5-Plus cookware sets.
"The dishes that are in the book have actually been cooked in the restaurant, in Nopi, for quite a few years," says Yotam Ottolenghi, co-author of the cookbook Nopi.
Cheryl Sternman Rule, author of Yogurt Culture, explains the differences between milk from cows, goats and sheep when it comes to making homemade yogurt.
Singer/rapper/writer Dessa explains how finding a copy of Michael Pollan's The Omnivore's Dilemma at a garage sale while on tour helped inspire her interest in food politics.
Over the last two decades, we've learned a lot of essential kitchen techniques from our guests. In celebration of our 600th episode, here are 20 we still use today.
Before ranking the country's top food cities, Tom Sietsema, the food critic for the Washington Post, visited 271 restaurants, bars, stores and markets.
"I arrived in Havana very much wanting my first meal to be what I thought of as authentic Cuban," says Tamar Adler, a contributing writer for Vogue Magazine. "I was, at first, disappointed.
"If you’re going to eat chocolate, you might as well really go for it, right?" says Nicole Bermensolo. Right.
Empellón's Alex Stupak, co-author of Tacos, explains how to make tortillas.
"Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."
If you are chopping onions, you might want to wear your goggles, says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.
Matt Goulding, author of Rice, Noodle, Fish, spent three months exploring the food in different regions of Japan. "To find a person who's been cooking nothing but tempura for 80 years of their life, it's a pretty remarkable thing," he says.
"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.
Located on every block in urban areas (and every other block in rural ones), the Japanese convenience store is much more than a ubiquitous repository of junk food and cheap buzzes.
One of the most underrated vinegars is apple cider vinegar. I tasted six brands and selected my favorite.
"Pinterest is really where I go to find a new recipe and to then keep track of it for the future," says Emily Fleischaker, creative director of BuzzFeed Life. "I don't have a recipe box in my kitchen anymore. I have Pinterest folders that I keep recipes in."
"The quality of the meat and the flavor of the meat has a lot to do with what that animal is eating," says Jennifer Milikowsky, founder of Walden Hill.
It's very obvious in a food store whether it's worthy of you.
"The more I thought about the things that I was eating that I loved, the more I realized that they all followed these laws," says chef Justin Warner, author of The Laws of Cooking.
"We don't really think about it, but the history of cheddar has really affected American cheesemaking in general, and also just the food system itself in the U.S.," says cheesemonger Gordon Edgar, author of Cheddar.
"A lot of people think that a vegan meal is going to be a white, bland, squishy piece of tofu," says chef Tal Ronnen of the Los Angeles restaurant Crossroads.
Toni Tipton-Martin is the author of The Jemima Code, which presents 150 rare black cookbooks dating to 1827. "The idea that these cookbooks stand as a representation for so, so many others that didn't have the ability to record what they were doing is pretty phenomenal," she says.