Stories

The bills for nutritious food and a tank of gasoline are not traditionally found on the same receipt. Field reporter Maria Bakkalapulo discovers some gas station owners who are setting a new and refreshing trend in Miami.

Wine expert Patrick Comiskey talks with contributor Russ Parsons about the all-star wines of the American Rhône and their connection to the original Rhône Valley of France. The interview page also includes a list of Comiskey’s recommended wines.

Of all the tools used for backyard grilling, grill tongs may be the most important. Lisa McManus and her crew at America's Test Kitchen put grill tongs to the test. We have the results and the tongs they liked the most.

Rachel Khong has written a book called All About Eggs; it's an in-depth look at recipes and uses from across different cultures, including eggs from very different birds. Contributor Melissa Clark sat down with Khong to talk about her favorite discoveries from the book.

MIT scientist Caleb Harper believes that indoor urban farming can create the best tasting, most nutritious, and least energy intensive crops anywhere in the world. He and a global collection of “nerd farmers” are working on a Food Computer, which closely detects – and allows you to adjust – the growing conditions of any plant in the room.

Chef Jenn Louis spent two years writing The Book of Greens, focusing on both the nutritional impact and flavor of a wide range of greens -- from agretti to water spinach. She talks with Francis Lam about some of her favorite greens, and gives suggestions on how to prepare them.

Forager extraordinaire Hank Shaw has discovered that daylilies make a delicious source of food. He tells host Francis Lam how to cook the plant's many parts for different culinary uses.

Sonker - it's a silly name for a seriously good dessert with North Carolina roots. America's Test Kitchen has the recipe and road map for this sweet, fruity treat.

Spain is the birthplace of some of the most delicious, interesting sauces on earth. For a tour of Spain’s staple sauces, managing producer Sally Swift sat down with Spanish chef Omar Allibhoy.

The author of Spanish Made Simple gives his advice for making paella -- one of the most essential of Spanish dishes -- at home. Omar Allibhoy includes a recipe for his Seafood Paella and a wonderful kitchen demonstration video to help make the process a bit easier to understand.