TASTE OF WGBH
A TASTE OF WGBH
See Barbara Lynch, owner of the prized Boston eateries No 9 Park, B & G Oysters, Menton and Sportello, give foodie fans her best tips in a chef demonstration on the Sub Zero & Wolf Culinary Stage during the WGBH Food & Wine Festival.September 15, 2012
WGBH, One Guest Street, Boston
Manju are traditional Japanese dough buns, often filled with sweet bean paste, that are best eaten fresh. A Seattle native recently opened a manju bakery to replace one he remembers fondly from childhood.
Saltwater taffy makes sense in a beach town. Snow cones and popsicles also seem like great summer treats. So commentator Bonny Wolf is wondering why the mainstay of so many beach and summer resort towns is the doughnut shop.
Originally just a convenient boxed lunch for Japanese field workers, bentos today can be high art, with flower-petal carrots, hard-boiled eggs shaped into bunnies, broccoli sculpted into trees.
At the Culinary Institute of America, chef George Higgins teaches his students a foolproof method for making a flaky pie crust. It starts with 3 parts flour, 2 parts fat and 1 part liquid.
The website Snack Data blurs the lines between an art installation and a database of food facts. It may not be the most authoritative source of information, but it's a fun place to explore one web designer's take on the world of snack food.
EMILY ROONEY SHOW
California teens eat about 158 calories less a day than their peers in other states, a new study says. But even that tiny amount of fewer calories per kid can help them maintain healthy weights over time, experts say.
A vast global seed bank under a frozen mountain in Norway may help us survive climate change, while a revolution is coming in the way kids eat at school: local, sustainable, seasonal and even educational food.
Chef Dan Barber chronicles his pursuit of a sustainable fish he could love and the foodie honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
Although some tout lard as a "healthy" animal fat, it's still high in saturated fat, like butter. So eating a lot of it is not really good for you. But tasters agree, it makes a darn fine pie crust.
A hobby turned into an obsession caused Ben Rasmussen to turn his basement into a chocolate factory. See how Rasmussen rebuilds and re-purposes household items to create his award-winning confection.
A Pittsburgh food writer offers a lesson in making pesto out of stinging nettles and garlic mustard — springtime greens often considered weeds.
Josh Chetwynd's new book, How the Hot Dog Found Its Bun, chronicles the quirky history of kitchen favorites.
After an outbreak of E. coli in spinach killed several people in 2006, farmers clamped down on every possible source of contamination. Those safety efforts have also pushed out wildlife, destroyed sensitive habitats and increased pollution in waterways.
One third of food is wasted worldwide, according to the U.N. Photographer Klaus Pichler gives rotten food the glamour treatment to make that point. But will it make us be more careful about how we buy and use food?
Emily Rooney Show
A staple on raw veggie platters and relish trays, or commonly tossed into a soup or pot roast, carrots often just blend into the background. But carrots are so complex in both flavor and aroma, they deserve much more.
A TASTE OF WGBH
Halal meat butchers have a reputation for quality in France. One French-Algerian restaurant is trying to make French-Halal fusion food official.
New research suggests that frequent chocolate consumption may favorably influence metabolism. It adds to the growing evidence our bodies may not treat all calories the same way.
CALLIE CROSSLEY SHOW
Boston is considering changing its codes to foster urban agriculture. It could bring everything from rooftop gardens to beehives to chicken coops to the city’s neighborhoods. But some pioneers have already dug in.
When John Robbins learned his fortune had disappeared at the hands of Bernie Maddoff, he kept his resolve to be compassionate and focus on the important things in life: not money, but famiily and friends.
Taste of WGBH
The Emily Rooney Show
Let’s Talk About Food founder Louisa Kasdon and local Farm Aid representative Hilde Steffey explain what impact the Farm Bill could have on your grocery bills.
Over 200 WGBH members and guests joined us at our Guest Street studios last Friday night for the Taste of WGBH: Wines of Italy event.
WGBH News' Bob Seay had a chance to speak with the journalist and activist about his newest venture: an illustrated version of his book "Food Rules" that deals with a familiar theme.
Here's your source for what to do, see, and taste on Nantucket this season.
The Emily Rooney Show
Russian-style stout beers are all the rage in some American brewpubs. The World’s Jason Margolis finds out what makes these stouts special and what the connection to Russia is really all about.
The Emily Rooney Show
Jared Bowen and Jan Saragoni break down the best deals to be had during Boston Restaurant Week.
America's Test Kitchen Radio
Saturday, Feb 26 at 2pm | 89.7 WGBH
Saturdays at 2pm | 89.7 WGBH
Saturdays at 2pm on 89.7 WGBH
Photo Contest Winners
This year, cooks poured their hearts into these carefully crafted, kitchen how-tos. T. Susan Chang says these cookbooks are like a properly seasoned skillet -- heavy-duty, battle-tested and much to be prized.
Native Americans and pilgrims agreed on at least one thing: Cranberries were good medicine. Nearly 400 years later, scientists are only beginning to unlock the antioxidant and other medicinal benefits of this gorgeous berry.
After 5 p.m., downtown Holyoke, Mass., is a ghost town. The former industrial hub -- once famous for manufacturing paper -- has been in decline for the last half century. Some locals think sharing in a good meal could help the city out, so they've started a tradition called BYOR, a potluck for the public.
The Daily Dish
The Daily Dish
There are at least two advantages to do-it-yourself baking: first, you save money and second, you eat better.
Looking for hot food, warming drinks, and a cozy atmosphere? These venues fit the bill. Cathy Huyghe's top three choices for wintertime hideouts are below.
The Brass sisters are in the business of resurrecting old family recipes.
It’s a classic story. Young man leaves home. Young man finds a passion and follows it, despite obstacles and obstructions in his path. Young man discovers peace and, finally, a home of his own.
In our instant gratification-obsessed society, it is simple to order and pay. A whole industry makes a living devoted to the concept of feeding you.
Seven habits of highly effective (and value-minded) wine drinkers.
About once a month — including tomorrow, Saturday, February 27 — the Diablo Glass School in Roxbury transforms into the hippest place in Boston to have a glass of wine.
The South End neighborhood of Boston is flush these days with street after street of destinations for lovers of food, wine, drinks, and all things culinary.
Varied, obscure, and classic is exactly how they like it. Throw in a tucked-away location, introductions by prominent and local food celebrities, and edible accompaniments, and you’ll find that’s exactly how the audience likes it, too.
Kudos to Boston’s Museum of Fine Arts for this: trying hard to link its fine arts collections to real-life.
Here are the hats that Philippe Lejeune wears: Winemaker, Chateau owner in Cahors, France, CEO of Galaxy Semiconductors, Alumnus of Teradyne, Inc. in North Reading, MA
Benedetta Vitali, chef-owner of Trattoria Zibibbo in Florence, chooses Rialto Restaurant + Bar, inside the Charles Hotel in Cambridge as her one restaurant stop in all of Boston.
To supplement yesterday’s WGBH Foodie story on charcuterière Julie Biggs’ Charcuterie + Beer class at Formaggio Kitchen in Cambridge, today’s post features an annotated photo essay of the stages of sausage-making, from raw material to finished product.
Not sure if you’ve noticed, but Wednesdays have become the wine lover’s highlight of the week in Boston.
A man dies too young if he leaves any wine in his cellar.” – André L. Simon
There are certain characteristics of a French-style brasserie that makes it a French-style brasserie.
Chef Ming Tsai will open a noodle bar for lunchtime service in the lounge of his iconic Wellesley restaurant, Blue Ginger.
My task for last Saturday’s segment on WGBH’s own A Celtic Sojourn radio program was to discuss the history of beverages in Ireland, as well as contemporary iterations of Irish cuisine.
Sustainable seafood, along with locally grown ingredients, are two trends in the restaurant industry that are here to stay.
Federal Wine & Spirits
Oz Wine Company
Gordan's Fine Wines and Liquors
WGBH members, guests from the public, and especially local wine shops are all pitching in to make tonight’s wine tasting a big success.