Food Stories

A few of these global soups have unusual ingredients: A chicken that hasn't yet sung, waterleaf with dew drops, a zebu organ. Don't worry, we've got subs. And prep time for some is as short as 1 hour.

With prices for a dozen eggs remaining high this spring, crafting eggsperts offer creative substitutes — from potatoes to marshmallows.

Bees contribute over $120 billion to the global economy each year in their role as pollinators.

A trip to the grocery or liquor store is about to become even more expensive, economists say. From seafood to olive oil, these items will likely cost more under President Trump's tariffs.

Every culture has its own special soup. The belief is that a bowl will make you feel better if you're feeling under the weather, hung over or just in need of a pick-me-up.

A new study finds that after decades of stagnation, fast-food and other restaurants finally saw a surge in productivity.

While the holiday has become connected to heavy drinking over the centuries, a small but growing crowd has found ways to participate in the St. Patrick's Day parades, festivals and banquets without a buzz.

Twin Donuts, an Allston mainstay, announced March 23 would be its last day in business.

This week, Joy Beat is diving into the joy found in the culinary world. We meet Sally Sampson, founder and president of ChopChop Family, an organization inspiring families to cook whole and healthy meals together; Peter and Norah Zoummar, who run 33 All American Diner in Ashland and funds the Neshlyn Children’s Foundation to help children in Norah’s home village in Uganda; plus, Darra Slagle, who runs the West Roxbury food bank Rose’s Bounty, helping alleviate food insecurity with open hearts and helping hands.

If you're having friends over to watch Hollywood's biggest night, we've got 10 recipes that will at least work on a conceptual level.

Ever eat a full meal ... and find you still have room for dessert? If so, you're not alone. Sugar is a quick form of energy that many people crave — even when they're full. Today, hosts Emily Kwong and Regina G. Barber dive into a new study on the neural origins of the "dessert brain." Want us to cover more neuroscience on the show? Let your voice be counted by emailing shortwave@npr.org! Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.

Dr. Dhruv Khullar join the show.