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Appetites: Getting a taste of the world of salt

Appetites: Getting a taste of the world of salt

Beth Dooley, author of books such as "Minnesota's Bounty: the Farmers Market Cookbook," explains how salts of different colors or origins can be anything but pale and mundane.
by MPR News Staff

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From brewpubs to restaurants, Rochester's food scene is changing

From brewpubs to restaurants, Rochester's food scene is changing

Amid a building boom sparked by a massive Mayo Clinic expansion that is expected to add 32,000 residents, Minnesota's third-largest city is seeing an influx of new eating and drinking establishments.
by Elizabeth Baier

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Appetites: Digging into new potatoes

Appetites: Digging into new potatoes

These delightful and tender spuds help make the case for being impatient at harvest time.
by Tom Crann

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Pedal Hub: Be a smart tripper

Pedal Hub: Be a smart tripper

It's time to get out of the habit of putting the key in the ignition whenever you need to go somewhere.

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New nation, new cuisine: The first cookbook to tackle 'American food'

New nation, new cuisine: The first cookbook to tackle 'American food'

The first American cookbook, published in 1796, promised local food and a kind of socioculinary equality. But generations later, foodies are still puzzling over how to define "American food."
by Anne Bramley

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July Fourth fireworks or gunfire? How Mpls. cops hear it

July Fourth fireworks or gunfire? How Mpls. cops hear it

Police officials say even trained professionals sometimes struggle to tell the difference between the two kinds of explosions.
by Brandt Williams

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Appetites: How grilling on the bone makes a difference

Appetites: How grilling on the bone makes a difference

The meat is usually the star of the show, but the bones themselves can play a key role in preserving juiciness and tenderness after time on the grill.
by Kara Tabor

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