Food and Drink

Jack Bishop of America's Test Kitchen describes the French omelet as "a nice way of saying 'Mom, Happy Mother's Day. I love you." It's an elegant alternative to its folded diner-style counterpart.

Last year, some of the largest slaughterhouses in the region temporarily closed after COVID-19 outbreaks. Those closures meant local farmers faced the prospect of having nowhere to send their livestock for processing, and no way to get their food to market. An East Bethel, Minn., woman decided to do something to help.

The digital food magazine announced the change on Monday, citing the carbon footprint of cattle and a desire to help home cooks become more environmentally friendly.

Reporter Michael Moss says processed foods can be as alluring in some ways as cocaine or cigarettes. His new book explains how companies keep us snacking by appealing to nostalgia and brain chemistry.

The pandemic is causing another new, yet uniquely American, shortage — ketchup. Heinz says it will increase its production by 25 percent to meet the demand for packets of the popular condiment.

Minnesota’s Asian American chefs and bartenders have a message for their non-Asian clientele: “Love our people like you love our food.”

Pitmaster Rodney Scott describes his lifelong journey as a chef and his hope for the future. "I want to take over the world with barbecue," the James Beard Award winner tells NPR.

Horseradish will be on many Seder tables for the start of Passover, symbolizing the bitterness ancient Hebrews experienced during slavery in Egypt. Harshness and pain isn't a feeling many people need much help accessing right now, on this second pandemic Passover.

Diets often fail in the long term because they're too strict or require unnatural eating habits. In a new book, Barry Estabrook turns to science and history to find a weight-loss regimen that works.

A fierce debate is taking shape within the restaurant industry as a push to raise the minimum wage threatens to upend the tipped wage structure for servers.