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Food and Drink

'Sioux Chef' cookbook wins James Beard Award

'Sioux Chef' cookbook wins James Beard Award

"The Sioux Chef's Indigenous Kitchen," by Sean Sherman and Beth Dooley and published by University of Minnesota Press, won in the American cookbook category.
by MPR News Staff

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Little Caesars is giving away free pizza after 'crazy' NCAA upset

Last month, the pizza chain offered to treat America to a free lunch if "crazy happened" during the opening round of the NCAA tournament. It did, when the University of Maryland, Baltimore County became the first No. 16 seed to beat a No. 1 seed in men's tournament history.
by Nancy Yang

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Photos: Here's what people will be eating at the Super Bowl

Photos: Here's what people will be eating at the Super Bowl

From wild rice bratwursts to walleye chowder, fans attending the Super Bowl at U.S. Bank Stadium in Minneapolis this Sunday are getting a taste of the Bold North.
by Nancy Yang

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Avocado hand injuries are real. Is a seedless fruit the answer?

Avocado hand injuries are real. Is a seedless fruit the answer?

Apparently people are showing up in the ER with nerve injuries from improperly cutting the pit out of an avocado. So now there's a cute new seedless variety.
by Maanvi Singh

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Chef Ann Kim's restaurant and entrepreneurial tips

Chef Ann Kim's restaurant and entrepreneurial tips

Chef Ann Kim shares restaurant and entrepreneurial tips with Chris Farrell.
by MPR News Staff

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Less waste, more taste: A master chef reimagines Thanksgiving leftovers

Less waste, more taste: A master chef reimagines Thanksgiving leftovers

Over this Thanksgiving week, Americans will toss almost 200 million pounds of turkey alone. Massimo Bottura helps us fight food waste by showing us how to turn leftovers into a world-class new meal.
by Maria Godoy

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Toxic. Sour. Atomic. Why we love to hate gross candy

Toxic. Sour. Atomic. Why we love to hate gross candy

Why does it seem like so many candies are trending toward the mouth-manglingly sour and the exuberantly repulsive, with names like Sour Smog Balls, gummy brains and oozing eyeballs, rotten egg or barf-flavored Jelly Belly jelly beans?
by Nadia Berenstein

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Amid GMO strife, food industry vies for public trust in CRISPR technology

Mushrooms that don't brown? Pigs resistant to diseases? Though the process does not introduce foreign genetic material into food or livestock, getting consumers to buy in will be an uphill battle.
by Kristofor Husted

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Anthony Bourdain urges Americans to 'value the things we eat'

In interview about his new documentary, "Wasted! The Story of Food Waste," the chef drives home the enormity of the problem and the importance of changing our perspective.
by Jeremy Hobson

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