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Food and Drink

Appetites: A chef's version of ice cream

Appetites: A chef's version of ice cream

Some people like hot fudge and pecans on their sundaes. But a Minneapolis chef has people lining up in uptown to top their frozen treats with things like curried peanuts and extra virgin olive oil.
by MPR News Staff

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4 eateries one top Twin Cities chef can't do without

4 eateries one top Twin Cities chef can't do without

Best Thai? Biggest surprise? Good, cheap eats? Sameh Wadi, chef at World Street Kitchen and Saffron Restaurant, shared some of his favorite Twin Cities area dining spots with MPR News.
by MPR News Staff

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Appetites: Under-the-radar burgers

Appetites: Under-the-radar burgers

City Pages food writer Mecca Bos talked about some lesser known burgers she knows and loves around the burger-obsessed Twin Cities.
by MPR News Staff

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Appetites: The 'Chipotle-fication' of the Twin Cities

For better or for worse, many restaurants are taking world foods and adapting them through a fast-casual, consumer-driven lens.
by MPR News Staff

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Sweet corn for dinner? Minnesota harvest season arrives

Sweet corn for dinner? Minnesota harvest season arrives

Corn on the cob is a staple of summer eating, but the sweet corn harvest is about more than roadside stands. It's a huge Minnesota industry. Early reports point to a very good crop.
by Mark Steil

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Appetites: The perfect homemade pie

Appetites: The perfect homemade pie

Amy Thielen says it's time to get get back to basics with pie-making.
by MPR News Staff

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Beer bottles will soon include a reality check: A calorie count

Beer bottles will soon include a reality check: A calorie count

Some of the biggest brewing companies have agreed to list the number of calories, alcohol content and nutrition information on beer bottles and cans.
by Allison Aubrey

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Appetites: Duluth as a food destination

Appetites: Duluth as a food destination

Minnesota Monthly editor Rachel Hutton says Duluth's food and beverage scene has really taken off in recent years.
by MPR News Staff

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Nothing says 'hip' like ancient wheat

Nothing says 'hip' like ancient wheat

Many consumers in North America and Europe are willing to pay a premium for nutritious, organic grains. That makes the market ripe for a revival of millennia-old bread wheat, some plant breeders say.
by Natalie Jacewicz

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Appetites: What's 'authentic' anyway?

Appetites: What's 'authentic' anyway?

Thomas Kim, owner of The Rabbit Hole, spoke with All Things Considered host Tom Crann about how he differentiates between authentic and traditional food.
by MPR News Staff

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