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Food and Drink

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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Silicon Valley's bloody plant burger smells, tastes and sizzles like meat

Silicon Valley's bloody plant burger smells, tastes and sizzles like meat

Impossible Foods took a high-tech approach to creating a meat-free burger that replicates the real thing. It's all designed to tempt carnivores to eat less meat. And it's set to hit restaurants soon.
by Lindsey Hoshaw

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Appetites: The real taste of the Twin Cities

What represents the real taste of the Twin Cities? That's the question Minneapolis Saint Paul Magazine's Dara Moskowitz Grumdahl set out to answer for her recent piece for the website Serious Eats.
by MPR News Staff

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A map of where your food originated may surprise you

A map of where your food originated may surprise you

A new study reveals the full extent of globalization in our food supply. More than two-thirds of the crops that underpin national diets originally came from somewhere else -- often far away.
by Jeremy Cherfas

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Appetites: Eating your way down the Green Line

Appetites: Eating your way down the Green Line

James Norton's The Heavy Table is undertaking a project to review 75 independent restaurants and bars along the Green Line in St. Paul.
by MPR News Staff

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Kill the culture of cool kale, food critic says

Kill the culture of cool kale, food critic says

Mimi Sheraton first praised kale in the 1970s as restaurant critic for The New York Times. Her article might have helped make kale cool today. Now Sheraton says she hates the vegetable.

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