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Food and Drink

The chemistry of food

The chemistry of food

Ever wonder why those Christmas cookies crumble before they hit the plate? Or why melted chocolate suddenly turns to rock while you're stirring? Food chemist Shirley Corriher offers insight into the mysteries of cooking.

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Push resumes to sell wine in grocery stores

Push resumes to sell wine in grocery stores

Grocers are trying to convince state lawmakers that the time has come now that a majority of other states allow grocers to sell wine. But liquor store owners say the move would hurt their bottom lines.
by Tom Scheck

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NYC votes to cut out the fat

NYC votes to cut out the fat

The New York City Department of Health has voted to phase out trans fats from city restaurants. Midmorning looks at what the decision could mean for food producers and consumers across the country.

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Rating the restaurant scene

Rating the restaurant scene

Star Tribune food critic Rick Nelson joins Midmorning to talk about the local restaurant scene, and some of the trends he thinks are in need of a "withering glance."

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Turkey Confidential

Turkey Confidential

The stakes are high. The relatives will arrive at any minute, and suddenly indecision strikes: to baste, or not to baste? That is the question, and Lynne Rossetto Casper, host of "The Splendid Table," has the answer.

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Time to talk turkey

Time to talk turkey

It's Thanksgiving week, and when it comes to cooking turkey -- some of us are just plain "chicken!" Christopher Kimball of "America's Test Kitchen" has some reassuring advice for nervous cooks everywhere.
by Greta Cunningham

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Recipes from Bonny Wolf

These two recipes are included in Bonny Wolf's book, "Talking with My Mouth Full: Crab Cakes, Bundt Cakes and Other Kitchen Stories."

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Food commentator Bonny Wolf shares her kitchen stories

Food commentator Bonny Wolf shares her kitchen stories

Bonny Wolf, a food commentator for National Public Radio, says she remembers most life events by what she ate. She shares her memories in a new book of essays, "Talking with My Mouth Full: Crab Cakes, Bundt Cakes and Other Kitchen Stories."
by Greta Cunningham

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Rich Cohen tells it "Sweet and Low"

Rich Cohen tells it "Sweet and Low"

Writer Rich Cohen's grandfather Ben invented two things that changed US eating habits. First he invented the machine that makes those little sugar packets you find in restaurants. Then he invented "Sweet and Low" the sugar substitute. The family made millions. But the story went sour, and Cohen's branch of the family got cut out of the will. He chronicles what happens in his new book "Sweet and Low."
by Euan Kerr

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A birthday that calls for cake

November 15th is the first-annual National Bundt Day. The people at Minneapolis-based Nordic Ware will be celebrating the company's 60th anniversary of the iconic cake that's round with a hole in the middle of it.

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