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Seasonal Recipes

• At the Dinner Table with French Penn State Graduate Student Sandra Rosseau
• Recipe: Spinach salad with bacon and smoked cheese
• Hearty Chorizo, Kale and Potato Soup
• (See All Recipes)

Food Stories from NPR

Meet London's Master Architects In Jell-0

May 25, 2013

London duo Sam Bompas and Harry Parr have made names for themselves with their wild, experimental food installations. From pineapple islands and banana vapors to re-creations of famous architectural monuments, their work playfully pushes the boundary of how we experience food.

Gals Who Grill: What Will It Take For Women To Man The Q?

May 25, 2013

The grill "is the one and only male-dominated appliance in America," says a researcher who recently crunched the numbers. He found that men are more than twice as likely as women to be the primary grillers at home. One reason? Grilling can feel like a form of recreation.

The Great Charcoal Debate: Briquettes Or Lumps?

May 24, 2013

Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka "natural" hardwood charcoal — have their advantages and disadvantages.

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