bottles of ketchup on a supermarket shelf

A brief history of ketchup


Ketchup is being used as a weapon in a growing trade war.

Amatriciana sauce cooking.

Garlic or no garlic? A squabble in the kitchen over how to make traditional amatriciana pasta sauce

Spaghetti alla carbonara

Why you shouldn’t mess with carbonara

Arts, Culture & Media
Chef Antonio Park, owner and head chef at Park Restaurant in Montreal

In Canada, a multicultural chef puts his complex history on every plate

Arts, Culture & Media

Chill folks, your Huy Fong Sriracha is safe

The story of how one hot sauce, Huy Fong Sriracha, got so hot

Arts, Culture & Media

David Tran, the man who created Huy Fong Foods’ Sriracha, has never advertised his hot sauce. Yet, that ubiquitous red bottle with the green cap can be seen in restaurants across the US. How’d it get so hot?

A Historical Tour of the Thanksgiving Table

Holidays are defined by traditions –  those we keep and those we break. And nothing could be more traditional than a roast turkey on Thanksgiving. This year, nearly 250 million turkeys will be raised to satisfy American demand. But how traditional is the turkey? The fact is, we don’t know. The first Thanksgiving included venison, the […]

The World

A Cinco de Mayo menu from kings of the Mexican food cart

Conflict & Justice

It’s Cinco de Mayo, and we go beyond beer and tortilla chips to talk about what should really be on your plate if you’re celebrating tonight. Helping us are some of the co-owners of the famous Calexico Mexican food cart.

The World

‘Spoon fed:’ Kim Severson on food and life

Arts, Culture & Media

For this week’s food segment, we sit down with our friend Kim Severson, food writer for our partner The New York Times.
While regular listeners know Kim as wacky and inventive, readers of her new memoir will find that she’s also incredibly introspective.

The World

Thanksgiving dinner tips

Arts, Culture & Media

What is the proper way to carve a turkey? What do you do if your guests show up late? Here to help solve some of these dilemmas, as well as give some helpful tips, are food writers Kim Severson and Julia Moskin from our partner The New York Times.