Why You Shouldn't Wrinkle Your Nose At Fermentation
It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a...
View ArticleCome Back For A 2nd Helping Of This Year's Favorites
As a Christmas gift to readers, Kitchen Window has compiled some of the most popular stories of the year for another look.
View ArticleEating Tea And Other Food Predictions For 2014
At the beginning of every year, we read the tea leaves to see what new food trends we'll be tasting in the coming months. This year, the tea itself is the trend.Tea leaves will be big in entrees,...
View ArticleThe Milkman's Comeback Means Dairy At The Door And More
You don't even have to get out of your PJs to go to the farmers market now.All over the country, trucks are now delivering fresh milk, organic vegetables and humanely raised chickens to your door —...
View ArticleFighting (Tasty) Invasive Fish With Forks And Knives
Add kitchen knives to the list of weapons that humans are using to fight invasive species. I'm talking about fish who've made their way into nonnative waters.How do they get here? Sometimes they catch...
View ArticlePopcorn Gets Its Moment On The Red Carpet
Popcorn and movies (or the Oscars) go together like Batman and Robin. And nowadays, options stretch far beyond plain or buttered.Food critics call one brand the Rolls Royce and another the Prada. They...
View ArticleWild Turkeys Gobble Their Way To A Comeback
Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.There were a couple of...
View ArticleOn Your Plate In 2013, Expect Kimchi And Good-For-You Greens
Weekend Edition food commentator Bonny Wolf offers her predictions of what we'll eat in the new year.Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just...
View ArticleOysters Rebound In Popularity With Man-Made Bounty
In Colonial Virginia, oysters were plentiful; Capt. John Smith said they lay "thick as stones." But as the wild oyster harvest has shrunk, Weekend Edition food commentator Bonny Wolf says the market...
View ArticleA Cuppa Matcha With Your Crickets? On The Menu In 2015
It's time to set the table for 2015. What will be the next kale? Has the cupcake breathed its last?We're headed for high times. As states legalize marijuana, cannabis comestibles are coming. Pot...
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