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Category Archives: Food
Trying 7 Soups From 7 Countries | Around the World
Soup’s on. Seven people, seven countries, seven soups—and not one single serving from a can. Great Big Story senior producer Beryl Shereshewsky searched far and wide to find how people enjoy their soup around the world. Among them: chanko nabe, … Continue reading
What Makes These Potatoes Stretchy
Yang Youping proudly serves Yunnan cuisine at his restaurant in Beijing. Yunnan is a province in southwestern China known for fare like pounded potatoes. They look a lot like mashed potatoes, but pounded potatoes have got a unique stretch to … Continue reading
History through the eyes of the potato – Leo Bear-McGuinness
View full lesson: http://ed.ted.com/lessons/history-thr… Baked or fried, boiled or roasted, as chips or fries; at some point in your life you’ve probably eaten a potato. But potatoes have played a much more significant role in our history than just that … Continue reading
Everything You Need to Know About Potatoes
Potatoes are humble. Think about it. They don’t call a lot of attention to themselves. When have you ever encountered a flashy potato? Potatoes are quiet. Potatoes are reliable, and potatoes taste good. Which is why we love them so … Continue reading
Wine Under the Sea and Bread to Dive For
Wine is aged in wine cellars. Bread is baked in ovens. Those statements are mostly true but not in this case. We’re about to show you some of the unusual places your food and drink comes from.
Preserving Ancient Flavors of Mexico
Chef Abigail Mendoza is on a mission to keep Zapotecan traditions alive by cooking the food of her ancestors in Oaxaca, Mexico. More: Preserving Ancient Flavors of Mexico
Spicy Food From Around the World
Think spice makes everything better? Well, you’re right. We’re turning up the heat with our spicy food world tour. We asked seven people in seven countries to show us the foods that make them salivate and sweat. On the menu … Continue reading
This ‘Caviar’ Comes From Ant Eggs
Escamoles are the caviar of the Mexican desert. Unlike traditional caviar, which come from fish eggs, escamoles are ant eggs. Farmer José Islas Barrera invites us along as he digs up escamoles in Tlaxcala, Mexico. It’s tough work. Ants build … Continue reading
Coffee’s Natural Creamer
Coffee beans are filled with oils that emerge from coffee grounds under high pressure. These oils form the crema—the frothy stuff on top of an espresso. In the last installment of Science Friday’s series on coffee, food-science writer Harold McGee, … Continue reading
Maggot Cheese, Glowing Worms and Edible Bugs
This compilation is wriggling with stories about edible worms, glowing worms and scary worms that go on the attack. Oh, and as a bonus, we’ve thrown in a story about maggots. You’ve been warned.
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