• Video: No pink goop in our chicken McNuggets, McDonald's says
    McDonald's aims to dispel McNugget mystery-meat rumors with a video that shows how they're made.February 6, 2014
  • Heritage wheatAppetites: 'Heritage wheat' gives rise to tasty breads
    Old strains of wheat, vigorous plants that don't require petrochemicals, are making a comeback, especially the one that made the upper Midwest the bread basket of the worldFebruary 5, 2014
  • Original Cheerios to go GMO-free
    Original Cheerios are already made with non-GMO oats, but now the company says it's also using non-GMO cornstarch and sugar.January 2, 2014
  • Open Arms provides lifeline of healthy meals
    Open Arms of Minnesota provides fresh-cooked meals -- and a lifeline -- to Minnesotans with life-threatening illnesses, especially at the holidays.November 27, 2013
  • Appetites: Roadside food gems for your Thanksgiving travels
    Many of us will be covering long stretches of bleak Midwestern terrain this Thanksgiving without anything but fast food to eat. Luckily, the creators of the Heavy Table website share their best bets for North Coast road food.November 27, 2013
  • Top 8 facts about Minnesota's brewing history
    During the drought before the beer boom it could have been easy to forget that brewing has long been an important presence in the state.November 19, 2013
  • Does bacon really make everything better?
    You'd have to be living under a rock to miss the signs of our cultural obsession with bacon. There are bacon Band-Aids, bacon tattoos, bacon sundaes, bacon-infused cocktails and even babies wrapped in bacon costumes, just in time for Halloween. But is all this devotion to fatty pig flesh merited? Does bacon truly make everything better, as some cookbooks have boldly declared?October 26, 2013
  • Appetites: Amy Thielen brings a national audience to the 'Midwestern Table'
    Chef Amy Thielen, author of the cookbook "The New Midwestern Table" and host of the new Food Network show "Heartland Table," is part of the movement bringing Midwestern food into the national spotlight.October 16, 2013
  • Appetites: Tiki drinks get a 'Minnesota Exotic' twist
    Once cool, then decidedly out of fashion, the loosely Polynesian-inspired lounge lizard tiki bar scene is experiencing a national and local revival.October 2, 2013
  • Birch syrup on those pancakes?
    Americans have a longstanding love affair with maple syrup. According to the USDA, production of the sticky stuff in the United States totaled 3.25 million gallons this year. However, it isn't the only tree syrup that's available to drizzle on your short stack or sweeten your latte. The Aunt Jemima alternatives vary, depending on the types of trees there are in a region. There's Kahiltna birch syrup made in Alaska, blue spruce pine syrup from Utah and Georgian black walnut syrup.September 28, 2013
  • Raising tastier sea urchins for foodies and the environment
    A scientist in Birmingham, Ala. is trying to help overharvested sea urchins, considered a delicacy in many parts of the world, find their way back to a restaurant near you.September 24, 2013
  • Three who know food name their State Fair picks
    Haven't chowed down at the State Fair yet? A panel of food writers, including Andrew Zimmern, share their thoughts on what to eat, and what not to eat, at the fairgrounds.August 31, 2013
  • Go For the Food: Oozing burgers at The Nook in St. Paul, Minn.
    Unlike Minneapolis with its hip downtown vibe, St. Paul is the sleepier of the Twin Cities. But its neighborhoods offer dining gems, some of which, like The Nook, are more hole-in-the-wall than chic gastropub.August 31, 2013
  • Wine has sommeliers. Now, beer has cicerones
    If you've been to a fancy restaurant, you've probably seen a sommelier -- those wine experts who make sure you get the best possible match for your meal. But what if you don't want a chardonnay or pinot? What if you want a nice cold beer? A new program is working to bring this same level of knowledge to the world of malt and hops by turning out batches of certified beer experts known as Cicerones.August 24, 2013
  • Appetites: Prairie cuisine on the cutting edge
    The southern Great Plains is a great place to eat, says Appetites contributor Dara Moskowitz Grumdahl of Minneapolis-St. Paul magazine.August 21, 2013

MPR News

Listen Now

On Air

Morning Edition®

Other Radio Streams from MPR

Classical MPR
Radio Heartland

Food from NPR