• The Puck stops here
    The Walker Art Center expansion and opening has attracted international attention, but one of the details that's attracting the most notice is an international name -- of a chef. Wolfgang Puck is behind the Walker's signature restaurant, 20.21, which opens this week.May 3, 2005
  • Food and thought
    A Twin Cities food critic offers tips on where to find the best one-of-a-kind dining experiences and discusses the top food trends of the year.December 31, 2004
  • Talking turkey -- and all the fixings
    Culinary guru Lynne Rossetto Kasper offers last-minute advice on holiday meal preparation.November 25, 2004
  • Turkey confidential
    It's time again for Midmorning to come to the aid of all who struggle with preparing the Thanksgiving feast. Splendid Table host Lynne Rossetto Kasper lends her expertise.November 25, 2004
  • Food at the fair
    Minneapolis Star Tribune food writer Rick Nelson is eating his way through the new food offerings at the Minnesota State Fair and will give listeners an update. He'll also discuss what's going on in the Twin Cities restaurant scene.August 30, 2004
  • Dietitian lists her best and worst foods at the State Fair
    There are all kinds of attractions that bring folks to the Minnesota State Fair, but among the most popular is the food. Of course, much of what you can get at the fair is not exactly health food. HealthPartners has released a list of which foods are the best and the worst for you. Morning Edition host Cathy Wurzer spoke with dietitian Marna Canterbury, who went through the State Fair Thursday and put together the list.August 27, 2004
  • Remembering Julia Child
    Julia Child, whose warbling, encouraging voice and able hands brought the intricacies of French cuisine to American home cooks through her television series and books, died Friday morning at the age of 91.August 13, 2004
  • Memorial weekend is time to grill
    The official beginning of grilling season is this weekend. Author and barbeque expert Steven Raichlen answers your questions about what to cook over fire.May 28, 2004
  • The Epicure's Lament
    Evocative writing of food and a main character who's hard to love mix together in a new novel.February 25, 2004
  • How competitive cooking shapes recipes
    American's obsession with food and cooking goes way back to state fairs, festivals and cook-offs. A journalist looks at what it takes to rake in the dough.January 7, 2004
  • Holiday cooking continues
    More questions and answers about holiday cooking with Lynne Rossetto Kasper.November 27, 2003
  • Calling all Thanksgiving cooks
    Worried about roasting the turkey? Perplexed by pumpkin pie? A Midmorning Thanksgiving tradition returns: Lynne Rossetto Kasper answers your holiday cooking questions.November 27, 2003
  • Celebrating without the turkey
    Thursday is Turkey Day, a day for feasting on fowl. But what about people who don't eat turkey?November 27, 2003
  • The pumpkin pie lady
    Homemade pumpkin pies will be on lots of Thanksgiving day tables for dessert. And whether they know it or not, the pie eaters in our region have Minnesota's Marian Biersdorf to thank for blazing a culinary trail. Thirty years ago Biersdorf used her college training and the memory of her mother's recipe to create what many of us know as the traditional pumpkin pie.November 26, 2003
  • Chocolate: how sweet it is
    For some, chocolate fuels a food obsession. A renowned dessert maker and author talks about her own fascination with the quintessential sweet.November 20, 2003

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