Food

• Food for thought
  Restaurant reviewer and food writer Rick Nelson talks about the downfall of some beloved local restaurants, and the resurgence of farmer's markets now that the growing season has arrived.Midmorning, May 22, 2007
• The pomegranate hits the peak of popularity
  How did the pomegranate go from an ancient symbol of fertility to the key ingredient in a Starbucks Frappuccino?April 20, 2007
• The hungry mind
  Ever wonder why you keep eating that bag of chips, even though you're no longer hungry? A food psychologist says it's a result of mindless eating.Midmorning, February 2, 2007
• Drink me, lose weight
  Coca-Cola and Nestle have come up with a beverage that promises to burn more calories than it contains. Is the newest Coke product the real thing?January 18, 2007
• The chemistry of food
  Ever wonder why those Christmas cookies crumble before they hit the plate? Or why melted chocolate suddenly turns to rock while you're stirring? Food chemist Shirley Corriher offers insight into the mysteries of cooking.Midmorning, December 21, 2006
• Push resumes to sell wine in grocery stores
  Grocers are trying to convince state lawmakers that the time has come now that a majority of other states allow grocers to sell wine. But liquor store owners say the move would hurt their bottom lines.December 11, 2006
• NYC votes to cut out the fat
  The New York City Department of Health has voted to phase out trans fats from city restaurants. Midmorning looks at what the decision could mean for food producers and consumers across the country.Midmorning, December 6, 2006
• Rating the restaurant scene
  Star Tribune food critic Rick Nelson joins Midmorning to talk about the local restaurant scene, and some of the trends he thinks are in need of a "withering glance."Midmorning, November 27, 2006
• Turkey Confidential
  The stakes are high. The relatives will arrive at any minute, and suddenly indecision strikes: to baste, or not to baste? That is the question, and Lynne Rossetto Casper, host of "The Splendid Table," has the answer.Midday, November 23, 2006
• Time to talk turkey
  It's Thanksgiving week, and when it comes to cooking turkey -- some of us are just plain "chicken!" Christopher Kimball of "America's Test Kitchen" has some reassuring advice for nervous cooks everywhere.November 22, 2006
• Food commentator Bonny Wolf shares her kitchen stories
  Bonny Wolf, a food commentator for National Public Radio, says she remembers most life events by what she ate. She shares her memories in a new book of essays, "Talking with My Mouth Full: Crab Cakes, Bundt Cakes and Other Kitchen Stories."November 20, 2006
• Rich Cohen tells it "Sweet and Low"
  Writer Rich Cohen's grandfather Ben invented two things that changed US eating habits. First he invented the machine that makes those little sugar packets you find in restaurants. Then he invented "Sweet and Low" the sugar substitute. The family made millions. But the story went sour, and Cohen's branch of the family got cut out of the will. He chronicles what happens in his new book "Sweet and Low."November 14, 2006
• Steele County's last butter maker churns it out the old fashioned way
  Steele County once led the world in butter production. Now, only one butter maker remains.October 1, 2006
• Why we are what we eat
  A writer traces our food from field to table, and along the way finds some surprising ingredients in the processed food we eat all the time.Midmorning, May 22, 2006
• New cultures, new flavors
  If you're thinking about a night out, chances are you're considering an ethnic restaurant. One writer says the definition of ethnic fare becomes more blurry as exotic ingredients mix with traditional American food.Midmorning, May 19, 2006

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