Next time you read a food nutrition label, pour one out for Burkey Belser
"When design works, it looks like it's always been there," the graphic designer behind the ubiquitous panel on food packaging said.
Food
Millions of Americans will lose food assistance if the government shuts down
A shutdown would affect the nearly 7 million women and children who rely on WIC for healthy food. Free school lunch and Meals on Wheels are also at risk, and SNAP could be impacted eventually too.
Wave of cider makers are branching out from the juicy, sweet stuff in grocery stores
Apple Cider can taste different, depending on the fruit used to make it. Now, some cider makers are seeking out wild apples to make the beverage.
Drought in Spain sends olive oil supply down and prices sky high
A two-year drought and record heat have cut Spain's olive crop in half, doubling olive oil prices. Climate change will continue to drive prices up.
Fed-up consumers are increasingly going after food companies for misleading claims
This week a federal judge in Manhattan allowed a case to move forward against Starbucks over claims its fruit-based drinks were lacking fruit.
If you love NPR and frozen treats, you'll enjoy this gelato
Dolcezza Gelato in Washington, D.C., is collaborating with NPR to make its own gelato flavor, called All Things Conesidered. It's available through Nov. 1 at Dolcezza's shops.
The Plain Bagel Rule: How naked bread is the ultimate test of a bakery
In a world of everything-bagel seasoning and Instagrammable foods, I refuse to stray from the humble unadulterated bagel.
What makes the family kitchen so special? Michele Norris digs into the details
Journalist and writer Michele Norris is exploring the significance of the family kitchen in her new podcast, Your Mama's Kitchen.
Journalist Michele Norris wants to hear about your mama's kitchen
NPR's Mary Louise Kelly chats with journalist Michele Norris about her new podcast Your Mama's Kitchen.
How umami overcame discrimination and took its place as the 5th taste
Everything about this savory flavor is mysterious, from how it tastes to why it took so long to get recognized as the fifth taste. What is it, and how does it make food taste delicious?