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Cuisine

"City of Gold"

How to act as a responsible foodie

by David Brancaccio and Erika Soderstrom
Sep 27, 2023
Diners have a responsibility to learn about the history of restaurants and the people behind them, says professor and author Pascale Joassart-Marcelli.
"I think that foodies have a responsibility ... to educate themselves and to reflect on the impacts of the consumption," said professor Pascale Joassart-Marcelli.
Sandy Huffaker/AFP via Getty Images
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What menudo can tell us about Mexico

by Kai Ryssdal and Bridget Bodnar
Mar 11, 2020
There's more to Mexican cuisine than tacos and burritos.
A bowl of menudo Rick Martinez had for breakfast in Zacatecas one morning.
Rick Martinez
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Sometimes cooking can be a little too creative

by Paul Freedman
Oct 15, 2019
Americans have tried to be more creative in their cooking for decades ... results have varied.
Circa 1957: A fruit salad buffet arrangement on cocktail sticks accompanies barbecued meat on skewers, croquette potatoes, savouries on crackers and canapes served as an hors d'oeuvre.
Chaloner Woods/Getty Images
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Getting to know Bollywood, one meal at a time

by Kai Ryssdal and Bridget Bodnar
Nov 21, 2017
Sri Rao is one of the few Americans who's worked in the Indian movie industry. His new book is part film guide, part cookbook.
Bollywood actor Varun Dhawan performs on stage during the 18th International Indian Film Academy Festival in East Rutherford, New Jersey, in July.
Jewel Samad/AFP/Getty Images
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Chef Nancy Silverton on Netflix, pizza dough and becoming a celebrity chef

by David Brancaccio
Feb 17, 2017
The acclaimed chef talks to us about being featured in Nexflix's "Chef's Table" series, and lessons from her Ponzi scheme loss.
Chef Nancy Silverton.
Michael N. Todaro/Getty Images for NYCWFF
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Grease, griddles and gravy: 24 hours straight as a Waffle House grill operator

by Austin Cross and Kai Ryssdal
Mar 6, 2015
A journo journeys to where the grill is always hot and the doors never lock.
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