Our favorite food stories of 2019

Hosted by Evan Kleiman Dec. 28, 2019 Food & Drink

Excerpted from Cooking With Scrap: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean Hard (Workman Publishing). Copyright © 2018.

It’s the last show of the year, which it’s time for our annual look back at some of our favorite food stories! From menu psychology, to Salvadoran food, to cooking with scraps, 2019 was a year to remember.

From this Episode:

Keeping Salvadoran food traditions alive in the U.S.

On a brisk, June morning in Silverlake, food writer Karla Vasquez stands in front of a shady backyard table, speaking to an audience of nine. She’s hosting her...

8 min

How restaurant menus influence what we order

To the average diner, it can often seem like restaurateurs have only recently gotten savvy at using tools like social media to get customers in the door. In truth,...

12 min

Exploring the culinary depths of the Black Sea

The Black Sea is full of mystery and wonder. Bordered by countries like Turkey, Bulgaria, and the Ukraine, the inland sea sits at the nexus of Asia Minor and Europe....

12 min

Don’t toss those food scraps—cook with them

On average, each American produces 133 lbs. of food waste each year while 40% of food in this country goes uneaten. In response, the USDA has set a nationwide goal to cut...

11 min

The Norwegian lunch called “matpakke” is a lesson in simplicity

Sure, the spartan nature of the traditional Norwegian packed lunch might seem boring to the average office worker looking forward to their midday meal.

13 min