In a food landscape dominated by multinational conglomerates like Frito-Lay and PepsiCo, the small town of Hanover, Pa., has produced homegrown snacks for a century and is still thriving today.
Interest in grits is rising because of heirloom corn varieties and the backing of master chefs. But the Southern staple has deep roots that wind through economics, race, politics — and nostalgia.
Bad food on top of a bad workday is ... bad. So some co-workers have created a bright spot — a good meal. And while the food is yummy, the care that goes into making a homemade lunch is even better.
This week on the Hidden Brain radio show, we dig into the culture and psychology that determines the foods that make us salivate and the scents that make us squirm.
Though the marshmallow-chocolate-graham cracker treat began a century ago as a coal-miner's snack, it is still made by the same Chattanooga bakery and has since become a cultural icon of the South.
As we get bombarded by ads and advice to host the "perfect" feast, remember that traditions come from all kinds of families — and the bizarre mix of quirks and temperaments they bring to the table.
A Bluegrass State specialty, this well-loved, sugary dessert is one of the most basic to make — and maybe that's part of what has made it so popular for so many years.
Michael Twitty's enslaved ancestors witnessed the Confederate general's surrender, the significance of which weaves through his new memoir as he seeks 'culinary justice' for African Americans.
Yalla! Eat walking tours take people into the Arab-American community, where they can talk with business owners about their personal stories and the products they sell.
Most American Indians are lactose intolerant, which means they need to find nutrients outside of dairy sources. It turns out that a return to traditional cooking methods can be key to good health.
There's no shortage of dietary lore about naturalist and Walden author Henry David Thoreau, so as his bicentennial birthday bash arrives, we wish to debunk these myths deliberately.
In his new book, Michael Ruhlman explores how and why Americans have changed from corner-store customers to insatiable consumers of every edible product at our fingertips.
Starbucks released its Unicorn Frappuccino amid a swirl of social media buzz. "It looks nice," says one customer. And in the age of likes, snaps and tweets, the fantasy may be all that matters.
The name on that box of cake mix belonged to a real person. Hines was a traveling salesman who just wanted to find a decent meal on the road — and ended up being America's go-to restaurant expert.
Foxfire started as a class project at a Georgia high school in the '60s, but soon became a magazine, then a book, and even a way of teaching about the region's simple, self-sustaining way of life.
Eleanor brought scrambled eggs and culinary austerity. Mamie favored boxes, cans and leftovers. Jackie embraced French food and Michelle redefined the national plate. And Melania? Who knows?
In her new book, Sarah Lohman says that even though America is culturally and ethnically diverse, its food is united by a handful of tastes that have permeated the nation's cuisine for centuries.
Many Filipinos have responded angrily to Bon Appétit's "Ode to Halo-Halo," an iconic treat of the Philippines, because the recipe is so far off the mark that it feels "sacrilegious."
Thanksgiving for most people in America means family, turkey and stuffing. We asked NPR's readers what stuffing they make. Turns out there's a lot of passion and variety when it comes to stuffing.
