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The FDA issued a massive recall of frozen fruits and vegetables this week. Here's what you need to know about the nasty bug that's causing all the problems. -
KPBS Midday EditionAn edible garden expert shares an easy recipe for roasted spiced carrots with quinoa, green ribbons and turmeric vinaigrette that you can take wherever you go. -
In his new book, somethingtofoodabout, The Roots' drummer discusses the artistry involved in creating a great meal. "I'm more obsessed with the journey ... than the destination," Questlove says. -
The wine associated with Jewish tradition was once a huge crossover success. At one point, the typical drinker was described as an urban African-American man. -
KPBS Midday EditionBorn and raised in Mexico City, Pati Jinich left her career as a political analyst to pursue her passion as a chef. -
Poet Tess Taylor's new book, Work & Days, is a lyrical meditation on food and farming and our "fragile and ultimately, necessary relationship we have with the earth." Download her illustrated poems. -
In a new book, an NYU scholar explores how immigrants shape the American palate. He says it's time to ditch the phrase "ethnic food" — which lumps all nonwhite people and their cuisines together. -
Instagram food photos often offer a curated image of an idealized existence. This book is not that: It pairs grainy photos of culinary monstrosities with fictional tales of the sad sacks eating them. -
During the 1930s, as Hitler was rising to power in Germany, the man who would turn out to be his most implacable foe was drowning — in debt and champagne. A new book recounts the unbelievable excess. -
You might have heard that double-frying food gives you a thicker, crunchier, more soul-completing crust. Here's why it works.
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