The theme of the work in the Vatican's St. Peter's Square is welcoming strangers. "The bag is a metaphor for nourishment ... the idea of bringing something to the table," says artist Timothy Schmalz.
What is it like to risk everything and start up an online culinary publication? In this very special episode, Ed Levine, founder of Serious Eats, is joined in conversation by J. Kenji López-Alt, chief culinary consultant of Serious Eats and "The Food Lab" columnist.
Last Call, a new book by author Brad Thomas Parsons examines the rituals behind closing time at dozens of bars around the country. Parsons asks bartenders what their final drink would be.
Once the stuff of high-end cuisine, mutton consumption tanked thanks to competition from the cattle industry and GIs fed up with rations. Fans say it's time to re-embrace this underappreciated meat.
A former sous chef at Antarctica's McMurdo Station is creating cakes inspired by her colleagues' research projects. She says cake can be a gateway to conversations people might otherwise shy away from.
For decades, Susan Stamberg has managed to sneak her family's controversial, Pepto Bismol-pink, cranberry relish recipe onto the air and 2019 will be no exception.
In her new book, Charlotte Druckman asks over 100 female chefs and food writers if there are any words or phrases they wish people would stop using to describe them. One word was a bit of a surprise.
What is it like to look into the eyes of an animal as it goes to slaughter? Has the environmental impact of cattle farming been misunderstood? And what is a "dual use" animal?
"Restaurants and cafés are in many ways the lifeblood of espionage," says Amaryllis Fox in her new book. They're ideal places to clandestinely meet people with access to a government or terror group.
In addition to handing out candy, places that display teal pumpkins also give out non-food items such as glow sticks or stickers. The movement took off quickly on social media and continues to grow.
NPR's David Greene talks to musician Ahmir "Questlove" Thompson, the co-founder of the iconic hip-hop band The Roots, about his cookbook Mixtape Potluck.
Men have long commanded the pizza-making scene, creating what one female champ calls a "macho problem." But that's starting to change as more women open pizzerias and gain recognition in the field.