Vegan frozen desserts abound today, but replicating the complex choreography of water, protein, fat and sugar that milk usually takes care of is a challenge.
Americans ate 2 billion pounds of avocados last year; many came from Mexico. California researchers are working to change that.
Requiring Mexican growers to pay more for exporting their goods to the U.S. will only lead to higher prices for American consumers.
Let your kids experiment with making food. Sarah Elton tells us why. We tap maple trees. Kale and chocolate for our snacks. And, carbon in the Corn Belt.
Staci Radford-Vincent taught her 7-year-old son how to help in the kitchen when he was just a toddler, and now he values healthy eating and home cooked food.
Staci Radford-Vincent's son Forest has been helping out in the kitchen since he was 2. Chef Daniel Orr grills shrimp and makes a cucumber-based gazpacho.
This is not your typical BLT. The goat cheese and herb wasabi mayo add a unique kick.
Are you looking for something interesting to cook with corn? Try this rich chowder!
You can make it chunky for dipping, or cut everything much more finely and use as a sauce or side for shrimp, fish or chicken.
This recipe is full of flavor and super nutritive power.
Did you have a bad experience eating livers as a kid? This dish might change your mind. We're cooking local lambs' livers very simply.
We took a break from the podcast to record some new recipes and interviews, but we’re back in the saddle celebrating one of the last reminders of summer - corn.
We visit Brothers Drake Meadery to taste their many varieties of honey wine. And what is killing all the bees? Harvest Public Media might have an answer.
Add bananas and Nutella, strawberries and avocados, or use rice wrappers as a way to reinvent leftovers.
This sandwich is a perfect mix of creamy and crunchy, and what more could you ask for in a sandwich.
We're celebrating this season's final few ears of corn! This episode includes two recipes, tips for preserving corn and news on how corn is good for your eyes.
Erica Howard loves guacamole because she says it's basically like eating a big bowl of fresh produce. Check out the recipe she swears by.
We’re rolling up our sleeves today to make salsa and guacamole. One recipe dresses up pre-made salsa, and the other re-imagines guacamole using sweet peas.
Who can say no to a snack? No one in their right mind, that’s who! The Spanish call them tapas and they make a daily event of them – a light fourth meal.