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Food Trends of 2014

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Location:

Palo Alto, CA

Description:

From waffle tacos to healthy bacteria-infused tea, our curated collection highlights top food trends from 2014.

Language:

English


Episodes

Umami: MSG, Seasoned for a Comeback

12/3/2014
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Umami, that savory fifth taste — in addition to bitter, sour, sweet and salty — has become a sought-after flavor in the culinary scene. (Weekend Edition Sunday, NPR, 11/17/2013)

Duration: 00:05:00


Ramen: Cooking Methods, Flavor Packet Usage, and The Ramen Code

12/3/2014
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There's plenty to slurp up, when Slate Food and Drink Editor L.V. Anderson joins Dan to debate ideal ramen cooking methods, broth-to-noodle-ratio, and flavor packet usage. Plus L.V. explains what curly hair can teach you about ramen while Dan lays out The Ramen Code and introduces several new techniques for ramen preparation... (The Sporkful, 1/28/2014)

Duration: 00:05:00


Portland's Craft Beers

12/3/2014
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Two of Oregon’s craft brew experts pore over hops, yeast, malt, and the microbiology of beer. (Science Friday, 6/16/2014)

Duration: 00:05:00


Love Bacon? That's Because of Some Clever Marketing

12/3/2014
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But the reason why bacon broke out from the breakfast table isn't just because of its taste, but some deft marketing by the National Pork Producers Council and the story of pork bellies -- the commodity it's made from. (Take Two, KPCC, 11/26/2014)

Duration: 00:05:00


This Ketchup's Ripe for Return

12/3/2014
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When life gives you tomatoes, make ketchup. With those fruits of the vine in high season, All Things Considered reaches into the archives for an heirloom tomato ketchup recipe, which produces a spicy sauce you'll likely not to find anywhere else. (All Things Considered, NPR, 7/22/2014)

Duration: 00:05:00


Kombucha: Magical Health Elixir or Just Funky Tea?

12/3/2014
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Once mostly a product of health food stores and hippies' kitchens, kombucha tea is now commercially available in many major grocery stores. And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider. (Morning Edition, NPR, 9/30/2013)

Duration: 00:05:00


How to Survive Without Sriracha

12/3/2014
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Dan Pashman, host of the Sporkful podcast and author of the forthcoming book "Eat More Better: How to Make Every Bite More Delicious," shares some tips on how to survive without sriracha. (The Takeaway, WNYC, 5/14/2014)

Duration: 00:05:00


Home Fermentation

12/3/2014
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This week, we explore the benefits of fermented foods with culinary author, fermentation revivalist, and DIY food activist Sandor Katz. We’ll be tasting prosciutto, and we’ll speak with food writer Adam Gopnik about a new food law in France, Fait a la Maison. (America's Test Kitchen Radio, 11/22/2014)

Duration: 00:05:00