Vertamae Grosvenor, shows Ira how to tell a chicken is done simply by listening to the sound of the grease.
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A while ago, a farmer walked through a pork processing plant in Oklahoma with a friend who managed it. He came across boxes stacked on the floor with labels that said "artificial calamari." Ben investigates the physical resemblance between two very different types of food.
Food writer Jonathan Gold tells what it's like to pan-fry a chicken—with a live chicken watching you the entire time.
Jonathan Goldstein talks about his friend Howard who gets amazing treatment from people in the service industry.
Producer Lilly Sullivan reports out that voicemail. (13 minutes)
Producer Stephanie Foo fell hard for a new holiday tradition this year – Turkey Fryer PSAs created by fire departments across the country.
Ira talks about the phenomenon of weird food mashups that fast food companies started selling in the last five years – things like the pizza with hot dogs on the crust that Pizza Hut made or the Hardee's burger with a cheesesteak as the topping on the burger. Ira explains that there is something about these foods that he's been wondering about.
Producer Zoe Chace gets into the room that Ira has been wondering about. Specifically, the headquarters of fast food chain Hardee's.
John Gravois tells the story of a potentially annoying San Francisco food trend: artisanal toast. John explains how, in fact, the trend's origins are very down to earth, and more heroic than annoying.
A piece of fiction by BJ Novak called "Julie and the Warlord" that with his help, we’ve turned into a radio drama. It’s from his new book of short stories One More Thing: Stories and Other Stories.
Dr. Steven Bratman has spent a lot of time around people with extreme and unusual diets.
Ben Calhoun tells a story of physical resemblance — not of a person, but of food. A while ago, a farmer walked through a pork processing plant in Oklahoma with a friend who managed it.
Camas Davis tells a true story about a rabbit kidnapping that saves some rabbits' lives, kills those same rabbits' babies, and leaves students in a Portland rabbit-butchering class scratching their heads.
In order to make foie gras — goose liver — the birds have to be treated inhumanely, strapped down and force-fed huge amounts of food. So when a chef named Dan Barber heard about Eduardo Sousa, a Spaniard who had supposedly found a way to make foie gras without mistreating the animals, Dan didn't believe it ... until he went to Spain to investigate.
The formula for Coca-Cola is one of the most jealously guarded trade secrets in the world. So we were surprised to come across a 1979 newspaper article with what looked like the original recipe for Coke.
Jake Halpern tells this story about document expert John Reznikoff, who came into possession of some materials which—if authentic—would change history. Then things got complicated.
Hanco's and Henry's are two restaurants in Brooklyn that sell Vietnamese sandwiches and bubble tea. Their menus are identical, down to the order of the items, the layout, the fonts.
When a new Chick-Fil-A sandwich shop opens, people line up 24 hours in advance to be one of the hundred people to get a free year's worth of chicken sandwiches. Comedian/musician Dave Hill and writer Shaina Feinberg headed down to Orlando, Florida to experience the night before an opening.
A Holiday Inn comes up with a brilliant scheme to increase their roomservice orders. Former room service waiter Cliff Doerksen says there was only one problem with the plan...and it came down to a big, ridiculous, floppy hat.
When is a chicken your friend? When is he your dinner? TAL's former webmeister Elizabeth Meister talks with Kamiko Overs, an 11-year-old girl at the annual poultry exhibition run by the American Poultry Association in Columbus, Ohio.
Food writer Jonathan Gold tells what it's like to panfry a chicken—with a live chicken watching you the entire time.
When Francois Mitterand knew he was about to die, he decided that the last food to cross his lips would be poultry...a tiny bird that is actually illegal to eat in France. It's a bird that, by tradition, is eaten with a napkin covering your head.
When you're powerless, you think a lot about the powerful figures above you. Especially when their actions just make no sense.
In San Francisco, Andy Raskin tells a story about the spirit of invention, and the forces that want to stop it...at the dinner table.