Amy Eddings

Butcher Ben Turley of The Meat Hook explains why he uses nitrates in bacon making. Registered dietician Samantha Heller also weighs in on how concerned adults should be about nitrates in meat.

If you can't stand the heat, stay out of the kitchen. Or away from the steam wand. Barista Katie Cargiulo, my guest this week on Last Chance Foods, submits to a lightning round of questions.

Award-winning barista Katie Carguilo discusses the best ways to brew coffee and explains why coffee is seasonal.

'Have we gone too far?' That was the theme of a panel discussion Tuesday night at the Housing Works Bookstore and Cafe in NoLiTa, timed to coincide with the launch of Tracie McMilla...

Learn to love Brussels sprouts by trying out Amy Eddings's recipe for Shredded Brussels Sprouts with Bacon, Raisins and Pecans.

Chef Sara Moulton talks about why Brussels sprouts used to get a bad rap and shares her easy recipe for Sautéed Shredded Brussels Sprouts with Pancetta.

A story this week on "All Things Considered" on why the best chocolate is the one you eat last has me thinking about my own personal food preferences.  Feel free to chime in with yours.

More is better -- that's my mantra, especially when it comes to chocolate. But it doesn't hold true for citrus.

Citrus is in season now, and it's a great way to brighten up heavy winter dishes, according to chef Rienne Martinez. Try her recipe for Cara Cara Orange and Fennel Salad.

Nothing Says "I Love You" Like a Chocolate Madagascar Hissing Cockroach.

The weather has been warm enough to fool the irises and daffodils, which have sent up three inches of growth in the gardens on my block. But the calendar still says February, and my...

Chef Jesse Schenker demystifies the homely rutabaga and shares a number uses for the versatile root vegetable. One example is his recipe for Baked and Broiled Rutabagas. 

The world got a little flatter Monday night at Sueños Restaurant. That's where four chefs served up Mexican fare made from vegetables and herbs sourced from local farms run by Mexica...

Maybe you heard of the book, "Make the Bread, Buy the Butter: What You Should and Shouldn't Cook From Scratch." (The author, Jennifer Reese, was recently on Marketplace.) 

I have an addendum.  Make the bread, buy the donuts. 

Cookbook author Grace Young discusses auspicious foods to eat for the Lunar New Year. Try her recipe for Stir-Fried Garlic Lettuce, a dish that symbolizes prosperity.

Looking for the next food trend? Audrey Dettmar, baker at Annex in Fort Greene, gave me these suggestions.

I haven't seen the movie, "Food, Inc.," so I didn't know what sustainable farmer Joel Salatin looked like until I saw him take the stage Monday night at the 92nd Street Y. 

I always thought butter-making involved Laura Ingalls Wilder, Ma and Pa Wilder, a cow, and a big wooden churn. But my sister showed me all you need is a jar.  And little kids eager to do the work.

I love eating. I mean, like, cutting and spearing and chewing and swallowing. Eating's pleasurable, especially in the company of others.  

So it took some convincing to get me to try smoothies in the morning.  A liquid meal doesn't seem like a lot of fun.