Roy Choi's journey to healthier eating (hamburgers allowed) A conversation about eating healthier with celebrity chef Roy Choi, father of the Korean Fusion taco. Clare McGrane
The Trump administration wants food makers to switch to natural dyes The Trump administration hopes to eliminate potentially harmful synthetic dyes used to give foods, drinks and medicines vivid color. Manufacturers say it's not that simple to make the change. Yuki Noguchi
There's a secret superfood in white rice and pasta: Here's how to unlock it When it comes to rice and pasta, dieticians recommend eating brown or whole grain because they're more nutritious. But you can create a super nutrient in white rice and white pasta. Michaeleen Doucleff
New film 'Marcella' is the story of how Hazan brought Italian food to the U.S. Giuliano Hazan talks with NPR's Mary Louise Kelly about his mother, Marcella, who brought Italian cooking to Americans. Sarah Handel
U.S. halts cattle imports from Mexico, citing fears of flesh-eating maggot The New World screwworm is endemic in parts of Latin America and the Caribbean — and its northward spread into Mexico has alarmed U.S. officials. It can kill a full-grown cow in one to two weeks. Will Stone
Mexico + Korea = Seattle’s hottest taco truck Food journalist Tan Vinh and guests taste Korean Fusion tacos from Mexican Seoul, a hot new taco truck in Seattle's Roosevelt Neighborhood. Guests Jane Park and Ellen Acuario highlight the best Korean restaurants in the Seattle region. Clare McGrane
Hidden cafe that helped launch Seattle's coffee culture turns 50 Long before there was a coffee shop seemingly on every Seattle street corner, there was Café Allegro. On Saturday, the U-District coffeehouse turns 50, making it the one of the oldest in the city. Ruby de Luna
Seattle’s Asian chefs are reinventing fine dining Seattle Times food critic Tan Vinh and James Beard Award nominated chef Melissa Miranda discuss fine dining in Seattle's Vietnamese and Filipino cuisine with Splendid Table host Francis Lam Clare McGrane
Baked, fried or fileted: Fish dishes can link us to our histories The food we grow up with says a lot about our heritage and community. Researchers are on a mission to connect people to local fishers — and introduce more Americans to a more diverse array of seafood. Ari Daniel
A Jewish baking tradition rises in the age of Instagram Shlissel challah is a special loaf baked the first sabbath after Passover. We trace the modern route by which the bread has spread beyond the ultra-orthodox world to everyday Jewish bakers. Deena Prichep