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The CDC is urging manufacturers of a type of flour used to make foods like tortillas and tamales to add folic acid to help lower the risk of some birth defects in the Hispanic population.
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Lakshmi Singh hosts "The Sunshine Project," a new series available exclusively on the NPR app.
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At least 117 people in 34 states have gotten sick from salmonella infections. U.S. health officials believe two brands of cantaloupe — and dozens of fruit cups and medleys — may have been the cause.
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250 people applied for five open jobs, hoping to be chosen to help cheesemakers create a creamier cheddar or more melty mozzarella. (This story first aired on Morning Edition on November 22, 2023.)
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NPR's Scott Detrow talks with Bon Appetit food editor Rachel Gurjar about creative ways to use up your leftover Thanksgiving ingredients.
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Comfort foods like fish and chips in the U.K. are often cheap dishes with humble origins. But economic headwinds are putting the squeeze on owners of fish and chip shops.
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Anne-Marie Bonneau, author of the cookbook The Zero-Waste Chef, has ideas for Thanksgiving leftovers that go beyond turkey sandwiches and pie for breakfast.
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A busload of hungry tourists and a restaurant kitchen with a near-empty pantry: What could have been a disaster turned into an improvised recipe that's been pleasing crowds for nearly six decades.
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Turkey isn't a Thanksgiving dish on Taiwan: it's a common topping over rice. Turkey became big in Taiwan, which has a lot to do with the U.S.
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Three Africans ponder the tuber. "There is simply no bad way to prepare sweet potatoes," writes a Zimbabwean. They fueled a Ugandan for his 8-mile run to school. But for one Kenyan they're a big yuck.
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Turkey isn't just a Thanksgiving dish in Taiwan: it's also a common topping over rice. And how turkey became big in Taiwan has a lot to do with the U.S.
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When properly cooked, fried turkey can be an explosion for your taste buds. But if it's not completely thawed, that turkey can explode in a pot of hot oil and spark a dangerous fire.