Dan Pashman Shares: Stacked Pork, Soaked Pork, and Sharing

Dan Pashman is the host and creator of WNYC's podcast The Sporkful, and author of the new textbook-style tome "Eat More Better: How to Make Every Bite More Delicious." It's designed to help readers get maximum pleasure from food. As this week's etiquette expert, he answers listeners' questions about, for instance, a vegan who takes no pleasure from vegetables.

Forget Green Tea, There’s a New Weird Kit Kat Trend

Food fans have long known Japan gets the kookiest Kit Kats, but that country's latest Kit-Kraze goes beyond matcha, soy sauce or cherry variations. It's kind of a candy bar crossed with a Shrinky Dink. Just in time for Halloween, Rico and food writer Clarissa Wei cook some up.

The Smooth Evolution of Baby Food

The concept of "baby food" as anything other than breast milk is fairly modern. A new book by scholar Amy Bentley charts the evolution of this not-so-baby sector of the food world.

A Brief History of Ketchup

In Los Angeles, chef Nick Coe painstakingly crafts and markets his "Molonay Tubilderborst" ketchups. He tells us about the complex precursors to the humble condiment, and why there's more to life than Heinz.

Cat Cafes Come to Canada

Le Cafe des Chats is North America's first-ever cat cafe, where pet-less urbanites and assorted cat people can sit down for a coffee and snack with some feline friends.

Mutant Donnolis Take Manhattan

We have covered a few 'fusion foods' (cronuts, sushiritos) The newest nom-able neologism is 'donnoli,' a doughnut-cannoli combo. How many more mash-ups can we take?

Alice Waters and Impenetrable Apples

For some kids, going back to school this autumn is going to be a bit healthier and more delicious, thanks to the work of chef and food activist Alice Waters and The Edible Schoolyard Project.