Food Programs on KQED
- America's Test Kitchen
- Burt Wolf: What We Eat
- Check, Please! Bay Area
- ChefClass
- Ciao Italia
- Everyday Food
- In Julia's Kitchen with Master Chefs
- Jacques Pépin: Fast Food My Way
- Jacques Pépin: The Complete Pépin
- Joanne Weir's Cooking Class
- Lidia's Family Table
- Martin Yan's China
- Martin Yan's Chinatowns
- Primal Grill with Steven Raichlen
- Simply Ming
Tasty Food Sites
- CHOW
- Chowhound SF
- Crushpad
- CUESA
- CulinaryCorps
- Eat Local Challenge
- Edible San Francisco
- Epicurious
- eGullet.org
- Foodbuzz
- Food First
- Food Network
- Food For Design: Food Pairing
- Food Talk
- Group Recipes
- Hungry Magazine
- KTEH Food
- Leite's Culinaria
- Locavores
- Mighty Foods
- NPR: Food
- Om Organics
- Serious Eats
- SFGate: Food
- SFGate: Wine
- SF Station: Restaurants
- Slow Food SF
- Top Chef
- Wikimedia Commons: Food & Drink
- Yahoo! Food
- Yelp: Reviews
More from KQED
Check, Please! Bay Area Episode 223 profiles and reviews three Bay Area restaurants. Check out the website for episodes videos, restaurant information and recipes!
BAY AREA BITES
Etsy: Handmade Gifts for Food-Loving Friends
"I have a really amazing circle of friends and family. Because of this, I am always on the lookout for great gifts that are easy on the wallet, and that hold to my buying philosophy: buy from mom-and-pop shops over chain superstores whenever possible. While I definitely have some San Francisco stores that I frequent in order to find unique gifts, my obsession lately has been Etsy."
Jen Maiser shares some of her favorite ways to search on Etsy for fun food-themed gifts.
LOVE JACQUES PÉPIN?
Watch recipe videos, view an interactive timeline of Jacques' life, and download printer-friendly recipes online.
Read a recent interview with Jacques Pépin
More Fast Food My Way
New Jacques Pépin program airing in October! You will be able to watch the complete show online and download a recipe from each episode.
Fast Food My Way
Quick and easy recipes
Jacques Pépin Celebrates!
Seasonal and holiday recipes
The Complete Pépin
49 original Jacques Pépin recipes
, KQED's food blog
tv and video | Sep 05, 2008
You Could Be the Next Garlicky Cooking Star!
Have you ever entertained thoughts of becoming a cooking show personality? KTEH Cooks with Garlic is giving you the opportunity to show the Bay Area what you've got. In December, KTEH will broadcast a live show featuring local viewers preparing their favorite garlic recipes.
farmers markets | Sep 04, 2008
Figs Glorious Figs
Every year, I look forward to the real fig season--figs have two seasons: the first, in early summer, is fleeting and generally unremarkable; the second one takes place late in the summer. And yes, folks, it's that time of year again. Late summer. My favorite moment in food time, when tomatoes and basil and zucchini and cucumbers and peppers and stone fruit and even berries are still prolific in the farmers' market, and each week, there are more shell beans and succulent delicious figs on display. But it's the figs that send me into squeals of joy, and when I bite into a perfectly ripe fig, perfect bliss.
events | Sep 03, 2008
Events: Taste of La Cocina
Food stirs up powerful emotions. It's not so much the "what" as it is the "how" that sometimes seems to be the problem. Accessibility, artisanal, affordability, authenticity, sustainability, these are some of the buzz words of the day and each one of them are loaded. One organization making an impact person by person and bite by bite, and seemingly free from any controversy, is La Cocina.
events | Sep 02, 2008
Something is Rotten in the State of the Nation
Warning: This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now. It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron.
That's not even the half of it.
recipes | Sep 01, 2008
Campfire Shrimp Boil
Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny way PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone's time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn't expensive stuff, folks. I'm not asking for two tins of caviar.) And my favorite...there was one pot-holder. Stamped, of course, with a big fat logo.
NPR Topics: Food
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Tuna: A Favorite Fish Faces Dangerous Depletion
One of the biggest, fastest and warmest fish in the sea is also one of the most sought after, and one of the most threatened. Can bluefin tuna stocks around the world be saved? Experts explain the history of the tuna, and discuss tracking methods that might help preserve the fish.
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Finding Answers To The School Lunch Test
It can be tough to find that happy middle ground between whole-grain pasta with veggies that won't get eaten, and marshmallow creme on white bread that will. But Betsy Block, mother of two school-age kids, has a plan for packed lunches.
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'Glazed America:' For The Love Of Doughnuts
Anthropologist Paul Mullins considers the history of the doughnut in his new book, Glazed America. Mullins uses the doughnut to trace America's consumer culture.
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Homemade Marshmallows Are S'more Delicious
Commentator and cookbook author Nancy Baggett says it's really not so hard to make marshmallows from scratch. More moist, more tender, and more flavorful than store-bought marshmallows, your S'mores, hot chocolate and Heavenly Hash will never be the same again.