Food & Nutrition

For many people from former Soviet countries, New Year's is a big holiday feast time. A Ukrainian restaurant in Washington gives NPR a taste of what's on the menu.

Throughline host Rund Abdelfatah brings us the story of the origins of chocolate.

Chef Kathy Gunst tended to find her best bites of the year in small restaurants and stores, and recreated a couple of favorites in her kitchen.

The weeklong celebration of Kwanzaa is a perfect opportunity to revisit soothing, hearty winter foods, says celebrity chef Tanya Holland.

One legacy of the former Soviet Union is the New Year's feast. Ukrainians are reclaiming Christmas and old recipes.

Morning Edition host Michel Martin talks with food historian Jessica B. Harris about the history of eating greens during the holidays and how it became a tradition for many African-American families.

NPR's Leila Fadel and chef Padma Lakshmi make recipes from Lakshmi's book, "Padma's All American," which highlights foods made by immigrant communities that are also perfect for the holidays.

Steve Inskeep and his brother, Bruce Inskeep, discuss tips on how to safely make a deep-fried turkey and chat about their family's celebrated holiday traditions.

Past recipients say the program promotes collaboration and growth opportunities.

At Russ & Daughters, it takes three months to learn how to slice salmon. NPR's Scott Simon visits the 100 year-old appetizing store to try his hand at the fine art and talk about their new cookbook.