Some of the greatest summer food experiences take you outside. Whether it's shucking corn and barbecuing or spitting watermelon seeds, an outdoor setting can add a whole new dimension to food.
Bill Smith, chef at Crook's Corner in Chapel Hill, N.C., says some of his favorite summer food memories took place at picnic tables over messy bowls of his grandmother's crab stew. He shared a recipe for All Things Considered's Found Recipes series.
Artisanal food fever is raging, and the latest sign is the rise in sales of old-fashioned butter churns.
Purveyor Glenda Lehman Ervin of Lehman's sells old-timey kitchen gadgets online and at her family's store in Kidron, Ohio. She says the clientele is quite diverse. "There are lots of people interested," she says.
It's not just homesteaders, hipsters and do-it-yourself-minded foodies getting in on the hands-on pursuit.
If you're watching fireworks tonight, here's how you can tell you're looking at a top-shelf display and not some cut-rate carnival sideshow. Look for the blue fireworks. Are they true blue, not pale or purple or mauve?
The color blue has been the Holy Grail for pyrotechnics experts since fireworks were invented more than a millennium ago. It's by far the hardest color to produce. But why? For that, we turn to John Conkling. He's technical director of the American Pyrotechnics Association. John Conkling, welcome.
If you haven't heard the buzz — or maybe it's the fizz — handmade sodas have been experiencing a full-on revival over the past few years. Whether they're mixed at home with a Soda Stream-like device or made at an old-fashioned soda fountain, the rise of homemade sodas has been driven by a general shift toward less-processed foods.
It's an even more notable July 4th this year on Liberty Island in New York Harbor, where the Statue of Liberty is open for the first time since Superstorm Sandy pummeled the Mid-Atlantic region last fall.