University of Texas Press

Aunt Jemima is a contentious figure in African-American history. She is the namesake of the famous Missouri-born pancake mix and, also, a racial epithet akin to the similarly contentious "Uncle Tom." So why did author Toni Tipton-Martin, renowned culinary writer, name her anthologized collection of African-American cookbooks after her?

Robert Holmes

St. Louis foodies Barbara Bryant and Betsy Fentress have been at it again, blending food history and healthful facts with luscious recipes and gracious hospitality. Their new book -- Almonds: Recipes, History, Culture (2014 Gibbs Smith) -- is an ode to one of nature’s finest treats.

Did you know, for example, that almonds are a “superfood” packed with protein, Vitamin E and magnesium?

Or, that the teen-aged Leonardo da Vinci sculpted figures of marzipan, a paste of almonds and sugar?

Curt Dennison / courtesy Acclaim Press

As a chef, culinary writer and restaurant owner, Karen Mitcham-Stoeckley has made a career out of food. Currently, she is the co-owner of Eagle’s Nest Inn and Winery and Josephine’s Bakery in Louisiana, Mo.

Cooking is also part of her family heritage, but it wasn’t until a year and a half ago that she was able to discover more.  The result is “A Culinary Legacy: From Escoffier to Today,” a book that is part narrative, part history, and part cookbook.

Jamie Heuer

Today's broadcast of an interview with Mo Rocca is an excerpt from an earlier interview. The initial interview was prempted by President Obama's speech on Syria.

With the new season of Rocca's cooking show starting next week, we took the opportunity to broadcast segments you might have missed earlier and highlight the details of the show.

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My Grandmother's Ravioli with Mo Rocca

Tired of regular old hamburgers and hot dogs for July 4?

You're in luck. On Tuesday's Fresh Air, Jack Bishop and Bridget Lancaster from America's Test Kitchen join Terry Gross to highlight some of their favorite grilling techniques and summer recipes — everything from meats to vegetables to, yes, even desserts.

Bishop and Lancaster have been grilling for years. They love the technique because it concentrates flavors and makes food taste really, really good.

(Art Chimes)

(Have a cicada sighting to report? Share it with us on our interactive map - photos and videos welcome, too!)

Billions of periodical cicadas have emerged over the past few weeks in more than a dozen states across the Southeast and Midwest.

A food bonanza for predators