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Appetites®

Every week, we bring you local and regional food and drink news, trends, reviews, flavors, recipes and advice. Appetites airs every Wednesday on MPR News' All Things Considered with host Tom Crann.

Appetites: Inside the newly expanded Cossetta's

Appetites: Inside the newly expanded Cossetta's

Cossetta's has long been one of the biggest names in Italian food in the Twin Cities, and it has just gotten a lot bigger. The new pastry shop is the new crown jewel of the expansion, says the Heavy Table's James Norton.
by Tom Crann

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Appetites: It's cool NOT to cook

Appetites: It's cool NOT to cook

The pressure to cook is enormous. For people who don't cook, it can be shaming. Hold your head high, non-cooks. You fulfill a role not yet acknowledged in this country.
by Tom Crann

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Appetites: Hot restaurant designs transform mere meals into dining experience

Appetites: Hot restaurant designs transform mere meals into dining experience

Restaurants design in many ways is like service: when it's good, you don't notice the nuances. But when it's bad, it can be glaring. Good restaurant design can turn a mere meal into a dining experience.
by Tom Crann

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Appetites: Snow puts a freeze on spring dining

Appetites: Snow puts a freeze on spring dining

Unrelenting snow and sleet have made late April feel like February, and that means a seemingly endless winter for local diners who seek out seasonal food from our region.
by Tom Crann

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Appetites: What's new in concessions in Minneapolis parks

Appetites: What's new in concessions in Minneapolis parks

It used to be that snack options at local parks were limited to popcorn and ice cream. Now, concessionaires at several city parks offer various goods from lattes and lemon-ginger scones, to tap beer and fresh oysters.
by Tom Crann

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Appetites: Food taboos determine icky morsel or prized delicacy

Appetites: Food taboos determine icky morsel or prized delicacy

Recent news of horse meat being mistakenly mixed into ground beef in Europe got us thinking about cultures that frown on eating horse meat, and why some foods are considered taboo -- or even "icky" in some cultures -- while other morsels are prized delicacies.
by Tom Crann

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Appetites: Crave Brothers make a mean, green cheese

Appetites: Crave Brothers make a mean, green cheese

It's easy to think of local cheese as an old-fashioned, traditional food but the face of upper Midwestern cheese-making is changing to catch some new waves of flavor... and green energy.
by Tom Crann

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Appetites: Restaurants with a side of retail

Appetites: Restaurants with a side of retail

There's a new restaurant trend in the Twin Cities that does not involve foie gras-topped hamburgers, heirloom beet foams, or anything served on a plate.
by Tom Crann

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