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Fresh Food
11:08 am
Wed July 4, 2012

Summer cooking tips from 'America's Test Kitchen'

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Credit Carl Tremblay / America's Test Kitchen
Grilled short ribs are a delicious addition to any summer barbecue.
Credit Tony Auth
Bridget Lancaster and Jack Bishop prepare a traditional summer barbecue, as imagined by WHYY's artist-in-residence, Tony Auth.
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Originally published on Tue July 3, 2012 12:34 pm

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.

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Cicadas - entomophagy
6:30 am
Tue June 14, 2011

Cicadas. Love 'em. Hate 'em. Eat 'em?

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Credit (Art Chimes)
These cicadas were collected at night, shortly after they emerged, while their bodies were still soft and white. They were then frozen for storage.
Credit (Art Chimes)
Cicadas frying: Entomologist Chris Hartley sautés up some cicadas in butter and garlic.
Credit (Art Chimes)
Cicada scampi. Bon appétit!
Credit (Art Chimes)
Eating cicadas CH: Chris Hartley enjoys a bite of the cicada scampi he cooked up at the Sophia M. Sachs Butterfly House in Chesterfield.
Credit (Art Chimes)
The little round black things? Those are eyes.
Credit (Art Chimes)
St. Louis Public Radio reporter Véronique LaCapra eats cicadas. All in the name of science!
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(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

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