Allison Aubrey

Allison Aubrey is a correspondent for NPR News. Aubrey is a 2013 James Beard Foundation Awards nominee for her broadcast radio coverage of food and nutrition. And, along with her colleagues on The Salt, winner of a 2012 James Beard Award for best food blog. Her stories can be heard on Morning Edition and All Things Considered. She's also host of the NPR video series Tiny Desk Kitchen.

Through her reporting Aubrey can focus on her curiosities about food and culture. She has investigated the nutritional, and taste, differences between grass fed and corn feed beef. Aubrey looked into the hype behind the claims of antioxidants in berries and the claim that honey is a cure-all for allergies.

In 2009, Aubrey was awarded both the American Society for Nutrition's Media Award for her reporting on food and nutrition. She was honored with the 2006 National Press Club Award for Consumer Journalism in radio and earned a 2005 Medical Evidence Fellowship by the Massachusetts Institute of Technology and the Knight Foundation. She was a 2009 Kaiser Media Fellow in focusing on health.

Joining NPR in 1998 as a general assignment reporter Aubrey spent five years covering environmental policy, as well as contributing to coverage of Washington, D.C., for NPR's National Desk.

Before coming to NPR, Aubrey was a reporter for PBS' NewsHour. She has worked in a variety of positions throughout the television industry.

Aubrey received her bachelor's of arts degree from Denison University in Granville, OH, and a master's of arts degree from Georgetown University in Washington, D.C.

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The Salt
6:36 pm
Fri February 14, 2014

For The Love Of Oysters: How A Kiss From The Sea Evokes Passion

Lunch with oysters and wine by Frans van Mieris, 1635-1681.
Universal Images Group UIG via Getty Images

Originally published on Fri February 14, 2014 7:58 pm

Question: Which of these foods are said to stir passion? An oyster, and avocado or a turnip? (Scroll down to the bottom for the answer.)

One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.

Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.

"There's something primal about eating oysters," says oyster-lover MJ Gimbar. He describes them as creamy and velvety. "It's like a kiss from the ocean."

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The Salt
2:05 pm
Wed November 27, 2013

Easy As Pie: Master The Art Of The Perfect Crust

To make a flaky pie crust, start by measuring out 12 ounces (by weight) flour, 8 ounces firm butter and 4 ounces ice water. Keeping it cool is key.
Phil Mansfield CIA

Originally published on Thu November 28, 2013 4:45 am

Those of us slaving over pecan and pumpkin pies ahead of Thanksgiving already know that pie-making season is decidedly in full swing. And on a segment for Morning Edition airing Thursday, host David Greene and I discuss the best advice for pie-making newbies. Really, it comes down to this:

Baking is not like cooking a stew or soup. Bakers can't take as many liberties — adding a pinch of this or that.

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The Salt
6:11 pm
Thu November 21, 2013

Nuts For Longevity: Daily Handful Is Linked To Longer Life

Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found.
iStockphoto

Originally published on Fri November 22, 2013 3:02 pm

Americans have not always been in love with nuts.

Think about it: They're loaded with calories and fat. Plus, they can be expensive.

But Americans' views — and eating habits — when it comes to nuts are changing. Fast.

There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.

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The Salt
6:51 pm
Thu November 7, 2013

How 17th Century Fraud Gave Rise To Bright Orange Cheese

Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene.
Courtesy of A. Blake Gardner

Originally published on Fri November 8, 2013 9:46 am

The news from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.

Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.

In theory, cheese should be whitish — similar to the color of milk, right?

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The Salt
3:00 am
Tue November 5, 2013

For Mind And Body: Study Finds Mediterranean Diet Boosts Both

A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas.
Courtesy of Brian Oh

Originally published on Fri November 8, 2013 11:36 am

For all of us nearing middle age, or slogging through it, yes, there is a benefit in eating a Mediterranean-style diet rich in fish, nuts, vegetables and fruit.

A new study published in the Annals of Internal Medicine finds that women who followed this pattern of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.

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