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.

White potatoes have gotten a bad rap.

All the starch contained in spuds can raise blood sugar. And potatoes — which are often consumed with loads of fat (think french fries and chips) — may not do our waistlines any favor.

But the reputation of the humble spud may be on the mend.

A Myers-Briggs personality test can help you determine whether you're an extrovert. But could your love of hot sauce reveal something about your temperament, too?

As we have reported, back in the 1980s, a psychology professor at the University of Pennsylvania named Paul Rozin documented a connection between liking roller coasters and liking spicy food.

At a time when Americans consume, on average, only about one serving of fruit and one serving of vegetables a day when we're supposed to consume five to 13 servings, the appeal of juice and smoothies is pretty obvious.

Juice can be a convenient way to get more servings of fruit and veggies. And, hey, making your own juice concoctions at home can be fun.

So, here's the question: What's the better gadget, a juicer or a blender? Does one do a better job of boosting the nutrients in the fruit (and veggies)?

When it comes to detox diets, we totally get the appeal.

Who's not drawn to the idea of flushing all the toxins out of our bodies — a sort of spring cleaning of our insides?

And yes, several years back, I even remember trying — if only for a day — the trendy cayenne-pepper liquid cleanse (as seen in this Mindy Kaling clip from The Office) as part of a cleansing/detox diet.

If you've ever gone to sleep hungry and then dreamed of chocolate croissants, the idea of fasting may seem completely unappealing.

But what if the payoff for a 16-hour fast — which might involve skipping dinner, save a bowl of broth — is a boost in energy and a decreased appetite?

Say you're kicking off 2015 with big plans to be a conscientious food consumer.

The first time I ever got tipsy was during a champagne toast at a cousin's wedding reception.

All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.

Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.

What do Lady Gaga and Rihanna have in common with Founding Father George Washington? Whiskey.

Yes, our first commander in chief distilled the popular spirit. And these pop icons are helping to fuel a new female-driven whiskey renaissance.

Ah, nutmeg! Whether it's sprinkled on eggnog, baked into spice cake or blended into a latte, this pungent spice can evoke memories of holidays past.

The gargantuan budget bill that lawmakers on Capitol Hill are expected to vote on Thursday does more than dole out federal dollars to keep the government running.

It also tweaks federal nutrition rules.

For starters, the bill — aka, the 2015 Omnibus Appropriations Bill — includes a provision that will give school food directors more flexibility when it comes to adopting 100 percent whole grain items, such as pasta and biscuits, in school breakfast and lunch meals.

White tailed deer are so common in Washington, D.C., that my kids barely take note, even if I have to slam on the brakes to avoid hitting them.

But the National Park Service says there's a problem beyond the risk of driver-deer collisions, which lead to an estimated $4 billion in damages each year. The overabundance of deer are a threat to native vegetation.

Fast-food workers rallied around the country Thursday, calling for a minimum wage of $15 an hour. But in suburban Detroit, a small but growing fast-casual burger and chicken chain has already figured out how to pay higher wages and still be profitable.

A lot of us make the assumption that there are two kinds of drinkers: moderate drinkers who have a glass of wine with dinner, and on the other end of the spectrum, alcoholics.

But this is not an accurate picture, according to researchers.

The Culinary Institute of America may be best known for churning out chefs. And some of its graduates — from Grant Achatz to Roy Choi to Anthony Bourdain — have succeeded in entertaining and inspiring a new generation of foodies.

If you're like me — I binged on an entire season of Parts Unknown during a single weekend — then you get the pull of globetrotting foodie Anthony Bourdain.

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