Eat: Food Stories

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Meet Italy’s Most Passionate Tomato Farmer

August in Italy: businesses are closed, cities have emptied out, towns are deserted—everyone is at the beach. Everyone, that is, except for tomato farmers in the Campania region, Italy’s tomato capital. Here, in late summer, trucks loaded with the vibrant, just-harvested fruits crowd tiny, one-lane streets. And at the center of it all is one third-generation farmer, wearing an easy smile and a straw hat to block out the sun—but nonetheless deeply tanned from hours in the fields—and covered from head to toe in tomato pulp. Meet Giuseppe. Read more »

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Cranberry Chili

The problem with being a fourth generation cranberry farmer from Cranberry Country, Massachusetts—the southeastern part of the state that is pretty much covered in bogs—is that you, unfortunately, get typecast.

“People know that if you’re having dinner at our house, it’s probably going to have cranberries in it,” says Patrick Rhodes. Patrick is the latest in a long line of cranberry-growing, and cranberry-loving Rhodes’ who have been raising the tart, acidic treats since the 1930s. Like most folks, sure, they use them at Thanksgiving table. But the Rhodes family is so enamored with the little red berries they grow, that they eat them at pretty much every meal. Read more »


Our Commitment to Sustainable Seafood

We believe sustainability is the most vital ingredient to great seafood. That’s why we’ve partnered with Monterey Bay Aquarium’s Seafood Watch®, a non-profit organization who shares our commitment to building a better food system and is one of the world’s most well-respected guides to sustainable seafood. As much as we love cooking with fish, we recognize the urgent need to source it responsibly. The ocean covers 71 percent of the Earth’s surface and is home to more than one million species. We rely on it for everything from our livelihoods to the air we breathe to providing us with a steady supply of healthy, delicious seafood. But just as we depend on the ocean for so much, it in turn depends on us for protection. Read more »

Vermont Creamery | Blue Apron

Vermont Creamery: Where the Best Goats Make the Best Goat Cheese

In the United States, there’s a region that looks a little bit like France. The green hills are dotted with cows and goats, and people there make cheese from scratch. Watch how Vermont Creamery turns out the best goat cheese, from pasture to pizza. Read more »


Why to Eat Produce When It’s In Season

We talk a lot about in-season cooking. On your plate, that means all kinds of tomatoes in the summer and heaps of squash in the winter.

But while eating seasonally can sounds incredible in July, just as the first Sun Golds hit the market and the taste of that tomato banishes all memory of snow and ice, by September, the “eat seasonal” mantra can dwindle into a whine: “More tomatoes?” We get it: you’re ready for that squash. But come March, we’ve got a feeling tomatoes will be on your mind again. Read more »

How Ramen Noodles Are Made

How Your Ramen Gets Made: Sun Noodle & Blue Apron

Ramen is the ultimate comfort food. Sun Noodle is making the best-quality ramen noodles in the world available to those of us who love them. Here at Blue Apron, we really do love them. Using fresh Sun Noodles, we’ve made Beef Ramen Soup with Choy Sum and Enoki Mushrooms, Chicken Tsukune Ramen, and Spring Vegetable Ramen with Garlic Scapes and Soft-Boiled Eggs. Our customers made ramen at home, too–and filmed themselves doing so. Before your next bowl, watch this video to see fresh ramen get made. Read more »


Photos of New York’s Short Order Cooks

In honor of our DIY take-out month, we sent a photographer out into six cafes and diners with speedy, multi-tasking chefs to capture the experience of being a short-order cook. Read more »


How Your Demi-Glace Gets Made

Using demi-glace ensures that even our quick-to-cook soups, stews, and sauces are as rich and tasty as if they’d been cooked for hours. Which they have–in Green Bay. Watch now to see how demi-glace is made. Read more »

How Couples Cook

A Couple of Meals: Twosomes Reveal How They Eat–Together

We love to help twosomes in their goal to cook better dinners more often by delivering recipes and all the right ingredients to help people make incredible dinners at home. In doing so, we’ve had our ear to the ground about what really goes on in the kitchen. We’ve heard about pairs who roll sushi together […] Read more »

Superfoods from Blue Apron

How I Got Healthy–For Me: Four Foodies Talk Diet, Lifestyle, and Good Food

The New Year is always full of good intentions for healthy living. We talk to four food personalities to see just how they turned diet-related resolutions into wholesale healthy lifestyles. Read more »

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