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Juice-pulp burger, broccoli stalks: Recipes that don’t waste food
Wasted food is not only bad for the environment; it’s bad for your wallet too. Chef Dan Barber of Blue Hill in New York is in the TODAY kitchen to demonstrate recipes that use every bit of your ingredients: a “burger” made from pulp left over from juiced vegetables, and a dish made from broccoli stalks.
KLG and Hoda try Mayochup and share their midnight snacks02:40
Neuroscientist answers pressing Alzheimer’s questions04:25
Daniel Breaker of ‘Hamilton’ makes tasty tea-brined fried chicken05:09
Kathie Lee and Hoda taste a chocolate bust of themselves!01:50
Matt Abdoo and Tre Wilcox make tasty grub for football-watching05:38
Minnesota State Fair wows Harry Smith with culinary delights04:35