Melissa Gray
Melissa Gray is a senior producer for All Things Considered.
Gray got her start at Member station WUGA in Athens, GA. From there, she went on to report on arts and cultural stories for Peach State Public Radio in Atlanta. She joined NPR in 1999.
Years later, her determination to "learn how to really bake a damn good cake" led her to experiment on the All Things Considered staff. You can read all about it in her cookbook, All Cakes Considered. Melissa lives by this motto: "We have to make our own fun. Nobody else will make it for us."
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The 32-year-old singer shows off a liquid voice rich with the music and culture of her native country for her debut album. -
Hillary Clinton joins the exclusive club of men who reached for, but failed to grasp, our nation's highest elected office. From Aaron Burr to Al Gore, here's a look at the company Clinton joins. -
Matzo ball soup is a classic straight from Eastern Europe. But not all Jews from the region came to the New World via Ellis Island, as this jalapeño-inflected recipe reflects. -
Slow-cooking expert Stephanie O'Dea shares the story behind her KFC-inspired chicken: It was an attempt to recreate the Colonel's secret recipe so that her daughter, who has celiac disease, could experience a taste most Americans take for granted. In a twist, O'Dea also wanted to cook the chicken in a Crock-Pot. -
Made from prunes, walnuts, honey and shredded coconut, the bite-sized sweets can be served up with dark chocolate. This recipe, which belonged to a Russian Jewish family living in China, has made its way to a cooking group in Sydney, Australia. -
Food writer Ellen Brown has enlivened this often-maligned, yet much-beloved hot dish with dried porcini mushrooms and mozzarella cheese in a new book. -
Beef heart, once a common dish for the poor, has been rediscovered by chefs and eaters of all ages. All Things Considered speaks with cookbook authors Jody Eddy and Christine Carroll about the stories behind their recipes. -
Every Monday, Melissa Gray bakes a different cake for her colleagues at NPR. That's nearly 50 confections over the past year, with no repeats, no mixes, no margarine, no low-fat sour cream, no faux sugar. She shares what she's learned.
