Over the past few weeks, we've received tons of recipes from across the country for our Soup or Bowl contest. After hours of cooking and eating, we've come up with the best of the best. As with any competition, there can only be one winner. Here you'll find the recipes of three of our finalists, as well as some honorable mentions. Any of these delicious recipes would make a great addition to your game-night menu when the Seattle Seahawks take on the Denver Broncos for this year's Super Bowl.

After scouring the country for the heartiest meals served in a bowl, The Takeaway has finally selected a winner of our Soup or Bowl half time recipe contest. There were so many submissions, and we are grateful for your participation. Our judge Dan Pashman, founder and host of The Sporkful Podcast, selected a recipe for roasted pistachio soup from our listener Jay in Troy, Utah. Here you'll find Jay's winning recipe.

As the calendar moves closer to Super Bowl Sunday, The Takeaway is counting down to declare a winner in our Soup or Bowl game day recipe contest. We received so may recipes in our quest for the perfect cold weather half-time meal. Yesterday our friend Dan Pashman, founder and host of The Sporkful podcast and our Soup or Bowl judge, rolled out two of the final four. Today he walks us through a tasting of our last two finalists.

What if you didn’t have to ever eat to get all the nutrition you need? This dream of never having to deal with the hassle of "food" is what inspired Rob Rhinehart to create a grayish, macro-nutirtious cocktail called Soylent which he concocts in an ex-garment factory outside Los Angeles. About 20,000 customers have placed pre-orders of the stuff, and more than $2 million in orders will be shipped in early March. Rhinehart explains why in the future, everyone will eat Soylent.

Since launching their foundation in 2000, Bill and Melinda Gates have granted nearly $30 billion to organizations and individuals working to eradicate poverty. In an interview on Tuesday with Takeaway host John Hockenberry, the couple talk about why poor countries aren't doomed to stay poor.

As 2013 winds down, Takeaway listeners are sharing their resolutions for the year to come. The most popular New Year's Resolutions usually revolve around diet and exercise. Barry Popkin, distinguished professor of public health at the University of North Carolina, Chapel Hill, examines the most practical ways to get healthier in 2014, through diet and exercise. 

We're all looking forward to firing up the oven tomorrow and for those preparing a Thanksgiving feast in a Jewish household, this is the year to get creative in the kitchen. Thanksgiving and Hanukkah coincide this year, so it's time to explore where those two culinary worlds meet. Deb Perelman, food blogger and author of The Smitten Kitchen Cookbook, joins the Takeaway to discuss so-called 'Thanksgivukkah' recipes.

Last week the country's leading heart organizations released new guidelines for lowering cholesterol. The key to these changes is an online calculator that helps doctors assess risk. But today our partner The New York Times says this calculator "greatly overestimates the risk, so much so that it could mistakenly suggest that millions more people are candidates for statin drugs."Joining The Takeaway to explain why this new cholesterol calculator doesn't add up is Dr. Michael Blaha, director of clinical research at the Ciccarone Center for the Prevention of Heart Disease at Johns Hopkins University.

Americans consume about 275 lbs of meat annually per person—that's more than three times the global average. In her new book, “In Meat We Trust: An Unexpected History of Carnivore America,” author Maureen Ogle traces Americans' relationship with meat through the ages, from the days when early settlers used livestock to claim land, to the 20th century rise of big producers like Tyson and Purdue and present day calls for a return to locally-sourced, organic meat.

Does a dent in a soda can or a crumpled piece of paper affect people’s recycling habits? As it turns out, yes. According to a recent study by professors at the University of Alberta and Boston University, what our refuse looks like may be a determining factor in whether or not we recycle. Jennifer Argo, co-author of the study, joins the Takeaway to discuss how people perceive waste and how re-branding recycling may help people to recycle more often.

We have long been fighting bacteria with a whole host of anti-bacterial sprays, soaps, and sanitizers. But when it comes down to it, there is no escaping the 100 trillion bacterial cells that live with us all the time on our skin, in our mouth, and in our intestines. For the forthcoming edition of WGBH's Innovation Hub, host Kara Miller has been exploring that impact that good bacteria can have on our health.

Tacos predate the arrival of Europeans in North America, and over the centuries, they’ve evolved from a Mexican food staple to one of America’s greatest fusion cuisines. This week, Fronteras is airing a five-part series on the mighty taco. Kicking it off and giving a sneak peak to the Takeaway is David Martin Davies, a lifelong taco lover and news director of Texas Public Radio in San Antonio.

Having a large amount of diversity in our food can enrich our lives. But how come it's so hard to find cookbooks and restaurants that serve more exotic cuisines? Economist and author Tyler Cowen argues that it is global development and standardization that is keeping us from having a larger amount of options for food.