The world's No. 2 hamburger chain rolls out lower fat, lower calorie french fries on Tuesday. Executives at the company say except for their shape, customers won't be able to tell that "Satisfies" are lower in calories.
A scientist in Birmingham, Ala., is trying to help overharvested sea urchins, considered a delicacy in many parts of the world, find their way back to a restaurant near you. He's developed an urchin farm to help grow them more sustainably and a special feed that gives them a sweet umami taste.
The French bakers' lobby has launched a campaign to keep bread on people's minds. Their slogan, which is plastered on billboards and inscribed on bread bags, is "Cou cou, tu as pris le pain?" which translates roughly as, "Hi there, did ya pick up the bread?"
It's the top-selling spirit in the world, but you've probably never heard of it. That's because Jinro soju does less than 5 percent of its sales in the U.S. Now, they're looking to expand that presence — by a lot. "We want to be in every store," says one marketing manager. "That's our main goal."
The origin of the bagel "is somewhat mysterious," says a writer who recently explored the topic. What is unquestionable is that bagel met and married lox in New York. But as in so many modern unions, both partners came to the marriage with plenty of baggage.
In the United States, 40 percent of the food produced annually goes to waste. Doug Rauch, former president of Trader Joe's, wants to do something about it. He's opening a restaurant that will transform produce past its sell date into healthful take-out food.
Researchers find that winning and losing NFL games not only causes fan to feel differently the day after the game but to eat differently as well. Fans of losing teams eat significantly more saturated fat after suffering defeats, while fans of winning teams eat lighter fare after victories.
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