A well-respected consumer advocacy organization in Germany claims that Ritter Sport's popular chocolate product contains synthetic aroma. It has ignited a fierce court battle. But Ritter Sport says the aroma is natural, extracted from plants like dill or vanilla.
Russian artist Viktor Ivanov has created a teddy bear out of chicken meat, covered in chicken skin, with olives for eyes. British chef Simon Hulstone uploaded a photo of the meaty teddy and tweeted that he intends to serve it to his kids for Christmas dinner.
We asked some civil engineers to help us end that yearly holiday housing crisis: collapsing gingerbread homes. With this design, gingerbread families everywhere can enjoy the holidays without having to worry about their roofs caving in.
Maria del Mar Sacasa, author of Winter Cocktails, says eggnog can, and should, be done right. After playing with milk-to-booze ratios and spice combinations, she believes she has the perfect recipe for basic eggnog.
It's not just lack of quality or freshness that can put a damper on your in-flight meal: Our senses are scrambled at high altitudes. Those sweet and salty sensors might be off as much as 30 percent while in flight.
Over the past decade, the government has been paying farmers to keep their land covered with native grasses instead of crops. But as grain prices have risen, the conservation reserve has shrunk by more than 25 percent. This decline in native grasslands means more soil erosion and less habitat for wildlife.
Carlos Watson, co-founder of the online magazine Ozy, tells host Arun Rath about a chef hoping to bring cooking genius to the masses, and the "CEO Whisperer" who is a secret weapon for many powerful business leaders.
The Chesapeake Bay once supplied most of the nation's oysters, but overharvesting and disease nearly wiped them out. Now, major public-private efforts to re-establish the oyster as a quality local food product appear to be working. And chefs say the results are sweeter than oysters from other waters.
The Daily Show's Jon Stewart recently ranted against a culinary signature of Chicago: "Deep dish pizza is not only not better than New York pizza — it's not pizza," said Stewart, calling it "tomato soup in a bread bowl." Some Chicagoans protested. Others turned to their thin-crust pie, and took another bite.
Salinas, Calif., is just an hour from Silicon Valley, but production at many local lettuce farms is decidedly low-tech. City officials here decided it's time for an upgrade — and have hired a venture capital firm to help Salinas transition into a high-tech agricultural hub.
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