The taste of the drink can change with the imbiber's surroundings, according to a study from Oxford University. Researchers led people through three rooms with very different sights, sounds and smells — each brought out a new flavor in the whisky.
The Food Network was intended for cooks, but it wasn't run by them. In a new tell-all book, Allen Salkin takes an unsparing look at the channel's progression from struggling cable startup to global powerhouse, and the people who rose and fell along the way.
The craft-brewing industry has long been a male-dominated world. But that's starting to change. This weekend, several female-owned craft breweries are favored to take home the most prestigious awards at the Great American Beer Festival in Denver.
Twitter icon Feminist Hulk is pummeling away at the shutdown's funding threats to WIC, the federal program that provides essential food aid to pregnant women and mothers with young children. And she's using her nearly 74,000 followers to help – setting up an online resource to help families left in the lurch find baby food and formula.
Some Michigan seniors may be going hungry thanks to the government shutdown. In western Kent County alone, more than 1,300 low-income seniors depend on a government surplus food program. But the USDA has announced that the program is hold until further notice.
McDonald's USA President Jeff Stratton has been criticized on social media for his videotaped response to an employee who confronted him and complained that she doesn't make enough to feed her kids. But a spokeswoman for the company says McDonald's has a long history of promoting from within.
Doctors in Mississippi dissected the nuggets from two national fast-food chains and discovered that they're only 50 percent meat — at best. Chicken nuggets may be the crispy finger-food favorite of many a young child, but at least in their samples, "chicken" might be a misnomer, the researchers say.
Cocktails are full of plants, from spirits made with them to the mixers and garnishes that finish them off. We talk to author and gardener Amy Stewart and D.C. bartender Owen Thomson about the botanical elements in some favorite cocktails, obvious and unexpected alike.
There's a whole slew of mind games that label designers use to get us to think better of their wines without ever tasting a sip. Want to add 10 bucks to the price of a bottle? Class it up with some gold stamping on that label. An insider spills the industry's secrets in a gorgeous photo book.
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