Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.
Weekend Edition Sunday guest host Linda Wertheimer speaks with English chef Tamasin Day Lewis — also known as the "Queen of Tarts" — about her own choices for a seasonal table, including a wide array of tarts.
"If it's not me, who's it going to be?" asks Colorado school cafeteria manager Kathy Del Tonto. After serving processed foods in her cafeterias for years, she realized that reducing childhood obesity can begin with her. She now has the lunch ladies making 95 percent of meals from scratch.
From medieval medicine to18th-century English "crack", gin has come a long way. But according to Richard Barnett, author of The Book of Gin, now is "the best time in the last 500 years to be drinking" it.
Chef Amanda Cohen's Dirt Candy is a turducken of a book: graphic novel, cookbook and memoir in one. Cohen's East Village restaurant in New York City is focused entirely on vegetables — and with just nine tables, it's become a foodie destination.
When you give to WAMU, your tax-deductible membership gift helps make possible award-winning programs such as Morning Edition, All Things Considered, The Diane Rehm Show, The Kojo Nnamdi Show, and other favorites.