America is in the midst of a rye whiskey renaissance. Lovers of the spirit say it's spicier, edgier and less sweet than bourbons. But when scientists look at the flavor signatures of American whiskeys, what matters the most isn't always the grain in the bottle.
Consumers are demanding "natural" food dyes, and scientists say the purple sweet potato is the most promising source of pigments to make them. But it may be a while before your red Popsicle is made with this kind of vegetable-based dye.
After concerns over its product led the Chobani Greek yogurt company to issue a voluntary recall of some packages earlier this week, the food maker now says the mold that was identified as the culprit is not dangerous.
There's a mountain of myths and assumptions about what makes us fat. One researcher is interested in understanding where these ideas come from and why scientists continue to recycle them. In a new study, he homes in on the presumption that skipping breakfast has a direct effect on obesity.
The USDA has quietly ended a ban on processed chicken imports from China. The products won't require a country-of-origin label — which means there's no way to know whether those chicken nuggets in the freezer aisle came from a country with a spotty food safety reputation.
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