Are the sources for your trendy coconut water and oil in danger? Not yet, says a French scientist, but he has an elaborate vision for how to overcome the coconut's biological challenges and ensure that the plant's dozens of varieties stick around for a long time.
The maru variety is not available in stores near you. But if you know of a nearby Japanese family farm, you may be able to find this rare fruit, known for its deep brown color. Juicy and sweet without being cloying, this persimmon is a treat.
Thanksgiving is fast approaching, but what if you're pressed for time or just a kitchen klutz? Cookbook author Katie Workman says pulling off the holiday meal boils down to simplifying, delegating and letting the supermarket do some of the work.
With Thanksgiving around the corner, we get cooking app recommendations from two professionals: Christine Carroll, co-author of Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants and Jacqui Cheng, an editor with the tech news website, Ars Technica.
Scientists have come up with an algorithm to guess how many stars a recipe will receive online. By building "social networks" for ingredients, the algorithms also reveal how we mix and match spices, make dishes more healthful and customize flavor profiles.
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