How about a nice, juicy moose burger with your venison? Wild-game suppers are a rural American harvest tradition dating back to Colonial times. This year, 800 people turned out for the long-running "Superbowl" of these suppers, where hunters donate most of the meat (with some roadkill thrown in).
So you know how, if someone comes by and taps the top of your open beer bottle, a volcano of brewski will explode? Well, it turns out that the physics involved are the same as what causes an atomic bomb to form a mushroom cloud. A scientist explains how it works.
Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn't necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.
Chef Jose Andres is known for cuisine that's one part tradition, one part science experiment, earning him numerous awards and accolades. We talk with Andres about his journey -- both personal and culinary -- thus far, and where he's heading next.
Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.
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