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NPR

Big Food And The Big, Silent Salt Experiment

Food manufacturers have been quietly reducing sodium by tiny amounts in popular foods like crackers for years now. That's because if products are marked "low sodium," consumers won't buy them. But companies are also working on ways to deliver more salt taste with less sodium.
NPR

Elixirs Made To Fight Malaria Still Shine On The Modern Bar

Many modern day liqueurs, like Campari and Pimm's, started off as 19th century medicinal tonics made to cure an array of ailments, including malaria. So if you're sipping a French aperitif or an absinth cocktail this holiday season, chances are you're also imbibing a bit of malaria history.
WAMU 88.5

D.C. Dives: Raising A Glass At The Players Lounge

We visit a bar once called "Ward 8's living room" in the latest installment of our monthly series, D.C. Dives.

WAMU 88.5

MicroGreens Program Looks To Expand Healthy Eating For Kids

In early October, D.C.-based chef Alli Sosna set out to change the way middle schoolers think about food. We follow up with Chef Sosna now that her program, MicroGreens, is ending its pilot run.

NPR

The Paradox And Mystery Of Our Taste For Salt

Many health experts say we should eat less salt, but that's not easy. Salt is added to almost everything that we cook or bake. Are we born with a taste for that much salt, or do we just like what we've always eaten? Scientists say it's some of both.
NPR

'Unitaskers' And Other Foodie Gifts We Don't Need

How do you resist foodie trinkets that look and sound so whimsical and delicious? Here's our guide to spotting the most useless stuff that your relatives will thank you for not buying them this year.

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