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NPR

Clean Your Grill, And Other Hot Holiday Tips From Food Network's Alton Brown

If there's one grilling tip to remember this Memorial Day weekend, it should be this: Flame is bad. Whether you're barbecuing OR grilling, a meat-eater or a vegetarian, here's how to keep your flavor from going up in smoke.
NPR

The Beverages That Beguile Us, Through A Whole New Lens

Phoenix-based artist William "Bill" LeGoullon reveals our favorite Memorial Day beverages in detail under the microscope. We guarantee you'll never look at beer, wine and soda the same way again.
NPR

Humans, The World's 'Superomnivores'

In his book The Omnivorous Mind: Our Evolving Relationship with Food, neuroanthropologist John S. Allen discusses the history of human eating, from foraged foods on the savannah to four-star meals cooked by celebrity chefs, and discusses why crunchy foods like tempura and fried chicken have universal appeal.
NPR

What's The Secret To Great Tomato Flavor?

Horticulturalist Harry Klee is on a mission to bring great taste back to the supermarket tomato. To do so, he asks taste-testers to rate the most flavorful fruits, and analyzes each winning variety's chemical profile. Then he uses his 'chemical recipe' to breed high-yield, better-tasting hybrid tomatoes.
NPR

Stand Back When Snapping Turtles Crop Up In The Garden

Snapping turtles look to suburban New England gardens to lay eggs as their habitats are increasingly threatened. So the next time you're checking the progress of the peas and lettuce this spring, beware.
NPR

A Meat Mea Culpa: What Went Wrong With 'Pink Slime'

Meat processors blame social media and their own lack of transparency for the "pink slime" storm. . But will consumers ever trust the industry when it comes to understanding how the food processing system works?

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