From lasagna and chicken potpies to grilled cheese and mac n' cheese, American's favorite dishes are going mini — in a cupcake shape. Is this just an excuse to eat comfort food with our fingers, or does it speak more deeply about Americans' need to connect and control what we consume?
The crunchy green microplants have long been touted as raw food chock full of nutrients. But that very freshness is also why they've caused more than 54 disease outbreaks since 1990, including a mega-outbreak of E. coli in Germany in 2011 that killed 53 people.
A growing "head-to-tail" movement is extolling the virtues of the other parts of the animal, such as the brains, liver and heart. We explore the virtues of "offal," and the economics of modern butchery.
By now you know that California is preparing to vote Nov. 6 on a ballot initiative to require labels on genetically modified food. While polls show people evenly split on the issue, scientists says such labeling is misleading and may scare consumers.
Beef heart, once a common dish for the poor, has been rediscovered by chefs and eaters of all ages. All Things Considered speaks with cookbook authors Jody Eddy and Christine Carroll about the stories behind their recipes.
Following wine, whiskey, cheese and chocolate, rooibos has been professionally swirled, sniffed and sipped in the interest of justifying its place in the premium tier of gourmet food pricing. The South African government is spearheading the effort.
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