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NPR

Pie-Making 101: How I Overcame My Fear Of Crumbling Crust

At the Culinary Institute of America, chef George Higgins teaches his students a foolproof method for making a flaky pie crust. It starts with 3 parts flour, 2 parts fat and 1 part liquid.
NPR

In 'Sponge Candy Crescent,' Addicts Hoard 'Heaven'

During the long winter months on the eastern shore of Lake Erie, sponge candy is a mainstay. But the temperamental treat isn't available in hot weather, so to get their fix in the summer, fans have to plan in advance.
NPR

America's Affection For Hometown Confections

If you're gaga for a Nut Goodie, we know just where you're coming from. In fact, the candy you love can say a lot about where you grew up. Americans rally around their regional treats, maybe because they take us back to a simpler, sweeter time.
WAMU 88.5

Picnics: Beyond The Basket (Rebroadcast)

We're breaking out the wicker basket, gingham tablecloth and bug spray to talk about the best food, spots and supplies for eating alfresco.

NPR

Afraid Of Pie Crust? You Shouldn't Be. It's As Easy As 3-2-1

Meat Week's almost over. It's time for Pie Week! Here's a preview: If you are scared of pie crust, we've got tips from the CIA that boil it down to a basic 3:2:1 ratio.
NPR

All Across America, Meat Billboards Ruled The Road

Although outdoor ads have been around since ancient Egypt, they really took off after the Interstate Highway System was born in the 1950s. And, what better way to entice the captive audience in the car than to advertise beef on a billboard?

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