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100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked

The French know how to celebrate the 100th anniversary of the discovery of how cooking changes the taste, texture and color of food. Hundreds of scientists gathered recently near the village where Louis-Camille Maillard was born to honor him.
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'MicroGreens' Teaches Youth To Cook Healthy On A Budget

Chef Alli Sosna's new program, "MicroGreens," teaches D.C. sixth graders how to cook healthy food on a food stamp budget.

NPR

Why Foods Go Together Like 'Rama Lama Lama, Ke Ding A De Dinga Dong'

Red meat and red wine are the yin and yang of the food world. They're opposites, scientifically speaking. That's why they and other common combos make such a great pair.
NPR

Liquid Nitrogen Cocktails: Smoking Hot Trend Or Unnecessary Risk?

The latest victim injured by a liquid nitrogen cocktail had to have parts of her stomach removed. Yet some in the bar business say the substance is safe when used properly. What do you think? Take our survey.
NPR

Restaurant Discounts For Gastric Bypass Patients May Send Mixed Messages

Weight loss surgeries are growing in popularity, but many patients still want to dine at restaurants after their procedure. Surgeons who perform the surgery distribute special cards that allow the patients to get smaller portions or discounted prices. But could this halt their weight loss?
NPR

Honey, The Americans Shrank The Apple Trees

American apple trees used to be big. So what made them shrink? Farmers decided to use dwarfing rootstocks.

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