As recent food mislabeling scandals show, a food's true identity and origin often get lost along the supply chain. Enter the "optical stable isotope analyzer," a device that could provide a lot more certainty about a product near the end of its long journey to the consumer.
Halal meat butchers have a reputation for quality in France. And with an estimated 6 million Muslims now living there, halal products are becoming increasingly popular, and sometimes political. Now one French-Algerian restaurant is trying to make French-Halal fusion food official.
Thiamine mononitrate, disodium inosinate and pyridoxine hydrochloride are just a few of the hard-to-pronounce ingredients in a typical school lunch burger. But some schools are phasing processed food out and are bringing scratch cooking back to their kitchens.
Former New York Times restaurant critic Frank Bruni recently revealed he has gout. It's hard for most of us to feel too sorry for people who get paid to eat free meals at posh restaurants, but food professionals will tell you: Eating asks a lot of your body.
The easy part: avoiding cheeseburgers, pork chops, and lobster. The hard part: dining out with friends at a sit down kosher restaurant. We look at what Kosher is, what it isn't, why the rules get more complicated at Passover, and why they matter to anyone who isn't Jewish.
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