For decades, Jamie Lynn Stevenson could never re-create her great-grandmother's walnut meringue cookies. But with some help from pastry chef and cookbook author Gesine Bullock-Prado, she finally solves the baking mystery.
While Congress debates food stamp cuts, the government should disclose where the program's costs are going and how much retailers and banks are profiting, says a new consumer watchdog report, Food Stamps: Follow The Money.
The Revolutionary Road trip crew turns to The Salt for advice on whether some local Libyan honey could heal one member's upset stomach. The answer is probably not, but if it tastes good, we say, drink up.
Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation, explores the ancient culinary art form.
A meal in a Tripoli restaurant prompts questions about how to cook camel and its history as a food. Camel meat has long been a staple in the Middle East, Pakistan, and North and East Africa, and it's catching on in some parts of the U.S.
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