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Preserving A Mouthwatering Legacy: Kimchi (Originally Broadcast 7/22/2011)

We head to D.C.'s Korean Cultural Center to learn how to make the preserved delicacy kimchi.
WAMU 88.5

Feel The Burn: Sampling The World's Hottest Peppers (Originally Broadcast 8/05/2011)

A restaurant in Tyson's Corner, Va. is growing some of the world's hottest peppers -- including the world-renowned Ghost chili.
WAMU 88.5

This Week On Metro Connection: Culinary Classics

We revisit some of the stories we've done about the diverse and delicious gastronomic scene here in the nation's capital.

A Christmas Pudding In The Mail Carries A Taste Of Home

My mother always made Christmas puddings. Nowadays, my sister and brother-in-law send me one every year from England. They use a mid-Victorian recipe handed down from a Quaker. Unlike other Christmas treats, a well-made, properly sealed Christmas pudding will keep for a year, or more.

Making Latkes With A Twist

Lynn Neary talks about how to make pear latkes with Jessie Price, food editor for Eating Well magazine.

What A Global Flavor Map Can Tell Us About How We Pair Foods

If you think all American food tastes alike, you may be on to something. A chemical analysis of flavors around the world found that Americans cook with flavors that are chemically similar, like eggs, milk, and vanilla, while East Asians go for chemical contrast. Think shrimp and lemon.

South Dakota Buffalo Farmers Relish Bison Meat Boom

The buffalo industry is exploding as more consumers discover the health and environmental benefits of buying the meat. Bison industry officials want cattle ranchers to switch to buffalo to help fill demand. But it's not an easy sell.