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Chef Bryan Voltaggio

He's the man who put Frederick, Md., on the culinary map. We talk with Bryan Voltaggio about his cooking career, local ties and the importance of family.

NPR

Why Greek Yogurt Makers Want Whey To Go Away

That extra-thick, rich taste of Greek yogurt is popular, but you get it by creating lots of waste. For every pound of authentic strained Greek yogurt, there are 2 or 3 pounds of liquid whey. And getting rid of it can be expensive.
NPR

Frozen Meals Soothe The Sick And Shut-In

A fresh hot meal is a thing of beauty when you're having a tough go of things, and can literally bring tears to people's eyes. But a full freezer? That's money in the bank. So when it comes to feeding people in need, an extra meal for the freezer can be the best gift of all.
NPR

Coconut Conservationist Seeks Pacific Islands For Fun And Palm Preservation

Are the sources for your trendy coconut water and oil in danger? Not yet, says a French scientist, but he has an elaborate vision for how to overcome the coconut's biological challenges and ensure that the plant's dozens of varieties stick around for a long time.
NPR

Tracking The Elusive 'Chocolate' Persimmon

The maru variety is not available in stores near you. But if you know of a nearby Japanese family farm, you may be able to find this rare fruit, known for its deep brown color. Juicy and sweet without being cloying, this persimmon is a treat.
NPR

Don't Panic! It's Not Too Late To Plan A Turkey Feast

Thanksgiving is fast approaching, but what if you're pressed for time or just a kitchen klutz? Cookbook author Katie Workman says pulling off the holiday meal boils down to simplifying, delegating and letting the supermarket do some of the work.

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