Scientists have come up with an algorithm to guess how many stars a recipe will receive online. By building "social networks" for ingredients, the algorithms also reveal how we mix and match spices, make dishes more healthful and customize flavor profiles.
Myat Thu knew early that he was destined as a cook to make salads. His restaurant on the Thai side of the border with Myanmar specializes in Burmese salads. Thu has been cautiously watching Myanmar's political change, hoping to go home one day.
Thanksgiving has its must-haves: potatoes, cranberries, turkey. But cooking the feast with a soul-food style gives the meal a whole new flavor. Three chefs give their take on the tradition and serve up some recipes, too.
Dan Pashman shares his recipe for a Thanksgiving centerpiece that will delight (and/or horrify) vegetarians and omnivores alike. Inspired by the turducken (chicken inside duck inside turkey), the Veggieducken is yams inside leeks inside a banana squash — with stuffing between each layer.
In a week in which the news has been filled with a fiscal cliff, rockets, sex and security, a restaurant review also raised a ruckus. New York Times critic Pete Wells took on Food Network star Guy Fieri's new restaurant, but his motives for doing so remain elusive.
For celebrity chef Traci Des Jardins, Thanksgiving isn't complete without her grandmother's rice. Des Jardins was raised in a family of rice farmers in California's Central Valley. And, every day as a child, she ate this short grain white rice they grew.
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