A new National Geographic cookbook for kids is full of easy, fun recipes that aim to engage, entertain and enlighten. We talk with chef Barton Seaver about this project and his wider focus on fostering sustainable engagement with food for eaters of all ages.
In February, food prices rose more than they have in any month since 2011, and forecasters expect the trend to continue. We consider the variety of local and global factors behind the numbers and learn how to stretch food budget dollars while maintaining a healthy diet.
Cocktail culture has been enjoying a renaissance for several years now. But what if you don't drink alcohol? We take a look at the creative non-alcoholic drinks popping up on more and more menus across the region and beyond.
Mac 'n cheese and truffle oil. Pop tarts made from scratch. Many local chefs and restaurants are updating favorites of yesteryear with high end ingredients, new techniques and upscale prices. We examine the power of nostalgia and food, and the flavors that recall our favorite home-cooked meals.
Chef Jose Andres is known for cuisine that's one part tradition, one part science experiment, earning him numerous awards and accolades. We talk with Andres about his journey -- both personal and culinary -- thus far, and where he's heading next.
We explore the once-in-a-lifetime culinary convergence of Hanukkah and Thanksgiving, popularly known as "Thanksgivukkah." From cranberry babka to turkey stuffed with challah, he'll find out how you can deliciously combine foods from both traditions for your holiday table.
Local artisan food producers face a number of challenges that can make it hard just to break even, from finding commercial kitchen space to balancing the high costs of quality ingredients. Kojo talks with local producers and businesses about how one crafts a business model around a tasty idea.
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