The Disappearing Dish: When Restaurants Revamp The Menu

Wednesday, Oct 1, 2014 at 1:24 p.m.

From seasonal considerations and economics to artistic boredom and even all-out-failure, there are many reasons why chefs retouch, revamp or remove dishes from menus. Kojo explores what goes on behind the scenes when restaurants make big changes to the menu.

Jennifer Cognard-Black: "Books That Cook: The Making Of A Literary Meal"

Wednesday, Sep 24, 2014 at 1:31 p.m.
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Humans couldn't live without food, and without language our ability to share the experience of eating would be curtailed. We talk with a professor who is turning a critical and inclusive eye to food writing about what we can learn both about our culture and literature from food poetry, fiction and -- yes -- recipes.

Putting Vegan Dishes On The Menu

Wednesday, Sep 17, 2014 at 1:06 p.m.

A growing interest in vegan cuisine -- no meat, fish, dairy or eggs -- is fueling new menu offerings in our area, from fast-casual to fine dining. We explore the options for avowed vegans and the "vegan curious."

Preserving Summer's Bounty

Wednesday, Sep 3, 2014 at 1:30 p.m.

From making chutney and jam to canning your own tomato sauce, preserving at home is enjoying a renaissance. Whether you're a beginner or expert, we share tips in building a year-round pantry.

BBQ and Smoked Foods (Rebroadcast)

Monday, Sep 1, 2014 at 12:06 p.m.

Whether you turn out basic backyard burgers or get serious with 12-hour brisket and pork shoulder, our local grillmasters have tips for your next barbecue.

BBQ and Smoked Foods

Wednesday, Aug 27, 2014 at 12:06 p.m.

Whether you turn out basic backyard burgers or get serious with 12-hour brisket and pork shoulder, our local grillmasters have tips for your next barbecue.

Cupcakes to Quiche: How Food Trends Develop and Fizzle

Wednesday, Aug 20, 2014 at 1:06 p.m.

From kale to cupcakes and fondue to We explore the economic and cultural factors that spark food trends and examine what makes some last while others fizzle out.

Community Food: Tradition and Change at the Communal Table

Wednesday, Aug 13, 2014 at 1:06 p.m.

From church basements to food festivals, community food sharing is a tradition that carries meaning far beyond fold-out tables. As neighborhood demographics change, dishes with more ethnic appeal have appeared alongside the ubiquitous...

Smartphones, Food Photography and Dining Etiquette

Wednesday, Aug 6, 2014 at 1:06 p.m.

Kojo examines how smartphones are affecting menus and dining etiquette.

Rethinking Portion Size

Wednesday, Jul 30, 2014 at 1:06 p.m.

As our nation struggles to get a handle on high obesity rates, portion sizes have been getting a makeover. Restaurants and manufacturers are replacing the 'bigger is better' approach with more modest servings. We consider the cultural...

Can't Stand the Heat and Stuck in the Kitchen?

Wednesday, Jul 23, 2014 at 1:22 p.m.

We consider ways to stay cool and eat well, even on the hottest days of the year.

Super Foods

Wednesday, Jul 16, 2014 at 1:32 p.m.

A new "super banana" is being tested that adds crucial Vitamin A to a staple food in Africa. We explore the implications of "biofortified" foods.

Old Bay & the Chesapeake's Identity

Wednesday, Jul 9, 2014 at 12:06 p.m.

It's one of the flavors that defines life in the Chesapeake region: Old Bay Seasoning, the blend of herbs and spices that's been made in Maryland for nearly a century. Kojo explores the link between spice and regional identity - and what Old Bay has contributed to the culinary DNA of the Chesapeake region.

Supermarket Showdown: Food Shopping in Washington

Wednesday, Jul 2, 2014 at 1:06 p.m.

Kojo discusses how regional and global forces impact what consumers see on supermarket shelves...

The High Cost of Cheap Shrimp: Human Trafficking in Thai Fisheries

Wednesday, Jun 25, 2014 at 1:32 p.m.

New reports show that migrant workers are being bought and sold as slave labor to work on Thai fishing boats. Kojo explores murky supply chains, human trafficking, and the human and ethical cost of cheap seafood.

The Kojo Nnamdi Show is produced by member-supported WAMU 88.5 in Washington DC.