Food

Preserving Cuisine As Cultural Heritage

Wednesday, Jan 15, 2014 at 12:06 p.m.

UNESCO, well-known for its World Heritage sites, also extends its designations to a few of the world's most cherished culinary traditions. We explore what it means to preserve culinary culture.

Food & Social Media: Beyond Instagramming Dinner

Wednesday, Jan 8, 2014 at 12:30 p.m.

The Internet and social media make it easier than ever for shoppers to ask why a company uses potentially harmful chemicals or how they're sourcing ingredients. We consider the changing communication dynamics between food producers and customers and how they're affecting what we eat.

Ancient Grains And Wild Greens (Rebroadcast)

Wednesday, Jan 1, 2014 at 1:06 p.m.

Ancient dietary staples like farro, arugula and quinoa are making a comeback in modern recipes that are as much about flavor as nutrition. We consider the benefits and the industry behind these foods.

Understanding Your Taste Buds (Rebroadcast)

Wednesday, Dec 25, 2013 at 1:06 p.m.

Do you like salty or sweet? The answer is in your genes. We explore the science -- physical and culinary -- behind our sense of taste and why each of us prefers different flavors.

Cookbooks: 2013 Year In Review

Wednesday, Dec 18, 2013 at 1:06 p.m.

We review some of the standout cookbooks published in 2013 with Washington Post recipe editor Bonnie Benwick.

Tensions Over Tipping Restaurant Workers

Wednesday, Dec 11, 2013 at 12:20 p.m.

As D.C. decides not to raise the minimum wage for tipped workers, we explore the tension over tipping for good service versus tipping to complete a worker's pay.

Chef Jose Andres: At Home And Abroad

Monday, Dec 2, 2013 at 12:06 p.m.

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.

Eating Well At The Airport And In The Air

Wednesday, Nov 27, 2013 at 1:06 p.m.

Celebrity chefs and healthier fare are boosting the culinary quotient at airports. We scope out the best and worst terminals for a pre-flight meal.

Hanukkah And Thanksgiving, A Culinary Convergence

Wednesday, Nov 20, 2013 at 12:06 p.m.

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.

Bottles And Brains: What Wine Tells Us About Consumer Behavior

Wednesday, Nov 13, 2013 at 12:30 p.m.

Do we judge wine bottles by their labels the same way we might judge books by their covers? We explore the psychology behind how wine is marketed and what it says about consumer behavior.

SNAP Benefits On The Line

Thursday, Oct 31, 2013 at 1:06 p.m.

The House and Senate are meeting again to try to hash out differences over the farm bill, stalled since early summer over SNAP benefits, formerly known as food stamps.

Candy Culture

Wednesday, Oct 30, 2013 at 1:31 p.m.

Halloween brings little goblins and ghouls to front doors in search of one thing: candy. We explore the history of candy and how these treats have shaped the American sweet tooth.

The White Stuff: Are Oreos As Addictive As Cocaine?

Wednesday, Oct 23, 2013 at 12:27 p.m.

With a new study comparing the addictive quality of Oreos to cocaine, Kojo looks at the science behind food addiction.

Cocktails With "The Drunken Botanist"

Wednesday, Oct 16, 2013 at 12:21 p.m.

Cocktails are full of plants, from spirits made with them to the mixers and garnishes that finish them off. We talk to author and gardener Amy Stewart and D.C. bartender Owen Thomson about the botanical elements in some favorite cocktails, obvious and unexpected alike.

High-Tech Grocery Shopping

Tuesday, Oct 15, 2013 at 12:06 p.m.

Tech Tuesday explores how online ordering, delivery and pick-up services are linking consumers to farmers and changing the way we buy groceries.

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