Beloved WSU bread-baking lab in Burlington threatened by Trump cuts Food research at Washington State University is being hit by federal funding cuts. That includes the WSU Breadlab in Burlington, which studies, grows, and bakes new kinds of whole grains. Casey Martin
Seattle’s new third place: Breweries Two new breweries are opening in Seattle, pointing to a new trend in the city's community hubs and third places. Plus, the dramatic story of a high-end sushi restaurant that was closed. Clare McGrane
RFK's plan to phase out synthetic food dyes could face industry pushback The health secretary announced a push to eliminate petroleum-based colorants from the food supply. But he'll need to get food companies on board. Carmel Wroth
Meet the chocolatier behind the world's largest Cadbury Creme Egg The confectionary company, Cadbury, says it's made the world's largest Creme Egg - about as tall as a USPS mailbox. NPR's Scott Simon talks to chocolatier Dawn Jenks about the creation. Scott Simon
The makings of a perfect hot sandwich Seattle Times restaurant critics Tan Vinh and Bethany Jean Clement explain the components of a great hot sandwich and reveal three of the best sandwiches in Seattle. Clare McGrane
Chef Roy Choi — known for his barbeque — has dedicated his new book to vegetables NPR's Ailsa Chang speaks with chef Roy Choi about his new cookbook, The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life. Christopher Intagliata
Pooja Bavishi shares frozen treats from her South Asian-inspired cookbook 'Malai' NPR's Leila Fadel visits Pooja Bavishi <>, the author of "Malai," a South Asian-inspired frozen desserts cookbook, at her D.C. shop where they sample ice cream and make their own treat. Leila Fadel
Move over Paleo diet, it's Dinosaur Time, a TikTok trend all about devouring veggies On social media, people are gobbling up greens like they are giant primeval beasts. Nutritionists say it's not a bad way to get more fiber and micronutrients in. Sarah Boden
Kansas City's Museum of BBQ celebrates the magic of smoked meat and sauce The Museum of BBQ has opened in Kansas City, Mo., and says it celebrates all kinds of American barbeque. Frank Morris
Is fancy craft chocolate worth the price tag? Seattle Times food writer Jackie Varriano talks about the growing artisanal chocolate making scene in Seattle and why it’s worth it to shell out $13 for a craft bar of cacao confection. Tan Vinh