Food

FoodStuff

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The stuff we eat and drink is part daily necessity and part cultural identity. Every mouthful represents millennia of human collaboration and innovation. On FoodStuff, Anney and Lauren bite into the juicy stories – and science – behind everything tha...Show More

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The Knotty Pretzel Episode

36:30 | Mar 22nd

Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. Anney and Lauren explore the twists of pretzel history, culture, and science. Learn more about your ad-choices at https://news.iheart.com/po...Show More

The Bloomin’ Story of the Onion

37:34 | Mar 20th

This vegetable hibernates for the winter and has tear-inducing defense mechanisms. Anney and Lauren peel back layers of the long history and smelly science of onions. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Food TV: For Your Consumption

51:13 | Mar 15th

Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the history of food TV, from its radio roots through YouTube. Learn more about your ad-choices at https://new...Show More

Farewell, New Orleans

40:09 | Mar 14th

To finish out our miniseries on New Orleans, we share a few more stories from our guests about what it’s really like to live there – of course the food scene, but also the music, the tourists, the unexpected inspirations – and the ghosts. Learn more ...Show More

The Extra-Saucy Louisiana-Style Hot Sauce Episode

41:27 | Mar 8th

This wide category of hot sauces spices up dishes all over the South – and beyond. Anney and Lauren explore the history and culture of these cayenne- and tabasco-based condiments. Learn more about your ad-choices at https://news.iheart.com/podcast-ad...Show More

Law and Order: Food and Water Unit

46:38 | Mar 7th

Fresh food and clean water are necessary for human health and productivity, but many people lack access due to systemic problems with infrastructure, education, and opportunity. We skim the surface of food and water policy in New Orleans and beyond. ...Show More

Bonus Interview: Raekwon The Chef

19:30 | Mar 2nd

Rapper and Wu-Tang Clan member Raekwon got his nickname from the flavor he brings to his music, but it could just as easily refer to his passion for food. In this bonus interview, listen in as the Savor team catches up with Raekwon at A3C 2018.Learn ...Show More

Savor the Gator

36:08 | Mar 2nd

Alligator seems like an unlikely food source, but it’s been enjoyed for millennia. Anney and Lauren play investigators (not sorry) into the history, habits, and amazing (U.S.) ecological recovery of alligators.Learn more about advertising on the HowS...Show More

King (Cake) for a Day

31:50 | Feb 27th

Variations on this festive Mardi Gras cake are served during Carnival season around the world, so how did the New Orleans version come to be? Anney and Lauren dig into the history and traditions surrounding king cake and Mardi Gras.Learn more about a...Show More

This Episode Is Anything But Medi-Okra

30:19 | Feb 22nd

Okra is both prized and demonized for its goo – the vegetable thickens stews beautifully, but some find it slimy. Learn the history and slime science behind okra (including how to cut back on the goo when you cook it).

New Orleans: The Sandwiching

33:25 | Feb 21st

The po’boy and muffuletta are integral stops on any New Orleans food tour, and their histories help tell the story of the city. Anney and Lauren explore the origins of these iconic sandwiches.

You Want Fries With That?

38:59 | Feb 15th

Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore the uncertain history and intense science of French fries.

Cocktail Hour: New Orleans

48:04 | Feb 15th

This city invented (or, at least, popularized) a legion of cocktails. Anney and Lauren dip into the history that made New Orleans’ drinking culture possible, and explore the Sazerac, the Ramos gin fizz, and the French 75 in particular.

Kit Kats: Give Us a Break

42:34 | Feb 8th

This iconic, sharable British candy bar is consumed at a rate of billions per year in hundreds of flavors around the world. Anney and Lauren chat about Kit Kat’s history, psychology, and structural science.

Stewing Over Gumbo

37:56 | Feb 6th

This classic dish contains contributions from the many cultures that created New Orleans, and everyone’s recipe is a little bit different. Anney and Lauren explore the many forms and fans of gumbo (plus, how roux works).

Boudin: The Cajun Link

37:47 | Feb 1st

This type of fresh sausage made throughout Europe is also a regional specialty in Cajun country. Anney and Lauren explore the history, etymology, and making of Cajun boudin.

New Orleans: The South Is North From Here

53:32 | Jan 31st

You can trace the whole history of New Orleans through the creation of its signature drinks and dishes. Anney and Lauren (along with a host of expert guests) explore the city’s roots -- and how Cajun and Creole cuisines came to be.

The Inexhaustible Energy Drink Episode

34:07 | Jan 25th

Energy drinks toe the line between recreational beverage and nutritional supplement. Anney & Lauren explore their history, plus the science of why those jolts/surges of pep that can make you feel like a rock star can also come with monstrous side eff...Show More

The Blow-Out Birthday Cake Episode

37:14 | Jan 23rd

Why do we eat cake on people's birthdays? Why do we blow out candles? What on earth is "birthday cake" flavor?? Anney and Lauren explore the answers to these and other layers within birthday cakes.

Bonus Interview: ASW Distillery

49:58 | Jan 19th

In preparation for our scotch episode, we visited the local ASW Distillery in late 2018 to learn how they make their peated single-malt whiskey. This bonus episode is that interview -- a deep dive into the art and science of creating a scotch-style w...Show More

Savor Wings It

55:35 | Jan 19th

Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. Guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delici...Show More

Ranch, Dude

1:05:00 | Jan 16th

Ranch, America's favorite salad dressing, originated on an actual dude ranch. Guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wi...Show More

Profiles in Deliciousness: Isabella Beeton

33:34 | Jan 11th

Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But Beeton wasn't a stodgy matron. We explore the fashionable, savvy woman behind this seminal cookbook.

Cocktail Hour: The Mimosa

37:49 | Jan 9th

The combination of orange juice and sparkling wine is an American brunch classic, but its arrival on the scene is pretty recent. Anney and Lauren dive into the history of the mimosa -- and the economics of the bottomless mimosa brunch.

Nutritional Yeast: Rising to the Occasion

38:29 | Jan 4th

Nutritional yeast is a recent-ish edible innovation that provides a vegan source of protein and cheesy/savory flavors, but it's far from the first yeast humans have consumed. Anney and Lauren delve into the weird history and science of nutritional ye...Show More

Savor on Ice!

46:11 | Jan 3rd

Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.

The Concentrated Orange Episode

41:20 | Dec 29th, 2018

Sweet oranges have been prized for their bright, fragrant skin and juice for at least 4,000 years, but our modern concepts of them are mostly due to marketing campaigns. Anney and Lauren get juiced up about the history and culture of oranges.

Dishing On Tetrazzini

24:36 | Dec 27th, 2018

Tetrazzini is a dish with as many possible ingredients as it has possible origin stories. Anney and Lauren swing into the tetrazzini-verse to explore this comforting, all-American casserole.

The Neat Scotch Episode

37:52 | Dec 21st, 2018

This liquor originated in Scotland as the 'water of life', but scotch-style whisk(e)ys are now made the world over. Anney and Lauren dip into the history and science behind scotch, with help from local Atlanta distillers American Spirit Works.

We Like You A Latke

28:17 | Dec 20th, 2018

Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. Anney and Lauren get to the root of latke history (and the science behind making them the tastiest).

Bonus: A Whole Milk Science Episode

36:02 | Dec 17th, 2018

There are many different types of milk on the market -- even considering dairy alone, a lot of technologies go into processing more stable, reliable products. In this sponsored bonus episode, Anney and Lauren dive into the history and science behind ...Show More

To Brie, Or Not To Brie

39:23 | Dec 15th, 2018

That is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yeast poops, and, post-ripening, eat them. (Sorry I borked the meter. We’re talking about brie, y’all. ...Show More

Wasabi: Not Horsin' Around

28:50 | Dec 12th, 2018

This spicy-hot Japanese plant is known as a condiment for sushi around the world, but most humans have never had the real thing. Anney and Lauren dig into the history and science of wasabi -- both the original and imitations.

Scratchin' Our Noggins About Eggnog

32:19 | Dec 7th, 2018

How did this drinkable (and usually alcoholic) custard become a winter holiday standard? Anney and Lauren dip into the history of eggnog -- plus the science of how raw eggs and dairy can be not just safe to drink, but safe to keep for months.

Big Gum Questions

43:18 | Dec 5th, 2018

While it's not strictly a food, humans have been chewing gum-type stuff for 9,000 years. Anney and Lauren blow up the history, science, and sticky menace of chewing gum.

The Doorstopping Story of Fruitcake

34:36 | Nov 30th, 2018

This oft-mocked holiday dessert wasn't always so maligned. Anney and Lauren explore the well-preserved history and rich science behind fruitcakes. (And plum puddings, a little bit.)

Yes Pecan

40:51 | Nov 29th, 2018

This nut is a Southern U.S. staple — and has been since way before such a thing existed. Anney and Lauren break open the history and culture behind pecans.

Food Fairy Tales: The Almond Tree

51:20 | Nov 23rd, 2018

Because fairy tales so often feature food (er, and cannibalism), we’re offering up a dramatic reading of the Grimms' 'The Almond Tree', along with commentary and special guests Stuff They Don’t Want You To Know, Julie Douglas, and Alexander Williams.

The Over-Stuffed Thanksgiving Episode

44:53 | Nov 21st, 2018

This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subcultures are making Thanksgiving their own, why some protest the holiday, and Anney’s many mishaps.

Bonus Interview: Changing How We Farm

45:17 | Nov 17th, 2018

Our tastes and considerations as eaters are changing, and small farms have to stay ahead of those curves to ensure success. We talk with fourth-generation farmer Jamie Ager about how being sustainable, humane, and open can actually be a boon to busin...Show More

Hail Seitan

22:38 | Nov 17th, 2018

This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). Anney and Lauren dig into the debated history and gooey, chewy science of seitan.

My Island for Some Nutmeg

37:19 | Nov 15th, 2018

Spices like nutmeg drove European exploration and globalization -- and meant genocide for the native producers. We explore this history (and the psychedelic science) of nutmeg.

Consider the Red Lobster

46:13 | Nov 9th, 2018

The Red Lobster restaurant chain made seafood accessibly aspirational to inland, middle class Americans. Anney and Lauren dive into the stories behind its successes and scandals -- and those cheddar biscuits. 

Farewell, Asheville

33:39 | Nov 7th, 2018

As we finish out our miniseries on Asheville, NC, we wanted to share a few more stories about the flavor of the city -- and what challenges it faces in the future. 

Bonus Interview: French Broad Chocolates

44:26 | Nov 3rd, 2018

Chocolate's main ingredients, cacao & sugar, have a long history as crops that can be harmful to their farmers and environments. So what does it take to make chocolate responsibly? We talk with Asheville chocolate makers about their journey to bean-t...Show More

The Scorn of Candy Corn

33:32 | Nov 2nd, 2018

Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made.

An Amaro Never Reveals Its Secrets

37:48 | Oct 31st, 2018

Amari, bitter liquors long loved in Europe, are catching on and even being made here in the States. Anney & Lauren delve into the weird history of amaro with help from an Asheville producer – and present the ghost story that inspired their name.

Bonus Episode: Street Food Moves Us

42:28 | Oct 27th, 2018

Chef Meherwan Irani brought Indian street food to the mountains of Appalachia and the heart of the South. In this interview, we talk with him about how these foods remix and resonate through the cultures they touch, and how food has shaped humanity.

Mayonnaise and Mayo-Nays

51:18 | Oct 26th, 2018

Mayonnaise may be the spread that binds sandwiches together, but it seriously divides opinion: Which brand is best? Does it deserve to be there at all? Anney & Lauren get into the thick of the history and science behind mayo.

The Health of the Food Industry

38:26 | Oct 24th, 2018

Food unites humanity, but the food industry can be a divisive place to work. We look at Asheville as a microcosm of the issues plaguing U.S. food and restaurant workers -- and of how we can come together to help solve those issues.

Bonus Episode: Taking Cues from a Pitmaster

27:35 | Oct 20th, 2018

Chef Elliott Moss brought whole-hog, wood-coal, Eastern Carolina barbecue to Asheville. In this interview, we cover the comfort of ‘cue (and other classic Carolina dishes), his inspirations, and how a BBQ restaurant wound up being his artistic outlet...Show More

Mind Your Own Biscuits

42:40 | Oct 19th, 2018

Southern biscuits are the fluffy, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.

Nostalgia, Comfort Food, and Carolina BBQ

36:36 | Oct 18th, 2018

Why do we form such strong emotional attachments to certain foods? Anney & Lauren explore the science and history of nostalgia and comfort food -- plus, we take a dip into the hotly debated, heavily nostalgic notion of what Carolina barbecue really i...Show More

Bonus Episode: Foraging for Fun and (Personal) Profit

1:39:11 | Oct 13th, 2018

Mushroom expert Alan Muskat, a self-described mycomedian, is a professional forager (and likes puns at least as much as we do). In this bonus interview, he takes us out foraging in Western North Carolina to share his experience and philosophy.

Stay Golden, Chanterelles

28:54 | Oct 12th, 2018

These trumpet-shaped mushrooms, long prized for their delicate flavor and seafood-esque texture, resist being farmed. Anney and Lauren dig into the history and science of foraging for this fungus.

The Once-in-a-Lifetime Meal

32:55 | Oct 10th, 2018

A truly unique meal doesn't have to be fancy -- it might just be made from ingredients that you can only get in a particular time and place. Anney & Lauren talk to chefs and foragers about the artistic science of using terroir to make a meal.

Bonus Episode: The Story of Asheville's First (Legal) Brewery

38:21 | Oct 6th, 2018

Post-Prohibition, Asheville had zero legal breweries until Highland Brewing opened in 1994. We interviewed Leah Wong Ashburn, the second-generation family owner, about how the brewery has changed -- and how beer changed the city for the better.

The Hoppin' History of IPAs

37:25 | Oct 5th, 2018

India Pale Ales rule the American craft beer market and don't seem in danger of being usurped by another style anytime soon. But why? Anney and Lauren explore the colonial history and bitter science behind IPAs.

The Craft Behind Asheville's Beer Scene

45:34 | Oct 3rd, 2018

Asheville's breweries are integral to its community -- and a microcosm of craft beer in America. Anney and Lauren dive into the history of how this came to be, plus the science of sour and funky beers, with help from the brewers themselves.

Bonus Episode: The History of Asheville

58:08 | Sep 29th, 2018

Historian and Ashville native Kevan Frazier has seen a lot of the city's changes -- and he’s studied the rest. Here's our more-or-less full intereview with Kevan, covering how Asheville went from railroad stop to health resort to Beer City, USA.

Hummus: Where the Heart Is

35:47 | Sep 28th, 2018

Several cultures claim hummus as their own invention, but all agree that the dish (although seen as a hippie/health food in the West) soothes the soul. Anney and Lauren explore the contentious history of hummus.

Welcome to Savor (and Asheville)

34:58 | Sep 26th, 2018

Beer and food pulled this Southern/Appalachian city out of 70 years of economic depression. Anney and Lauren, along with a bevy of guides, explore the edible history and science of keeping Asheville weird.

Cocktail Hour: The Manhattan

33:59 | Sep 21st, 2018

This seemingly simple mix of whiskey, vermouth, and bitters with a cherry garnish has been interpreted infinite ways over its 140-year lifetime. Anney and Lauren take on the history & science of the Manhattan. Plus: a PSA (podcast service announcemen...Show More

FoodStuff Goes for (Edible) Gold

38:36 | Sep 19th, 2018

Even though gold has no flavor and no nutritional benefits, people have been eating gold pretty much forever. Anney and Lauren mine the AUdacious ancient and modern practice of consuming gold.

Trailer: Savor Is Coming

01:57 | Sep 19th, 2018

FoodStuff has big news: We're relaunching as Savor! Hosts Anney and Lauren are going on the road with Producer Dylan to interview culinary creators and consumers about how they eat – and why – starting 9/26. (Our RSS feed isn't changing, just our nam...Show More

The Split on Sundaes

38:06 | Sep 14th, 2018

Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. Anney and Lauren have the scoop on the competing tales behind ice cream sundaes.

Pickles: Kind of a Big Dill

39:22 | Sep 12th, 2018

Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. Anney and Lauren explore the long history and bacteria-laden science of pickles.

A Plum Episode

37:34 | Sep 8th, 2018

Plums have played a major role in cultures' arts and diets for millennia, all around the world. Anney and Lauren plumb the science and history of this seriously multipurpose fruit.

The Gamble of All-You-Can-Eat Buffets

46:31 | Sep 5th, 2018

Putting lots of food on a long table isn't new, but the all-you-can-eat buffet restaurant is a very 20th-century, very American concept. Anney and Lauren explore the history and science of going your own way with the buffet.

On FoodStuff, Celery Stalks You

30:41 | Aug 31st, 2018

Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks displayed them in vases. Anney & Lauren dig into the history and science of celery.

Cheese Curls: What the Puff?!

42:02 | Aug 29th, 2018

Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. Anney and Lauren dig into the fortuitously fab history (and making of) cheese puffs.

Pepperoni: Live Free and Pie Hard

43:41 | Aug 24th, 2018

Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. Anney & Lauren explore the history of this Italian-American invention, plus explain how the sausage is made.

Maraschinos: The Cherry on Top

35:18 | Aug 22nd, 2018

The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. Anney and Lauren take a pitiless look at the science and history, including how the classic type is making a comeback.

Fictional Foods: The Hitchhiker's Guide to the Galaxy

35:04 | Aug 17th, 2018

Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this episode will help fill you in on the local fare, from perfectly normal beast sandwiches to pan galactic gargle blasters. 

Tea: A Real Brouhaha

1:01:14 | Aug 15th, 2018

After water, tea is the second most popular drink in the world -- and every cup is steeped in history. Anney and Lauren explore the health, production, and origins of tea.

FoodStuff Side Dish: Fettuccine Alfredo

18:06 | Aug 11th, 2018

Fettuccine Alfredo may seem like an Americanized dish, but it was created by a real Italian chef -- it even bears his name. Christopher Hassiotis joins us for this bonus episode about the origins of Alfredo.

The Pea Pod(cast)

37:46 | Aug 10th, 2018

The seemingly humble garden pea has soil superpowers, caused a medieval craze, and drove Orson Welles to distraction. Come along with Anney and Lauren as they give world peas a chance.

Oh Ship: The Cruise Food Episode

43:28 | Aug 9th, 2018

Cruise ships are something between floating hotels and luxury battleships, but the food served on them doesn't have the best reputation. Anney and Lauren go overboard exploring how cruise food works and how cruise lines are working to change that rep...Show More

Oh Snap: The Gingerbread Episode

40:28 | Aug 3rd, 2018

Why do we shape gingerbread cookies into people and houses? Why is it generally considered a winter treat? Anney and Lauren tackle gingerbread (in all its formats) head first.

The Almighty Cod

34:59 | Aug 1st, 2018

For a simple fish, the cod played a huge role in Europe's colonization of North America. Anney & Lauren dive into the story of the fish that changed the course of history in this episode of FoodStuff.

Dispensing the Facts on Vending Machines

45:47 | Jul 27th, 2018

From their holy beginnings to massive modern success, we explore the twisting history of vending machines -- plus how they can tell real money from counterfeit (and why they're so darn stubborn sometimes).

Tea Time: Pinkies Out with Julia Skinner

45:54 | Jul 25th, 2018

Though it's a fairly recent invention, tea time is a meal with very specific etiquette and traditions. Historian Dr. Julia Skinner joins us to discuss how this came about, how it’s changed over the years, and why you should keep your pinkie in.

Phonominal Pho

28:54 | Jul 20th, 2018

This Vietnamese soup-and-noodle dish can (and does!) take on infinite forms and formats, but at its core, it's a hearty comfort food. Anney and Lauren dig into the rich history of phở.

FoodStuff Fairy Tales: 'Goblin Market'

51:07 | Jul 19th, 2018

Because food is so often featured in fairy tales and fantasy stories, Anney & Lauren offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & Joe McCormick. Come buy, y'all, come buy....Show More

A Bountiful Look at the Breadfruit

29:48 | Jul 13th, 2018

Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? Join Anney and Lauren as they get a loaf of breadfruit. 

Cocktail Hour: The Daiquiri

33:53 | Jul 11th, 2018

From a simple rum punch to a frozen neon monstrosity to a call for mindfulness, the daiquiri is a cocktail with as many definitions as it has drinkers. Anney and Lauren dive into the winding history of the daiquiri.

Introducing Committed

06:01 | Jul 10th, 2018

Lauren and Anney would like to introduce you to Committed. Join host Jo Piazza as she delves into the hilarious, heartbreaking and inspiring stories of couples of all kinds who’ve soldiered through unimaginable circumstances, and after the longest of...Show More

FoodStuff's Spin on Cotton Candy

33:56 | Jul 6th, 2018

Dentists originally created this fairground favorite, and the science behind it is fascinating. Anney and Lauren explore the history, chemistry, and physics of cotton candy.

FoodStuff Gets Frank About Hot Dogs

48:40 | Jul 4th, 2018

For better or wurst, the hot dog is an icon of American eating. Anney and Lauren dig into this sausage sandwich's history, explain how they're made, and discuss the many styles of hot doggery.

Basil: Herb Your Enthusiasm

35:07 | Jun 29th, 2018

One of the most popular and ancient herbs around, basil is associated with a strange range of myths and legends. From scorpions and basilisks to star-crossed lovers, join us as we explore the many stories of basil.

The Un-Chill Story of Quiescently Frozen Confections

33:03 | Jun 27th, 2018

The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made.

A Fresh Look at the Cucumber

37:12 | Jun 22nd, 2018

Although sometimes thin-skinned, cucumbers have only rarely lost their cool factor over the millennia. Anney & Lauren look into the history and science behind this popular summer addition to everything from salads to sour beers.

On the Road with FoodStuff

1:07:42 | Jun 20th, 2018

On our trip to Kentucky's bourbon trail, we visited a few other eateries along the way and chatted (a bunch) about food. Join Anney, Lauren, and Producer Dylan from the road to hear about the original KFC, local Lexington breweries, donuts and lots m...Show More

The Fishy Tale of Worcestershire Sauce

27:46 | Jun 15th, 2018

As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. Anney and Lauren examine the history and science that make Worcestershire sauce possible.

The Spread of Peanut Butter

57:28 | Jun 13th, 2018

Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. Anney and Lauren explore how peanut butter came to be, plus the science of how it stays fresh for so long.

The Can-Do Story of the Can Opener

43:21 | Jun 8th, 2018

Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. Anney and Lauren explore the history and physics of this finger-saving device.

Bourbon: Talking (Wild) Turkey

1:17:45 | Jun 6th, 2018

We went behind the scenes at the Wild Turkey distillery to learn how bourbon is made, plus sat down with Master Distiller Eddie Russell to talk about the past, present, and future of American whiskey.

Bourbon: America's Spirit

59:42 | Jun 2nd, 2018

The history and science of bourbon and the barrels it's aged in is fascinating, frisky, and overall neat. Just how we like our bourbon. The episode isn't this corny, we promise. 

The Dish on Crayfish

41:26 | May 30th, 2018

Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

Kentucky Derby Field Trip: Juleps, Hot Browns, and Pies, Oh My!

54:24 | May 26th, 2018

The longest-running sporting competition in the U.S., the Kentucky Derby is both a national and specifically local cultural event. Fresh back from a field trip, we discuss the foods & drinks of the Derby.

50 Shapes of Pasta

48:23 | May 23rd, 2018

From acini di pepe to ziti, pasta comes in way more than 50 different shapes. But why? And how?? Anney and Lauren explore the saucy history and science of pasta in all its glorious forms.

Pomegranate: The Seediest Fruit

46:45 | May 19th, 2018

The pomegranate has been associated with fertility in everything from ancient myth to modern marketing campaigns. So how did it get this reputation? Is there any science behind the stories? Anney and Lauren explore in this episode of FoodStuff.

Interview: Finding Equity at the Table

44:07 | May 17th, 2018

When you cook, you're telling a story -- but in the food industry, some voices have typically gone unheard. We speak with two activists, Julia Turshen and Hawa Hassan, who are working to give those voices a platform and help connect us all through fo...Show More

The Four Humours: Humor Us Here

33:17 | May 12th, 2018

Ancient Greco-Islamic medicine and philosophy created the concept of the four humours: bodily fluids that must be kept in balance -- or else. Anney and Lauren explore how humoral theory codified food and healthy eating habits for millennia.

Mocktail Hour

47:16 | May 10th, 2018

No- or low-alcohol cocktails are getting some serious attention these days, and for pretty excellent reasons. We explore the science, history, and culture of mocktails with help from a special guest: podcaster and food writer Julia Bainbridge.

Fictional Foods: Willy Wonka

42:33 | May 5th, 2018

This episode is your (golden) ticket to 'Charlie and the Chocolate Factory' and its films -- we explore both our favorite fictional foods and their weirder-than-fiction, real-life counterparts, from Everlasting Gobstoppers to flammable ice cream.

The Sappy Story of Maple Syrup

44:04 | May 2nd, 2018

Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. Anney and Lauren pour themselves into the history and science of maple syrup.

The Awesome-Sauce Sriracha Episode

34:16 | Apr 27th, 2018

This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore where sriracha comes from, its meteoric pop-culture rise, and the science of why hot sauce burns so go...Show More

Why Do We Eat Three Meals a Day?

36:37 | Apr 26th, 2018

Many cultures, especially Western ones, eat three meals a day -- by why? Have we always done that? We explore the history (and etymology) of breakfast, lunch, and dinner -- plus some science behind whether breakfast is really the most important meal.

The Fully-Baked Episode on Cannabis Edibles

1:04:53 | Apr 21st, 2018

History: How people have infused cannabis into food and drink for millennia, but recent stigma rendered edibles illicit and illegal. Science: Why the edible high is different. Bonus: Beca Grimm joins us to talk about modern pot culture and dope girls...Show More

Hot Tamales!

32:52 | Apr 18th, 2018

Tamales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.

James Beard: A Giant of the Kitchen

41:53 | Apr 13th, 2018

James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. We explore the life of this sometimes troubled chef, writer, and bon vivan...Show More

Tempting Tempeh

31:40 | Apr 11th, 2018

This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.

Bonus Episode: A Salty Interview

27:37 | Apr 10th, 2018

In researching our previous episode, we spoke with salt expert Suzi Sheffield about where different salts come from, and how they can provide a palate of flavors to play with in your cooking. Join us for the full interview in this bonus episode.

Salt: What's Shaking?

47:49 | Apr 7th, 2018

Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. We dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about salts’ amazing flavor properties.

FoodStuff Brings Home the Bacon

40:02 | Apr 5th, 2018

The same things that make bacon delicious also made it safer to eat in the era before refrigeration -- but they're also the same things that make it less than healthy. Learn the history and science behind bacon's popularity in this episode of FoodStu...Show More

Cocktail Hour: The Martini

35:51 | Mar 30th, 2018

The martini (and its glass) are American icons -- but why? How? And should you order it shaken or stirred? Anney and Lauren dip into the shaky history and storied science behind the martini.

Don't Kale Us, We'll Kale You

29:59 | Mar 28th, 2018

Nutrient dense and easy to grow, kale was a culinary staple long before it was labeled a superfood. Anney and Lauren go behind the trend to explore kale's rich history and savory science.

The Craft of American Cheese

43:40 | Mar 23rd, 2018

Process cheese (aka American cheese) is an innovation that's affordable, reduces factory waste, and melts like a dream -- but is it really food? Anney and Lauren dive into the science and history behind this cheesiest of products.

Lights. Camera. FoodStuff!

1:00:42 | Mar 22nd, 2018

On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! We speak with SFX technician Vii Kelly about inexpensive edible gore, plus go into the history of food effects in movies and television.

Corned Beef and Baggage

36:39 | Mar 16th, 2018

The Irish don't eat much corned beef, but it's a staple of American St. Patrick's Day celebrations. Anney and Lauren explore how this happened and why corned beef is commonly canned, plus the science behind how it's cooked.

A Prepper on Black Pepper

32:30 | Mar 14th, 2018

Black pepper is ubiquitous these days, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. Anney and Lauren explore where peppercorns come from, how they're processed, and why they became commonplac...Show More

Getting Figgy With It

42:21 | Mar 9th, 2018

Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig.

The Take-Away History of Food Delivery

36:56 | Mar 7th, 2018

The concept of having food delivered to your home is centuries old, but technology and culture are constantly changing what -- and how -- we order. Anney and Lauren explore the history and tech that drive delivery.

Spam Uncanned

44:10 | Mar 2nd, 2018

The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. Anney and Lauren explore the history and science behind Spam.

Cocktail Hour: The Margarita

33:10 | Feb 28th, 2018

Frozen, on the rocks, or straight up, there's science behind every sip of margarita -- and some seriously muddled history. Anney and Lauren explore in this episode of FoodStuff.

The Everything Bagel Episode

46:31 | Feb 23rd, 2018

For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. We explore the history and baking science behind bagels.

Fictional Foods: 'Star Trek' Edition

37:50 | Feb 21st, 2018

This is an episode of the podcast FoodStuff. Its continuing mission: to explore strange (blue) beverages, to seek out new foods and new replications. To boldly go where -- well, where lots of fans have gone before: the food & drink of ‘Star Trek.’ En...Show More

Mushrooms: Not to Be Truffled With

43:14 | Feb 16th, 2018

Mushrooms are a delicious, nutritious part of our diets, but they’ve more traditionally been a medicine -- and you definitely shouldn't eat wild mushrooms without an expert. We dig into the history and science of the fungus among us.

The Saucy History of Ketchup

46:13 | Feb 14th, 2018

That stuff you probably dip your fries in descended from Chinese fermented fish sauce, and it had a hand in creating the FDA. We explore the non-Newtonian science and surprisingly fascinating history of ketchup.

Artificial Flavors: Fake It Till You Make It

42:00 | Feb 9th, 2018

Added flavors feature in as much as 90% of our groceries, so the science of creating them is a serious business. We unpack the difference between natural and artificial flavors and explore how some of the most famous (blue raspberry! MSG!) came to be...Show More

The Edible Puns of Lunar New Year

41:25 | Feb 7th, 2018

The Lunar or Chinese New Year celebration, also known as the Spring Festival, is a 15-day marathon of family, friends, food -- and puns. We share some of the holiday's most popular traditions -- and welcome our friends Stuff to Blow Your Mind to come...Show More

Candy Hearts: Recipe for Love

33:37 | Feb 2nd, 2018

Chalky candy hearts printed with sweet (or salty!) messages are apparently the most prolific candy of Valentine's Day. Anney and Lauren explore the past and present of the product, plus some of its strangest messages.

This Episode Is Bananas

53:06 | Jan 31st, 2018

B-A-N-A-N-A-S. The most popular fruit in the world has driven food technology and military coups alike. It's also in danger of being wiped out. We peel back the disturbing history and science surrounding bananas.

FoodStuff Takes the Cupcake

38:58 | Jan 26th, 2018

The cupcake caused quite a culinary kerfuffle in the early 2000s. Anney and Lauren explore how cupcakes (and their cousins, muffins) became what they were then, and what they are today.

Absinthe: The FoodStuff Green Hour

43:15 | Jan 24th, 2018

Banned for a century throughout the Western world, absinthe is officially back on the market. But was it ever dangerous in the first place? Come drink in the history and science behind the Green Fairy in this episode of FoodStuff.

Garlic: A Stinking Rose By Any Other Name

47:01 | Jan 19th, 2018

Garlic has millennia of history with cultures all over the world -- but mostly as a medicine and vampire deterrent, not a food. Anney and Lauren explore how we came to eat garlic, plus whether there's any hard evidence of its supposed health benefits...Show More

The McDonald's McEpisode

58:36 | Jan 17th, 2018

McDonald's is the biggest fast food chain in the world, but this behemoth has humble beginnings. We explore the ambitions and intrigue that made the McEmpire what it is today.

Sweet Nothings: The Science of Artificial Sweeteners

53:31 | Jan 12th, 2018

Sugar substitutes boast the ability to satisfy your sweet tooth with low or no calories. But how can such wonder-compounds exist? Are they hazardous? Can they really help you lose weight? We explore the history and science behind artificial sweetener...Show More

The Lasting Power of Fad Diets: Part Deux

49:59 | Jan 10th, 2018

In this, the second half of our conversation about fad diets, we head into the modern era of calorie counting and curious trends spreading at broadband speeds. If you missed Part 1, maybe listen to that one first!

The Lasting Power of Fad Diets: Part 1

37:12 | Jan 5th, 2018

Since before the word 'diet', there have been fad diets. And egad, some of them were bad ideas. Anney and Lauren unearth and demystify some of history's weirdest (and longest-running) fad diets.

The Jumbled Story of Jambalaya

24:11 | Jan 3rd, 2018

Jambalaya really is a melting pot of a dish, influenced by all of the native populations, settlers, and enslaved peoples of the American South. Anney and Lauren dish on the history of jambalaya.

Licorice: Heard It Through the Red Vines

39:09 | Dec 29th, 2017

Is red licorice really licorice? Can you overdose on licorice?? Anney and Lauren answer these and other burning licorice questions.

New Year’s Food Traditions: Eating for Luck and Money

42:48 | Dec 27th, 2017

All around the world, people ring in the New Year with foods said to bring good fortune. Anney and Lauren talk through traditions from their own homes and beyond.

Cheddar: Insert Cheesy Title Here

29:04 | Dec 22nd, 2017

This quintessential British cheese has a history cut with myth, fraud, and war. Anney and Lauren dig in, plus explain the science and process behind making a wheel of cheddar.

The Not-So-Gratuitous Tipping Episode

42:38 | Dec 20th, 2017

Tipping at restaurants can be stressful for all parties involved. How much is enough? How much is based on actual quality of service? How did we start doing this, anyway? FoodStuff discusses the equally depressing and important answers.

A Hard Look at Soft Drinks

50:26 | Dec 15th, 2017

Soda, pop, coke, or plain ol' carbonated water: We dive into the sometimes explosive science and history of all agua that sparkles, from natural mineral springs to soda fountains to Big Gulps.

Stop and (Don't) Smell the Durian

33:42 | Dec 13th, 2017

The durian fruit is famous for its rich custardlike flavor and infamous for its staunch corpselike scent. Anney and Lauren dig into the history and science behind this stinky delicacy.

Raise a Glass to Toasting

41:18 | Dec 8th, 2017

Toasting can be an art, an honor, or an excuse to drink a lot. Anney and Lauren explore, from ancient toasting traditions to how people do it around the world today. Hear hear!

Chock Full of Chocolate

52:57 | Dec 6th, 2017

That chocolate bar you're craving contains some 5000 years of history and more than a couple psychoactive substances. Learn how a tropical seed changed the world, for the good and the bad, in this episode of FoodStuff.

Cocktail Hour: Mai Tai

30:43 | Dec 1st, 2017

For a rum punch designed with escapism in mind, the mai tai has a lot of controversy swirling around it. Anney and Lauren explore. (Plus, cocktail umbrellas!)

We Are All Jelly Doughnuts

31:01 | Nov 29th, 2017

Sufganiyot, pączki, Berliners, bismarcks, or jambusters: Whatever you call 'em, we love jelly doughnuts. Anney and Lauren explore how this treat became a part of holidays around the world.

Popcorn: Insert Corny Episode Title

44:23 | Nov 24th, 2017

America's favorite movie theater snack involves at least 7,000 years of history and fascinating physics. We explore everything from how popcorn pops to how it basically got the theater industry through the Great Depression.

The Not-So-Vanilla Vanilla Episode

37:41 | Nov 22nd, 2017

The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and what lengths researchers go to to replicate the flavor.

Fictional Foods: Lembas

33:23 | Nov 17th, 2017

Lembas is the one bread to rule them all from J.R.R. Tolkien's world of 'The Lord of the Rings.' We delve into the real-world inspirations and Elvish science behind lembas and other foods of Middle Earth.

Stick a Fork in It

31:28 | Nov 15th, 2017

This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper).

Turkey Talk

49:40 | Nov 10th, 2017

The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. We cover everything turkey, from cooking tips to snood science.

Flavor Tripping with the Miracle Berry

31:06 | Nov 8th, 2017

The miracle berry is a fruit that can make sour foods taste incredibly sweet. We explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United States.

Ramen: Oodles of History

44:24 | Nov 3rd, 2017

From a Chinese side dish to a Japanese staple to an international phenomenon, we slurp through the history and science of ramen.

Rice Rice Baby

43:38 | Nov 1st, 2017

It's just a staple food for over half the population of the planet, and has been for long enough that it shaped our languages, religions, and maybe even social psychology. This will probably be a short episode.

Vegemite: Fright or Delight?

40:05 | Oct 27th, 2017

A savory spread with a divisively strong flavor, Vegemite earned its place in Australian culture through decades of clever marketing. We explore the history and yeast-extract science -- plus talk Tim Tams.

The Quiche of Death

29:31 | Oct 25th, 2017

Quiche, the simple baked custard that took the '70s by storm, has a winding history involving some weird gender issues. We serve forth the ins and outs of quiche.

Space Food: Ground Control to Major Nom

44:31 | Oct 20th, 2017

We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. We dig into the history (and sometimes questionable menus) of space food.

The Julia Child Episode

37:54 | Oct 18th, 2017

Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. We trace the biography behind this TV icon

Cocktail Hour: The Whiskey Sour

32:40 | Oct 13th, 2017

Despite (or perhaps due to) its simplicity, the whiskey sour is one of the most popular cocktails on the planet. We walk through the history and science behind the drink in this edition of cocktail (half-) hour.z

Cranberries from Bog to Table

37:48 | Oct 11th, 2017

This North American winter staple has sprouted crazes, battles, and bitter scares. Let's linger just a little on the cranberry.

Aspirational Aspics

39:31 | Oct 6th, 2017

The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Tune in to learn about history's fanciest aspics, plus the science of gelatin.

Leggo Eleven's Eggo: A Tale of Frozen Waffles

28:49 | Oct 4th, 2017

Waffles have been around in more or less their modern form since the 1400s, but we have three 20th-century brothers to thank for the technology behind tasty, convenient frozen waffles. Here's their story.

Cinnamon: The Tastiest of Tree Barks

36:19 | Sep 29th, 2017

Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. We dig into spicy history and culture of this delicious bark.

Pumpkin: Jack-of-all-Foods

49:49 | Sep 27th, 2017

We go behind the gourd to explore pumpkin's history as food, decor, and phenomenon.

Sour Beer: Don't Call it a Comeback

45:03 | Sep 22nd, 2017

We explore the science and history of sour beer, plus the chemistry of flavor.

Expiration Dates: Best If Listened By

32:58 | Sep 15th, 2017

Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception).

The World Is Your Oyster

47:48 | Sep 8th, 2017

We dive into the biology, culinary history, and bloody piracy behind oysters.

Chuck E. Cheese's: Pizza, Intrigue, and Entertainment

43:01 | Sep 1st, 2017

We explore how a scheme to make more money off of arcade games became an international cultural phenomenon.

You Butter Believe It’s a Two-Parter: Part 2

34:16 | Aug 25th, 2017

What the heck is margarine, and how does it play in butter's history? Is it healthier to eat one versus the other?

You Butter Believe It’s a Two-Parter: Part 1

33:38 | Aug 18th, 2017

We explore the slippery physics and surprising strife behind butter.

You Say Tomato, I Say Wolfpeach

37:07 | Aug 11th, 2017

Once considered deadly, the tomato has a fascinating history as a tax evader, protest device, and potential hallucinogen!

Fictional Foods: Butterbeer, from Book to Mug

31:55 | Aug 4th, 2017

Anney and Lauren discuss the real-world history of the fictional Butterbeer and its transition into reality.

Tofu: The Cheese of the Bean World

43:58 | Jul 28th, 2017

Anney and Lauren take on the history, science, health, and environmental impact of tofu.

A Graham Cracker A Day to Keep Sin Away

34:33 | Jul 21st, 2017

Graham crackers, one-third of delightful campfire s'mores, originated as a bland health food peddled by a temperance preacher.

How Did French Cuisine Become King?

42:54 | Jul 14th, 2017

Anney and Lauren trace the history of French cuisine (and get to talk about celebrity chefs, lawyers, and tires along the way).

Marshmallows: A Cure for Your Ills

44:45 | Jul 7th, 2017

Marshmallows in one form or another have been enjoyed for thousands of years and involve some serious science.

Life of (Apple) Pie

44:57 | Jun 29th, 2017

Anney and Lauren dig into the historical events that made apple pie a cultural icon. And talk pie science. Yes.

A Starter Guide to Sourdough

47:48 | Jun 23rd, 2017

Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of sourdough starters along the way.

Cocktail Hour: Gin and Tonic

40:11 | Jun 16th, 2017

We trace the history of gin and tonic water, both separately and together, and explain the science behind why they're so darn tasty.

Sweetbreads: Neither Sweet nor Bread

42:50 | Jun 9th, 2017

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes.

May I Rent Your Pineapple?

46:58 | Jun 2nd, 2017

Anney and Lauren look into the pineapple's past to determine where this symbolism arose from, as well as where the pineapple is heading.

Could Honey Save Us All?

39:34 | May 26th, 2017

From ancient remedies to cutting-edge cures to rare dangers, we explore the amazing medical properties of honey.

Honey, a History

42:43 | May 19th, 2017

Join Anney Reese and Lauren Vogelbaum as they dive into the history of honey in this two part series.

A Spork by Any Other Name

32:11 | May 12th, 2017

How has the spork captured so much attention? Who designed such a questionably useful utensil? Anney and Lauren explore the rich history of the spork.

The Troubled, Tasty Story of Fried Chicken

45:08 | May 5th, 2017

We delve into the history and science behind (specifically southern-American-style) fried chicken.

The (Non)Science Behind Juice Cleanses

45:55 | Apr 28th, 2017

Do juice cleanses actually deliver on their promises? How did commercial juices become a thing anyway? Anney and Lauren extract the truth from the myths about juicing.

Much Ado About Brunch

42:26 | Apr 21st, 2017

Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. We break down the problematic yet delicious history of brunch.

FoodStuff Is Moving to Fridays

04:07 | Apr 19th, 2017

This is not a full episode, but a quick notice: FoodStuff will be publishing on Fridays from now on! Yes. See you Friday!

Bloody Marys: Dubious Historically and Hangoverly

35:59 | Apr 12th, 2017

History is as unsure about where the Bloody Mary came from and how it came to be named as science is about its status as a hangover cure. Anney and Lauren uncover the fascinating possibilities in this FoodStuff: Cocktail Hour.

Yogurt: More Than Just Bacteria Poop

1:01:07 | Apr 5th, 2017

Humans have been enjoying yogurt and its health benefits for millennia. From prehistory to bizarre sanitarium treatments to modern marketing campaigns, we explore the culture of yogurt.

Defrosting Frozen Food

50:48 | Mar 29th, 2017

What technologies have brought us the convenience of frozen foods? Is frozen really as nutritious as fresh? Learn what it takes scientifically to bring that bag of vegetables from the farm to your freezer.

The Unsweetened History and Technology of Sugar

42:07 | Mar 22nd, 2017

The demand for sugar has driven over a thousand years of greed, tragedy, political power shifts, and technological innovation. We won't sugarcoat it.

Sugar and Your Health

59:58 | Mar 15th, 2017

You may have heard that it's good to cut back on sugar, but what does that really mean? And why? We explore the latest research into sugar's health effects -- and pry into the shady history of how the sugar industry has shaped medical advice for deca...Show More

Cauliflower: Fractaliscious and Nutritious

54:01 | Mar 8th, 2017

This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.

Champagne (and Sparkling Wine)

52:12 | Mar 1st, 2017

In just 400 years, sparkling wines have gone from a dangerous mistake (the famous Dom Perignon was hired to get RID of bubbles in wine) to a symbol of wealth and celebration. We trace the history and explain the science behind champagne.

FoodStuff: Episode Zero

03:10 | Feb 23rd, 2017

Every bite we eat and sip we take represents millennia of human innovation. Meet Anney Reese and Lauren Vogelbaum -- every week, they'll be serving up the weird, wondrous science and history behind, y'know, food and stuff.