Just in time for the holidays, Ask Gastropod is back with a plate full of listener questions for your listening... more

Taste is the oldest of our five senses, and yet perhaps the least understood. It's far more complicated than salty versus sweet: new... more

What’s the coolest flavor of the holiday season? It's peppermint, obviously, and it’s showing up in everything from coffee to chocolate and... more

Next week, the US celebrates the dishwashing Olympics—also known as Thanksgiving. But how best to tackle the washing-up after the... more

They're added to breakfast cereal, bread, and even Pop-Tarts, giving the sweetest, most processed treats a halo of health. Most... more

The Klamath River on the California-Oregon border was once the third largest salmon river in the continental U.S. There were... more

Today, a half century after Neil Armstrong took one small step onto the surface of the Moon, there are still... more

To painters and poets in late-1800s France, absinthe was "the green muse" or the "green fairy," an almost magical potion... more

Every day, at the end of service, restaurants throw away tons of entirely edible food: heaps of pastries and whole... more

It’s already begun: that time of the year now known across the land as Decorative Gourd Season. Squash are everywhere—carved... more

The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen... more

School’s back in session, and kids are boarding the bus with lunchboxes in tow. Many of them contain sandwiches stuffed... more

About ten years ago, insects were constantly being hyped as the future of food. Headlines proclaimed that, within the decade,... more

When you buy a bottle of rum in the United States, by law nearly all the federal taxes on that... more

Guest episode: In this episode we introduce you to a part of our bodies that was invisible to Western scientists... more

You asked, and we’re answering—again! Ask Gastropod returns to answer some of our listeners’ most pressing culinary queries: how did... more

It's not your imagination, food allergies are really on the rise. One recent study found that severe allergic reactions to... more

Today, it’s a breakfast staple, but, as recently as 1960, The New York Times had to define it for readers—as “an unsweetened... more

For as long as we’ve been making Gastropod, co-host Nicky has also been working on another project: writing a book... more

Based on all the hype, you'd be forgiven for believing that the fish oils known as omega-3s are the solution... more

Your pantry's sweetest ingredient has an extremely bitter history. The sap-producing grass known as sugarcane has been grown and enjoyed... more

From our friends at Switched on Pop: Where were you when you learned that the McDonald's jingle "I'm lovin' it"... more

When you go out for a meal, it’s not just what's on your plate that matters, it's what's in your... more

You've probably never heard of David Fairchild. But if you've savored kale, mango, peaches, dates, grapes, a Meyer lemon, or... more

In his day, Luther Burbank was a horticultural rock star: everyone from opera singers to movie stars and European royalty... more

Americans eat more shrimp than any other seafood: on average, each person in the US gobbles up close to six... more

If we at Gastropod were asked to name a perfect food, the oyster would be at the top of our... more

This episode, we've got the exclusive on the preliminary results of the world's largest personalized nutrition experiment. Genetic epidemiologist Tim... more

If "Cajun-style" only makes you think of spicy chicken sandwiches and popcorn shrimp, you need to join us in the... more

After Dan’s pasta shape, cascatelli, was launched, people everywhere were cooking with it and sending him photos of what they... more

Close your eyes and imagine this: a world without stuffed crust pizza. We know!—but that was the dismal state of... more

Shoestring, waffle, curly, or thick-cut: however you slice it, nearly everyone loves a deep-fried, golden brown piece of potato. But... more

In contrast to the abundance of the Arctic, in Antarctica, "once you leave the coast, you're basically heading to the... more

You may feel like it's cold where you live, but in the Arctic, the average temperature is well below freezing... more

“There’s the faintest soupçon of asparagus and just a flutter of Edam cheese,” says Paul Giamatti in the movie Sideways. Believe... more

This week, Gastropod tells the story of two countries and their shared obsession with a plant: Camellia sinensis, otherwise known as... more

When it comes to booze, it’s fun to be bitter: an Aperol spritz has been the drink of summer for... more

Though rice might not feature in a hit 1990s Vanilla Ice rap, this grain tops the charts in other ways:... more

Is white chocolate really chocolate? What causes asparagus pee? Sprinkles or jimmies—which do you call them, and is the term... more

No pumpkin spice latte, cookie, candle, or seasonal can of Spam (yes, really) would be the same without one of... more

Botanically, bean pods are indeed fruits, and, honestly, they are also pretty magical. And we’re clearly not the only ones... more

Doughnuts are ubiquitous in the United States: whether you're at party, a coffee shop, or the break room at work,... more

Savory, chewy, and, above all, slurp-able, a delicious bowl of ramen is one of the triumphs of Japanese cuisine. That's... more

How do we learn to eat? It may seem like an obvious question, but it's actually quite a complicated process. Who decided... more

A bluefin tuna can grow to the size of a car, weigh twice as much as a grand piano, swim... more

What do some epilepsy patients have in common with tech bros, bodybuilders, and Joe Rogan? The high-fat, carb-shunning diet known... more

Today, you can find a huge variety of breads on supermarket shelves, only a few of which are called "sourdough."... more

It's been described as the ultimate status symbol for the wealthy, as the perfect solution for dieters and the sick,... more

Can we really have our burger, eat it—and never need to kill a cow? Growing meat outside of animals—in a... more

We love eggs scrambled, fried, or poached; we couldn't enjoy a quiche, meringue, or flan without them. But for scientists... more

For most of us, when we sit on the porcelain throne to drop the deuce, priority number one is flushing... more

'Tis the season for a refreshing glass of bubbly—but this episode we're not talking wine, we're talking seltzer. America is... more

What was the hottest accessory for late 1600s European dining rooms? The pineapple! Explorers had recently brought this spiky tropical... more

Whether it's via TikTok or the morning news, you’ve probably heard the recent hype (and hand-wringing) about new prescription weight-loss... more

Fish & chips: a golden hunk of battered cod, accompanied by thick-cut French fries, lightly sprinkled with malt vinegar, and... more

It’s the 13th element on the periodic table, it glows in the dark, and it spontaneously combusts if it gets... more

The squish of bananas, the squeak of mushrooms, the pop of a grape: for some people, these textures are a... more

Can bread really grow on trees? This episode, meet the all-star, super productive, low-maintenance, gluten-free carbohydrate of the future. Did... more

When Polynesians first arrived in Hawai'i some 1,500 years ago, they found islands that were lush, beautiful...and nearly devoid of... more

Coca-Cola's red and white logo is so iconic that supposedly nine out of every ten people on Earth know it... more

This episode, join us on a hunt for buried treasure at a super-secret location in North Carolina. We follow a... more

A slice of lime in your cocktail, a lunchbox clementine, or a glass of OJ at breakfast: citrus is so... more

For most of us, the calorie is just a number on the back of the packet or on the display... more

We pop it at weddings and pour it for the holidays, gift it to congratulate and sip it to celebrate—but,... more

Yachts, private jets, caviar, champagne—all standard ingredients in the lifestyles of the rich and famous. But, every so often, at... more

Pasta, sushi, tacos, samosas, and pad thai: In the U.S., enthusiastic eaters will likely be able to name traditional dishes... more

Just a little over a hundred years ago, eastern forests were studded with what was called "America's perfect tree": 100-foot... more

We've all heard that what you eat affects your health—but doctors prescribing dinner? It's real: Medically tailored meals are specifically... more

Whether enrobed with chocolate in a candy bar or sucked up through a straw on the beach, coconut has become... more

Imagine a summer's day without the jingle of the ice-cream truck, a pizza without its bubbling layer of melted cheesy... more

Across the United States, school lunch is being transformed, as counties and cities partner with local farms to access fresh... more

Whether you’re an adorable, candy-loving alien, a lost hobbit, a Federation starship captain, or the King in the North, you... more

Gastropod is excited to present this guest episode of Unexplainable. For thousands of years, there have been four basic tastes... more

Do you get butterflies in your stomach when you’re excited? Feel nauseated when you’re nervous? Get a knot in your... more

Olive oil is not what you think it is. According to Tom Mueller, author of Extra Virginity: The Sublime and... more

Ketchup is the crowd-pleaser of condiments—a ubiquitous accessory on dinner tables throughout the United States, and, increasingly, the world. But... more

Big tech is changing every aspect of our world. But how? And at what cost? Gastropod is excited to share... more

No matter what your diet’s like today, we all likely started life eating the same thing: breast milk, formula milk,... more

Juicy, crispy, crunchy...fried chicken is undoubtedly delicious. But it's also complicated, in ways that go far deeper than the science... more

Gastropod is excited to present this guest episode of Not Lost, called Montréal: Voyage Voyage. When both his popular culture... more

Aristotle thought they were born out of mud. A young Sigmund Freud dedicated himself to finding their testicles (spoiler alert,... more

A chemical that kills the plants you don’t want—weeds—and keeps the plants you do—food!—seems kind of like magic. After all,... more

If you’ve baked up a batch of chocolate chip cookies, enjoyed a nice cup of tea and biscuits, or somehow... more

For a few weeks in 1987, trash was temporarily headline news: a barge filled with waste that would no longer... more

It’s sticky, it’s breath-freshening, and, according to the FDA, it’s technically food—this episode, we’re chewing on the science and history... more

If you hopped in a time machine for a cup of coffee from a 17th-century London coffeehouse, you would probably... more

About 400 years ago, a dark and mysterious stranger arrived in Europe and sent the jitters—really, shock waves—through society. That... more

No dish of General Tso's, chow mein, or beef and broccoli is complete without a fortune cookie at the end.... more

Gastropod is excited to present this guest episode—actually, two episodes—from the podcast Atlas Oscura: one all about the Spritz Cookie... more

Mangoes inspire passion, particularly in India, which is home to hundreds of varieties of the fruit. They are celebrated in... more

Gastropod is excited to present this guest episode of Outside/In called Scents and Sensibility. Once upon a time, potpourri was... more

Allow us to indulge our inner aunties: We’ve set you up on a really hot date this episode—with one of... more

Here’s a little riddle for you: What’s all around you, but can’t be seen, smelled, or tasted? Hint: It’s in... more

Move over, beef: there’s a new burger in town. Plant-based meats are sizzling hot right now; in 2020 alone, the... more

This week we're bringing you an episode from Nice Try! Nice Try’s second season, Interior, is all about the lifestyle... more

It’s pretty rare to find organ meat on the dinner table in most American households today, but 90 years ago,... more

If you live in the U.S., chances are, your first hint of fall isn’t a russet-colored leaf landing on the... more

If you’ve ever engaged in mortal combat with a patch of ragweed, dandelion, or crabgrass in your garden, you might... more

Bourbon has to be aged in barrels, by law; whiskey usually spends years in barrels, by custom; and between 20-30... more

For a lot of Americans, tofu conjures up images of bland, squishy cubes: a sorry alternative to meat. Even in... more