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