Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new... 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
Can we really have our burger, eat it—and never need to kill a cow? Growing meat outside of animals—in a lab or,... more