Plant Milk Proliferation: Oat, Soy, Almond, and More, But Which Is Best?
Cow milk is out, and plant milk reigns supreme. At least, that's how it feels in the supermarket these days, where the refrigerated section is full of "milk" made from oats, almonds, peanuts, coconuts...
8 Sep 48min
So Hot Right Now: Why We Love the Chile Pepper
Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn—and why on earth do we crave that uncomfortable sensation? How did capsaicin's fungus-fighting, d...
18 Aug 48min
Salad Days: A Story of Science, Sexism, and Jell-O
If leafy greens and a little vinaigrette is salad, and chicken with mayo is salad, and vegetables in Jello-O are ALSO salad… What exactly is salad?! That's the big question we're tackling this episode...
4 Aug 44min
Where There's Smoke, There's...Whiskey, Fish, and Barbecue!
As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. Yo...
21 Jul 51min
America's Forbidden Fruit and Forgotten First Soda: Ask Gastropod
Fan favorite Ask Gastropod is back, and we’re celebrating the season by solving a pair of trans-Atlantic mysteries! First up: if you have a purple candy in Europe, it’s nearly guaranteed to be flavore...
7 Jul 50min
Bringing Home the Bacon: From Shakespeare to the Baconator
For many Americans, bacon is an essential element of the perfect breakfast—not to mention a welcome addition to everything from cheeseburgers to doughnuts. But bacon hasn't always been beloved. Ancien...
23 Jun 48min
What the Shell? Cracking the Lobster's Mysteries
Consider the lobster roll: tender chunks of lobster bathed in butter or mayo, sandwiched between two slices of a squishy bread roll… Have we caught your attention yet? Lobster is a summertime staple i...
9 Jun 44min
