Podcast Episodes
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Crunch, Crackle, and Pop
“Sound is the forgotten flavor sense,” says experimental psychologist Charles Spence. In this episode, we discover how manipulating sound can transfo…
10 years, 11 months ago
Field Recordings
Plants that can hear themselves being eaten. Microphone-equipped drones that eavesdrop on sick chickens. Lasers that detect an insect’s wing-beats fr…
10 years, 11 months ago
The Cocktail Hour
Whether you sip it with friends, chug it before hitting the dance floor, or take it as a post-work pick-me-up, there’s clearly nothing like a cocktai…
11 years ago
Gastropod on Gastropods
Finally, Gastropod is tackling gastropods! In this episode, Cynthia visits one of America’s first and only snail farms. Though Gastropod is, as regul…
11 years, 1 month ago
Savor Flavor
Why does grape candy taste so fake? What on earth is blue raspberry, anyway? And what is the difference between natural and artificial, at least when…
11 years, 1 month ago
DNA Detectives
DNA: it’s the genetic information that makes plants and animals what we are. Most of the time when you hear about it in the context of food, it’s to …
11 years, 2 months ago
Say Cheese!
Cheese is the chameleon of the food world, as well as one of its greatest delights. Fresh and light or funky and earthy, creamy and melty or crystall…
11 years, 2 months ago
Extreme Salad and Crazy Potatoes
Step away from the French fries—and even from that bag of pre-washed mixed greens lurking in the crisper drawer. It’s time to reconsider the potato a…
11 years, 3 months ago
No Scrubs: Breeding a Better Bull
In 1900, the average dairy cow in America produced 424 gallons of milk each year. By 2000, that figure had more than quadrupled, to 2,116 gallons. In…
11 years, 3 months ago
Enhanced Eating with Dan Pashman
Have you ever wondered how to avoid sandwich sogginess, what scented soap to pair with your restaurant order, and whether airplane food can be made t…
11 years, 4 months ago