Podcast Episodes
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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 …
10 years, 11 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 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 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, 1 month 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, 1 month ago
Breakfast of Champions
Breakfast: the most important meal of the day. Or is it? In this episode of Gastropod, we explore the science and history behind the most intentional…
11 years, 2 months ago
Night of the Living Radishes
For this special New Year episode, Gastropod transports you to Oaxaca, Mexico, for the legendary Night of the Radishes, celebrated the night before C…
11 years, 2 months ago
Kale of the Sea
Call off the search for the new kale: we’ve found it, and it’s called kelp! In this episode of Gastropod, we explore the science behind the new wave …
11 years, 3 months ago
Bite: Smoked Pigeon and Other Subnatural Delights
In this week’s bite-sized episode, Nicky travels to the campus of Duke University, in Durham, North Carolina, for a day of talks and tastings explori…
11 years, 3 months ago
The Microbe Revolution
Unless you’ve been living under a rock for the past couple of years, you’ve probably heard about the human microbiome. Research into the composition,…
11 years, 4 months ago