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All You Can Eat: The True Story Behind America's Most Popular Seafood
Americans eat more shrimp than any other seafood: on average, each person in the US gobbles up close to six pounds of the cheap crustaceans every yea…
2 years, 2 months ago
The World Is Your Oyster: How Our Favorite Shellfish Could Save Coastlines Worldwide
If we at Gastropod were asked to name a perfect food, the oyster would be at the top of our list. Oysters are pretty much always our answer to the qu…
2 years, 2 months ago
Eat This, Not That: The Surprising Science of Personalized Nutrition (encore)
This episode, we've got the exclusive on the preliminary results of the world's largest personalized nutrition experiment. Genetic epidemiologist Tim…
2 years, 2 months ago
Bam! How Did Cajun Flavor Take Over the World?
If "Cajun-style" only makes you think of spicy chicken sandwiches and popcorn shrimp, you need to join us in the Big Easy this episode, to meet the r…
2 years, 2 months ago
Anything's Pastable (Guest Episode)
After Dan’s pasta shape, cascatelli, was launched, people everywhere were cooking with it and sending him photos of what they were making. As excitin…
2 years, 3 months ago
Can You Patent a Pizza?
Close your eyes and imagine this: a world without stuffed crust pizza. We know!—but that was the dismal state of the Italian flatbread scene before 1…
2 years, 3 months ago
Super Fry: The Fight for the Golden Frite (encore)
Shoestring, waffle, curly, or thick-cut: however you slice it, nearly everyone loves a deep-fried, golden brown piece of potato. But that's where the…
2 years, 3 months ago
Dining at the (Other) Top of the World: Hunger, Fruitcake, and the Race to Reach the South Pole
In contrast to the abundance of the Arctic, in Antarctica, "once you leave the coast, you're basically heading to the moon." Jason Anthony, who spent…
2 years, 3 months ago
Dining at the Top of the World: Arctic Adaptation, Abundance, and...Ice Cream
You may feel like it's cold where you live, but in the Arctic, the average temperature is well below freezing all year round. In winter, it's also pi…
2 years, 4 months ago
Cork Dork: Inside the Weird World of Wine Appreciation (encore)
“There’s the faintest soupçon of asparagus and just a flutter of Edam cheese,” says Paul Giamatti in the movie Sideways. Believe it or not, he's desc…
2 years, 4 months ago