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Tomato Sauce Cooked 1,000 Times: One Woman's Culinary Odyssey
Literary scholar Rebecca May Johnson earned her PhD studying Homer’s Odyssey, but now she’s analyzing a new kind of text: Marcella Hazan’s tomato sauce recipe. Johnson reveals how studying a recipe i…
Published on 2 years, 6 months ago
Frontiers of Food Science: Do Sound and Color Affect Flavor?
Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twil…
Published on 2 years, 6 months ago
Chocolate Flan, Cactus Sorbet and Guava Doughnuts: The Amazing World of Mexican Desserts
This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson. Traveling from Mexico City to Veracruz to Oaxaca, we explore regional confections like chili-flavored paletas and guava …
Published on 2 years, 6 months ago
Cooking Over Fire: Lessons From the Levant
This week, Sarit Packer and Itamar Srulovich, the husband-and-wife team behind London’s Honey & Co., tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt …
Published on 2 years, 7 months ago
White House Noshes: What Presidents Really Eat
Jefferson ate capon, Eisenhower craved squirrel soup and Grant had a habit of throwing bread across the table. This week, we go into the White House with Alex Prud’homme to hear culinary stories from…
Published on 2 years, 7 months ago
Claire Ptak Is in Love (with a Pink Cake)
We’re joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees. She shares her favorite recipes and reveals the behind-the-s…
Published on 2 years, 7 months ago
Pickles, Life and Death: The World of Fermentation
Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world’s greatest fermented foods. He tells us about the joys of making sauerkraut and why fermentation ma…
Published on 2 years, 7 months ago
Salmon Wars: The Dark Underbelly of Our Favorite Fish
Investigative journalists Doug Frantz and Catherine Collins take us inside the farmed salmon industry to explore the open net pens, health effects and future of America's favorite fish. Plus, Homa Da…
Published on 2 years, 7 months ago
1,001 Bites: The Wonders of the Arab Table
Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” which takes a fresh look at defining Arab cooking. Plus, we learn how food is used to create Hollywood so…
Published on 2 years, 8 months ago
Corpse Cakes and Funeral Pie: A Short History of Eating Grief
We’re joined by death scholar Candi K. Cann to learn how food is used in grieving rituals around the world, from ancient Roman funeral tubes to shiva bagels. Plus, we dive into the murky riverbeds of…
Published on 2 years, 8 months ago