This simple, refreshing staple cocktail wouldn't be here if it weren't for heart disease and malaria. We trace the history of gin and tonic water, both separately and together, and explain the science behind why they're so darn tasty.
Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback.
Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback with the help of executive chef Spencer Gomez of Holeman and Finch Public House in Atlanta, Georgia.
Champagne wasn't always a symbol of celebration -- it started as an explosive mistake that French winemakers tried to prevent. Anney and Lauren explore sparkling wine's history with a master sabreur (i.e., a professional at breaking bottles open with swords) and visit a winery to see how it's made today.
Would yogurt make a good video? Anney and Lauren investigate, from prehistory to bizarre sanitarium treatments to modern marketing campaigns, and go inside a yogurt manufacturing plant to see how it's made.
Throughout its history, the much-sought-after pineapple has symbolized friendship, luxury and royalty. Anney and Lauren look into the pineapple's past to determine where this symbolism arose from, as well as where the pineapple is heading.
Humans have been eating honey since before recorded history -- and it may be the oldest medicine known to humankind, too. From ancient remedies to cutting-edge cures to rare dangers, we explore the amazing medical properties of honey.
Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! We break down the problematic yet delicious history of brunch.
History is as unsure about where the Bloody Mary came from and how it came to be named as science is about its status as a hangover cure. Anney and Lauren uncover the fascinating possibilities in this FoodStuff: Cocktail Hour.
What technologies have brought us the convenience of frozen foods? Is frozen really as nutritious as fresh? Learn what it takes scientifically to bring that bag of vegetables from the farm to your freezer.
This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.