Podcasts

Garlic: A Stinking Rose By Any Other Name

Garlic has millennia of history with cultures all over the world -- but mostly as a medicine and vampire deterrent, not a food. Anney and Lauren explore how we came to eat garlic, plus whether there's any hard evidence of its supposed health benefits.

The McDonald's McEpisode

McDonald's is the biggest fast food chain in the world, but this behemoth has humble beginnings. We explore the ambitions and intrigue that made the McEmpire what it is today.

Sweet Nothings: The Science of Artificial Sweeteners

Sugar substitutes boast the ability to satisfy your sweet tooth with low or no calories. But how can such wonder-compounds exist? Are they hazardous? Can they really help you lose weight? We explore the history and science behind artificial sweeteners.

The Lasting Power of Fad Diets: Part Deux

In this, the second half of our conversation about fad diets, we head into the modern era of calorie counting and curious trends spreading at broadband speeds. If you missed Part 1, maybe listen to that one first!

The Lasting Power of Fad Diets: Part 1

Since before the word 'diet', there have been fad diets. And egad, some of them were bad ideas. Anney and Lauren unearth and demystify some of history's weirdest (and longest-running) fad diets.

The Jumbled Story of Jambalaya

Jambalaya really is a melting pot of a dish, influenced by all of the native populations, settlers, and enslaved peoples of the American South. Anney and Lauren dish on the history of jambalaya.

Licorice: Heard It Through the Red Vines

Is red licorice really licorice? Can you overdose on licorice?? Anney and Lauren answer these and other burning licorice questions.

New Year’s Food Traditions: Eating for Luck and Money

All around the world, people ring in the New Year with foods said to bring good fortune. Anney and Lauren talk through traditions from their own homes and beyond.

Cheddar: Insert Cheesy Title Here

This quintessential British cheese has a history cut with myth, fraud, and war. Anney and Lauren dig in, plus explain the science and process behind making a wheel of cheddar.

The Not-So-Gratuitous Tipping Episode

Tipping at restaurants can be stressful for all parties involved. How much is enough? How much is based on actual quality of service? How did we start doing this, anyway? FoodStuff discusses the equally depressing and important answers.