When ICE Came, This Minnesota Restaurant Stepped Up

An email from Sara Bir set us off on an adventure. She’s an author and recipe developer who’s obsessed with pawpaws, the largest fruit native to North America. “Pawpaws are tricky in the kitchen,” Sar...

18 Elo 202538min

Casey Elsass is known as the “cookbook doula” because he’s helped birth nearly 20 cookbooks, as a ghostwriter or co-writer. Now, Casey has published his very first solo cookbook, What Can I Bring? Rec...

15 Elo 202531min

For years, Dan has kept a Google Doc of ideas for ice cream flavors and ice cream sandwiches. But nobody asked him for it. Then, the folks at Heap’s Ice Cream in Brooklyn asked Dan to collaborate on t...

11 Elo 202540min

There are a lot of desserts named after severe weather phenomena, but not all of them are created equal. We asked Tornado Alley's top meteorologist, Gary England, to help us rank some of these dessert...

8 Elo 202524min

We’re back with our annual game show: Two Chefs And A Lie! But this year, things are a bit different. Dan isn’t playing — he’s the emcee! And our contestant is Rachelle Hampton, host of the podcast No...

4 Elo 202545min

Dan and WTF host Marc Maron have been arguing about eating for over a decade. This week they revisit old feuds and start news ones, sparring over temperature contrast in sandwiches, the merits of melo...

1 Elo 202523min

Some people say that when they eat pasta in the US it makes them feel like garbage, but when they eat it in Italy they feel great. Is that legit? What does the science say? Also, why is the food at ma...

28 Heinä 202546min

Fifty years after the panic about "Chinese Restaurant Syndrome" began, we explore how faulty science and perceptions of race and class contributed to the making of a food myth that persists today. And...

25 Heinä 202532min