The Can-Do Story of the Can Opener
Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. Anney and Lauren explore the history and physics of this finger-sav...
8 Kesä 201840min
Bourbon: Talking (Wild) Turkey
We went behind the scenes at the Wild Turkey distillery to learn how bourbon is made, plus sat down with Master Distiller Eddie Russell to talk about the past, present, and future of American whiskey....
6 Kesä 20181h 15min
Bourbon: America's Spirit
The history and science of bourbon and the barrels it's aged in is fascinating, frisky, and overall neat. Just how we like our bourbon. The episode isn't this corny, we promise. Learn more about you...
2 Kesä 201856min
The Dish on Crayfish
Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans. L...
30 Touko 201838min
Kentucky Derby Field Trip: Juleps, Hot Browns, and Pies, Oh My!
The longest-running sporting competition in the U.S., the Kentucky Derby is both a national and specifically local cultural event. Fresh back from a field trip, we discuss the foods & drinks of the De...
26 Touko 201851min
50 Shapes of Pasta
From acini di pepe to ziti, pasta comes in way more than 50 different shapes. But why? And how?? Anney and Lauren explore the saucy history and science of pasta in all its glorious forms. Learn more ...
23 Touko 201845min
Pomegranate: The Seediest Fruit
The pomegranate has been associated with fertility in everything from ancient myth to modern marketing campaigns. So how did it get this reputation? Is there any science behind the stories? Anney and ...
19 Touko 201844min
Interview: Finding Equity at the Table
When you cook, you're telling a story -- but in the food industry, some voices have typically gone unheard. We speak with two activists, Julia Turshen and Hawa Hassan, who are working to give those vo...
17 Touko 201841min
