Meet Koji, Your New Favorite Fungus
It’s impossible to imagine Japanese meals without soy sauce, or the umami-rich fermented bean paste called miso, or the rice-based spirit known as sake. Which means that Japanese cuisine depends on th...
25 Apr 201738min
V is for Vitamin
They’re added to breakfast cereal, bread, and even Pop-Tarts, giving the sweetest, most processed treats a halo of health. Most people pop an extra dose for good measure, perhaps washing it down with ...
10 Apr 201742min
Hacking Taste
Taste is the oldest of our five senses, and yet perhaps the least understood. It’s far more complicated than salty versus sweet: new research is dramatically expanding our knowledge of taste, showing ...
14 Mars 201744min
Cork Dork: Inside the Weird World of Wine Appreciation
“There’s the faintest soupçon of asparagus and just a flutter of Edam cheese,” says Paul Giamatti in the movie Sideways. Believe it or not, he’s describing pinot noir, not quiche. The world of sommeli...
28 Feb 201744min
To Eat or Not to Eat Meat
With flexitarianism on the rise throughout the developed world, and everyone from Bill Clinton to Beyoncé endorsing the benefits of a vegetarian or vegan diet, it can sometimes seem as though meat is ...
14 Feb 201745min
We Heart Chocolate
In the weeks before Valentine’s Day, U.S. consumers will buy nearly 58 million pounds of chocolate. This love affair is not limited to just one day or one country: chocolate has spread from its native...
31 Jan 201742min
Inventing the Restaurant: From Bone Broth to Michelin
Early humans may have visited each others’ caves for a shared meal, but they wouldn’t have expected to be served at their own table, or to choose when and what to eat. But today, restaurants are ubiqu...
17 Jan 201743min
Gettin’ Fizzy With It
‘Tis the season for a glass of bubbly—but this episode we’re not talking champagne, we’re talking seltzer. America is in the throes of a serious seltzer craze, with consumption of the bubbly stuff dou...
13 Dec 201638min
