A slice of lime in your cocktail, a lunchbox clementine, or a glass of OJ at breakfast: citrus is so common today that most of us have at least one lurking on the kitchen counter or in the back of the fridge. But don’t be fooled: not only were these fruits so precious that they inspired both museums and the Mafia, they are also under attack by an incurable i ... Show More
Nov 18
From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America
Yoghurt is the most diverse section of the dairy case: from Icelandic skyr to creamy Australian, and fruity French Yoplait to full-fat Greek. With something to suit every palate, plus a dose of microbes to support healthy digestion, yoghurt is a staple food in the US, hero of a m ... Show More
50m 45s
Nov 4
Yes, You Really Can Make Food From Thin Air—And We Tried It
Every second of every day, plants on earth do something miraculous: they take the carbon dioxide from air and turn it into food. With very few exceptions, everything we eat starts out that way. But what if we wanted to cut out the middlemen, re-wild all those fields full of wheat ... Show More
48m 19s
Oct 21
Pizza Pizza!
At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice—they were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was ... Show More
46m 10s
Nov 2020
The Weird Origin of Pink Lemonade, Part 1: A Humble Citrus
Nowadays, lemonade is a pretty popular drink -- and its counterpart, pink lemonade, occupies a space all its own. But where did this drink come from? Join the guys as they explore the surprisingly ancient origins of lemonade, as well as the dubious series of events that may have ... Show More
26m 56s
Mar 2022
36: The Shocking & Shady Past of Bananas
<div>Bananas. That yummy yellow fruit. We love it. But let me tell you, this simple fruit has a COMPLICATED past. We’re talking labor strikes, insurrections, murder, environmental destruction, insider trading, and even potential nuclear war. No, seriously. Today we get into the ... Show More
56m 57s
Aug 2023
99: Monsanto Chemical Company: The Silent Killer - Agent Orange, Birth Defects and Toxic Cereal | Dark History with Bailey Sarian
<div>Welcome to the Dark History podcast. In today’s episode, exposing the secrets behind the food we all buy at the grocery store. I’m talking about a company called Monsanto- and if you don’t know them, you should- because they changed the whole course of food history. There’s ... Show More
45m 4s
Jul 2023
Lemon water: is it worth the squeeze or just sour hype?
Do you want to lose weight, boost your metabolism, improve your digestion, detox your body, and have glowing skin all while keeping your body nicely alkalised and in balance? You can. All you need do is start each day with a glass of water with the juice of a freshly squeezed lem ... Show More
19m 30s
Feb 2023
🍋 EAT Parade : Le citron
Abonnez-vous 👉 https://linktr.ee/elleatableQuelques gouttes de son jus et le soleil revient, même au cœur de l’hiver ! On aime son jus, mais aussi sa pulpe, son zeste, voire son albédo lorsqu’il est confit. Le citron, qui séduit cuisiniers amateurs et immenses chefs, a trouvé en ... Show More
5m 1s
Jul 2023
Special Episode: Deborah Blum & The Poison Squad
<p>Oh, to taste the food of the past. Strawberry jam made from farm-fresh strawberries. Milk straight from the cow. Cookies baked with freshly churned butter and brown sugar. Because that’s how it was, right? Everything used to be fresher, more pure, unadulterated by preservative ... Show More
1h 5m
Jun 2023
Frontiers of Food Science: Do Sound and Color Affect Flavor?
<p>Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the rise of alternative sugars; Alex Aïnouz goes on a hunt fo ... Show More
51m 4s