On the surface, it’s just a leafy green herb. Its feathery fronds add a decorative note and a distinctive flavor to dishes across Latin America and Asia, from guacamole to phở. And yet cilantro is the most divisive herb in the kitchen, inspiring both deep dislike and equally deep devotion. What’s the history and science behind these strong reactions—and can ... 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
May 2024
Decoder Ring: How the Jalapeño Lost Its Heat
The jalapeño is the workhorse of hot peppers. They’re sold fresh, canned, pickled, in hot sauces, salsas, smoked into chipotles, and they outsell all other hot peppers in the United States. These everyday chilies are a scientific and sociological marvel, and tell a complicated st ... Show More
32m 38s
May 2022
Pourquoi certains détestent la coriandre ?
Alors oui, je sais ça n’a pas l’air d’être très important. Mais si vous pensez ça, c’est que vous faites sûrement partie du camp de ceux qui aiment la coriandre, ou du moins qu’elle ne vous dérange pas. En revanche pour les autres… Je vous sens déjà très tendu. Oui la coriandre c ... Show More
3m 45s
Feb 2021
#172 The Test Kitchen, Chapter 1
Chapter 1, “Original Sin”: In the summer of 2020, Bon Appétit faced an online reckoning. It imploded, seemingly overnight, former employees calling it a racist and toxic workplace. But the story of what actually happened there started ten years earlier. Here are some recipes to t ... Show More
1h 4m