Why does grape candy taste so fake? What on earth is blue raspberry, anyway? And what is the difference between natural and artificial, at least when it comes to flavor?
Join us as we taste the rainbow on this episode of Gastropod, from artificial flavoring’s public debut at the 1851 Crystal Palace exhibition, to the vanilla-burping yeasts of the future. We ... Show More
Feb 24
When is a Pancake Not a Pancake?
We aren't afraid to ask the big questions here at Gastropod, such as: what exactly is a pancake? If you think you know the answer, prepare to have your mind blown. It turns out the sweet, syrup-covered stack of American breakfast fame are far from the only members of the pancake ... Show More
45m 15s
Feb 10
OXO, Cuisinart, and Julia Child: The Secret (Accessible) History Behind Your Kitchen
For many people with disabilities, the kitchen can seem a deeply unfriendly place. From counters that require users to stand and cabinets that are often out of reach, to ovens that can’t be opened in mobility chairs and tools that are hard to grip or difficult to read—cooking can ... Show More
51m 12s
Jan 27
Ripe for Global Domination: The Story of the Avocado
We’re coming up to AvocadoFest 2026, otherwise known as the Super Bowl, when Americans get fully a fifth of their annual avocado allocation. But how did this humble fruit, originally named after testicles, get from its Mexican forest home to a tattoo on Miley Cyrus's upper arm? T ... Show More
46m 47s
Oct 2021
What Is Bubblegum Flavor Anyway?
Many foods have natural or artificial flavorings added -- but what does 'bubblegum' represent? Learn about scent, taste, and the flavor industry in today's episode of BrainStuff, based on this article: https://recipes.howstuffworks.com/does-bubblegum-flavor-represent-something-th ... Show More
5m 16s
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