Cheese science, cilantro phobia, and fork usage: we’ve covered it all on Gastropod. And, for our special end-of-year episode, we’re bringing you updates on some our favorite stories. Join us to find out what happened next… Ever wondered what happened to those researchers in Colombia who discovered they could grow five times more food by adding specially-bred ... Show More
Jun 24
Ask Gastropod: Bubblegum, Meal Kits, and the Real Truth About Rooibos
What do bubblegum, rooibos tea, and meal kits have in common? They’re all topics that puzzle and fascinate you, dear Gastropod listeners. This episode, we're getting to the bottom of your most pressing culinary questions! Such as: Are meal kits really better for the planet than b ... Show More
50m 13s
Dec 2022
The Flight Before Christmas
At any given moment, nearly 500,000 people are crammed together in a metal tube, hurtling through the air. In this episode, we look at the strange human experiment that is flying together.
Special thanks to Natalie Compton, Julia Longoria, Mike Arnot, and everyone at Gate Gourmet ... Show More
43m 59s
Oct 2023
Pomology (APPLES) with Susan K. Brown
Green, yellow, striped, red, shiny, russet. Tart, sweet, sour, crunchy. Big, small, wild, heirloom, cultivated. How will you like them apples? Very much, once you hear all about the fascinating backstory of how an apple got into your lunch with one of the world’s finest pomologis ... Show More
1h 31m
Oct 2022
Trick or Treat Month: Preserved Foods with Bill Oakley!
Tangents annual descent into horror returns with Trick or Treat Month! And this time, we brought some fiendish friends along! Join us for a whole month of spooky themes and special guest stars!And to kick off Trick or Treat Month, we've summoned Simpsons writer, author and food r ... Show More
43m 1s
Jun 2023
Frontiers of Food Science: Do Sound and Color Affect Flavor?
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 for t ... Show More
51m 4s