50 Shapes of Pasta

This type of cuisine involves elements like pork shoulders and ribs, charcoal and hickory wood, a dry rub, a tangy sauce – and impassioned arguments about what to do with them. Anney and Lauren cue up the history and cultures behind Memphis-style barbecue.See omnystudio.com/liste ... Show More

This bittersweet, peppery herb has a bit of licorice flavor and a slightly serpentine history. Anney and Lauren dig into that history – plus the botany – of tarragon.See omnystudio.com/listener for privacy information. 

This brand of seasonings was made famous by the theatrical prime rib restaurant that created it. Anney and Lauren shake out the history of Lawry’s Seasoned Salt, Lawry’s The Prime Rib, and beyond.See omnystudio.com/listener for privacy information. 

Today, we set out to do the impastable! We're asking: what's the best pasta shape? To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices 

People like pasta and people like cheese, so is there a single origin story for mac and cheese? Learn how this dish was developed in today's episode of BrainStuff. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy info ... Show More

Spaghetti, penne, farfalle, gnocchi, lasagna – just a few of the 300-plus shapes of pasta in existence. And there are some very strong opinions about them. This Italian staple is one of the world’s most popular foods and one of the most versatile. In this programme, Ruth Alexande ... Show More

It's the season 2 premiere of Food Court with Richard Blais and Dan Pashman (the Sporkful) is here to tell Evan Kleiman (KCRW's Good Food), and the rest of the world, that spaghetti is the worst pasta shape but mafalde, a pasta shape few have even heard of, is the best. Last year ... Show More

Why does pasta foam when the lid is on the pot, but the bubbles quickly disappear if I lift the lid? If all pasta is made from the same ingredients, why do we have so many pasta shapes? Did Marco Polo introduce pasta to Europe or was it all a marketing tale?   ... We explain like ... Show More

You think you know pasta? Think again! This week on A Taste of the Past, Linda Pelaccio chats with author and pasta expert Maurren Fant who dispels many common myths around everybody’s favorite carb. From cooking times to salting water, Maura breaks down pasta from A-Z and leaves ... Show More

For millennia humans have recognized four tastes, but in the 1980s a fifth taste first isolated in Japan gained worldwide acceptance - and took off like a rocket! Learn about meaty, musty, savory umami in this episode. Learn more about your ad-choices at https://www.iheartpodcast ... Show More

Today, we set out to do the impastable! We're asking: what's the best pasta shape? This week marks our final throwback episode and it’s one of our favorites! Starting next week, buckle the heck up. We’re bringing in multiple experts - a philosopher, a historian, a lawyer, and a b ... Show More

What we eat can say a lot about who we are and where we’re from. This week, Jonathan and comedian Chris Gethard face their fear of fancy restaurants as they try to eat their way through their class anxieties. Plus, an exploration of what it’s like when the government decides what ... Show More

Little-known fact: Ketchup, possibly the most all-American of condiments, evolved from fermented fish sauce people in Southeast Asia have been making for more than a thousand years. Learn more in this classic episode. Learn more about your ad-choices at https://www.iheartpodcastn ... Show More