50 Shapes of Pasta

<p>This carbonated beverage made from the tender tips of new spruce branches can be alcoholic or not &ndash; but it&rsquo;s always a bit bracing. Anney and Lauren stick it out through the science and history of spruce beer.</p><p>See <a href="https://omnystudio.com/listener">omny ... Show More

<p>These thin, crisp sandwich cookies with a chewy caramel center are a favorite snack of caf&eacute; patrons and endurance athletes alike. Anney and Lauren iron out the science and history of stroopwafels.</p><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listen ... Show More

<p>These golden yellow hand pies are a savory comfort food that&rsquo;s traveled around the world. Anney and Lauren fill out the history and cultures behind Jamaican patties.</p><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.< ... Show More

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

<p>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.</p><p> </p> Learn more about your ad-choices at <a href="h ... 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

<p>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.</p><p> </p> Learn more about your ad-choices at <a href="ht ... Show More