Who Brought the Potato Salad Episode?

This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). In this classic episode, Anney and Lauren dig into the debated history and gooey, chewy science of seitan.See omnystudio.com/listener for privacy information. 

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. 

Consider the potato. The typical potato is not all that pretty. They can be beige and lumpy, dusty and speckled, and on top of that, they even sprout alien-like tentacles. Further, no one really knows what to make of the potato. Is it a vegetable, or so starchy that we should rea ... Show More

Nick and Angela welcome culinary greatness to DISH HQ. It’s fair to say that this chef, restaurateur and author has transformed the way the world prepares and shares food. Yotam Ottolenghi creates a feast for the eyes (that INSTA grid) and a feast for our tables too. His cuisine ... Show More

Start Your Transformation Now Smarter than a potato? That’s a stupid question, right?  I could ask this another way. Are you smarter than the intelligence that works through a potato?  Let me ask that again, and in another way. Are you smarter than “Divine Mind” that works throug ... Show More

The Definitive M&A Potato Ranking | Part 1 MIND BLOWN  The Definitive M&A Potato Ranking | Part 2 If you’ve got something to add to the show, slide into our dm’s  @Matt.and.AlexSee omnystudio.com/listener for privacy information. 

Pickled cucumbers are a simple snack favored by everyone from deli-goers to Cleopatra. Learn the science and history behind pickling in this episode of BrainStuff, based on this article: https://recipes.howstuffworks.com/food-science/pickle-history.htmSee omnystudio.com/listener ... Show More

In this episode, Gaelle will make you hungry. She will talk about a special wintery dish, a favorite of hers, called “gratin dauphinois” (and give you the secret recipe in the show notes!). How could you resist the temptation of this simple but delicious dish of potatoes and crea ... Show More

As the founder of the Palestine Heirloom Seed Library, Vivien Sansour is dedicated to preserving ancestral seeds and the knowledge they carry. In this episode, she explains why safeguarding these seeds is a powerful act of defiance against erasure and a vital contribution to Pale ... Show More

In Australia, Mike organises a Make The Best Potato Salad day in work with the ulterior motive of just eating some potato salad but also to remember a childhood favourite dish Written and Performed by Mike Williams  Promenade is Produced and curated by Andy Gaffney  Additional pr ... Show More

Like the intricate pattern of intersecting lines of an ornamental Arabesque pattern, so are the roots of the Arab cuisine intertwined. Reem Kassis has researched Arabic food for many years and wrote her first book, The Palestinian Table, about the classic dishes. As her research ... Show More

In this episode of The Brain Food Show, we start off looking at the interesting reason why milk is white, yet cheddar cheese is yellow/orange. Next up, we have a brief message from our sponsor, Blinkist, which gives you the key ideas from more than 3,000 bestselling nonfiction bo ... Show More