Why has hot sauce gotten so - well, hot? Bon Appétit’s Joseph Hernandez sheds some light on the rise of condiment culture, and why the spicy stuff got so popular over the past ten years (even Mötley Crüe has a hot sauce line!). Later, we explore our biological reactions to spice and heat with Nik Sharma, author, chef and molecular biologist. He’s guiding Dav ... Show More
Oct 1
Dieselgate | Running on Fumes | 2
<p>By 2014, Volkswagen has taken the U.S. auto market by storm with its fleet of affordable, fuel-efficient diesel cars. But a new study threatens to reveal the dirty truth behind so-called ""clean"" diesel. When the EPA comes knocking with questions, the company's very survival ... Show More
38m 38s
May 2024
How the Jalapeño Lost Its Heat
The jalapeño is the workhorse of hot peppers. They’re sold fresh, canned, pickled, in hot sauces, salsas, smoked into chipotles, and they outsell all other hot peppers in the United States. These everyday chilies are a scientific and sociological marvel, and tell a complicated st ... Show More
32m 38s
Jun 2025
¿La Salsa Cholula no Viene de Cholula? - Cholula Hot Sauce Doesn't Come from Cholula?
<p>We explore why Cholula sauce, named after our hometown, isn’t actually made here—and why most locals don’t even use it. From its humble beginnings in a Mexican kitchen to its massive $800 million acquisition by McCormick, this episode uncovers the cultural, historical, and eco ... Show More
25 m
May 2025
🍅 Heinz Ketchup: The King of Condiments | 33
When entrepreneur Henry J. Heinz went bankrupt after his first venture, he nearly lost it all—his farmland, his parents' home, and his own reputation. But then, he launched a stunning comeback that changed everything about the meaning of the name “Heinz.” This Master of Tomatoes ... Show More
42m 16s