The podcast explores the origins and decline of beans, their historical significance, and cultural differences in bean consumption. It discusses the connection between beans and flatulence and highlights efforts to promote beans as a vegetable. The rise of specialty beans, such as Rancho Gordo, is also explored, along with the challenges and innovations related to beans, including shorter cooking time and reduced flatulence.

This podcast explores the history and cultural significance of doughnuts, including their origins in different cultures and their association with holidays. It also discusses the success of Cambodian American indie donut shops in California and the cultural significance of donuts in America.

Learn about the fascinating history of ramen, from its Chinese origins to its transformation in Japan. Discover how ramen became a popular and affordable source of nourishment after WWII. Explore the rise of instant ramen and its global impact. Hear a heartwarming story about the calming power of ramen in a prison. Uncover the individual style and playfulness of ramen and its addictive nature.

Discover the history of baby food and how it has evolved over time. Learn about the fascinating process of taste development in babies and how it is influenced by genetics and maternal diet. Explore strategies for introducing new foods to children, including the 'tiny tastes' method. Uncover the influence of environment on children's food choices and the challenges parents face in promoting healthy eating habits. Find out about the rigged nature of a science experiment on children's food preferences.

Discover the fascinating history and unique features of bluefin tuna, from its ancient significance to recent endangerment. Explore its rise and decline in popularity, the efforts to protect and recover its populations, and the positive shift in consuming Atlantic Bluffin.

The podcast explores the keto diet's history, its medical applications in treating seizures, and its popularity among non-epileptic individuals. It discusses the origins of low-carb diets, including the influence of Robert Atkins and the controversy surrounding the diet. The rise and fall of the Atkins diet, the challenges of weight loss, and the potential harm of diets are also explored. The speakers express skepticism towards the magical powers associated with ketogenic diets and emphasize the diet's benefits for specific medical conditions. They also discuss the impact of diet culture on society and its harmful consequences.

Today, you can find a huge variety of breads on supermarket shelves, only a few of which are called "sourdough." For most of human history, though, any bread that wasn't flat was sourdough—that is, it was leavened with a wild community of microbes. And yet we know surprisingly little about the microbes responsible for raising sourdough bread, not to mention making it more nutritious and delicious than bread made with commercial yeast. For starters, where do the fungi and bacteria in a sourdough starter come from? Are they in the water or the flour? Do they come from the baker's hands? Or perhaps they're just floating around in the foggy air, as the bakers of San Francisco firmly believe? This episode, Cynthia and Nicky go to Belgium with two researchers, fifteen bakers, and quite a few microbes for a three-day science experiment designed to answer this question once and for all. Listen in for our exclusive scoop on the secrets of sourdough. (encore presentation) Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's been described as the ultimate status symbol for the wealthy, as the perfect solution for dieters and the sick, and, confusingly, as a liquid trapped in a solid that somehow remains fluid. What could this magical substance be? In case you haven't guessed, this episode, we're talking about Jell-O! Or, to be more precise, jelly—not the seedless kind you spread on toast, but the kind that shimmers on your plate, wiggles and jiggles on your spoon, and melts in your mouth. Jelly's story is as old as cooking itself—it is one that involves spectacular riches and dazzling displays, as well as California's poet laureate and some very curious chemistry. (encore presentation) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Can we really have our burger, eat it—and never need to kill a cow? Growing meat outside of animals—in a lab or, these days, in shiny steel bioreactors—promises to deliver a future in which we can enjoy sausages and sushi without guilt, and maybe even without sending our planet up in smoke. For years, it's seemed like science fiction, but it's finally a reality: this month, Americans will get their first chance to buy cultivated meat in a restaurant. But how exactly do you get chicken nuggets, BLTs, and bluefin sashimi from a bunch of cells growing in large metal vats? Does this new cultivated meat taste any good? Can enough be grown to replace industrial meat? And, if so, is this new technology actually an improvement on industrial animal agriculture and fishing? Gastropod is on the case! Join us this episode as we sink our teeth into a whole lot of lab-grown lunches, uncover the science behind the sci-fi, and investigate whether the companies making cultivated meat can actually fulfill the lofty promises they make. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We love eggs scrambled, fried, or poached; we couldn't enjoy a quiche, meringue, or flan without them. But for scientists and archaeologists, these perfect packages are a source of both wonder and curiosity. Why do eggs come in such a spectacular variety of colors, shapes, and sizes? Why are we stuck mostly eating chicken eggs, when our ancestors feasted on emu, ostrich, and guillemot eggs? This episode, we explore the science and history of eggs, from dinosaurs to double-yolkers! (encore episode) Learn more about your ad choices. Visit podcastchoices.com/adchoices