So Hot Right Now: Why We Love the Chile Pepper
Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn—and why on earth do we crave that unc...
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Gastropod
Food with a Side of Science & History
Gastropod Podcast Guide
Listen to Gastropod, a Arts podcast by Cynthia Graber and Nicola Twilley. Stream 295 episodes in English, follow new audio stories, and play episodes online on Radio and Podcast.
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Episodes
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Salad Days: A Story of Science, Sexism, and Jell-O
If leafy greens and a little vinaigrette is salad, and chicken with mayo is salad, and vegetables in Jello-O are ALSO salad… What exactly is...
Where There's Smoke, There's...Whiskey, Fish, and Barbecue!
As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysteri...
America's Forbidden Fruit and Forgotten First Soda: Ask Gastropod
Fan favorite Ask Gastropod is back, and we’re celebrating the season by solving a pair of trans-Atlantic mysteries! First up: if you have a...
Bringing Home the Bacon: From Shakespeare to the Baconator
For many Americans, bacon is an essential element of the perfect breakfast—not to mention a welcome addition to everything from cheeseburger...
What the Shell? Cracking the Lobster's Mysteries
Consider the lobster roll: tender chunks of lobster bathed in butter or mayo, sandwiched between two slices of a squishy bread roll… Have we...
A Dog's Dinner: What Should We Really Be Feeding Our Pets?
In millions of homes, humans aren’t the only creatures sitting down to dinner. So what's on the menu for pets—and what impact does it have o...
Feel the Beet: The Most Fascinating Woman You've Never Heard Of
For those who like its earthy flavor, the humble beet can do a lot for a salad or a soup. But could it help end slavery? In the 1800s, one w...
White vs. Wheat: The Food Fight of the Centuries
White or whole wheat: while today the question is most frequently asked at the sandwich counter, the debate over the correct answer goes bac...
Protein, Pyramids, and Politics: The Forgotten Stories and Controversial Science Behind Government Dietary Advice
ICYMI, our old friend the food pyramid has been flipped on its head. The Trump administration recently issued new dietary guidelines that it...
Sushi's Extraordinary Evolution: From Pickle to Primetime
Sushi is everywhere these days—in grocery stores and gas stations, at buffets and birthday parties, in Europe and Latin America and all over...
SNAP To It! Why Food Stamps Matter To All of Us—And Why They're Under Threat
SNAP—the federal assistance program better known as food stamps—helps put food on the table of nearly one in eight Americans today. But, as...
When is a Pancake Not a Pancake?
We aren't afraid to ask the big questions here at Gastropod, such as: what exactly is a pancake? If you think you know the answer, prepare t...
OXO, Cuisinart, and Julia Child: The Secret (Accessible) History Behind Your Kitchen
For many people with disabilities, the kitchen can seem a deeply unfriendly place. From counters that require users to stand and cabinets th...
Ripe for Global Domination: The Story of the Avocado
We’re coming up to AvocadoFest 2026, otherwise known as the Super Bowl, when Americans get fully a fifth of their annual avocado allocation....
Canned Tomatoes and the Myth of the San Marzano
Canned tomatoes are a perfect winter food. As you'll know from our tomato episode, the beautiful fruits in fresh aisle of the supermarket ar...
Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!
The season for holiday baking is upon us, and before you spice up your cookies and pies, you’ll probably want to know: is most of the cinnam...
Forget Plain Vanilla: You'll Never See The World's Favorite Flavor the Same Way Again
Today, 'vanilla' often means boring, and yet the edible seedpod of this Central American orchid is one of the most expensive spices in the w...
From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America
Yoghurt is the most diverse section of the dairy case: from Icelandic skyr to creamy Australian, and fruity French Yoplait to full-fat Greek...
Yes, You Really Can Make Food From Thin Air—And We Tried It
Every second of every day, plants on earth do something miraculous: they take the carbon dioxide from air and turn it into food. With very f...