Food and Cooking
47 episodes
#5930: The World's Greatest Drunk Foods
From Dublin's spice bag to Seoul's chimaek, a tour of the dishes nations eat at 2 a.m. — and the science of why alcohol makes us hungry.
#5614: The Master of Drinks Ran the Room
The symposiarch controlled the wine ratio, the room, and the penalties — and poetry was the skill that proved you belonged.
#5605: From Dolium to Cup: Rome's Wine Supply Chain
Rome had no wine bottles — just giant buried jars, throwaway shipping pots, and a hill of 53 million smashed amphorae.
#5538: One Pot, 120 Curries: How BIR Kitchens Work
A single pot of onion base gravy is why a 120-item curry menu reaches your table in ten minutes — and why it might work at home too.
#5475: Why Salad Is Breakfast in Israel and Punishment in America
Same chopped tomatoes and cucumbers — a morning staple in Israel and Turkey, a symbol of joyless dieting in America. How did one dish mean two oppo...
#5468: Why Nobody Stops the Candy Bin Grazers
A hand, a mouth, forward motion: what open-bin snacking at Mahane Yehuda reveals about norms nobody enforces anymore.
#5354: Ten Beer Festivals, Ancient to Modern
From Hathor's temple to a Denver convention hall — ten drinking festivals and what actually changed over 3,000 years.
#5095: Airline Food Factories: Inside the 24-Hour Cold Chain
Giant plants, 800-liter kettles, and recipe engineers — how 50,000 meals a day get from factory floor to 35,000 feet.
#5032: The Ten Worst Canned Foods, Ranked for Survival
From fish sphincters to whole chickens, we rank the most cursed canned foods and whether they'd keep you alive in a bunker.
#5020: Korean-Chinese Food: The Real Story Behind K-Drama Delivery
Jajangmyeon, jjamppong, and the diaspora cuisine Korea loves but China doesn't recognize.
#5019: Designing a Kosher Korean BBQ Restaurant
What happens when K-drama food culture meets kashrut? We design a restaurant that bridges both worlds.
#4762: Grinders vs Subs: What Actually Makes Them Different
Is a grinder really different from a sub? We dig into the bread, the heat, and what makes Connecticut's signature sandwich unique.
#4735: Craft Hot Sauce: Heat, Flavor & Mouthfeel
How heat, mouthfeel, and fermentation turned a condiment into a craft movement.
#4729: How Coffee Was Discovered Before Chemistry
From fermented mush to roasted beans — how early humans discovered impossible foods without any chemistry.
#4363: Kosher MREs: Edible or Emergency Only?
Are kosher MREs worth $20? We break down the tech, taste, and better alternatives for your pantry.
#4138: The Two-Week Perpetual Cholent Playbook
A Shabbat dinner where the stew simmered for 14 days before guests were even invited. Here's how to pull it off.
#3942: The Rice Grain Journey: Baby Mess Meets Cultural Wisdom
Why rice ends up in your bed 3 days after dinner — and what centuries-old cultures already know about stopping it.
#3640: The Desert Empire That Out-Romaned Rome
The Nabataeans weren't just traders with pretty buildings. They built working water systems in 80mm of rain and invented the Arabic alphabet.
#3630: Why Your Hummus Isn't Biblical (It's Medieval)
Hummus isn't ancient. The lemon gives it away. Here’s where the chickpea-tahini combo actually started.
#3273: The Salad Bar Pan That Changed the World
How a German-engineered pan size became the hidden standard behind every buffet, airline meal, and fast-casual kitchen.
#3205: Why Pomegranate Wine Isn't Everywhere
Pomegranate wine is 8,000 years old—older than the pyramids. So why can't you find it in stores?
#3090: How the Restaurant Was Born in 1760s Paris
The sit-down restaurant is only 260 years old. Before menus, you ate what the cook served.
#3044: Why the Fork Took 700 Years to Catch On
Forks, plates, and spoons aren't as ancient as you think. Medieval diners ate off stale bread.
#3019: Dry Red Wines Without the Tannic Punch
A practical guide to finding dry, low-tannin red wines in Israel — from Carignan to Gamay, with shop tips and a note-taking system.