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Food and Cooking

47 episodes · Page 2 of 2

#3011: Why Grape Wine Won the Monopoly Game

Why pomegranate wine and other fruit wines can't compete with grapes — and which exceptions actually broke through.

food-and-cookingcultural-differencestaxonomy-and-classificationtranslation

#2997: The Science of Great Hot Sauce

Why does one hot sauce taste complex while another is just gritty heat? It comes down to fermentation, particle size, and chemistry.

fine-tuningfood-and-cookingcultural-differences

#2995: The Chickpea's 10,000-Year Journey

From Neolithic fields to vegan meringue — the surprising story of the world's second most consumed legume.

history-of-technologyarchaeologyfood-and-cookingancient-worldtaxonomy-and-classification

#2994: Lentils: The 10,000-Year Staple You Don't Know

Brown, green, red, black — and why split lentils aren't "processed" food. A complete tour of the world's most underrated legume.

archaeologyfood-and-cookingnutrition-and-dietancient-world

#2992: The Three Lives of Za'atar: Plant, Spice, Identity

A wild herb became a global spice blend. Now overharvesting threatens the hillsides where it grew for millennia.

taxonomy-and-classificationfood-and-cookingmiddle-east-historysustainability

#2955: Mead vs Beer vs Wine: Which Came First?

Beer may have driven civilization itself. We trace 13,000 years of alcohol history.

archaeologyhistory-of-technologyfood-and-cookingancient-world

#2928: Barley Bread & Pizza: Grinding Your Own Grain at Home

Can you make 100% barley pizza? Yes—but expect a cracker crust, not Neapolitan. Here's how.

food-and-cookinghome-inventoryhand-toolsshopping-and-product-researchproduct-durability

#2926: Barley to Wheat: The Original Shavuot Grain Cycle

Before cheesecake and all-night study, Shavuot was a wheat harvest festival built on a barley-counting calendar.

jewish-holidayshebrew-biblejewish-lawjewish-historyfood-and-cooking

#2903: The Maple Syrup Paradox of Fenugreek

Fenugreek smells like maple syrup but tastes bitter. How one bean fooled the world for 8,000 years.

food-and-cookingphysicschemistrygallbladder-removal

#2898: The Bean That Built the Ancient Levant

How the fava bean went from ancient staple to menu afterthought — and why its revival is failing.

ancient-worldarchaeologymiddle-east-historyfood-and-cookingnutrition-and-diet

#2894: Dishwasher vs Marker: The Chemistry of "Permanent

Why your Sharpie fails in the dishwasher, and what actually works for plastic, fabric, and food safety.

materials-sciencegallbladder-removalchemistrystorage-containersdrones

#2871: Can a Subscription Restaurant Actually Work?

Monthly fee, unlimited meals — why this model keeps failing and what it would actually take to make it work.

startups-and-venture-capitalfood-and-cookingmarket-competitioncost-of-living

#2870: Pottage, Cholent, and the Eternal Pot

Medieval pottage isn't dead — it evolved into Jewish Shabbat stews like cholent and hamin.

jewish-holidaysjewish-lawjewish-historyfood-and-cooking

#2859: Life Before Refrigeration: Ice, Salt & Survival

How people preserved food, cooked, and survived for centuries before the icebox existed.

food-and-cookinghistory-of-technologyweather-and-atmosphere

#2659: The Accidental Invention That Predates the Wheel

Mead predates the wheel. Here's how to brew it at home — and why it's making a comeback.

history-of-technologyfood-and-cookingancient-worldmedieval-worldnutrition-and-diet

#2629: The ADHD Archaeologist of Scent

How a frankincense obsession led to discovering perfume oils — a 4,000-year-old tradition that's being rediscovered today.

ancient-worldforensicshebrew-biblesustainabilityfood-and-cooking

#2555: How to Bluff Your Way Through Buying Red Wine

Body, tannins, and terroir — the cheat codes that make you sound like you know wine without reading a book.

food-and-cookingmarket-competitioncultural-differencespodcasting

#2322: How Licensing Laws Invented a Takeaway

How Ireland’s iconic "three in one" dish became the ultimate post-pub comfort food.

food-and-cookinghistory-of-technologycultural-differencesimmunity-and-infection

#2318: The Accidental Invention of Civilization's Fuel

How did a wild berry transform into the world’s favorite beverage? Dive into coffee’s fascinating evolution from food to ritual to global phenomenon.

history-of-technologyfood-and-cookingcultural-differencesancient-world

#1297: From Fish Guts to Fame: The Secret History of Ketchup

Before it was red and sweet, ketchup was a salty fish sauce and a "miracle" pill. Discover the bizarre evolution of the world's favorite condiment.

history-of-technologycultural-differencesmarket-competitionfood-and-cookingconsumer-protection

#1041: Before the Hum: Life in the Pre-Refrigeration Era

Explore the high-stakes world of food preservation, from 19th-century ice trades to the biological secrets of 50-year-old perpetual stews.

food-and-cookinghistory-of-technologyphysicstwentieth-century

#531: The Hard-Nosed Reality of Vertical Farming

Herman and Corn explore the reality of vertical farming, from Singapore’s high-tech towers to the structural limits of growing food in cities.

urban-designfood-and-cookingzoningconstructionsupply-chain

#487: The Biblical Pantry: Dining in 700 BCE Jerusalem

Step back 2,700 years to discover why there were no tomatoes in ancient Jerusalem and how bread became the center of the universe.

ancient-worldisraeljewish-historyfood-and-cooking