All Episodes
Gastropod — 297 episodes · page 3 of 3
Guts and Glory
BONUS: Introducing Science Rules! with Bill Nye
The Great Gastropod Pudding Off
Potatoes in Space!
The Curry Chronicles
The Bagelization of America
Can Diet Stop Alzheimer’s?
Seeds of Immortality
Pick A Pawpaw: America’s Forgotten Fruit
Eating to Win: Gatorade, Muscle Milk, and… Chicken Nuggets?
The Secret History of the Slave Behind Jack Daniel’s Whiskey
Sweet and Low (Calorie): The Story of Artificial Sweeteners
Dirty Tricks and Data: The Great Soda Wars, Part 2
Souring on Sweet: The Great Soda Wars, Part 1
The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet
Who Invented Mac and Cheese?
How the Carrot Became Orange, and Other Stories
The Incredible Egg
Espresso and Whisky: The Place of Time in Food
Why These Animals?
Mango Mania: How the American Mango Lost its Flavor—and How it Might Just Get it Back
Keeping it Fresh: Preservatives and The Poison Squad
Watch It Wiggle: The Jell-O Story
Out of the Fire, Into the Frying Pan
Hotbox: The Oven From Turnspit Dogs to Microwaves
Feed the World: How the U.S. Became the World’s Biggest Food Aid Donor—And Why That Might Not be Such a Great Thing
Ripe for Global Domination: The Story of the Avocado
Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today
Who Faked My Cheese?
Marching on our Stomachs: The Science and History of Feeding the Troops
Cooking the Books with Yotam and Nigella
Cutting the Mustard
Remembrance of Things Pasta: A Saucy Tale
We’ve Lost It: The Diet Episode
Meet Saffron, the World’s Most Expensive Spice
Secrets of Sourdough
Green Gold: Our Love Affair with Olive Oil
Women, Food, Power … and Books!
Crantastic: The Story of America’s Berry
Cannibalism: From Calories to Kuru
Eataly World and the Future of Food Shopping
What the Fluff is Marshmallow Creme?
Lunch Gets Schooled
Sour Grapes: The History and Science of Vinegar
The Birds and The Bugs
It’s Tea Time: Pirates, Polyphenols, and a Proper Cuppa
Peanuts: Peril and Promise
Fake Food
Here’s Why You Should Care About Southern Food
Better Believe It’s Butter
Meet Koji, Your New Favorite Fungus
V is for Vitamin
Hacking Taste
Cork Dork: Inside the Weird World of Wine Appreciation
To Eat or Not to Eat Meat
We Heart Chocolate
Inventing the Restaurant: From Bone Broth to Michelin
Gettin’ Fizzy With It
The Spice Curve: From Pepper to Sriracha with Sarah Lohman
The Buzz on Honey
What is Native American Cuisine?
Counting Fish
Seaweed Special
The Salt Wars
Kombucha Culture
Keeping Kosher: When Jewish Law Met Processed Food
Poultry Power: The Fried Chicken Chronicles
Outside the Box: The Story of Food Packaging
Who Invented the Cherry Tomato?
Everything Old is Brew Again
Museums and the Mafia: The Secret History of Citrus
Grand Theft Food
Caffeine: The World’s Most Popular Drug
The Maple Boom
First Foods: Learning to Eat
The Food of Love
The End of the Calorie
End-Of-Year Feast
The Mushroom Underground
Peak Booze
Mezcal: Everything but the Worm
The Good, The Bad, The Cilantro
The Bitter Truth
The United States of Chinese Food
The Whole Hog
The Scoop on Ice Cream
Crunch, Crackle, and Pop
Field Recordings
The Cocktail Hour
Gastropod on Gastropods
Savor Flavor
Say Cheese!
No Scrubs: Breeding a Better Bull
Breakfast of Champions
Kale of the Sea
Bite: Smoked Pigeon and Other Subnatural Delights
The Microbe Revolution
Dan Barber’s Quest for Flavor
Episode 1: The Golden Spoon