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The stuff we eat and drink is part daily necessity and part cultural identity. Every mouthful represents millennia of human collaboration and innovation. On FoodStuff, Anney and Lauren bite into the juicy stories – and science – behind everything that nourishes us.

The stuff we eat and drink is part daily necessity and part cultural identity. Every mouthful represents millennia of human collaboration and innovation. On FoodStuff, Anney and Lauren bite into the juicy stories – and science – behind everything that nourishes us.
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Location:

United States

Networks:

HowStuffWorks

Description:

The stuff we eat and drink is part daily necessity and part cultural identity. Every mouthful represents millennia of human collaboration and innovation. On FoodStuff, Anney and Lauren bite into the juicy stories – and science – behind everything that nourishes us.

Language:

English


Episodes

The Fully-Baked Episode on Cannabis Edibles

4/20/2018
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History: How people have infused cannabis into food and drink for millennia, but recent stigma rendered edibles illicit and illegal. Science: Why the edible high is different. Bonus: Beca Grimm joins us to talk about modern pot culture and dope girls.

Duration:01:05:06

Hot Tamales!

4/18/2018
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Tamales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.

Duration:00:33:20

James Beard: A Giant of the Kitchen

4/13/2018
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James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. We explore the life of this sometimes troubled chef, writer, and bon vivant.

Duration:00:42:01

Tempting Tempeh

4/11/2018
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This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.

Duration:00:31:40

Bonus Episode: A Salty Interview

4/10/2018
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In researching our previous episode, we spoke with salt expert Suzi Sheffield about where different salts come from, and how they can provide a palate of flavors to play with in your cooking. Join us for the full interview in this bonus episode.

Duration:00:28:00

Salt: What's Shaking?

4/6/2018
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Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. We dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about salts’ amazing flavor properties.

Duration:00:47:38

FoodStuff Brings Home the Bacon

4/4/2018
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The same things that make bacon delicious also made it safer to eat in the era before refrigeration -- but they're also the same things that make it less than healthy. Learn the history and science behind bacon's popularity in this episode of FoodStuff.

Duration:00:39:23

Cocktail Hour: The Martini

3/30/2018
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The martini (and its glass) are American icons -- but why? How? And should you order it shaken or stirred? Anney and Lauren dip into the shaky history and storied science behind the martini.

Duration:00:36:16

Don't Kale Us, We'll Kale You

3/28/2018
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Nutrient dense and easy to grow, kale was a culinary staple long before it was labeled a superfood. Anney and Lauren go behind the trend to explore kale's rich history and savory science.

Duration:00:30:23

The Craft of American Cheese

3/23/2018
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Process cheese (aka American cheese) is an innovation that's affordable, reduces factory waste, and melts like a dream -- but is it really food? Anney and Lauren dive into the science and history behind this cheesiest of products.

Duration:00:44:07

Lights. Camera. FoodStuff!

3/21/2018
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On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! We speak with SFX technician Vii Kelly about inexpensive edible gore, plus go into the history of food effects in movies and television.

Duration:01:01:36

Corned Beef and Baggage

3/16/2018
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The Irish don't eat much corned beef, but it's a staple of American St. Patrick's Day celebrations. Anney and Lauren explore how this happened and why corned beef is commonly canned, plus the science behind how it's cooked.

Duration:00:38:01

A Prepper on Black Pepper

3/14/2018
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Black pepper is ubiquitous these days, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. Anney and Lauren explore where peppercorns come from, how they're processed, and why they became commonplace.

Duration:00:33:24

Getting Figgy With It

3/9/2018
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Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig.

Duration:00:42:43

The Take-Away History of Food Delivery

3/7/2018
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The concept of having food delivered to your home is centuries old, but technology and culture are constantly changing what -- and how -- we order. Anney and Lauren explore the history and tech that drive delivery.

Duration:00:37:31

Spam Uncanned

3/2/2018
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The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. Anney and Lauren explore the history and science behind Spam.

Duration:00:45:25

Cocktail Hour: The Margarita

2/28/2018
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Frozen, on the rocks, or straight up, there's science behind every sip of margarita -- and some seriously muddled history. Anney and Lauren explore in this episode of FoodStuff.

Duration:00:33:45

The Everything Bagel Episode

2/23/2018
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For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. We explore the history and baking science behind bagels.

Duration:00:47:26

Fictional Foods: 'Star Trek' Edition

2/21/2018
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This is an episode of the podcast FoodStuff. Its continuing mission: to explore strange (blue) beverages, to seek out new foods and new replications. To boldly go where -- well, where lots of fans have gone before: the food & drink of ‘Star Trek.’ Engage!

Duration:00:39:18

Mushrooms: Not to Be Truffled With

2/16/2018
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Mushrooms are a delicious, nutritious part of our diets, but they’ve more traditionally been a medicine -- and you definitely shouldn't eat wild mushrooms without an expert. We dig into the history and science of the fungus among us.

Duration:00:44:09

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