FoodStuff-logo

FoodStuff

HowStuffWorks

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.
More Information

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 Not-So-Vanilla Vanilla Episode

11/22/2017
More
The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and what lengths researchers go to to replicate the flavor.

Duration: 00:36:24


Stick a Fork in It

11/15/2017
More
This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper).

Duration: 00:31:33


Turkey Talk

11/10/2017
More
The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. We cover everything turkey, from cooking tips to snood science.

Duration: 00:48:52


Flavor Tripping with the Miracle Berry

11/8/2017
More
The miracle berry is a fruit that can make sour foods taste incredibly sweet. We explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United States.

Duration: 00:31:35


Ramen: Oodles of History

11/3/2017
More
From a Chinese side dish to a Japanese staple to an international phenomenon, we slurp through the history and science of ramen.

Duration: 00:44:16


Rice Rice Baby

11/1/2017
More
It's just a staple food for over half the population of the planet, and has been for long enough that it shaped our languages, religions, and maybe even social psychology. This will probably be a short episode.

Duration: 00:43:18


Vegemite: Fright or Delight?

10/27/2017
More
A savory spread with a divisively strong flavor, Vegemite earned its place in Australian culture through decades of clever marketing. We explore the history and yeast-extract science -- plus talk Tim Tams.

Duration: 00:38:36


The Quiche of Death

10/25/2017
More
Quiche, the simple baked custard that took the '70s by storm, has a winding history involving some weird gender issues. We serve forth the ins and outs of quiche.

Duration: 00:28:20


Space Food: Ground Control to Major Nom

10/20/2017
More
We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. We dig into the history (and sometimes questionable menus) of space food.

Duration: 00:43:01


The Julia Child Episode

10/18/2017
More
Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. We trace the biography behind this TV icon

Duration: 00:36:40


Cocktail Hour: The Whiskey Sour

10/13/2017
More
Despite (or perhaps due to) its simplicity, the whiskey sour is one of the most popular cocktails on the planet. We walk through the history and science behind the drink in this edition of cocktail (half-) hour.z

Duration: 00:31:35


Cranberries from Bog to Table

10/11/2017
More
This North American winter staple has sprouted crazes, battles, and bitter scares. Let's linger just a little on the cranberry.

Duration: 00:36:38


Aspirational Aspics

10/6/2017
More
The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Tune in to learn about history's fanciest aspics, plus the science of gelatin.

Duration: 00:38:02


Leggo Eleven's Eggo: A Tale of Frozen Waffles

10/4/2017
More
Waffles have been around in more or less their modern form since the 1400s, but we have three 20th-century brothers to thank for the technology behind tasty, convenient frozen waffles. Here's their story.

Duration: 00:27:52


Cinnamon

9/29/2017
More
anney reese, lauren vogelbaum, foodstuff, food stuff, howstuffworks, how stuff works, food science, food history, food culture, cinnamon, history of cinnamon, cinnamon science, cinnamon health, cinnamon origin

Duration: 00:35:53


Pumpkin: Jack-of-all-Foods

9/27/2017
More
We go behind the gourd to explore pumpkin's history as food, decor, and phenomenon.

Duration: 00:49:23


Sour Beer: Don't Call it a Comeback

9/22/2017
More
We explore the science and history of sour beer, plus the chemistry of flavor.

Duration: 00:44:16


Expiration Dates: Best If Listened By

9/15/2017
More
Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception).

Duration: 00:32:31


The World Is Your Oyster

9/8/2017
More
We dive into the biology, culinary history, and bloody piracy behind oysters.

Duration: 00:47:33


Chuck E. Cheese's: Pizza, Intrigue, and Entertainment

9/1/2017
More
We explore how a scheme to make more money off of arcade games became an international cultural phenomenon.

Duration: 00:42:56

See More