By Cynthia Graber and Nicola Twilley

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Category: Food

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Subscribers: 4459
Reviews: 21
Episodes: 230

 Apr 10, 2024

 Aug 3, 2023
This is my favorite podcast. I love it! I have pretty much listened to everything available and relistened to some of my favorites. Wonderful! They leave me hungry for more podcasts and often just super hungry!

 Jun 3, 2023

College Prof
 Jun 7, 2022
FANTASTIC. The episodes are well-researched for a podcast by and normal, non-scholarly folks. Episodes features actual PhD & MA/MS degree holders, journalists, etc. Some reviews must be from racist white men who don't like women's voices.

 Jun 2, 2022
Inaccurate, biased, pure BS, mainly.


Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at, follow us on Twitter @gastropodcast, and like us on Facebook at

Episode Date
All You Can Eat: The True Story Behind America's Most Popular Seafood
Apr 16, 2024
The World Is Your Oyster: How Our Favorite Shellfish Could Save Coastlines Worldwide
Apr 02, 2024
Eat This, Not That: The Surprising Science of Personalized Nutrition (encore)
Mar 26, 2024
Bam! How Did Cajun Flavor Take Over the World?
Mar 19, 2024
Anything's Pastable (Guest Episode)
Mar 12, 2024
Can You Patent a Pizza?
Mar 05, 2024
Super Fry: The Fight for the Golden Frite (encore)
Feb 27, 2024
Dining at the (Other) Top of the World: Hunger, Fruitcake, and the Race to Reach the South Pole
Feb 20, 2024
Dining at the Top of the World: Arctic Adaptation, Abundance, and...Ice Cream
Feb 06, 2024
Cork Dork: Inside the Weird World of Wine Appreciation (encore)
Jan 23, 2024
It's Tea Time: Pirates, Polyphenols, and a Proper Cuppa (encore)
Jan 09, 2024
The Case of the Confusing Bitter Beverages: Vermouth, Amaro, Aperitivos, and Other Botanical Schnapps
Dec 19, 2023
Rice, Rice Baby
Dec 05, 2023
Ask Gastropod: White Chocolate, Jimmies, Chile vs. Mustard Burns, and Asparagus Pee
Nov 21, 2023
Pumpkin Spice Hero: The Thrilling But Tragic True Story of Nutmeg
Nov 07, 2023
Beans, Beans, the Magical Fruit
Oct 24, 2023
Raised and Glazed: Don’t Doubt the Doughnut
Oct 10, 2023
We'd Like to Teach The World to Slurp: The Weird and Wonderful Story of Ramen's Rise to Glory
Sep 26, 2023
First Foods: Learning to Eat (encore)
Sep 19, 2023
All Aboard the Tuna Rollercoaster! Join the King of Fish for a Wild Ride that Involves Ernest Hemingway and (of course) Jane Fonda
Sep 05, 2023
The Keto Paradox: Fad Diet *and* Life-Saving Medical Treatment
Aug 22, 2023
Secrets of Sourdough (encore)
Aug 08, 2023
Watch It Wiggle: The Jell-O Story (encore)
Jul 25, 2023
Where's the Beef? Lab-Grown Meat is Finally on the Menu
Jul 11, 2023
The Incredible Egg (encore)
Jun 27, 2023
Good Shit: How Humanure Could Save Agriculture—and the Planet
Jun 20, 2023
Gettin' Fizzy With It (Encore)
Jun 13, 2023
Who's Eating Who: Pineapples and You
Jun 06, 2023
You've Lost That Hungry Feeling
May 23, 2023
Fish & Chips: Uncovering the Forgotten Jewish and Belgian Origins of the Iconic British Dish
May 09, 2023
What Connects Bones, Bird Poop, and Toxic Green Slime? Hint: Without It, Half of Us Wouldn't Be Alive Today
Apr 25, 2023
All the Feels: How Texture Makes Taste
Apr 11, 2023
The Fruit that Could Save the World
Mar 28, 2023
Meet Taro, the Poke Bowl's Missing Secret Ingredient
Mar 14, 2023
Always Coca-Cola: Coca, Kola, and the *Real* Secret Formula
Feb 28, 2023
Here Comes Truffle
Feb 14, 2023
Museums and the Mafia: The Secret History of Citrus (encore)
Jan 31, 2023
The End of the Calorie (encore)
Jan 17, 2023
Champagne Wishes: The Tastes of Celebration
Dec 20, 2022
Caviar Dreams: The Tastes of Celebration
Dec 06, 2022
What Is Native American Cuisine? (Encore)
Nov 22, 2022
That Old Chestnut: A Nutty Tale, of Love, Loss, and Reconnection
Nov 08, 2022
Prescription Dinner: Can Meals Be Medicine?
Oct 25, 2022
Trouble in Paradise: Coconut War Waters and Coconut Oil Controversies
Oct 11, 2022
Does the Western Megadrought Mean the End of Cheap Cheese and Ice Cream?
Sep 27, 2022
Lunch Gets Schooled (encore)
Sep 21, 2022
What Do Aliens Eat? Food in Sci-Fi and Fantasy
Sep 13, 2022
Guest Episode: The Umami Mama by Unexplainable
Aug 30, 2022
Gut Feeling
Aug 16, 2022
Green Gold: Our Love Affair With Olive Oil (encore)
Aug 02, 2022
How Ketchup Got Thick
Jul 20, 2022
Delivery Wars
Jul 05, 2022
The Milk of Life
Jun 21, 2022
Poultry Power: The Fried Chicken Chronicles (encore)
Jun 07, 2022
Guest episode: Montréal by Not Lost
May 31, 2022
Reinventing the Eel
May 16, 2022
Monsanto or MonSatan? How—and Why—a St. Louis Startup Became a Hated Herbicide Giant
May 03, 2022
The Way the Cookie Crumbles
Apr 19, 2022
Black Gold: The Future of Food...We Throw Away
Apr 05, 2022
Gum's the Word: A Sticky Story
Mar 22, 2022
Déjà-Brew: How Coffee Got Bad, Then Worse, and, Finally, Good Again
Mar 08, 2022
Grounds for Revolution: the Stimulating Story of How Coffee Shaped the World
Feb 22, 2022
The Fortune Cookie Quest
Feb 08, 2022
Guest Episode: Graveyard Cookies and Dollhouse Crimes
Jan 25, 2022
Mango Mania: How the American Mango Lost its Flavor—and How it Might Just Get it Back (encore)
Jan 18, 2022
Guest Episode: Scents and Sensibility
Jan 11, 2022
Your Mystery Date
Dec 21, 2021
The Most Interesting Oil in the World
Dec 07, 2021
Are Plant- and Fungus-Based Meats Really Better than the Real Thing?
Nov 24, 2021
Guest Episode: The Doorbell by Nice Try!
Nov 17, 2021
Balls *and* Brains: The Science and History of Offal
Nov 09, 2021
Trick or Treat: Soul Cakes, Candy Corn, and Sugar Skulls Galore!
Oct 26, 2021
Buried Treasure: Weeds, Seeds, and Zombies
Oct 11, 2021
The Barrel That Could Save A Forest
Sep 28, 2021
Tofu for You: Meet the Cult Leader, the Spy, and the Pioneering Woman Chinese Doctor Who Brought Tofu to the West
Sep 14, 2021
The Great Gastropod Pudding Off (encore)
Aug 30, 2021
It's All Going to Pot: the Science and Economics of Edibles
Aug 17, 2021
Baked: How Pot Brownies and Pate de Fruits Fueled an Edible Cannabis Revolution
Aug 03, 2021
The Bottle vs. Tap Battle Finale: Alkaline H2O, Lead Pipes, and, Yes, Water Sommeliers
Jul 20, 2021
Bottled Vs. Tap: The Battle to Quench Our Thirst
Jul 06, 2021
Chocpocalypse Now! Quarantine and the Future of Food
Jun 22, 2021
Guest Episode: Immune Boosting, Is It a Bust? | Science Vs
Jun 08, 2021
Guest Episode: How Much Water Do You Actually Need a Day?
Jun 01, 2021
First Class Fare
May 25, 2021
Guest Episode: How To Save a Planet
May 18, 2021
You're Wrong About Prohibition
May 11, 2021
So Hot Right Now: Why We Love the Chile Pepper
Apr 27, 2021
Easy A: The SuperRad Story of Home Economics
Apr 13, 2021
Where There's Smoke, There's ... Whiskey, Fish, and Barbecue!
Mar 30, 2021
Phage Against the Machine
Mar 16, 2021
Guest Episode: Mission: ImPASTAble from The Sporkful
Mar 09, 2021
Why Thai?
Mar 02, 2021
Hot Tips
Feb 16, 2021
TV Dinners
Feb 03, 2021
The Brightest Bulb
Dec 22, 2020
Like Water in the Desert
Dec 08, 2020
The Magic Cube
Nov 24, 2020
The Big Apple Episode
Nov 10, 2020
The Hangover: Part Gastropod
Oct 27, 2020
Snack Attack!
Oct 13, 2020
This Spud's For You
Sep 29, 2020
Moo-Dunnit: How Beef Replaced Bison on the American Plains—and Plate
Sep 15, 2020
What the Shell? Cracking the Lobster's Mysteries
Aug 31, 2020
Guest Episode: Rocky Road with Science Diction
Aug 25, 2020
Shatter-Proof: How Glass Took Over the Kitchen—and Ended Child Labor
Aug 17, 2020
The Most Dangerous Fruit in America
Aug 03, 2020
Dig for Victory
Jun 16, 2020
Shared Plates: How Eating Together Makes Us Human
Jun 03, 2020
Pizza Pizza!
May 19, 2020
Eating the Wild: Bushmeat, Game, and the Fuzzy Line Between Them
May 05, 2020
Eating the Rainbow: Or, the Mystery of the Orange Oranges, the Red M&Ms, and the Blue Raspberry
Apr 21, 2020
A Tale To Warm The Cockles Of Your Heart
Apr 07, 2020
White vs. Wheat: The Food Fight of the Centuries
Mar 24, 2020
Licorice: A Dark and Salty Stranger
Mar 10, 2020
To Fight Climate Change, Bank on Soil
Feb 25, 2020
Move Over Gin, We’ve Got Tonic Fever
Feb 11, 2020
The United States of McDonald’s
Jan 28, 2020
Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My!
Jan 13, 2020
Meet the Queen of Kiwi: the 96-Year-Old Woman Who Transformed America’s Produce Aisle
Dec 17, 2019
Are Insect Guts the Secret to the Most Delicious Kimchi?
Dec 03, 2019
Menu Mind Control
Nov 18, 2019
Of Ghost Foods and Culinary Extinction
Nov 05, 2019
Tiki Time!
Oct 22, 2019
What’s CRISPR Doing in our Food?
Oct 08, 2019
Happy Birthday to Us: Gastropod Turns Five
Sep 24, 2019
Celebrate Mexico’s True National Holiday with the Mysteries of Mole
Sep 10, 2019
Running on Fumes: Strawberry’s Dirty Secret
Aug 27, 2019
Omega 1-2-3
Aug 13, 2019
Meet Sharbat, the Ancestor of Sorbet, Syrup, Shrub, Sherbet, and Pretty Much Everything Else Cool
Aug 06, 2019
Super Fry: The Fight for the Golden Frite
Jun 19, 2019
Eat This, Not That: The Surprising Science of Personalized Nutrition
Jun 10, 2019
Guts and Glory
May 21, 2019
BONUS: Introducing Science Rules! with Bill Nye
May 16, 2019
The Great Gastropod Pudding Off
May 06, 2019
Potatoes in Space!
Apr 23, 2019
The Curry Chronicles
Apr 09, 2019
The Bagelization of America
Mar 26, 2019
Can Diet Stop Alzheimer’s?
Mar 11, 2019
Seeds of Immortality
Mar 04, 2019
Pick A Pawpaw: America’s Forgotten Fruit
Feb 26, 2019
Eating to Win: Gatorade, Muscle Milk, and… Chicken Nuggets?
Feb 12, 2019
The Secret History of the Slave Behind Jack Daniel’s Whiskey
Jan 28, 2019
Sweet and Low (Calorie): The Story of Artificial Sweeteners
Jan 15, 2019
Dirty Tricks and Data: The Great Soda Wars, Part 2
Dec 18, 2018
Souring on Sweet: The Great Soda Wars, Part 1
Dec 04, 2018
The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet
Nov 19, 2018
Who Invented Mac and Cheese?
Nov 13, 2018
How the Carrot Became Orange, and Other Stories
Nov 06, 2018
The Incredible Egg
Oct 23, 2018
Espresso and Whisky: The Place of Time in Food
Oct 09, 2018
Why These Animals?
Sep 25, 2018
Mango Mania: How the American Mango Lost its Flavor—and How it Might Just Get it Back
Sep 11, 2018
Keeping it Fresh: Preservatives and The Poison Squad
Aug 28, 2018
Watch It Wiggle: The Jell-O Story
Aug 14, 2018
Out of the Fire, Into the Frying Pan
Jun 19, 2018
Hotbox: The Oven From Turnspit Dogs to Microwaves
Jun 05, 2018
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
May 22, 2018
Ripe for Global Domination: The Story of the Avocado
May 08, 2018
Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today
Apr 24, 2018
Who Faked My Cheese?
Apr 10, 2018
Marching on our Stomachs: The Science and History of Feeding the Troops
Mar 27, 2018
Cooking the Books with Yotam and Nigella
Mar 13, 2018
Cutting the Mustard
Feb 27, 2018
Remembrance of Things Pasta: A Saucy Tale
Feb 13, 2018
We’ve Lost It: The Diet Episode
Jan 30, 2018
Meet Saffron, the World’s Most Expensive Spice
Jan 16, 2018
Secrets of Sourdough
Dec 18, 2017
Green Gold: Our Love Affair with Olive Oil
Dec 05, 2017
Women, Food, Power … and Books!
Nov 21, 2017
Crantastic: The Story of America’s Berry
Nov 07, 2017
Cannibalism: From Calories to Kuru
Oct 24, 2017
Eataly World and the Future of Food Shopping
Oct 10, 2017
What the Fluff is Marshmallow Creme?
Sep 26, 2017
Lunch Gets Schooled
Sep 11, 2017
Sour Grapes: The History and Science of Vinegar
Aug 29, 2017
The Birds and The Bugs
Aug 15, 2017
It’s Tea Time: Pirates, Polyphenols, and a Proper Cuppa
Aug 01, 2017
Peanuts: Peril and Promise
Jun 20, 2017
Fake Food
Jun 06, 2017
Here’s Why You Should Care About Southern Food
May 22, 2017
Better Believe It’s Butter
May 09, 2017
Meet Koji, Your New Favorite Fungus
Apr 25, 2017
V is for Vitamin
Apr 10, 2017
Hacking Taste
Mar 14, 2017
Cork Dork: Inside the Weird World of Wine Appreciation
Feb 28, 2017
To Eat or Not to Eat Meat
Feb 14, 2017
We Heart Chocolate
Jan 31, 2017
Inventing the Restaurant: From Bone Broth to Michelin
Jan 17, 2017
Gettin’ Fizzy With It
Dec 13, 2016
The Spice Curve: From Pepper to Sriracha with Sarah Lohman
Nov 29, 2016
The Buzz on Honey
Nov 15, 2016
What is Native American Cuisine?
Nov 01, 2016
Counting Fish
Oct 04, 2016
Seaweed Special
Sep 13, 2016
The Salt Wars
Aug 23, 2016
Kombucha Culture
Aug 08, 2016
Keeping Kosher: When Jewish Law Met Processed Food
Jul 26, 2016
Poultry Power: The Fried Chicken Chronicles
Jul 12, 2016
Outside the Box: The Story of Food Packaging
Jun 28, 2016
Who Invented the Cherry Tomato?
Jun 14, 2016
Everything Old is Brew Again
May 31, 2016
Museums and the Mafia: The Secret History of Citrus
Apr 19, 2016
Grand Theft Food
Apr 05, 2016
Caffeine: The World’s Most Popular Drug
Mar 21, 2016
The Maple Boom
Mar 08, 2016
First Foods: Learning to Eat
Feb 23, 2016
The Food of Love
Feb 09, 2016
The End of the Calorie
Jan 26, 2016
End-Of-Year Feast
Dec 15, 2015
The Mushroom Underground
Nov 17, 2015
Peak Booze
Nov 03, 2015
Mezcal: Everything but the Worm
Oct 20, 2015
The Good, The Bad, The Cilantro
Oct 06, 2015
The Bitter Truth
Sep 22, 2015
The United States of Chinese Food
Aug 25, 2015
The Whole Hog
Aug 11, 2015
The Scoop on Ice Cream
Jul 28, 2015
Crunch, Crackle, and Pop
Jul 14, 2015
Field Recordings
Jun 30, 2015
The Cocktail Hour
May 26, 2015
Gastropod on Gastropods
May 04, 2015
Savor Flavor
Apr 21, 2015
Say Cheese!
Mar 23, 2015
No Scrubs: Breeding a Better Bull
Feb 17, 2015
Breakfast of Champions
Jan 20, 2015
Kale of the Sea
Dec 09, 2014
Bite: Smoked Pigeon and Other Subnatural Delights
Nov 25, 2014
The Microbe Revolution
Nov 11, 2014
Dan Barber’s Quest for Flavor
Oct 14, 2014
Episode 1: The Golden Spoon
Sep 06, 2014