13:22
Why Americans don't use metric
Adam Ragusea
13:44
What's the point of cooking at home anymore?
10:11
Corn vs flour tortillas
12:27
How history changed kitchen design in the American South
12:56
Why raw, paleo and keto diets are stupid
11:46
How to pronounce tricky food names
12:17
How the South tried to redefine itself with peaches
13:25
What is baking powder, and how is it different from baking soda?
13:39
George Washington Carver: Bigger than peanuts
13:33
How people kept stuff cold before refrigerators
13:47
Why Hershey bars taste like vomit (and I love them)
9:04
Do we still need iodized salt? (wtf even is it?)
11:50
How refrigerators work, and how we all ended up with one
11:27
What is panko, and why is it so much better than other breadcrumbs?
11:45
WTF is vinegar? And what is its MOTHER?
13:30
Homemade makgeolli and the Korean alcohol comeback
13:11
Why billions of people won't eat pork (or why we don't know)
11:00
The history, science and taste of Wagyu beef
10:26
What is Thanksgiving stuffing, and why is it also 'dressing'?
12:43
Why the turkey is named after Turkey (and India)
11:43
Why French macarons and coconut macaroons have the same name
17:00
The argument for cooking with volume measurements, rather than weight
Breakfast cereals were invented to curb sex drive
16:02
How modern breakfast cereal was invented
The argument for eating bison (buffalo) meat
11:05
Why some people eat 'dirt' — white kaolin clay
16:00
Why palm oil is in everything, and why that's bad
14:11
Growing Bread I: Planting to harvest
16:15
Growing Bread II: Harvest to oven
13:23
How people first boiled food
11:04
The history and virtues of eating pigeon meat (squab)
11:20
Changing traditional recipes for the era of tiny households
8:57
Eggplant vs. Aubergine vs. Brinjal — Why so many names?
The case for eating alligators (or not)
9:45
Gumbo is named after plant snot
12:10
Why Americans and Brits say 'cider' to mean very different things
9:49
Why Americans don't pronounce the H in herbs
10:15
Why a tire company is the judge of fine dining
15:19
Where modern restaurants came from
15:51
Why sheep (lamb, mutton) tastes sheepy
12:03
Why (fancy) restaurant menus shrank
13:28
Tongues, brain sauce, and other delights from 19th- and early-20th century menus
9:31
Why 'seasoning' means so many different things
10:02
Why people cook with caustic alkali
11:01
Industry + immigrants = Detroit-style pizza
10:10
Why 'pudding' refers to sausages and desserts
11:11
The original liquid smoke controversy (it's fine, btw)
11:57
Buttermilk is not (necessarily) butter milk
8:28
Real space food vs fake space food
8:26
How the potato made the world
10:22
Why it's called gluten, glutamate, gelatin, gelato, etc
10:36
Why many cultures cook baby sheep in the spring
9:46
The town aluminum comes from
