Intriguing facts about tomatoes

Why beefsteak tomatoes are named after a meaty dish

No, they won't get vegetarians into trouble, but beefsteak tomatoes did earn their name because of their meaty texture. People also associate the hearty beefsteak with sandwiches and burgers because they make for a perfect topping on meat-centric dishes. This quick explainer breaks down the basic etymology of the beefsteak and provides a few helpful ideas for using the tomato in your next meal.

The chemistry of ancient tacos

This 16-minute podcast explores the chemistry of Mesoamerica's corn tortillas, which involve a 3,500-year-old chemical process called nixtamalization that releases vitamins, including niacin, one of the essential B vitamins. This process also makes the tortillas softer and more delicious. Corn tortillas were a staple in Mesoamerica, and the archaeologist interviewed in this podcast argues cultures like the Aztecs and Maya wouldn't have thrived without nixtamalization.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

Watermelons were once neither red nor sweet

The gargantuan summer picnic staple has a fascinating story: 100 million tons are produced worldwide and they take up the most space of any vegetable crop in the world. But not long ago, the flesh of the melon was white and it had a bitter taste.

Here's why you've never eaten a banana seed

Hank loves bananas and is worried about their future, so he did some investigating and wrote this four-minute episode of SciShow to share some kind of scary banana truths with us.

Red wine, 101

How does a bottle of red wine get to the table? In this podcast episode from VinePair, tastings director Keith Beavers covers this wide-ranging wine category. Learn about the entire process of red wine production, from grape to glass. The episode provides a great starting line for general wine knowledge and a jumping-off point into individual varieties or regions.

Iceberg lettuce was the salad staple people ate for most of the 20th century, popular due to its durability, long shelf life, and mild flavor.

The science of dogs, from wolf origins to color-blindness

This under 10-minute podcast episode dives into the rich, fascinating science behind dogs: From their world-class sense of smell to their domestication from wolves.

How texture affects taste

Texture is the brain's interpretation of several sensations, including pressure, as registered by our teeth, tongue, and finger tips, and sound, as recorded by our ears. Texture also speaks to food particle sizes—smaller than 35 microns contributes to the sensation of creamy—and the balance between flavor and mouth time, such as the crunch of a crispy chip or the bounce of a chewy caramel.

Play food science trivia along with a former state trivia champion

From limitations in panda taste receptors and a surprising food that has been forged into diamonds to the origins of chili pepper heat and the Maillard reaction, test your knowledge during a game of Super Food Science Excellence Trivia Blowout.

Explore a podcast devoted to uncovering different conspiracy theories

Hear stories of controversial events from all around the world and come to your own conclusions about why they happened—and if someone shaped the narrative around them. From art fraud to the death of a Roman emperor, this Spotify podcast covers it all.

Finding delight through your five senses

Digging into your immediate senses is shown to benefit your overall psychological well-being, from the happy memories evoked by familiar scents or through the transformative power of birdsong. This episode from the Science of Happiness podcast highlights insights from Gretchen Rubin, an author who has written books on the importance of engaging your senses for a happy life.

Explore the history of antibiotics with 'This Podcast Will Kill You'

The show blends medical history with storytelling and science. In Episode 50, the hosts trace the dramatic origins of antibiotics—from Fleming's moldy petri dish to Florey's wartime labs—and explore their lasting impact on health.

Why processed foods can be so addictive

In recent years, many critics have voiced their concerns about the food industry and how ultra-processed foods affect our health. Despite our awareness of these issues, processed foods are still incredibly hard to remove from our diet. In this podcast by The Guardian, Dr. Chris van Tulleken explains how “junk food” is created to get us hooked, how it negatively affects us, and what we can do to improve our eating habits.

Unlike fruits, the category of 'vegetables' is a culinary term, not a scientific one

Within botany, fruits are defined as the ripened ovaries of flowering plants, and include apples, grapes, tomatoes, avocados, green beans, peppers, and almonds. In the kitchen, "vegetables" is an umbrella term that encompasses many fruits and other parts of plants, such as leaves (lettuce, kale) and roots (carrots, beets).

A timeline of the science of taste discoveries

The tongue is made up of four types of papillae—elevated, nipple-like projections that give the organ its rough texture. In the early 1900s, initial research into the tongue's varying taste sensitivity led to a misleading map of the tongue and its taste regions. Over the decades, researchers fleshed out five distinct tastes (and more recently, a sixth).

Listen to storytellers explain the legacy of memories shared between children and their mothers

In this podcast, people describe the strength of certain memories, what events stay with them, and when and why grief washes over them. One describes the challenging task of selling her mother's cemetery plots; another, keeping a promise to her son to learn to swim; and in the third, a son discusses the strength of familiar food smells.

This 'Science Vs' episode checks the taste, health, and environmental claims about organic food against the actual research.

The agricultural history of the pumpkin

Pumpkin pie holds a special place in Thanksgiving traditions, but its journey from everyday produce to a seasonal treat spans over 10,000 years. Trace the history of this oversized fruit with this fascinating dive. Pumpkins belong to the species...

Ketchup, 101

Ketchup is a tomato-based condiment mixed with vinegar, salt, and spices. The word likely originates from Southeast Asia, where it was used for a common fish brine sauce in the 18th century. For a brief period in the early 19th century, ketchup was viewed and marketed as a medicine. Henry John Heinz formulated a standard recipe in the late 1800s.

The mystery of the cucumber, from coiling tendrils to its bitter, mature fruit

Cucumus sativus was first cultivated 3,000 years ago in the Himalaya of India, appearing in ancient Sanskrit hymns in the Hindu tradition. They are typically harvested well before maturation, as their yellow, final fruit is bitter. Their coiling tendrils were so distinct they prompted famed naturalist Charles Darwin to publish one of his lesser-known works, "On the Movements and Habits of Climbing Plants." Its refreshing coolness inspired cucumber-derived body washes and sprays over millennia.

Mapping the origins of the world's crops

Food has evolved alongside humanity, and through globalized trade, much of the world can enjoy foods once isolated to one region. Examine where your favorite foods originated from and see how diet differs across cultures with these interactive...

The flavor of food can be enhanced by combining chemicals known to trigger umami taste receptors with nucleotides—building blocks of DNA and RNA—triggering an effect called umami synergy.

Behind the scenes on tariff politics

Economist Gene Grossman joined the Trade Talks Podcast to discuss why tariffs really happen. The episode digs into how voters, politicians, lobbyists, and even campaign cash can affect when protectionist trade policies are put forward. Produced in 2019, the podcast also discusses how populist trade policies and identity politics accounted for Donald Trump’s victory in the 2016 Presidential election.

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

The secret lives of cells

Cutting-edge microscopy has revealed previously unseen interactions of biological molecules within their cellular environment, enabling scientists to observe and analyze the molecules in a holistic view. This podcast explains the minute advancements made over the last few decades in observing cells, revealing how scientists have come and what the future holds for the field.

Tracing the history of refrigeration

Refrigeration has become critical to most of our lives. But not long ago, it wasn't available. How did we become so dependent on our fridges and freezers? This fun, informative podcast traces the history of keeping it cool with ice and...

True crime, explained

Tales exploring some of the most grisly and unthinkable crimes have satisfied the public's morbid curiosity for more than a century, and modern podcasting has shot the genre to new heights. Want to learn more about the history of true crime? 1440 has the breakdown here.

Can we speed up our metabolisms?

Listen to this 31-minute podcast to better understand what science knows and doesn't know about metabolism, as well as the only thing that seems capable of changing it. Scientists understand that the difference between a so-called “fast” and “slow” metabolism does not affect one’s ability to lose weight.

How science came to understand umami

Before Dr. Kikunae Ikeda sat down in 1907 and pondered the taste of dashi, scientists typically agreed upon four types of taste: sweet, salty, bitter, and sour. He boiled 90 pounds of kelp into a resin that he then stripped of different compounds until he was left with a single ounce of brown crystals. Testing later revealed these crystals were glutamate, an amino acid and one of the protein's building blocks.

The research that led to sour

Scientists are trying to figure out if there are unique receptors that respond to the molecules that make up flavors we associate with calcium, blood, batteries, and other items that often escape dinner menus. Taste researcher Dr. Danielle Reed says the minimum evidence for a taste category typically involves identifying dedicated receptors and then removing them to show the taste vanishes.

A dive into some of the country's stranger Thanksgivings

How did a raccoon intended for the Thanksgiving dinner table end up a beloved presidential pet? History teacher Sharon McMahon's podcast "Here's Where It Gets Interesting" takes an episode to delve into some of the more unusual Thanksgivings at the White House, including the Great Cranberry Scare of 1959 and the story of Calvin Coolidge and his "first raccoon," Rebecca.

The surprising economics of sushi

How exactly does a patron of a sushi restaurant in Omaha, Nebraska, get to eat fresh fish caught off the coast of Japan? This episode of the Freakonomics podcast answers this question and explains the impressive feat. Listen to learn about the tricky economics and time-sensitive process behind importing fresh catches to sushi-lovers across America.

The importance of volatile aroma compounds in the flavor quality of food

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

The science of fear

The Hidden Brain podcast team explores the science of fear by traveling to a haunted house curated by a scientist to investigate what scares us, and why some people enjoy this sensation more than others.

Health food broke into the mainstream by the 1980s

A 1984 New York Times story noted that Americans were eating less red meat than a decade prior, and that, in general, the country was “talking, thinking and worrying about what they eat to a degree unique in the nation's history.” The feature then details foods that were then considered bizarre: whole-grain muffins, hummus, and a variety of vegetarian dishes. (Some readers may experience a paywall.)

Taste buds have evolved to fill a wide variety of functions

Taste buds do more than let you experience your favorite food. These peripheral organs can sense the chemical makeup, potential toxicity, and fleeting experience of flavor, giving the body a chance to respond to undesirable chemicals or tell the brain that you should reach for another scoop.

An economist answers questions about love

Economists aren't exactly known for their dating advice. But as it turns out, economics experts can offer fresh perspectives to everyday romantic quandaries. On this podcast episode, economist Tim Harford answers listeners’ relationship quandaries, from paying for a first date to alternatives to saying, "I love you." Listen to the episode here.

Breaking down various tongue disorders, from infections to genetics

Taste is one of our fundamental senses, but can be impeded by a wide variety of conditions including glossitis, angioedema, and black hairy tongue. Most are characterized by their color, shape, and sometimes change in function. Causes range from vitamin or mineral deficiencies to fluid accumulation, fungal infection, or more.

A professor explains how podcasts built on radio's strengths

When podcasts were first produced in the early 2000s, they were often recordings of radio shows aimed at listeners who wanted to listen outside of the broadcast windows. Siobhan McHugh, an associate professor of journalism at Australia's University of Wollongong, argues that the form is built on radio's intimacy, amplifying the connection listeners feel with their favorite hosts.

The story of pizza in the United States

Pizza is a big deal in the US, and it has many proud regional iterations. From Chicago deep dish to New York thin crust, this video takes a slice out of US history to focus on this beloved entree. Begin with the documented first incidence of pizza in the US—believed to be by Gennaro Lombardi—and end with how old Pizza Huts are being converted around the country.

Blue zone cooking—a concept that journalist Dan Buettner developed from his reporting on centenarian populations—emphasizes cooking with simple, fresh ingredients and echoes themes of the well-known Mediterranean diet.

One food history professor says pizza is more American than Italian

Alberto Grandi, a professor at the University of Parma, argues that Italians who left the country developed the food now considered "traditional Italian cuisine," thanks to abundant ingredients and opportunities that were not available in the impoverished country they left behind.

What (and why) is ASMR?

ASMR podcasts and videos are appearing all over social media, so what exactly is it, and what does it do? This immersive article explains the phenomena of ASMR, which stands for autonomous sensory meridian response. ASMR is when certain sounds or...

'Cells Making Cells': 'Science Sam' discusses the potential of stem cells

In this episode of the Ologies podcast, host Alie Ward picks the brain of science communicator Samantha Yammine—whose PhD work focused on neural stem cells. The conversation covers everything from the earliest days of stem cell research to what the future of stem cell therapies may look like.

Miracle berries make things that normally taste acidic or sour, such as lemons, taste sweet, like sugar-coated candy, by binding a special protein called miraculin to taste buds.

Are burritos sandwiches?

In this video, we trace the burrito's origins, explore the legal and culinary battles around its classification, and break down why this seemingly simple food raises such a complicated question.

Theories vary on why we love to eat spicy food—even when it hurts.

Visualizing where happiness comes from

Researchers asked 10,000 participants to list 10 things that recently made them happy. One author broke down the responses into subject-verb-object categories, isolating the people and events that made responders satisfied. The result highlights how simple things like having dinner or watching a movie made someone happy. Dive in and look for some ideas or tips on feeling happy today with this fascinating visualization.

The life of a pistachio

Pistachios—which are actually a seed, not a nut—are a superfood with lots of great fat, fiber, antioxidants, and more, and is listed as a complete protein. Originally from the Middle East, the seed was imported to the US where California has become the leading grower in the world. Harvested once a year around October, the flavor is having a bit of a moment both for its taste and nutrition. Watch more here.