Sound is the forgotten flavor sense

Manipulating sound can transform our experience of food and drink, making stale potato chips taste fresh, adding the sensation of cream to black coffee, or boosting the savory, peaty notes in whiskey.

Cocktail Hour

We discover the cocktail's historical origins, its etymological connection to a horse's butt, and its rocky history, post-Prohibition.

Genetically-engineered yeast is the future of flavor

Why does grape candy taste so fake? What on earth is blue raspberry, anyway? And what is the difference between natural and artificial, at least when it comes to flavor?

Cheese is the chameleon of the food world

Cheese is not just a treat for the palate: its discovery changed the course of Western civilization, and, today, cheese rinds are helping scientists conduct cutting-edge research into microbial ecology.

The most valuable semen in all the land

In the 1920s, the USDA encouraged rural communities around the U.S. to put bulls on the witness stand — to hold a legal trial, complete with lawyers and witnesses and a watching public — to determine whether the bull was fit to breed.

Breakfast: the most important meal of the day?

In this episode of Gastropod, Cynthia Graber and Nicola Twilley explore the science and history behind the most designed, most industrialized, and most argued about meal of the day.