What Is Balut, and How Do You Eat It?

Mildred Harnack was an American literature professor living in Berlin when the Third Reich took control. Learn how she and her husband led a resistance ring that enraged Hitler in this episode of BrainStuff, based on this article: https://history.howstuffworks.com/historical-figu ...  Afficher plus

It's true that lobsters don't age, but that doesn't quite make them immortal, and it's far from the only fabulously weird thing about them. Learn about lobsters -- including why they're biologically immortal, and how that might help human health in the future -- in this episode o ...  Afficher plus

Today, Josh and Nicole explore the historical, cultural, and culinary reasons behind this uncommon food pairing. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our priva ...  Afficher plus

Little-known fact: Ketchup, possibly the most all-American of condiments, evolved from fermented fish sauce people in Southeast Asia have been making for more than a thousand years. Learn more in this classic episode.

Your gut – not your spare tire, but your digestive tract – is deceptively smart. Not only does it handle processing food and nutrients, but the hundreds of trillions of bacteria that live in your gut may actually be telling your brain what to do too.

This week, we explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to the influence of Middle Eastern ingredients like sesame and labneh. Plus, we explore the secret world of creating food emojis with artist Yiying Lu, Adam Gopnik ponders the elements o ...