Chocolate Flan, Cactus Sorbet and Guava Dough...

Are humans the only species that loves sour? Does everyone taste bitter the same way? And could there be flavors we can’t even comprehend yet? Emily Kwong and Aaron Scott from NPR’s “Short Wave” join us to explore the amazing science of taste, from the mysteries of salt to why do ...  Show more

This week we ask: What will be the hottest food trend of 2026? Kim Severson returns with her predictions for the year ahead, where grandmothers, vinegar, and ASMR will reign supreme. We also get caught up on the latest in food lingo — "swangy" is the new flavor to watch out for. ...  Show more

On this episode, hosts Rick Martinez and Carla Lalli Music give pointers for getting golden brown cutlets, share strategies on veg-heavy dishes that won't heat up your kitchen, and help a caller achieve the ideal crispy-chewy-crunchy-gooey chocolate chip cookies. Plus, actress Ev ...  Show more

What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his ...  Show more

We delve into the colorful "La Feria del Ponche, Pan y Café" discussing its significance in preserving the gastronomic traditions of Comala and promoting community cohesion. From the bustling atmosphere of the main square to the diverse array of local products showca ...

How is a new cuisine created? Ruth Alexander explores two unique cuisines in South Africa and the USA: ‘Cape-Malay’- a 300-year old tradition born out of colonialism and slavery that unites Indonesian and Dutch tastes; and ‘Viet-Cajun’ - a more recent phenomenon that has seen the ...  Show more