All You Can Eat: Bay Area Hot Sauces, from Sa...

“Friction-maxxing,” a term coined by The Cut columnist Kathryn Jezer-Morton, is the art of adding more inconvenience to our lives —as technology pushes us to eliminate it. That might look like taking the bus to the grocery store instead of DoorDashing meals. Or asking a stranger ...  Show more

For years, experts, educators and parents have sounded alarms about the dangers of kids spending too much time on screens and now, artificial intelligence could make some apps even more addicting. A trial started this week in a Los Angeles court on a lawsuit against Meta and YouT ...  Show more

Hot sauce can inspire fervent passion in its devotees. It’s a global obsession that translates to billions of dollars of sales a year. But with so many on the market, how do you create a taste that becomes a global hit? In this programme, Ruth Alexander explores the origin storie ...  Show more

This week, we talk about different umami-packed sauces that belong in every cook's kitchen. First, we sit with René Redzepi of Copenhagen's Noma to talk about the delicious ancient sauce, garum. Originally it's a fermented fish sauce, but his fermentation lab team has ...

South Korea’s Buldak noodles are super spicy - and Denmark’s food regulator has now recalled some types of them, saying they could cause "acute poisoning". The company behind the noodles says there are no quality issues. They’re used in extreme food challenges that often go viral ...  Show more

Tabasco sauce has been around since 1868, Lea and Perrins’ Worcestershire Sauce since 1837. So how have these brands managed to survive for so long? David Reid explores why some brands outlive their founders by more than a century.David speaks to Harold Osborn, CEO of McIlhenny C ...  Show more