by Gastropod | Apr 7, 2015
DNA: it’s the genetic information that makes plants and animals what we are. Most of the time when you hear about it in the context of food, it’s to do with breeding. But in this short episode of Gastropod, we bring you two DNA detective stories that show... by Gastropod | Mar 23, 2015
Cheese is the chameleon of the food world, as well as one of its greatest delights. Fresh and light or funky and earthy, creamy and melty or crystalline and crumbly—no other food offers such a variety of flavours and textures. But cheese is not just a treat for the... by Gastropod | Mar 3, 2015
Step away from the French fries—and even from that bag of pre-washed mixed greens lurking in the crisper drawer. It’s time to reconsider the potato and up your salad game. In this episode of Gastropod, Cynthia and Nicky talk to science writer Ferris Jabr about... by Gastropod | Feb 17, 2015
In 1900, the average dairy cow in America produced 424 gallons of milk each year. By 2000, that figure had more than quadrupled, to 2,116 gallons. In this episode of Gastropod, we explore the incredible science that transformed the American cow into a milk machine—but... by Gastropod | Feb 2, 2015
Have you ever wondered how to avoid sandwich sogginess, what scented soap to pair with your restaurant order, and whether airplane food can be made to taste of anything at all? Dan Pashman, host of The Sporkful, has, and his new book, Eat More Better, is filled with... by Gastropod | Jan 23, 2015
Breakfast: the most important meal of the day. Or is it? In this episode of Gastropod, we explore the science and history behind the most intentionally designed, the most industrialized, and the most argued about meal of all. Armed with a healthy dose of caffeine...