Like HowStuffWorks on Facebook!

FoodStuff

The stuff we eat and drink is part daily necessity and part cultural identity. Every mouthful represents millennia of human collaboration and innovation. On FoodStuff, Anney and Lauren bite into the juicy stories – and science – behind everything that nourishes us.


A Graham Cracker A Day to Keep Sin Away

Graham crackers, one-third of delightful campfire s'mores, originated as a bland health food peddled by a temperance preacher. We explore how they became the treats they are today.

FoodStuff: Marshmallows: Make, Eat, Repeat

Anney and Lauren visit MalviMallows to learn how marshmallows are made, sample serveral flavors and roast some marshmallows over a tabletop barbecue.

How Did French Cuisine Become King?

French cuisine has a reputation as the best the culinary world has to offer, but why is that? Anney and Lauren trace the history of haute cuisine (and get to talk about celebrity chefs, lawyers, and tires along the way).

FoodStuff: Tonic Water: Curatives and Cocktails

Anney and Lauren visit local tonic syrup purveyor (along with other cocktail fixings) 18.21 Bitters to learn more about tonic syrup, quinine and try a couple of cocktails for good measure.

Marshmallows: A Cure for Your Ills

Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying.

FoodStuff: Apple Pie: The (Really) Old-Fashioned Way

Anney and Lauren join forces with local book and recipe historian Julia Skinner to try to follow a 1500s recipe for apple pie.

Life of (Apple) Pie

The saying goes, "as American as apple pie," but why? Anney and Lauren dig into the historical events that made apple pie a cultural icon. And talk pie science. Yes.

A Starter Guide to Sourdough

Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of sourdough starters along the way.

FoodStuff Makes Gin: FoodStuff Makes Gin

Anney and Lauren visit local Old 4th Distillery and try their hand at making gin.

Cocktail Hour: Gin and Tonic

This simple, refreshing staple cocktail wouldn't be here if it weren't for heart disease and malaria. We trace the history of gin and tonic water, both separately and together, and explain the science behind why they're so darn tasty.