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.

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.

Sweetbreads: Neither Sweet nor Bread

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback.

FoodStuff: Sweetbreads: Neither Sweet nor Bread

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback with the help of executive chef Spencer Gomez of Holeman and Finch Public House in Atlanta, Georgia.

FoodStuff: Champagne: Science, History, and Everyday Sipping

Champagne wasn't always a symbol of celebration -- it started as an explosive mistake that French winemakers tried to prevent. Anney and Lauren explore sparkling wine's history with a master sabreur (i.e., a professional at breaking bottles open with swords) and visit a winery to see how it's made today.

FoodStuff: Yogurt: More Than Just Bacteria Poop

Would yogurt make a good video? Anney and Lauren investigate, from prehistory to bizarre sanitarium treatments to modern marketing campaigns, and go inside a yogurt manufacturing plant to see how it's made.

FoodStuff: Honey: Brought to you by Bees

Honey was humanity's first sweetener. Learn more about honey and how it's made in this video from FoodStuff.