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.

Defrosting Frozen Food

What technologies have brought us the convenience of frozen foods? Is frozen really as nutritious as fresh? Learn what it takes scientifically to bring that bag of vegetables from the farm to your freezer.

The Unsweetened History and Technology of Sugar

The demand for sugar has driven over a thousand years of greed, tragedy, political power shifts, and technological innovation. We won't sugarcoat it.

Sugar and Your Health

You may have heard that it's good to cut back on sugar, but what does that really mean? And why? We explore the latest research into sugar's health effects -- and pry into the shady history of how the sugar industry has shaped medical advice for decades.

Cauliflower: Fractaliscious and Nutritious

This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.

Champagne (and Sparkling Wine)

In just 400 years, sparkling wines have gone from a dangerous mistake (the famous Dom Perignon was hired to get RID of bubbles in wine) to a symbol of wealth and celebration. We trace the history and explain the science behind champagne.

FoodStuff: Episode Zero

Every bite we eat and sip we take represents millennia of human innovation. Meet Anney Reese and Lauren Vogelbaum -- every week, they'll be serving up the weird, wondrous science and history behind, y'know, food and stuff.