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.


Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) We explore the slippery physics and surprising strife behind butter.

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

Once considered deadly, the tomato has a fascinating history as a tax evader, protest device, and potential hallucinogen! GASP. There's also a lot of great science and nicknames involved in the tomato's story.

Once a mere fantasy from the pages of "Harry Potter," butterbeer is now very real, very popular, and very delicious. In this new segment, we discuss the real-world history of a fictional food and its transition into reality.

Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, health, and environmental impact of tofu.

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.

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).

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 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.

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

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.

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

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.

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.

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.

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.

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.

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

Throughout its history, the much-sought-after pineapple has symbolized friendship, luxury and royalty. Anney and Lauren look into the pineapple's past to determine where this symbolism arose from, as well as where the pineapple is heading.

Humans have been eating honey since before recorded history -- and it may be the oldest medicine known to humankind, too. From ancient remedies to cutting-edge cures to rare dangers, we explore the amazing medical properties of honey.

Join Anney Reese and Lauren Vogelbaum as they dive into the history of honey in this two part series.

How has the spork captured so much attention? Who designed such a questionably useful utensil? Anney and Lauren explore the surprisingly rich history of the spork.

Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken.

Do juice cleanses actually deliver on their promises? How did commercial juices become a thing anyway? Anney and Lauren extract the truth from the myths about juicing.