Back in 2017, a far-right politician in France angered his supporters and caused a small scandal. The faux pas? Enjoying a plate of couscous. Couscous... Read more

On today’s show, we’re featuring two new cookbooks that we’re excited about, and the stories of the authors behind them. James Park’s new cookbook Chili... Read more

Breeders at Washington State University spent 20 years developing a completely new variety of apple: Cosmic Crisp. What exactly does it take to create a... Read more

We asked for your food fights and hot takes, and you delivered! We hear about a 20-year dispute over a garlic aversion (with unsavory origins),... Read more

Foraged ingredients have become all the rage in high end restaurants, part of the move toward hyperlocal, farm-to-table ingredients. Of course, we humans have been... Read more

While the villages to the east and west have charming Main Streets, the small town of Greenlawn, sandwiched in between, has pickles. Dan stops by... Read more

Today we tackle news in the world of food that’s at turns substantive, silly, and surprising in a new series we’re calling Salad Spinner! Take... Read more

A few years ago, Tommy Pico, a queer indigenous American poet, and lover of junk food, set out to learn how to cook. He wanted... Read more