Gastropod

Plant Milk Proliferation: Oat, Soy, Almond, and More, But Which Is Best?

Cow milk is out, and plant milk reigns supreme. At least, that's how it feels in the supermarket these days, where the refrigerated section is full of "milk" made from oa

So Hot Right Now: Why We Love the Chile Pepper

Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn—and why on earth do we crave that uncomfortable sensation? How did

Salad Days: A Story of Science, Sexism, and Jell-O

If leafy greens and a little vinaigrette is salad, and chicken with mayo is salad, and vegetables in Jello-O are ALSO salad… What exactly is salad?! That's the big questi

Where There's Smoke, There's...Whiskey, Fish, and Barbecue!

As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing

America's Forbidden Fruit and Forgotten First Soda: Ask Gastropod

Fan favorite Ask Gastropod is back, and we’re celebrating the season by solving a pair of trans-Atlantic mysteries! First up: if you have a purple candy in Europe, it’s n

Bringing Home the Bacon: From Shakespeare to the Baconator

For many Americans, bacon is an essential element of the perfect breakfast—not to mention a welcome addition to everything from cheeseburgers to doughnuts. But bacon hasn

What the Shell? Cracking the Lobster's Mysteries

Consider the lobster roll: tender chunks of lobster bathed in butter or mayo, sandwiched between two slices of a squishy bread roll… Have we caught your attention yet? Lo

A Dog's Dinner: What Should We Really Be Feeding Our Pets?

In millions of homes, humans aren’t the only creatures sitting down to dinner. So what's on the menu for pets—and what impact does it have on their health, as well as the

Feel the Beet: The Most Fascinating Woman You've Never Heard Of

For those who like its earthy flavor, the humble beet can do a lot for a salad or a soup. But could it help end slavery? In the 1800s, one woman believed it could—and she

White vs. Wheat: The Food Fight of the Centuries

White or whole wheat: while today the question is most frequently asked at the sandwich counter, the debate over the correct answer goes back literally thousands of years

Protein, Pyramids, and Politics: The Forgotten Stories and Controversial Science Behind Government Dietary Advice

ICYMI, our old friend the food pyramid has been flipped on its head. The Trump administration recently issued new dietary guidelines that it says will "revolutionize our

Sushi's Extraordinary Evolution: From Pickle to Primetime

Sushi is everywhere these days—in grocery stores and gas stations, at buffets and birthday parties, in Europe and Latin America and all over the United States. This popul

SNAP To It! Why Food Stamps Matter To All of Us—And Why They're Under Threat

SNAP—the federal assistance program better known as food stamps—helps put food on the table of nearly one in eight Americans today. But, as new legislation is phased in o

When is a Pancake Not a Pancake?

We aren't afraid to ask the big questions here at Gastropod, such as: what exactly is a pancake? If you think you know the answer, prepare to have your mind blown. It tur

OXO, Cuisinart, and Julia Child: The Secret (Accessible) History Behind Your Kitchen

For many people with disabilities, the kitchen can seem a deeply unfriendly place. From counters that require users to stand and cabinets that are often out of reach, to

Ripe for Global Domination: The Story of the Avocado

We’re coming up to AvocadoFest 2026, otherwise known as the Super Bowl, when Americans get fully a fifth of their annual avocado allocation. But how did this humble fruit

Canned Tomatoes and the Myth of the San Marzano

Canned tomatoes are a perfect winter food. As you'll know from our tomato episode, the beautiful fruits in fresh aisle of the supermarket are mostly flavorless outside of

Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!

The season for holiday baking is upon us, and before you spice up your cookies and pies, you’ll probably want to know: is most of the cinnamon on grocery store shelves ac

Forget Plain Vanilla: You'll Never See The World's Favorite Flavor the Same Way Again

Today, 'vanilla' often means boring, and yet the edible seedpod of this Central American orchid is one of the most expensive spices in the world, not to mention one of th

From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America

Yoghurt is the most diverse section of the dairy case: from Icelandic skyr to creamy Australian, and fruity French Yoplait to full-fat Greek. With something to suit every