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Top Tracks of Gastropod

Penetrated by the Love Dart

Crackhead Tunnel Vision

Episode 1: The Golden Spoon

Dan Barber’s Quest for Flavor

The Microbe Revolution

Breakfast of Champions

Caffeine: The World’s Most Popular Drug

Bite: What America Could Taste Like

The United States of Chinese Food

Kale of the Sea

Kombucha Culture

The Cocktail Hour

The Good, The Bad, The Cilantro

Bite: Forgotten Fruits & the Future of Food?

Inside the Food Lab with Kenji López-Alt

The End of the Calorie

The Scoop on Ice Cream

No Scrubs: Breeding a Better Bull

The Food of Love

Extreme Salad and Crazy Potatoes

Bite: Smoked Pigeon and Other Subnatural Delights

The Mushroom Underground

Mezcal: Everything but the Worm

End-Of-Year Feast

First Foods: Learning to Eat

Grand Theft Food

Oysters: History and Science on the Half Shell

The Bitter Truth

Everything Old is Brew Again

Seaweed Special

Night of the Living Radishes

Enhanced Eating with Dan Pashman

Museums and the Mafia: The Secret History of Citrus

Poultry Power: The Fried Chicken Chronicles

Outside the Box: The Story of Food Packaging

Keeping Kosher: When Jewish Law Met Processed Food

Who Invented the Cherry Tomato?

Field Recordings

Brilliant Behemoth

The Buzz on Honey

The Spice Curve: From Pepper to Sriracha with Sarah Lohman

Gastropod on Gastropods

What is Native American Cuisine?

Crunch, Crackle, and Pop

Austin Needs to Play More Guitar

Crushin' Bitches

Espresso and Whisky: The Place of Time in Food

Why These Animals?

States’ Plates

Who Faked My Cheese?

To Eat or Not to Eat Meat

The Incredible Egg

Keeping it Fresh: Preservatives and The Poison Squad

Gettin’ Fizzy With It

New Wave Of Punky Posers

Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today

Out of the Fire, Into the Frying Pan

Mango Mania: How the American Mango Lost its Flavor—and How it Might Just Get it Back

Cannibalism: From Calories to Kuru

This Spud's For You

Marching on our Stomachs: The Science and History of Feeding the Troops

Sour Grapes: The History and Science of Vinegar

King Resin Ashy Lungs

Grounds for Revolution: the Stimulating Story of How Coffee Shaped the World

Easy A: The SuperRad Story of Home Economics

Ripe for Global Domination: The Story of the Avocado

Meet Koji, Your New Favorite Fungus

Secrets of Sourdough

goodnight rachel

The Way the Cookie Crumbles

Watch It Wiggle: The Jell-O Story

The Inalienable Dreamless (Discordance Axis)

Breaching the Personal Comfort

How Ketchup Got Thick

The Bottle vs. Tap Battle Finale: Alkaline H2O, Lead Pipes, and, Yes, Water Sommeliers

Lick Upon Thy Nard

Black Gold: The Future of Food...We Throw Away

Remembrance of Things Pasta: A Saucy Tale

Cork Dork: Inside the Weird World of Wine Appreciation

You're Wrong About Prohibition

The Birds and The Bugs

Better Believe It’s Butter

How the Carrot Became Orange, and Other Stories

Cutting the Mustard

Meet Saffron, the World’s Most Expensive Spice

Peanuts: Peril and Promise

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

Baked: How Pot Brownies and Pate de Fruits Fueled an Edible Cannabis Revolution

We’ve Lost It: The Diet Episode

Monsanto or MonSatan? How—and Why—a St. Louis Startup Became a Hated Herbicide Giant

Gum's the Word: A Sticky Story

Cooking the Books with Yotam and Nigella

What the Fluff is Marshmallow Creme?

Women, Food, Power … and Books!

Green Gold: Our Love Affair with Olive Oil

Here’s Why You Should Care About Southern Food

Déjà-Brew: How Coffee Got Bad, Then Worse, and, Finally, Good Again

We Heart Chocolate

Bottled Vs. Tap: The Battle to Quench Our Thirst

The United States of McDonald’s

Eating to Win: Gatorade, Muscle Milk, and… Chicken Nuggets?

Lunch Gets Schooled

The Brightest Bulb

This Skin Rules

Eataly World and the Future of Food Shopping

Souring on Sweet: The Great Soda Wars, Part 1

So Hot Right Now: Why We Love the Chile Pepper

Hotbox: The Oven From Turnspit Dogs to Microwaves

Are Plant- and Fungus-Based Meats Really Better than the Real Thing?

Feed the World: How the U.S. Became the World’s Biggest Food Aid Donor—And Why That Might Not be Such a Great Thing

Tofu for You: Meet the Cult Leader, the Spy, and the Pioneering Woman Chinese Doctor Who Brought Tofu to the West

Reinventing the Eel

It's All Going to Pot: the Science and Economics of Edibles

First Class Fare

The Taste of Plaque

Guest Episode: How Much Water Do You Actually Need a Day?

The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet

The Big Apple Episode

Can Diet Stop Alzheimer’s?

The Fruit that Could Save the World

Inventing the Restaurant: From Bone Broth to Michelin

The Curry Chronicles

What Do Aliens Eat? Food in Sci-Fi and Fantasy

Where's the Beef? Lab-Grown Meat is Finally on the Menu

V is for Vitamin

Fish & Chips: Uncovering the Forgotten Jewish and Belgian Origins of the Iconic British Dish

Trick or Treat: Soul Cakes, Candy Corn, and Sugar Skulls Galore!

Secrets of Sourdough (encore)

Eat This, Not That: The Surprising Science of Personalized Nutrition

Phage Against the Machine

Balls *and* Brains: The Science and History of Offal

The Most Dangerous Fruit in America

Crantastic: The Story of America’s Berry

Dirty Tricks and Data: The Great Soda Wars, Part 2

Detached Meathead

Mutual Fabrications

Dollar Cocktail

Orthodontal Nightmare

Does the Western Megadrought Mean the End of Cheap Cheese and Ice Cream?

We'd Like to Teach The World to Slurp: The Weird and Wonderful Story of Ramen's Rise to Glory

Meet Taro, the Poke Bowl's Missing Secret Ingredient

Moo-Dunnit: How Beef Replaced Bison on the American Plains—and Plate

The Barrel That Could Save A Forest

It’s Tea Time: Pirates, Polyphenols, and a Proper Cuppa

Pick A Pawpaw: America’s Forgotten Fruit

Your Mystery Date

The Fortune Cookie Quest

Who's Eating Who: Pineapples and You

That Old Chestnut: A Nutty Tale, of Love, Loss, and Reconnection

Who Invented Mac and Cheese?

Licorice: A Dark and Salty Stranger

Potatoes in Space!

Move Over Gin, We’ve Got Tonic Fever

The Secret History of the Slave Behind Jack Daniel’s Whiskey

Super Fry: The Fight for the Golden Frite

Of Ghost Foods and Culinary Extinction

Beans, Beans, the Magical Fruit

Trouble in Paradise: Coconut War Waters and Coconut Oil Controversies

Shit In Your Grave

Eternal Swamp Cult

Why Does Everyone Have Food Allergies These Days?

Aborted (At Ruby Tuesday)

Sugar's Dark Shadow

Raped By The World

Rice, Rice Baby

Caviar Dreams: The Tastes of Celebration

Poultry Power: The Fried Chicken Chronicles (encore)

The Case of the Confusing Bitter Beverages: Vermouth, Amaro, Aperitivos, and Other Botanical Schnapps

MUGGED BEHIND THE CVS

Sloppy Toppy Frosty Float

Like Water in the Desert

Champagne Wishes: The Tastes of Celebration

Eating the Wild: Bushmeat, Game, and the Fuzzy Line Between Them

Are Hush Puppies Racist? Is A2 Milk Really Healthier? And What's Up With Wedding Cake? Ask Gastropod!

Prescription Dinner: Can Meals Be Medicine?

The Milk of Life

Guest Episode: The Umami Mama by Unexplainable

Can You Patent a Pizza?

Sweet and Low (Calorie): The Story of Artificial Sweeteners

Hey Look! These Fools Again!

Fixated on Impulsive Onslaught

White vs. Wheat: The Food Fight of the Centuries

Green Gold: Our Love Affair With Olive Oil (encore)

The Most Interesting Oil in the World

Running on Fumes: Strawberry’s Dirty Secret

What the Shell? Cracking the Lobster's Mysteries

Seeds of Immortality

All the Feels: How Texture Makes Taste

A Peaceful Piss

Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My!

The Great Gastropod Pudding Off

Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America’s Produce Aisle

Eating the Rainbow: Or, the Mystery of the Orange Oranges, the Red M&Ms, and the Blue Raspberry

Buried Treasure: Weeds, Seeds, and Zombies

The Hangover: Part Gastropod

True Rich Grind Kingz

Dig for Victory

Sudden Desire to Eat People

What Connects Bones, Bird Poop, and Toxic Green Slime? Hint: Without It, Half of Us Wouldn't Be Alive Today

Are Insect Guts the Secret to the Most Delicious Kimchi?

Museums and the Mafia: The Secret History of Citrus (encore)

Raised and Glazed: Don’t Doubt the Doughnut

Tupa Tupa Diaries

Watch It Wiggle: The Jell-O Story (encore)

Return to Slug City

Ask Gastropod: White Chocolate, Jimmies, Chile vs. Mustard Burns, and Asparagus Pee

Chocpocalypse Now! Quarantine and the Future of Food

Always Coca-Cola: Coca, Kola, and the *Real* Secret Formula

The End of the Calorie (encore)

Shatter-Proof: How Glass Took Over the Kitchen—and Ended Child Labor

To Fight Climate Change, Bank on Soil

A Little Spicy Bondage

Voracious Appetite

Guest Episode: Immune Boosting, Is It a Bust? | Science Vs

Mithrix D-Beatdown

Let's Go... And Mince Around!

Guest Episode: Mission: ImPASTAble from The Sporkful

Shared Plates: How Eating Together Makes Us Human

Why Are Restaurants So Loud? Plus the Science Behind the Perfect Playlist

All Aboard the Tuna Rollercoaster! Join the King of Fish for a Wild Ride that Involves Ernest Hemingway and (of course) Jane Fonda

It's Tea Time: Pirates, Polyphenols, and a Proper Cuppa (encore)

Bam! How Did Cajun Flavor Take Over the World?

All You Can Eat: The True Story Behind America's Most Popular Seafood

The Incredible Egg (encore)

A Warm Welcome to Gingivitis

Grimy Herbs (For Your Soul)

The Bagelization of America (encore)

Menu Mind Control

Stains on My Grills

Detestable Society

The Billion Dollar War Behind U.S. Rum (Planet Money)

Let's Enjoy Violent Gorge

A Tale To Warm The Cockles Of Your Heart

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