I talk to the founder and curator of the Moist Towelette Museum, then and a friend and I debate napkin technique and whether restaurants should use scented hand soap.
Podcast Episodes
I run around Philly eating the city's most iconic foods, then bring samples to a scientist at the Monell Chemical Senses Center to learn why greasy treats like scrapple and cheesesteak are so good.
I try chicken feet and a dessert soup called tang yuan with some passionate eaters who are defying stereotypes of Asian-Americans.
What do you cook for breakfast the morning after? How can couples share power in the kitchen? We talk food and relationships with advice columnist Dan Savage and Death, Sex and Money’s Anna Sale.
Listeners call in to confess their quirkiest eating habits and desires. But if we’re all weird, doesn’t that make us normal?
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A pair of young lovers leads a motley crew of wing fanatics on a quest for the perfect Buffalo wing. But will the universe deliver a happy ending for their hearts and bellies?
What soda pairs best with enchiladas? Why is dry ice carbonation so much better? We help a Mormon listener in need. Plus we talk regional soda pop nomenclature with a linguist. Got belly wash?
How will the research big food companies are doing today affect what we eat tomorrow? And how can it make our lives more delicious now? We get a rare peek inside the Campbell's Test Kitchen.
The Two Man Gentlemen Band performs "Pork Chops" and "Fancy Beer" and shares tips for eating while driving a tour van. Plus the host of Food Is The New Rock on the intersection of food and music.
