Dan travels to Prince's Hot Chicken in Nashville, where hot chicken was invented, to explore the restaurant's complicated history with race -- from segregation to today.
Two friends call in for help settling a long-running feud, and Kenji Lopez-Alt explains the science of burgers taken to go.
During the week Devin Pickard is the pitmaster at his family's BBQ restaurant in Centerville, Tennessee. But on Sundays he trades the pit for the pulpit at the local church where he preaches.
Behind the spiky hair and donkey sauce is a savvy businessman who's been obsessed with finding success in the world of food ever since he was a kid.
While Cuban-Americans in Miami enjoy the dishes their grandparents grew up with, food shortages in Cuba have forced the cuisine there to change. So what defines Cuban food today?
A neuroscientist calls in to debate the geometry of pizza, and food science guru Kenji Lopez-Alt explains how woodworking can help us make a better bagel and cream cheese.
The longtime Reading Rainbow host and Star Trek star talks about the power of food memories and the art of PB&J. Plus he performs dramatic readings of recipes.