Short Stuff: Pies
The hosts discuss the history and evolution of pies from ancient galettes in Egypt through Greek and Roman adaptations, medieval English meat pies, and global pie-like dishes. They then spotlight several iconic pies-pumpkin, apple, cherry, Boston cream, and key lime-exploring their origins, cultural associations, and personal preferences for how they should be served and enjoyed.
Rice is Nice
The hosts explore rice as a global staple food, covering what rice actually is, its major species and varieties, and how it is grown in different environments. They discuss environmental impacts such as methane and nitrous oxide emissions from rice paddies, arsenic contamination and health considerations, and global patterns of rice production and consumption. The episode also highlights notable rice dishes and desserts from around the world and concludes with listener mail reflecting on the show itself.
Pop Tarts: No Fruit Necessary
The hosts explore the history and cultural impact of Pop-Tarts, tracing their origins from the Kellogg brothers' Battle Creek Sanitarium through the cereal wars between Kellogg's and Post to the invention of the toaster pastry. They detail how Pop-Tarts were rapidly developed in response to a competitor's idea, how the product evolved in flavor, form, and marketing, and how it became an iconic but nutritionally dubious, ultra-processed food. The episode also covers fire hazards, lawsuits, international ingredient differences, and the nostalgic pull Pop-Tarts still have for adults.
A pastry chef works his chocolatier magic - live | Amaury Guichon
Pastry chef and chocolatier Amaury Guichon speaks with Latif Nasser at TED 2025 about how he uses chocolate to create intricate edible sculptures that inspire wonder around the world. He explains his journey from struggling student in France to Vegas-based pastry artist, his focus on taste and texture as much as visual impact, and his mission to showcase the hidden labor behind pastry. During the talk he live-assembles his elaborate "coffee clock" dessert on stage, revealing both the artistic process and the multi-layered flavors inside.