The squish of bananas, the squeak of mushrooms, the pop of a grape: for some people, these textures are a delight—but for others, they’re a total nightmare. Texture plays a huge role in how we experience food, and yet it’s kind of a scientific conundrum. Why do people—and entire cultures—experience the feeling of food differently, and what’s going on in our mouths when we do? To find out, we talk to scientists who've experimented with tooth-mounted microphones, tongue twists modeled after pro swimmers, and all-you-can-eat buffets. Plus, we go on a New York City Q adventure (mochi doughnuts and boba tea!), and hear from lots of you listeners about the feelings that make you squirm and swoon. Join us this episode and get up in your mouthfeels.

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Can bread really grow on trees? This episode, meet the all-star, super productive, low-maintenance, gluten-free carbohydrate of the future. Did we mention it's also delicious? How can one fruit—that's also a vegetable and a staple starch—become chips, crackers, and cheesecake, while also serving as the perfect platform for sour cream and cheese when baked like a potato? And, if it's so great, why in the world did the mutineers on HMS Bounty throw its seedlings overboard? Today, believers say this one tree could be a potential solution to climate change, deforestation, food insecurity, and world hunger. Join us as we taste this wonder fruit for ourselves, and find out whether the hype is real. Can breadfruit really help save the world?

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When Polynesians first arrived in Hawai'i some 1,500 years ago, they found islands that were lush, beautiful...and nearly devoid of anything to eat. Luckily, those sailors had packed a very special snack for their 2,500-mile voyage: a starchy, carbohydrate-rich root called taro, which ended up becoming as essential to the isolated Pacific archipelago as rice or wheat elsewhere. It was the original partner to cubed fish in Hawai'i's traditional poke bowl—which today has become super popular (minus the taro) around the world. Join us on a tropical adventure as we discover why this revered plant nearly died out on Hawai'i, even as it popped up in chip form at Whole Foods, and what it might take to bring it back.

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Coca-Cola's red and white logo is so iconic that supposedly nine out of every ten people on Earth know it on sight. Nearly two billion servings of Coke are sold a day, enough for one out of every four people on the planet. Yet while a glimpse of a billboard or bottle might start you humming one of their catchy jingles, this legendary brand was actually created by a morphine-addicted, down-on-his-luck pharmacist desperate for a big break. In fact, the first Coca-Cola product was actually a knockoff of the Pope's favorite drink, a concoction featuring red wine and cocaine. So how did Coke transcend its dubious origins to become one of the world’s biggest companies, not to mention a globally recognized symbol of all things American? It’s a story that involves Sigmund Freud, US military assistance, international drug treaty loopholes, and a New Jersey facility that extracts and burns piles of cocaine (yes, really, cocaine!) just miles from Manhattan. Gastropod’s here with Coca-Cola’s real secret formula for success, and we didn’t even need to break into their vault to get it.

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This episode, join us on a hunt for buried treasure at a super-secret location in North Carolina. We follow a million-dollar dog wearing adorable slippers, and then get down on our knees, butts in the air and noses in the dirt, on the trail of a fungus that drives both pigs and people wild. The smell's been described many different ways—cheesy, earthy, garlicky, even sweaty—but there’s only one thing in nature that can make it: truffles. So, how did this knobbly, brown, potato-shaped fungus come to be one of the world's most expensive foods—and is there any science behind its reputation as an aphrodisiac? Listen in this episode as we get down and dirty hunting truffles, exposing truffle fraud, and getting the scoop on one of the world's oldest and most equal partnerships. Just what you wanted for Valentine’s Day!

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A slice of lime in your cocktail, a lunchbox clementine, or a glass of OJ at breakfast: citrus is so common today that most of us have at least one lurking on the kitchen counter or in the back of the fridge. But don't be fooled: not only were these fruits so precious that they inspired both museums and the Mafia, they are also under attack by an incurable immune disease that is decimating citrus harvests around the world. Join us on a historical and scientific adventure, starting with a visit to the ark of citrus—a magical grove in California that contains hundreds of varieties you've never heard of, from the rose-scented yellow goo of a bael fruit to the Pop Rocks-sensation of a caviar lime. You'll see that lemon you're about to squeeze in a whole new light. (This is an encore presentation.)

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For most of us, the calorie is just a number on the back of the packet or on the display at the gym. But what is it, exactly? And how did we end up with this one unit with which to measure our food? Is a calorie the same no matter what type of food it comes from? And is one calorie for you exactly the same as one calorie for me? To find out, we visit the special rooms scientists use to measure how many calories we burn, and the labs where researchers are discovering that the calorie is broken. And we pose the question: If not the calorie, then what? (This is an encore presentation.)

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We pop it at weddings and pour it for the holidays, gift it to congratulate and sip it to celebrate—but, if we're being honest, Gastropod will seize any occasion to drink champagne. In the second episode of our two-part miniseries on the tastes of celebration, we tell the story of how this sparkling wine went from an unwelcome accident—winemakers considered fizz a flaw!—to a global brand associated with quality, luxury, celebrity, and, above all, fun. Along the way, we explore the science behind the bubbles, get to the bottom of the difference between prosecco, pét-nat, and Perrier-Jouët, and tell the stories of the original Dom Perignon and Veuve Cliquot. Join us now for all that, plus the answer to the question we all secretly wonder: Is champagne really worth the big bucks? Cheers!

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Yachts, private jets, caviar, champagne—all standard ingredients in the lifestyles of the rich and famous. But, every so often, at parties and special occasions, we mere mortals get to live large and enjoy fancy fish eggs and fizz, too. In this first episode of our two-part miniseries on the foods of celebration, Gastropod explores how something that Russian peasants ate as a form of religious penance became one of the world's most expensive foods. Join us this holiday season as we get up close and personal with the source of caviar by giving a sturgeon an ultrasound, and tell the story of the long-lost town of Caviar, New Jersey. Get out your mother-of-pearl spoon and dive in!

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Pasta, sushi, tacos, samosas, and pad thai: In the U.S., enthusiastic eaters will likely be able to name traditional dishes from a wide variety of cuisines around the world. But most of us couldn't name a single Native American dish from any one the vast network of tribes, cultures, and cuisines that spread across the U.S. before Europeans arrived. Today, farmers, activists, and chefs are trying to change that. They're bringing back Native foods—not just to teach all Americans about the indigenous foods of their country, but to improve the lives of Native Americans themselves, who suffer from some of the highest levels of debilitating and often deadly diet-related diseases. Can a return to a Native diet help?

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