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Who first started collecting recipes into cookbooks? Do cookbooks have a future in a world full of online recipes? And can cookbooks tell us anything about what…

This side dish of spicy, bubbly, funky pickled vegetables is such a staple in Korea that no meal is considered complete without it—but, recently, kimchi has fou…

You might have heard of Molly Malone, selling cockles from a wheelbarrow in Dublin, or of Mary, Mary, Quite Contrary, with her cockle shells and pretty maids al…

Cue the dramatic music, it’s quiz time: Can you identify the people behind these catchphrases? “Yum-O!” “Pukka!” “Bam!” “Peace, love, and taco grease!” The answ…

For most of us, Prohibition seems like a peculiar American experiment—a doomed attempt by straight-laced religious conservatives to ban alcohol, and, with it, f…

Guest Episode: Body Stuff with Dr. Jen Gunter. Think you know how your body works? Think again! Dr. Jen Gunter is here to shake up everything you thought you kn…

Gastropod is excited to present this guest episode—actually, two episodes—from the podcast Atlas Oscura: one all about the Spritz Cookie Gravestone and the othe…

Ketchup is the crowd-pleaser of condiments—a ubiquitous accessory on dinner tables throughout the United States, and, increasingly, the world. But this kid-frie…

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…

Can we really have our burger, eat it—and never need to kill a cow? Growing meat outside of animals—in a lab or, these days, in shiny steel bioreactors—promises…