This week, your favorite apples get ranked, mercilessly. Find out which apples comedian Brian Frange deems “horse food” and “indigestible filth,” and which crisp, glorious apples rise to the top of the heap. Plus, reporter Katie Thornton joins us to discuss the history and ingenuity of the Frankfurt Kitchen, the blueprint for space-saving kitchen design; Adam Gopnik revels in the alchemical wonder of stovetop cooking; and we make Indian-Spiced Smashed Potatoes. (Originally aired October 13, 2023.)

Get this week’s recipe for Indian-Spiced Smashed Potatoes here.

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Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out. Is it ever OK to take out your phone? What’s the best way to grab your server’s attention? And how fussy is too fussy? Plus, Irene Yoo throws a soju party, and Grant Barrett and Martha Barnette of A Way With Words share the stories behind your favorite pasta shapes.

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We explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to sweet panela that tastes like almost-burnt caramel. Plus, we learn about the secret world of creating food emojis with artist Yiying Lu, Adam Gopnik ponders the elements of dinner, and we present a recipe for Spicy and Sour Julienned Potato Salad with Sichuan Pepper. (Originally aired July 23, 2021.)

Get this week's recipe for Spicy and Sour Julienned Potato Salad with Sichuan Pepper.

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In this special episode, we’re sharing an extended cut of our interview with Samin Nosrat. We discuss everything from fame and family to her current culinary obsessions. She shares her favorite salad dressings, go-to snacks and treasured old recipes, alongside exciting new flavors and techniques (whipped tahini! burnt honey!). Plus, hear how she found the sublime in food processor pesto.

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Following her 2017 hit—“Salt Fat Acid Heat”—Samin Nosrat is back with her second book, “Good Things”. We talk about fame, family and what she’s cooking; her favorite new flavors and techniques (whipped tahini! burnt honey!); and how she found the sublime in food processor pesto. Plus, James Ooi shares secrets from the Chinese supermarket and Chris and Sara Moulton are back and ready to take on more of your cooking questions.

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When Justin Davies cuts into a piece of wood, he wonders what it tastes like. Today, he shares his adventures in crafting desserts out of trees, from the bark infusion that made his tongue go numb to the ice cream concocted from an infamously smelly tree. Plus, Lidia Bastianich returns to answer your questions on pasta and pesto; we eat through the backroads of Vietnam with chef Anaïs Ca Dao van Manen; and writer Jenny Linford meditates on cooking’s most elusive ingredient.

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Is airplane food bad on purpose? Historian Richard Foss takes us through the turbulent history of food in flight, from extravagant meals aboard zeppelins, to the flaming Baked Alaskas once served en route to Singapore, to the truth about mediocre food service on planes today. Plus, Rebecca Rupp tells us how carrots won the Trojan War, Amanda Herbert shares a recipe for the world’s first macaroni and cheese, and we head to Bogotá for a lesson on great barbecue. (Originally aired July 12, 2024.)

Get the recipe for Colombian-Style Asado Pork Chops here.

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For this special bonus episode, we share a story from the Points North podcast about blue moon ice cream—it's a wacky, surprisingly delicious and very blue ice cream flavor beloved in the Midwest. But no one knows what the flavor actually is, and ice cream makers are notoriously secretive about it. We hear about Morgan Springer's quest to find out more. Plus, we share a few of our all-time favorite ice cream stories: Journalist David Johns investigates whether ice cream could actually be good for you; we talk with Saturated Ice Cream founder Lokelani Alabanza, who invents new flavors from peanuts and Coke to Nashville hot chicken; and we make charred pineapple and honey ice cream.

Get the recipe for Charred Pineapple with Spiced Honey and Coconut Ice Cream here.

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