Food

Popcorn is a buttery, tasty treat. You can find it everywhere, from circuses to sports games. But it’s probably best known for its starring role as a movie theater snack! So why do we eat popcorn at the movies anyway? Why not pizza or peanuts or potato chips? 

Join Joy and co-host Rose as they dive into the delicious history of this beloved snack and learn how for a long time, movie theater owners refused to let people eat popcorn in their fancy buildings. Plus, they’ll meet a very famous popcorn influencer and try their luck with a sweet new First Things First featuring Slurpees, Milk Duds and Sour Patch Kids! 

Today, bagels are a classic American breakfast food. But less than 100 years ago, most people in the U.S. had never heard of them! Join Joy, co-host Arianna, and special guest Sohla El-Waylly of the Deep Dish podcast to learn how a group of tough, dedicated bakers helped bagels go from nearly unknown to breakfast big shot. Plus, Arianna pays a visit to Asa’s Bakery in Minneapolis and learns how to roll bagels and bialys. And of course, a brand new First Things First!

Who doesn’t love gum? It’s fun, sticky, and sweet! But did you know people have been chewing on stuff for centuries? Come explore the surprising history of gum with Joy, co-host Aliyah, and their new friend Gumpy (who may or may not be a sculpture made of old gum who magically came alive)

Oh no! Forever Ago host Joy Dolo has trapped producer Rosie duPont in a sticky situation. And it looks like the only way out is by playing Joy’s new game: Stranger Than Fiction! Will Rosie manage to get free? There’s only one way to find out. Grab your Smarty Pass and listen.

Hey Smarty Pals! Forever Ago Host Joy Dolo is trying to pack all her camping gear for her big Memorial Day camping trip! Trouble is, Joy hates packing almost as much as she loves camping. Lucky for her, fellow camper and Brains On host Molly Bloom makes camping a breeze with our favorite Forever Ago game: First Things First!

You might think macaroni and cheese is just a quick and easy meal, or a special dish that comes to the holiday table. But Joy and her co-host Buddy are here to tell you that macaroni and cheese is actually a pair of SUPERHEROES!

The flavorful history of ice cream.

It’s a simple recipe: bread, filling, bread. But sandwiches had to get their scrumptious start somewhere.

The aliens are coming to dinner! In this episode we wonder what food aliens might eat and talk to real scientists who've thought long and hard about this question. Plus, our friends at America's Test Kitchen show us how to whip up a delicious beef and broccoli dish. We'll lay out the cooking instructions step by step throughout the podcast so you can cook along. When the episode is over, you'll be ready to chow down. Find the recipe here: https://www.brainson.org/shows/2018/07/03/alien-cook-along And for more awesome recipes like this one head to americastestkitchen.com/kids This episode is sponsored by Plated (plated.com/redeem and offer code BRAINS).

Our knives are drawn and ready to mince and dice our way through the science of chopping. In this episode we'll find out what happens to that carrot you're chopping on a molecular level (spoiler alert: the knife never actually touches it!). We also visit a knifemaker's studio and talk to Splendid Table host Francis Lam to get his chopping tips. This is the third in a five part series on the science of cooking, made in collaboration with America's Test Kitchen Kids. For more recipes and information for young chefs, head to americastestkitchen.com/kids to sign up for their newsletter. And to to make a donation to Brains On, visit brainson.org/donate.

From ice cubes to ice cream, cold things are a crucial part of cuisine. How do we use chill to our advantage? This is part two of our series on the science of cooking, a collaboration with the brilliant foodies at America's Test Kitchen Kids. This episode is (literally) super cool. We're figuring out how refrigerators work and why some of their parts are hot. We're traveling back in time to find out how selling ice became a very big business (for a while anyway). And we'll learn why ice cream makes people thirsty and how to make incredibly delicious paletas. Plus: Our Moment of Um tackles the question, "Why do mints make your mouth feel cold?" For more recipes and information for young chefs, head to americastestkitchen.com/kids to sign up for their newsletter. Brains On is sponsored today by Children’s Cancer Research Fund (ccrf.org/brainson)

We’ve teamed up with America’s Test Kitchen Kids to delve into the scrumptious science of cooking. You’ve sent in so many great cooking questions that we had to spread the answers over four episodes. This is our first installment: HEAT. What crazy chemical reactions does heat trigger in food? How do microwave ovens work -- and why can’t you put metal in them when they’re lined with metal? We’ll answer those questions, find out how feeding squirrels helped profoundly change how we prepare food and learn the recipe for a perfect grilled cheese sandwich. Plus: our Moment of Um tackles the question, “How does coffee keep you awake?”

For more recipes and information for young chefs, head to americastestkitchen.com/kids to sign up for their newsletter. Brains On is sponsored today by Children’s Cancer Research Fund (ccrf.org/brainson) and KiwiCo (kiwico.com/brainson).

Baking can seem kind of magical. You take a bunch of ingredients, mix them all together, put them in the oven, and then a little time passes — and you have cake! Or cookies! Or bread! But there’s no magic wand involved in the process — it’s chemistry!