Burgers
At least six towns claim they invented the hamburger — and the one the Library of Congress actually crowned still won't serve it on a bun or with ketchup. Which raises the real fight we spend the episode having: what eve...
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【屬天供應站】
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Horse Radio Network
Roll For Topic
Roll For Topic
Beauty and the Gi: Gripping Conversations about Jiu-Jitsu and Life
Jennifer Risser, AJ Clingerman
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James Stacey and Jason Heaton
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Otaku Collective Podcast
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Brent Birch and Cason Short
Back To Pop
Back To Pop
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Guy Segal
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The Restaurant Guys
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Kevin Thompson
Becoming Saiyans-A Dragon Ball re-watch podcast
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The Awakening Spaces Podcast - Conscious Construction for a Healthy Home
Ashley Spanovich
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Sauced
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Paella
Paella isn't the rice — it's the pan. Or at least, that's where the name comes from. And in Valencia, where the dish was born, there's even a body that certifies which versions have earned the name and declares the rest ...
Steak au Poivre
Five Paris chefs claimed to have invented Steak au Poivre in the early 20th-century. Four of them wrote letters of complaint to the same 1950 culinary magazine. The fifth had the best story.We dig into the origin fight, ...
Beer Can Chicken
Beer can chicken is the dish that defies its own science. The most credible American barbecue scientists tested it and concluded the beer in the can does almost nothing the cook thinks. Backyard chefs from Memorial Day t...
Clams Casino
Clams Casino has a paperwork problem. A Rhode Island maître d' named Julius Keller claimed to invent the dish at the Narragansett Pier Casino in 1917 — but a January 1900 menu from the Central Park Casino in New York Cit...
Tiramisu
Tiramisu's origin is contested. One claim puts it in a Treviso restaurant in 1972. Another places it in Friuli, more than a decade earlier. But zabaglione — the dish's direct ancestor — has always been defined by sweet M...
BBQ Ribs
Nobody agrees on barbecue. Memphis wants a dry rub, the Carolinas want vinegar, Kansas City wants a thick sweet sauce, and Texas thinks the conversation should be about beef. This week we listened to every region, picked...
Jerk Chicken
Most cooking woods are fuel. For Jerk Chicken, pimento is the seasoning — it's the smoke, not just the marinade, that gives this dish its defining flavor.This week, we dig into the Maroon origin in smokeless underground ...
Drunken Noodles
Drunken Noodles is misnamed twice. There's no booze in the dish, and the original version had no noodles either. The only word in the name that's accurate is the eater.This week, four etymology theories, the noodle-less ...
Bonus Episode: Garlic
This is a bonus episode that first went out to our premium subscribers in March. We're dropping it in the public feed today so you can hear what bonus episodes are like. They typically feature deep dives into a single te...
Bananas Foster
Bananas Foster was invented in a single night in 1951 to honor a man fighting French Quarter police corruption, inspired by an Irish-American breakfast, and made with a banana that vanished from American supermarkets in ...
Shrimp Scampi
The name says shrimp twice — except it doesn't. "Scampi" is Italian for langoustine, making shrimp scampi a translation accident that's been hiding in plain sight on every red sauce joint menu in America.This week, we un...
Carne Asada
Carne Asada isn't a recipe — it's a verb, a noun, and an event, and in Northern Mexico and Southern California the gathering IS the dish.This week, we dig into the communal fire ritual that built its own language. Why "a...
Carbonnade Flamande
A Flemish dish with a French name. A stew named for coal, where nothing is cooked over fire. And a thickening technique that involves floating mustard-slathered gingerbread on top of the pot. Carbonnade Flamande is Belgi...
Risotto alla Milanese
In 15th-century Nuremberg, adulterating saffron was punishable by death. Three centuries later, an apprentice glass maker poured that same spice into wedding rice as a prank, and Milan claimed the dish as its own.This we...
Fish and Chips
The most iconic dish in British cuisine was invented by a 13-year-old Jewish refugee, popularized by Italian immigrants in Scotland, and served with vinegar that — at most chip shops — is almost certainly fake. Fish and ...
Chili
There are Chili competitions — and there are Chili opinions. One bean and you're disqualified. One wrong take and you'll hear about it. This week, we wade into all of it.We trace Chili from the Chili Queens of San Antoni...
Chicken Marsala
A storm forced an English merchant into a Sicilian port in 1773. The wine he discovered there ended up defining one of Italian America's most iconic dishes.This week we trace Chicken Marsala from that shipwrecked merchan...
Bouillabaisse
Bouillabaisse might be the most argued-over dish in the French canon — and in 1980, a group of Marseille restaurateurs signed an actual charter to settle the debate. This week, we dig into the fisherman's stew that becam...
Penne alla Vodka
A 1974 Italian cookbook, a Bologna nightclub, and a dish that earned the nickname "disco pasta" — Penne alla Vodka has no codified recipe, no agreed-upon ingredient list, and was once called "disgusting" by the president...