In this style of restaurant, the kitchen sends dishes through the dining room via varyingly automated systems for customers to select from. Anney and Lauren dig into the science and history behind conveyor belt sushi restaurants.

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These industrially produced snack cakes have a rich corporate history. Anney and Lauren fill in the science and saga of Hostess Cupcakes.

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While it's not strictly a food, humans have been chewing gum-type stuff for around 9,000 years. In this classic episode, Anney and Lauren blow up the history, science, and sticky menace of chewing gum.

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This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.

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This hot and numbing tofu dish features cascading layers of flavors – and a near-mythic backstory. Anney and Lauren dig into the science and history of mapo tofu.

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This tart fruit in the nightshade family gives a verdant kick to savory sauces, soups, and much more. Anney and Lauren go green with the botany and history of the tomatillo.

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This freshwater fish is one of the most-farmed fish on the planet (and happens to be excellent when cornmeal fried). Anney and Lauren dive into the history and biology of channel catfish.

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This mild cow-milk cheese has a texture like gouda and holes like Emmental – because that’s exactly how it was designed. Anney and Lauren melt over the science and history of Jarlsberg cheese.

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