Best Super Pee Pee Time Podcasts (2025)

1
Going Bananas: How a Tropical Treat Became the World's Favorite Fruit 50:11

5d ago50:11

50:11

In 1870, a strange fruit arrived on the docks in New Jersey, starting an industry that would change the world. That fruit was a banana, and, although it was a staple food in tropical regions, most Americans had never tried one. Today, a century and a half later, even the most depressing gas station, corner store, or hotel breakfast buffet in the la…

1
Do We Really Have Beer to Thank for the First Writing and Cities? 55:58

26d ago55:58

55:58

Humanity's love affair with beer goes *way* back: 5,000 years ago, the civilization that arose in Mesopotamia invented writing, and one of the very first things they wrote about was... beer! But where was beer itself invented? This episode, we've got the story of beer's origins, the debate over whether humanity domesticated grains for brewing or fo…

1
Seed Oil Scare: The Curious Case of Canola 51:46

1M ago51:46

51:46

If you've been hearing that canola is a killer, you're not alone. It's one of the so-called "hateful eight" seed oils: Robert F. Kennedy, Jr. says it's among the most deadly things you can eat, and Joe Rogan agrees. But is it true? This episode, we get to the bottom of the debate over the plant formerly (and still, in some places) known as rapeseed…

1
Nutrition Advice Decoded: What Foods Are Actually Good For Us, What Should We Avoid, and Why Is It All SO Confusing? 1:00:33

2M ago1:00:33

1:00:33

Are eggs going to give you high cholesterol, or are they the base of a great protein-rich meal? Will coffee give you cancer, or will it help you live longer? If you're confused about what nutrition science has to say about which foods are healthy and which are not, you're not alone. But why is it so hard to figure out what's good for us, and why do…

1
The Rise and Fall of Quinoa: From Incan "Superfood" to Buddha Bowl Basic 51:38

2M ago51:38

51:38

Quinoa is everywhere these days, the base for a million salads and grain bowls. But, until recently, barely anyone outside the nutritious seed's ancient's homeland—the Peruvian and Bolivian Andes—had ever heard of it. This week, we're telling the story of how a gorgeous spinach-like plant traditionally grown in a remote, high-altitude region of Sou…

1
The Shocking True Story of the World's First Seed Bank—And The Scientists Who Sacrificed Their Lives to Save It 50:39

3M ago50:39

50:39

During World War II, the Soviet city of Leningrad was surrounded, cut off from food supplies for nearly two and a half years. People were desperate: they ate boiled leather, machine oil, toothpaste, and wallpaper paste just to stay alive. But, in the center of the city, a group of botanists spent their days surrounded by food that they refused to t…

1
No Buzz Booze: The History and Science of Going Low- or No-Alcohol 55:55

3M ago55:55

55:55

Dry January may be over, but, for many people, drinking less alcohol or none at all is an increasingly common choice year-round. And, unlike in the past, when dealcoholized options were few and far between—and had a well-deserved reputation for tasting bad—there’s now a booming market for non-alcoholic beers, wines, canned cocktails, and even spiri…

1
Moon Rocks Wanted (guest episode) 40:53

4M ago40:53

40:53

(Guest episode) On September 18, 1998, an unusual ad ran in USA Today — a company called John's Estate Sales was looking to buy a moon rock. But the phone number on the ad didn't lead to, say, a store front in a strip mall. Instead, the phone number belonged to Special Agent Joe Gutheinz at NASA. Learn more about your ad choices. Visit podcastchoic…

1
Is My Dentist Scamming Me? (guest episode) 48:25

4M ago48:25

48:25

(Guest episode) Matt wants to know how to tell if he’s being scammed by his dentist. To find the answer, we open up the surprising history of dentistry, ask why it seems so different from internal medicine, and drill down on why dental insurance doesn’t really feel like insurance. Explain It To Me's host Jonquilyn Hill talks with journalist Mary Ot…

1
Why Are Kids Dipping Cookies in Ranch, Are Food Comas Real, and What's Inside the Mummy's Stomach? 55:19

5M ago55:19

55:19

Just in time for the holidays, Ask Gastropod is back with a plate full of listener questions for your listening delight! You came to us with mysteries both large and small, both ancient and eternal, and, honestly, all totally fascinating. Such as: What is up with ranch dressing, and how did a bottled salad dressing invented by a plumber and owned b…

1
Hacking Taste (encore) 45:58

5M ago45:58

45:58

Taste is the oldest of our five senses, and yet perhaps the least understood. It's far more complicated than salty versus sweet: new research is dramatically expanding our knowledge of taste, showing that it's intimately connected to obesity, mood, immunity, and more. In this episode, we get into the science of how taste works, why we taste what we…

1
The Curiously Strong Story of Mint 51:10

6M ago51:10

51:10

What’s the coolest flavor of the holiday season? It's peppermint, obviously, and it’s showing up in everything from coffee to chocolate and cookies to ice cream right now. But while standing in line for a peppermint mocha is a standard feature of the holiday season today, there was a time when this garden-standard herb was seen as so special—even p…

1
Dishwashing Debates: The Soapy Science Behind Everyone's Favorite Chore 55:02

6M ago55:02

55:02

Next week, the US celebrates the dishwashing Olympics—also known as Thanksgiving. But how best to tackle the washing-up after the big meal can cause as much conflict as your uncle’s hot takes at the table. Do dishes get cleaner when they’re hand-washed or run through the dishwasher? Which is better for the environment? Are those convenient little d…

1
V is for Vitamin (encore) 43:31

6M ago43:31

43:31

They're added to breakfast cereal, bread, and even Pop-Tarts, giving the sweetest, most processed treats a halo of health. Most people pop an extra dose for good measure, perhaps washing it down with fortified milk. But what are vitamins—and how did their discovery make America's processed food revolution possible? On this episode of Gastropod, aut…

1
Bringing Salmon Home: The Story of the World's Largest Dam Removal Project 1:02:50

6M ago1:02:50

1:02:50

The Klamath River on the California-Oregon border was once the third largest salmon river in the continental U.S. There were so many fish, indigenous histories claim that you could cross the river walking across their backs—which made the peoples who lived in this remote, beautiful region some of the wealthiest in pre-colonial North America. But, f…

1
Potatoes in Space! (encore) 47:56

7M ago47:56

47:56

Today, a half century after Neil Armstrong took one small step onto the surface of the Moon, there are still just ten humans living in space—the crew of the International Space Station. But, after decades of talk, both government agencies and entrepreneurs are now drawing up more concrete plans to return to the Moon, and even travel onward to Mars.…

1
Absinthe: The World's Most Dangerous Drink? 45:14

7M ago45:14

45:14

To painters and poets in late-1800s France, absinthe was "the green muse" or the "green fairy," an almost magical potion that promised vivid dreams, wild ideas, and artistic inspiration with every sip. By the 1910s, this once incredibly popular herbal liquor was banned—not only in France, but in countries around the world. Condemned as the cause of…

1
From Trash to Treasure: Why's It So Hard to Save Restaurant Leftovers From the Dumpster? 48:56

8M ago48:56

48:56

Every day, at the end of service, restaurants throw away tons of entirely edible food: heaps of pastries and whole loaves of bread, vegetables chopped but not cooked, noodle dough, fish off-cuts, and more. An estimated 20 billion meals's worth of still edible food overall is tossed every year here in the US, and more than 85 percent of it ends up i…

1
Smashing Pumpkin Myths: What's Big, Orange, and Having an Identity Crisis? 47:15

8M ago47:15

47:15

It’s already begun: that time of the year now known across the land as Decorative Gourd Season. Squash are everywhere—carved into jack o’lanterns on front porches, adorning our sideboards and porches with strange shapes and autumn colors, and of course, baked into pies for fall celebrations. But get ready to rethink squash, because despite their sl…

1
Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America's Produce Aisle (ENCORE) 48:00

8M ago48:00

48:00

The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen fruits and vegetables to choose from: perhaps one kind of apple, one kind of lettuce, a yellow onion, a pile of bananas. Today, grocery stores routinely offer hundreds of different fruits and vegetables, many of which would be unrecognizable…

1
Deli is Short For Delicious—But Are Your Pastrami and Bologna Sandwiches Giving You Cancer? 53:19

9M ago53:19

53:19

School’s back in session, and kids are boarding the bus with lunchboxes in tow. Many of them contain sandwiches stuffed with turkey and ham slices, bologna, even salami—but where did these staples of the lunch break, not to mention the charcuterie platter, come from? Long before the 1900s meat-cute that birthed the deli sandwich, preserved meats we…

1
What's the Buzz on Eating Bugs? Can Insects Really Save the World? 57:25

9M ago57:25

57:25

About ten years ago, insects were constantly being hyped as the future of food. Headlines proclaimed that, within the decade, everyone would be eating bugs as part of their daily diet—and saving the planet in the process. But while the buzz on edible insects hasn’t completely turned to crickets, the ento-revolution hasn't proceeded exactly as plann…

1
The Billion Dollar War Behind U.S. Rum (Planet Money) 42:48

9M ago42:48

42:48

When you buy a bottle of rum in the United States, by law nearly all the federal taxes on that rum must be sent to Puerto Rico and the U.S. Virgin Islands. It's an unusual system that Congress designed decades ago to help fund these two U.S. territories. In 2021 alone, these rum tax payments added up to more than $700 million. Puerto Rico and the V…

1
The Interstitium (Radiolab) 59:55

10M ago59:55

59:55

Guest episode: In this episode we introduce you to a part of our bodies that was invisible to Western scientists until about five years ago; it’s called "the interstitium," a vast network of fluid channels inside the tissues around our organs that scientists have just begun to see, name, and understand. Along the way we look at how new technologies…

1
Are Hush Puppies Racist? Is A2 Milk Really Healthier? And What's Up With Wedding Cake? Ask Gastropod! 47:37

10M ago47:37

47:37

You asked, and we’re answering—again! Ask Gastropod returns to answer some of our listeners’ most pressing culinary queries: how did elaborate, expensive cakes become the standard dessert for weddings? Did the deep fried cornmeal blobs known as “hush puppies” get their name from Confederate soldiers or racist stories from the plantation-era South? …

1
Why Does Everyone Have Food Allergies These Days? 55:46

11M ago55:46

55:46

It's not your imagination, food allergies are really on the rise. One recent study found that severe allergic reactions to food have increased by more than 300 percent over the past decade. And they don't just affect Americans or kids—they're on the rise in adults around the world. Even pets are getting food allergies. So what's going on? Why would…

1
The Bagelization of America (encore) 56:04

11M ago56:04

56:04

Today, it’s a breakfast staple, but, as recently as 1960, The New York Times had to define it for readers—as “an unsweetened doughnut with rigor mortis.” That’s right, this episode is all about the bagel, that shiny, ring-shaped, surprisingly dense bread that makes the perfect platform for cream cheese and lox. Where did it come from? Can you get a…

1
The Birth of Cool: How Refrigeration Changed Everything 53:15

11M ago53:15

53:15

For as long as we’ve been making Gastropod, co-host Nicky has also been working on another project: writing a book all about refrigeration. Well, time to pop the champagne you’ve had stashed in the icebox, because that book comes out June 25—and we’re giving Gastropod listeners an exclusive preview! This episode, Cynthia and Nicky talk about how a …

1
Omega 1-2-3 (encore) 49:30

12M ago49:30

49:30

Based on all the hype, you'd be forgiven for believing that the fish oils known as omega-3s are the solution to every problem. Heart disease, dementia, depression, even obesity—the list of ailments that experts claim a daily dose of omega-3 can help prevent seems endless. And with more than ten percent of Americans taking a capsule of fish oil dail…

1
Sugar's Dark Shadow 56:20

12M ago56:20

56:20

Your pantry's sweetest ingredient has an extremely bitter history. The sap-producing grass known as sugarcane has been grown and enjoyed by humans for at least 10,000 years, but it was only relatively recently that it went from a luxury to an everyday ingredient—a change that also triggered genocide, slavery, and the invention of modern racism. In …

1
(Guest) Are Fast Food Jingles Pop Music? 45:48

12M ago45:48

45:48

From our friends at Switched on Pop: Where were you when you learned that the McDonald's jingle "I'm lovin' it" was originally part of a full-fledged pop song by Justin Timberlake and Pharrell that flopped on the charts but found staying power as a slogan? For us, it was recording our live episode about sponsored content in pop back in March 2024, …

1
Why Are Restaurants So Loud? Plus the Science Behind the Perfect Playlist 48:28

1y ago48:28

48:28

When you go out for a meal, it’s not just what's on your plate that matters, it's what's in your eardrums, too. From dining rooms so loud you have to shout to be heard, to playlists that sound like a generic Millennial Spotify account, it's not surprising that sound is the single most complained about aspect of restaurants. This episode, Gastropod …

1
The Food Explorer (encore) 46:57

1y ago46:57

46:57

You've probably never heard of David Fairchild. But if you've savored kale, mango, peaches, dates, grapes, a Meyer lemon, or a glass of craft beer lately, you've tasted the fruits of his globe-trotting travels in search of the world's best crops—and his struggles to get them back home to the United States. This episode, we talk to Daniel Stone, aut…

1
Meet the Most Famous American You’ve Never Heard Of: His Legacy is Excellent French Fries and Monsanto 56:48

1y ago56:48

56:48

In his day, Luther Burbank was a horticultural rock star: everyone from opera singers to movie stars and European royalty to an Indian guru traveled to Santa Rosa, California, to meet him. Dubbed the "plant wizard," Burbank invented the plumcot and the stoneless plum, the white blackberry, and the potato variety used in every French fry you've ever…

1
All You Can Eat: The True Story Behind America's Most Popular Seafood 45:21

1y ago45:21

45:21

Americans eat more shrimp than any other seafood: on average, each person in the US gobbles up close to six pounds of the cheap crustaceans every year. We can eat so many of these bug-like shellfish because they’re incredibly inexpensive, making them the stars of all-you-can-eat shrimp buffets and single-digit seafood deals. But we've got bad news:…

1
The World Is Your Oyster: How Our Favorite Shellfish Could Save Coastlines Worldwide 50:22

1y ago50:22

50:22

If we at Gastropod were asked to name a perfect food, the oyster would be at the top of our list. Oysters are pretty much always our answer to the question of what we'd like to eat this evening—but are they also the answer to the slow-motion disaster of disappearing coastlines worldwide? Join us this episode as we discover how this magical mollusk …

1
Eat This, Not That: The Surprising Science of Personalized Nutrition (encore) 57:30

1y ago57:30

57:30

This episode, we've got the exclusive on the preliminary results of the world's largest personalized nutrition experiment. Genetic epidemiologist Tim Spector launched the study, called PREDICT, to answer a simple but important question: do we each respond to different foods differently? And, if so, why? How much of that difference is genetic, how m…

1
Bam! How Did Cajun Flavor Take Over the World? 50:01

1y ago50:01

50:01

If "Cajun-style" only makes you think of spicy chicken sandwiches and popcorn shrimp, you need to join us in the Big Easy this episode, to meet the real Cajun flavor. Cajun cuisine and its close cousin, Creole, were born out of the unique landscape of the Mississippi River delta, whose bounty was sufficient to support large, complex Indigenous soci…

1
Anything's Pastable (Guest Episode) 48:30

1y ago48:30

48:30

After Dan’s pasta shape, cascatelli, was launched, people everywhere were cooking with it and sending him photos of what they were making. As exciting as that was, he was disappointed that most folks were only making a handful of well-worn dishes with this new shape. So Dan decided to write a cookbook to show the world that there’s so much more you…

1
Can You Patent a Pizza? 50:58

1y ago50:58

50:58

Close your eyes and imagine this: a world without stuffed crust pizza. We know!—but that was the dismal state of the Italian flatbread scene before 1985, when Anthony Mongiello, aka The Big Cheese, came up with an innovation that loaded even more cheese onto pizza, while saving crusts nationwide from the trashcan. It was a multi-million dollar idea…

1
Super Fry: The Fight for the Golden Frite (encore) 44:31

1y ago44:31

44:31

Shoestring, waffle, curly, or thick-cut: however you slice it, nearly everyone loves a deep-fried, golden brown piece of potato. But that's where the agreement ends and the battles begin. While Americans call their fries "French," Belgians claim that they, not the French, invented the perfect fry. Who's right? This episode, we take you right into t…

1
Dining at the (Other) Top of the World: Hunger, Fruitcake, and the Race to Reach the South Pole 44:33

1y ago44:33

44:33

In contrast to the abundance of the Arctic, in Antarctica, "once you leave the coast, you're basically heading to the moon." Jason Anthony, who spent several summers on the seventh continent, told us that in this desert of ice and stone (where the largest terrestrial animal is a tiny wingless midge), food isn't just important—it's everything. This …

1
Dining at the Top of the World: Arctic Adaptation, Abundance, and...Ice Cream 52:41

1+ y ago52:41

52:41

You may feel like it's cold where you live, but in the Arctic, the average temperature is well below freezing all year round. In winter, it's also pitch black for weeks on end—not an ideal environment for growing food. Still, for thousands of years, people in the Arctic have thrived in a landscape that most outsiders would find fatally inhospitable…

1
Cork Dork: Inside the Weird World of Wine Appreciation (encore) 45:58

1+ y ago45:58

45:58

“There’s the faintest soupçon of asparagus and just a flutter of Edam cheese,” says Paul Giamatti in the movie Sideways. Believe it or not, he's describing pinot noir, not quiche. The world of sommeliers, wine lists, and tasting notes is filled with this kind of language, prices seemingly rising in step with the number of bizarre adjectives. It's t…

1
It's Tea Time: Pirates, Polyphenols, and a Proper Cuppa (encore) 45:21

1+ y ago45:21

45:21

This week, Gastropod tells the story of two countries and their shared obsession with a plant: Camellia sinensis, otherwise known as the tea bush. The Chinese domesticated tea over thousands of years, but they lost their near monopoly on international trade when a Scottish botanist, disguised as a Chinese nobleman, smuggled it out of China in the 1…

1
The Case of the Confusing Bitter Beverages: Vermouth, Amaro, Aperitivos, and Other Botanical Schnapps 51:11

1+ y ago51:11

51:11

When it comes to booze, it’s fun to be bitter: an Aperol spritz has been the drink of summer for about five years, vermouth and soda was apparentlythe "hot girl" drink of 2023, and amaro is having "a major moment." Bitter botanical beverages are everywhere, but that doesn’t mean we understand what on earth they are. Could you explain the difference…

1
Rice, Rice Baby 51:47

1+ y ago51:47

51:47

Though rice might not feature in a hit 1990s Vanilla Ice rap, this grain tops the charts in other ways: it's the staple food for more than half the global population, and it's grown by more farmers than any other crop on Earth, from Japan to West Africa to Italy's Po River valley. Rice is so central that it's been used as currency, embedded itself …

1
Ask Gastropod: White Chocolate, Jimmies, Chile vs. Mustard Burns, and Asparagus Pee 45:16

1+ y ago45:16

45:16

Is white chocolate really chocolate? What causes asparagus pee? Sprinkles or jimmies—which do you call them, and is the term ‘jimmies’ racist? Why is the heat of mustard and wasabi so different from a chile burn? This episode, Gastropod is getting to the bottom of your most pressing questions—which also means diving into some of the internet’s most…

1
Pumpkin Spice Hero: The Thrilling But Tragic True Story of Nutmeg 41:58

1+ y ago41:58

41:58

No pumpkin spice latte, cookie, candle, or seasonal can of Spam (yes, really) would be the same without one of its key flavors: nutmeg, a warm, woody spice grated from the seed of a tropical fruit. But back in the 1600s, nutmeg wasn’t so common that you could put it in everything from coffee to soap. In fact, nutmeg once grew only in one place in t…

1
Beans, Beans, the Magical Fruit 49:28

1+ y ago49:28

49:28

Botanically, bean pods are indeed fruits, and, honestly, they are also pretty magical. And we’re clearly not the only ones to think that: beans are the unsung hero of history. The fact that they were domesticated an astonishing seven different times in different places around the world shows how essential beans were to early humans, wherever they l…

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