Join host Michael McKean as he figures out why some classic culinary combos are a match made in heaven. He discovers that grilled cheese and tomato soup found love at a school cafeteria, that our brains are wired to crave peanut butter and chocolate. Then, he finds out that there's scientific proof that chocolate and caviar have perfect chemistry.
Host Michael McKean enlightens us on a few divine dining delights. He finds out why we should we be handing out cake instead of candy on Halloween. Then McKean discovers that Valentine's Day candy hearts were once used as medicine. Later he figures out whether Corned Beef can really bring any Irish luck on St. Patrick's Day. Saints or sinners, this episode's foods are truly sacred.
Grab your flashlights and duct tape because host Michael McKean uncovers the truth behind the world's greatest edible emergencies. He discovers how a massive blackout in New York City led to the decadent Blackout Cake, that Tapioca pudding is no good at puddin' out fires, and that a tidal wave of sweet molasses nearly broke Boston.
Host Michael McKean sorts out the problematic pedigrees of some of our favorite foods. We'll find out if German Chocolate cake is iced with a grammatical error, if the real father of the French Dip will please stand up, and if English Muffins were spawned from some star-spangled batter. When it comes to the birth certificates of these deceptive dishes, make sure you read the fine print.
Don't forget to bring some form of ID because host Michael McKean gets the scoop on some famous dishes that were named after actual people. He finds out that Bananas Foster was created out of corruption, the Caesar Salad started a family feud, and that Fettucine Alfredo was once used as mouthwatering medicine.
It's a blast from the past as Host Michael McKean clues us in on some fabulous 50s favorites. Hop in the hot rod and find out if jiggly Gelatin was the original way to keep up with the Jones's, how Meatloaf was a cut above the rest, and why Deviled Eggs may just be the greatest treat the church ever pulled. Whether you're a greaser or a grease fire, these stories will light you up!
If you don't feel like cooking tonight, host Michael McKean gets the scoop on your favorite Take-Out dishes. He discovers that Pad Thai may have saved an entire nation, that pizza delivery is fit for a queen, and that General Tso was anything but a chicken. Turn off the oven and grab a stack of menus, because these stories will be delivered in 30 minutes or less.
Host Michael McKean finds the reasoning for the seasoning in some sweet holiday treats. Help unwrap the mystery behind how Gingerbread Men turned into studs, how Hanukah was given the gift of Jelly Donuts, and how drama shaped Christmas Cookies into stars of the stage.
Host Michael McKean does a deep dive into the most holy recipe book of all time: The Bible! He finds out which miraculous fish Jesus picked to feed the 5000, whether the Last Supper was a buffet blowout, and that reading the bible might actually be a piece of almond spice cake.
On this episode, Host Michael McKean sounds off on how a little sizzle can sell a lot of Fajitas and why we should slurp our noodles like their taste depends on it. And when it comes time to order, loud noise could land you in burger heaven. Listen carefully, because your food is talking, and you definitely want to hear what it has to say.
Great ready for some mealtime mathematics! Host Michael McKean cracks open the old geometry book and studies the shapes of some of our favorite foods. He discovers that a pasta's figure is hiding a culinary code, that the pattern on a pineapple may unlock the mysteries of the universe, and that a chocolate's shape can transform its taste. Put down your fork and grab a ruler because today's menu has some mouthwatering math.
Nothing could be finer than hanging with Host Michael McKean at a diner. Grab your greasy spoon and see how the milkshake got mixed up with home appliances, the Cobb Salad became a Hollywood icon, and why Salisbury Steak may be your one-way ticket to a better body. Forget all pre-conceived notions and give these blue-plate specials a spin.
Somewhere over the rainbow, Host Michael McKean's dreams come true as he discovers some of our tastiest technicolor treats. He traces the origins of multi-colored macarons to some nuns on the run, reveals that a rainbow bagel may be a logo for love, and finds out that a colorful counterculture put the "smooth" in smoothie.
Host Michael McKean flexes his street food, street smarts. Prepare to get your hands dirty as we discover the explosive history of tacos, see how shish kebobs forged an edible empire, and find out why ice-cream didn't feel at home until it met the cone. So strap on your most comfortable eating shoes and get ready to pound the pavement.
Host Michael McKean takes a bite out of crime and investigates how some of our favorite foods got mixed up with the law. He finds out why cheese is the most stolen food on the planet, that citrus has some bitter ties to the mafia, and that a hamburger can land you in the big house. You have the right to remain silent, but anything you eat, can and will be held against you.
Join Host Michael McKean and Say 'I do' to Italian Wedding soup as we learn its maiden name, find out why cookies object to wedding cake, and learn how Italian Beefs might once have brought a few cops to your reception. These wonderful wedding chows are indeed timeless.
Pack your bags and grab a map because Host Michael McKean is heading out on a tasty tour of America's most delicious destinations. He b-lines for Boston to find out if Boston Cream Pie is a half-baked lie, goes sightseeing in Cincinnati to find the best Greek chili, and fills up in Philly where the cheesesteak is being challenged.
Host Michael McKean serves up a heaping helping of history for a few deep fried favorites. Pull up a fry basket and see why Tempura is tied to Easter, learn what hushpuppies are keeping so quiet, and how Fried Egg Sandwiches spawned a breakfast revolution.
Host Michael McKean uncovers the wondrous ways behind some famous food clichés. He takes a bite of humble pie to find out what makes it so modest, tries to track down the father of the "bun in the oven," and discovers that there's a scientific reason why everything actually tastes like chicken.