For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.  

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.  

The American supermarket is an everyday miracle. But what does it take to run one? What are the inner workings of product delivery and distribution? Who sets the price? And who suffers for the convenience and efficiency we’ve come to expect? In this rollicking exposé, author Benjamin Lorr pulls back the curtain on this highly secretive industry.  

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. 

By the late 19th century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation’s rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs.

Colin Dickey is on the trail of America's ghosts. Crammed into old houses and hotels, abandoned prisons and empty hospitals, the spirits that linger continue to capture our collective imagination, but why? His own fascination piqued by a house hunt in Los Angeles that revealed derelict foreclosures and "zombie homes", Dickey embarks on a journey across the continental United States to decode and unpack the American history repressed in our most famous haunted places.

99% Invisible is a big-ideas podcast about small-seeming things, revealing stories baked into the buildings we inhabit, the streets we drive, and the sidewalks we traverse. The show celebrates design and architecture in all of its functional glory and accidental absurdity, with intriguing tales of both designers and the people impacted by their designs.

There is something profoundly romantic about lost civilizations. Davies peers through the cracks in the mainstream accounts of modern-day states to dazzle us with extraordinary stories of barely remembered pasts, and of the traces they left behind. This is Norman Davies at his best: sweeping narrative history packed with unexpected insights. Vanished Kingdoms will appeal to all fans of unconventional and thought-provoking history, from listeners of Niall Ferguson to Jared Diamond.  

What’s to be done about a jaywalking moose? A bear caught breaking and entering? A murderous tree? Three hundred years ago, animals that broke the law would be assigned legal representation and put on trial. These days, as New York Times best-selling author Mary Roach discovers, the answers are best found not in jurisprudence but in science: the curious science of human-wildlife conflict, a discipline at the crossroads of human behavior and wildlife biology. 

An activist calls for better support of young families so they can thrive and reflects on her experiences as a Black mother and college student fighting for opportunities for herself and her child. Pregnant Girl presents the possibility of a different future for young mothers - one of success and stability - in the midst of the dismal statistics that dominate the national conversation. 

Most any honest person can own up to harboring at least one fast-food guilty pleasure. In Drive-Thru Dreams, Adam Chandler explores the inseparable link between fast food and American life for the past century. The dark underbelly of the industry’s largest players has long been scrutinized and gutted, characterized as impersonal, greedy, corporate, and worse. But, in unexpected ways, fast food is also deeply personal and emblematic of a larger-than-life image of America.  

Amelia Earhart’s autobiographical book The Fun of It: Random Records of My Own Flying and of Women in Aviation covers Earhart’s life through May 20-21, 1932, “when Miss Earhart, alone in a Lockheed Vega monoplane with a single Wasp engine, negotiated 2,026 miles through storm and fog from Harbor Grace, Newfoundland, to a cow pasture on the outskirts of Londonderry, Ireland. The flight set a transatlantic record of 14 hours, 56 minutes...and stirred such public adulation that she confided, ‘I’ll be glad when the zoo part is over.’” (ANB) 

So much of our human body is made up of salt that we'd be dead without it. The fine balance of nature, the trade of salt as a currency of many nations and empires, the theme of a popular Shakespearean play... Salt is best selling author Mark Kurlansky's story of the only rock we eat.

Long before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad’s diner and a young woman finding her calling as a professional chef at her tiny restaurant tucked into a 19th century mill.

Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.