Cooking

I slowly, but surely, over time lost much of my tolerance for spicy, hot foods. For some people, this is one of the many indignities of aging.

This week host Laura Gelfand continues this season's spice theme with a look at something truly hot, a condiment that is ubiquitous on English tables.

There is one ingredient used to flavor dishes that most people like, but some people really, really hate: cilantro.

Host Sarah Berry explores how a food created to discourage excess eventually became one of America's favorite childhood snack treats.

Evelyn Funda concludes her mini series with Shakespearean scholar Phebe Jensen. This week learn how understanding the herbal knowledge of Shakespeare can deepen our understanding of his plays.

This week Evelyn Funda continues her conversation with Shakespeare scholar Phebe Jensen on herbal subtexts, or beliefs, that Shakespeare's audience might have already known as they experienced a performance of his plays.

This week Tammy Proctor takes a little diversion into medieval history exploring research that examines bones and skeletons and analyzes them to try to figure out what kind of isotopes or minerals are in the bones

Evelyn Funda continues her discussion with Phebe Jensen, a Shakespearean scholar. This week they explore spices and herbs in the use of medicine.

Evelyn Funda continues the ongoing series on spices with Phebe Jensen, USU Professor Emeritus in English and notable Shakespearean scholar. They explore Shakespeare as a botanist and references in his works of the natural world.

Eating the Past hosts join Tom Williams on Access Utah to celebrate Eating the Past's 200 episodes. And they brought a gift for Tom! A food quiz! This week features excerpts from the episode that aired in March.