International Food

Growing up in Kansas City, Missouri, we kept two brownish sauces in our staples cupboard, and they were used as ingredients in other dishes or as toppings for beef.

Host Tammy Proctor explores it's origin and ingredients in that hard-to-pronounce and mysterious elixir.

Spices have taken us around the world. It's been fascinating to discover new spices and to find out how versatile they can be as they move from culture to culture.

Host Evelyn Funda explores the complicated cultural history of the ground spice that we lightly sprinkle on our rice pudding or eggnog.

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.

This week host Sarah Berry talks about cayenne pepper, curry powder, and the enormous influence of Indian cuisine on Victorian cooking. Forget the stereotype of bland British food — nineteenth-century Victorians enjoyed a good spicy dish and fiery curry.

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 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.