International Food

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.

Laura continues this season's theme of spice by highlighting a traditional Colombian soup, ajiaco. Claudia Mendez Wright talks about what it is, the spices and ingredients used, and why she considers it a comfort food.

Host Sarah Berry explores this herb and its gradual transition from remedy to confectionary.

Laura Gelfand continues this season's spicy theme with a look at the most expensive of all the spices.