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Ira talks about the phenomenon of weird food mashups that fast food companies started selling in the last five years – things like the pizza with hot dogs on the crust that Pizza Hut made or the Hardee's burger with a cheesesteak as the topping on the burger. Ira explains that there is something about these foods that he's been wondering about.

Act 1: The Room Where It Happens

Producer Zoe Chace gets into the room that Ira has been wondering about. Specifically, the headquarters of fast food chain Hardee's.

Act 2: Run Rabbit

Camas Davis tells a true story about a rabbit kidnapping that saves some rabbits' lives, kills those same rabbits' babies, and leaves students in a Portland rabbit-butchering class scratching their heads.

Act 3: Latin Liver

In order to make foie gras — goose liver — the birds have to be treated inhumanely, strapped down and force-fed huge amounts of food. So when a chef named Dan Barber heard about Eduardo Sousa, a Spaniard who had supposedly found a way to make foie gras without mistreating the animals, Dan didn't believe it ... until he went to Spain to investigate.


Hanco's and Henry's are two restaurants in Brooklyn that sell Vietnamese sandwiches and bubble tea. Their menus are identical, down to the order of the items, the layout, the fonts.


A Holiday Inn comes up with a brilliant scheme to increase their roomservice orders. Former room service waiter Cliff Doerksen says there was only one problem with the plan...and it came down to a big, ridiculous, floppy hat.

Act 2: Last Meal

When Francois Mitterand knew he was about to die, he decided that the last food to cross his lips would be poultry...a tiny bird that is actually illegal to eat in France. It's a bird that, by tradition, is eaten with a napkin covering your head.


When is a chicken your friend? When is he your dinner? TAL's former webmeister Elizabeth Meister talks with Kamiko Overs, an 11-year-old girl at the annual poultry exhibition run by the American Poultry Association in Columbus, Ohio.

Act 1: Lunchtime With The King Of Ketchup

Jonathan Goldstein with a story of the kind of preferential treatment we all dream of, where waiters routinely bring us extra appetizers on the house, delivery men throw a little something special into our take-out orders, and deli owners regularly comp us free pickles and chips. He talks with his friend Howard, who lives this dream, about all the work that went into making it a reality.