99% Invisible’s Chris Berube shares margarine’s secret history—from Supreme Court battles to Eleanor Roosevelt’s advertising campaign—and why in some states you could only buy margarine that was dyed pink or black. Plus, we learn about snacks from around the world with Unsnackable’s Folu Akinkuotu; Dan Pashman tells us what there is to love about canned foods; and we make Brazilian-Style Pizza.

Questions in this episode:

"What type of sausage would venison lend itself to?"

"I am having a lot of trouble producing decent cinnamon rolls. Do you have any tips?"

"Why are my dried mushrooms coming out rubbery?"

"When I bake, I've noticed that sometimes the recipe says to butter the pan. Sometimes the recipe says to butter and then dust with flour. Sometimes it says to butter, line with parchment, and then butter again. And then sometimes it says to spray with cooking spray. I'm just wondering, is there actually a difference between all these methods or is it just the preference of the recipe writer?"