This week, it's all about food inventions and innovations. Nicola Twilley reveals the secret history of refrigeration, from ingenious fridge designs to Rwanda’s pioneering “coldscape.” Plus, meat scientist Chris Calkins invents new cuts of steaks, and Dan Pashman wonders if the food tech takeover is actually a bust. Finally, we share a recipe for the pope’s spaghetti.

Questions in this episode:

"I heard on an earlier episode that a caller’s soup went bitter because it had kale in it. Do you think it would taste better if the kale were organic?"

"I'm following up with the results of my experiments with moonshine peaches."

"I’m comparing bread recipes. Why do some recipes tell you to hold the salt until the final step?"