Is airplane food bad on purpose? Historian Richard Foss takes us through the turbulent history of food in flight, from extravagant meals aboard zeppelins, to the flaming Baked Alaskas once served en route to Singapore, to the truth about mediocre food service on planes today. Plus, Rebecca Rupp tells us how carrots won the Trojan War, Amanda Herbert shares a recipe for the world’s first macaroni and cheese, and we head to Bogotá for a lesson on great barbecue.

Questions In This Episode:

How do I make a better cinnamon crumble topping for my cakes?

I’m from Michigan and I want to hear how Sara made my favorite burger at my favorite Ann Arbor restaurant back in the day.

When should I be putting a lid on my pots and pans during cooking and when is it better to leave it off?