Sprung On Food

With Pasta Day on Saturday, it only seemed right to reshare this episode! So grab your favorite bowl of pasta, possibly spaghetti, and enjoy! In this episode of Sprung On Food, we explore the heartwarming and delicious history of spaghetti and meatballs with special guest, writer and actor Dana Quercioli. Discover Dana's personal connection to this classic dish, family recipes, and tips for the perfect meatball. Dive into the fascinating origins and evolution of spaghetti, meatballs, and tomato sauce from ancient Rome to modern America. Don't miss this flavorful journey filled with laughter, nostalgia, and culinary secrets! You can follow and support Dana Quercioli here: ⁠https://www.thosewhoaunt.com/⁠ ⁠https://www.dtotheq.com/⁠ ⁠https://www.instagram.com/dtotheq ⁠https://www.instagram.com/gumshoes2025/⁠ See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung? About the show:Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. 00:00 Introduction to Spaghetti and Meatballs 00:18 Guest Introduction: Dana Quercioli 00:42 Dana's Personal Connection to Spaghetti and Meatballs 02:03 Family Recipes and Traditions 06:33 The History of Spaghetti and Meatballs 13:29 The Evolution of Spaghetti and Meatballs in America 26:14 Pop Culture and Spaghetti and Meatballs 29:06 Final Thoughts and Cooking Tips

In honor of Taco Day today, it only seemed fitting to reshare this episode! So grab your favorite taco and enjoy! In this episode of Sprung On Food, host Kae Sprung dives deep into the world of tacos with stand-up comedian and writer Lauren Davis. Discover Lauren’s personal taco journey from St. Louis to LA, and explore the rich history and cultural impact of this beloved dish. From ancient Mesoamerican traditions to the American fast-food scene, learn about the origins, variations, and the global influence of tacos. Tune in for mouth-watering tales, from street vendors to Taco Bell, and everything in between. Don't miss out on this tasty episode dedicated to all things tacos! You can follow and support Lauren Davis here: https://www.instagram.com/lrndvs https://www.tiktok.com/@lauren.overshare See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung? Looking for tools and resources to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://www.riverside.fm/?utm_campaign=campaign_5&utm_medium=affiliate&utm_source=rewardful&via=katherine-sprung Descript: https://get.descript.com/nm1frs9a38kg About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Introduction to the Taco Talk 00:34 Lauren's Taco Journey 04:44 The History of Tacos 08:27 Taco Etymology and Evolution 11:28 Regional Taco Varieties 15:03 Tacos in the US and Taco Bell's Rise 17:20 The Rise of Taco Bell 17:35 The True Inventor of the U-Shaped Taco Shell 18:30 Lauren's Thoughts on Taco Bell's History 21:58 Taco Tuesday: A Legal Battle 23:11 The Cultural Significance of Tacos 24:09 Modern Taquerias and Their Influence 26:34 Global Adaptations of Tacos 29:27 Tacos in Pop Culture 31:51 Final Thoughts and Farewell

On this episode of Sprung On Food, host Kae Sprung talks the history of pancakes with returning guest Erika Kwee (Pancake Princess). The episode traces pancake-like foods back to early agriculture and Ötzi the Iceman, then follows written records from ancient Greece (tēganitēs) and Roman recipes, through medieval Shrove Tuesday “Pancake Day” traditions and England’s pancake races. It explains how American pancakes became fluffy through chemical leaveners like pearl ash, saleratus (baking soda), and commercial baking powder (including Rumford), then highlights the rise of boxed mixes via Pearl Milling Company/Aunt Jemima, the brand’s 2021 renaming, and diner culture culminating in IHOP. They also touch on pop-culture moments, records, and recipe suggestions like Golden Diner’s NYT recipe and Erika’s own. You can follow and support this week's guest, Erika Kwee here: Blog: ⁠https://www.thepancakeprincess.com/⁠ IG: ⁠https://www.instagram.com/thepancakeprincess⁠ Tiktok: ⁠https://www.tiktok.com/@pancake.princess⁠ Substack: ⁠https://thepancakeprincess.substack.com/⁠ See behind the scenes photos and video here: ⁠http://instagram.com/sprungonfood⁠ Check back for new episodes, and make sure to also subscribe: ⁠https://www.youtube.com/@iamsprung⁠ You can also learn more and follow Kae Sprung here: Website: ⁠http://katherinesprung.com⁠ Instagram: ⁠https://www.instagram.com/iamsprung⁠ TikTok: ⁠https://www.tiktok.com/@iamsprung⁠ Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: ⁠https://riverside.cello.so/kbhJQ48RO1S⁠ Descript: ⁠https://descript.cello.so/4oB9cH6HfXH⁠ About the show:Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Pancake Love Intro 02:17 Toppings And Boundaries 04:12 Defining The Pancake 05:42 Prehistoric Origins 10:10 Ancient Greece And Rome 12:17 Medieval Pancake Day 13:28 Pancake Races Idea 16:20 Colonial Recipes To Fluff 17:36 Leavening Breakthroughs 24:37 Mixes Diners And IHOP 28:27 Best Pancake Spots 32:31 Pop Culture And Records 36:14 Recipe Picks Farewell 38:12 Closing Credits

In honor of Banana Split Day today, it seemed like the perfect time to share this encore episode! So grab a banana, make a split, and enjoy the history that started it all! In this episode of Sprung On Food, host Kae Sprung dives deep into the world of bananas with Danielle Becker, the founder and CEO of Lefty's Right Mind. Danielle shares her personal obsession with bananas, purchasing 30 a week, and the many ways she incorporates them into her diet. The episode explores the fascinating history of bananas, from their origins 7,000 years ago in Southeast Asia to the modern-day Cavendish variety. It discusses the banana's journey across the globe, the tragic tale of the Gros Michel banana, and the surprising fact that bananas are technically berries. The conversation also touches on the various banana varieties, their nutritional benefits, and their influential role in pop culture. From smoothies and banana bread to plantain chips and nice cream, this episode celebrates the banana's versatility and enduring appeal. If you're interested in getting your own banana case: https://amzn.to/4kDj2Ke You can follow and support Danielle Becker here: ⁠⁠https://www.leftysrightmind.com/⁠⁠ ⁠⁠https://www.instagram.com/leftysrightmind⁠⁠ ⁠⁠https://www.tiktok.com/@leftysrightmind⁠⁠ See behind the scenes photos and video here: ⁠http://instagram.com/sprungonfood⁠ Check back for new episodes, and make sure to also subscribe: ⁠https://www.youtube.com/@iamsprung⁠ You can also learn more and follow Kae Sprung here:Website: ⁠http://katherinesprung.com⁠ Instagram: ⁠https://www.instagram.com/iamsprung⁠ TikTok: ⁠https://www.tiktok.com/@iamsprung⁠ Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*:Riverside: ⁠https://riverside.cello.so/kbhJQ48RO1S⁠ Descript: ⁠https://descript.cello.so/4oB9cH6HfXH⁠ About the show:Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Introduction to the Banana Episode 00:17 Guest Introduction: Danielle Becker 00:30 Danielle's Banana Obsession 01:23 Social Media and Banana Engagement 05:07 The History of Bananas 05:51 Banana Varieties and Their Unique Flavors 14:06 Nutritional Benefits of Bananas 22:07 Bananas in Pop Culture 26:29 Conclusion and Final Thoughts

Join host Kae Sprung and comedian Nico Carney on Sprung On Food as they dive into the rich history and cultural significance of lasagna. Discover the evolution of this beloved dish from ancient Greece to modern-day kitchens, and enjoy Nico's personal family memories tied to this comfort food classic. From intricate regional Italian recipes to the convenience of Stouffer's frozen meals, this episode has it all. Don't miss the fun discussions, surprising facts, and mouth-watering lasagna talk! You can follow and support this week's guest, Nico Carney here: https://www.instagram.com/nicocarney/ https://www.youtube.com/watch?v=nuCFVmg7GE8 nicocarney.com See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: https://descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Introduction to Lasagna 00:55 Nico Carney's Lasagna Memories 02:12 Family Recipes and Restaurant Comparisons 05:02 The Ancient Origins of Lasagna 07:51 Lasagna's Evolution in Italy 14:31 Lasagna in America 23:17 Lasagna in Pop Culture 28:00 Conclusion and Farewell

Summer is here, and in honor of Ice Cream Day this week, it seemed like the perfect time to share this encore episode! So grab a bowl or cone of cookies and cream ice cream (or any flavor you like), and enjoy the history that started it all! In this episode of Sprung On Food, host Kae Sprung explores the world of cookies and cream ice cream with guest actor and writer Mitch Silpa. The episode delves into the mysterious origins of cookies and cream ice cream, exploring various claims of its invention from the late 1970s and 1980s. They also touch on the broader history of ice cream, the cultural significance of the flavor, and its presence in pop culture. Additionally, Mitch and Kae share nostalgic moments, debate dessert preferences, and consider the future developments of ice cream innovations. You can follow and support Mitch Silpa here: https://www.instagram.com/mitchsilpapics/ https://www.tiktok.com/@mitchsilpa https://bsky.app/profile/mitchsilpa.bsky.social See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. 00:00 Introduction to Cookies and Cream Ice Cream 00:18 Meet the Guest: Mitch Silpa 00:39 Mitch's Love for Ice Cream 03:02 McDonald's Ice Cream Memories 06:28 The Origin of Cookies and Cream Ice Cream 11:26 The Ice Cream Sleuth: Who Invented Cookies and Cream? 13:30 The Rich History of Ice Cream 14:33 The Rise of Frozen Treats in France 14:41 Bontolenti's Gelato Legacy 15:10 Modern Gelato and Talenti 15:27 Casual Chat: Favorite Gelato Flavors 16:18 Ice Cream's Journey to America 16:31 Thomas Jefferson's Vanilla Ice Cream 17:50 Technological Advancements in Ice Cream 18:15 Ice Cream Parlors and Cultural Impact 19:17 Frozen Yogurt vs. Ice Cream Trends 20:14 Cookies and Cream in Pop Culture 23:50 Final Thoughts on Cookies and Cream 24:08 Cookies and Cream Ice Cream Sandwiches

In this episode of Sprung On Food, host Kae Sprung sits down with actor and writer Ariane Price to explore watermelon’s origins, its evolution through agriculture and breeding, the rise of seedless varieties, and how it became both a cultural symbol and a pop-culture icon. It’s a fruit with a deep global history, surprising cultural impact, and a complicated journey from ancient Africa to modern supermarkets. From ancient cultivation to internet usage, watermelon has truly seen it all.We also dig into why watermelon still matters today, as food, as imagery, and as a reflection of how culture and consumption intersect. Watch, learn, and maybe grab a slice. You can follow and support this week's guest, Ariane Price here: ⁠https://podcasts.apple.com/us/podcast/multiple-talking-women/id1721450565⁠ ⁠https://groundlings.com/people/ariane-price⁠ See behind the scenes photos and video here: ⁠http://instagram.com/sprungonfood⁠ Check back for new episodes, and make sure to also subscribe: ⁠https://www.youtube.com/@iamsprung⁠ You can also learn more and follow Kae Sprung here:Website: ⁠http://katherinesprung.com⁠ Instagram: ⁠https://www.instagram.com/iamsprung⁠ TikTok: ⁠https://www.tiktok.com/@iamsprung⁠ Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: ⁠https://riverside.cello.so/kbhJQ48RO1S⁠ Descript: ⁠descript.cello.so/4oB9cH6HfXH⁠ About the show:Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Introduction to Watermelon Obsession 00:40 The Perfect Watermelon Experience 03:31 Creative Culinary Uses of Watermelon 06:14 Watermelon's Ancient Origins 08:12 Watermelon in Egyptian Culture 14:33 Watermelon's Journey Across the World 15:49 Watermelon in American History 16:48 The Healing Power of Laughter 18:34 Exploring the Depths of Humor and Character 20:02 Corporate Training and Improv with Celebrities 21:46 The Science Behind Seedless Watermelons 22:39 Global Innovations in Watermelon Breeding 25:41 Nutritional Benefits and Culinary Uses of Watermelon 32:47 Watermelon's Cultural Impact and Pop Culture Moments 35:27 Final Thoughts on Watermelons

Host Kae Sprung welcomes Solid Wiggles co-owners Jena Derman and Jack Schramm to discuss jelly desserts and their history, from medieval European gelatin extraction, blancmange, and ornate Victorian molded jellies to plant-based Asian traditions like agar (kanten), yōkan, warabi mochi, Korean starch jellies, grass jelly, gulaman, and almond jelly. Jena and Jack explain how their pastry-and-cocktail backgrounds shaped Solid Wiggles, including early clarified coconut water and citrus jellies, a COVID-era Wildair pop-up where gin cucumber lime jellies sold out, and a Halloween run of 1,200 jelly eyeballs. They discuss texture consistency, the R&D behind their espresso martini jelly, challenges of unmolding, and why vegetarian cocktail jellies are difficult. The episode also covers powdered gelatin, Jell-O’s rise through marketing and refrigeration, jello shots, 3D gelatin syringe art, and pop culture and record moments involving Jell-O. You can follow and support this week's guests, Solid Wiggles co-owners Jena Derman and Jack Schramm here: Solid Wiggles Cookbook | Recipes and Techniques for Phenomenal Jelly Shots and Cakes — Solid Wiggles Solid Wiggles by Jena Derman, Jack Schramm: 9780593838143 | PenguinRandomHouse.com : Books https://www.instagram.com/tenspeedpress/ https://www.instagram.com/solidwiggles/ See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: https://descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Jelly Desserts Intro 00:18 Meet Solid Wiggles 01:14 Origins and Early Popups 05:21 From Hobby to Business 06:57 Medieval Gelatin Roots 08:16 Blancmange Evolution 09:33 Modern Flavor R&D 12:27 Aspics and Victorian Molds 16:30 Unmolding and Craft Tips 18:42 Asian Plant Based Jellies 21:43 Vegetarian Gel Challenges 24:58 Powder Gelatin and Jello 26:49 Naming Solid Wiggles 27:49 Midcentury Jello Boom 29:21 Rise of Jello Shots 31:33 3D Jelly Art Techniques 35:10 Global Brands and Today 37:31 Pop Culture and Records 41:28 Final Thoughts and Wrap

On this episode of Sprung On Food, host Kae Sprung talks the history of pancakes with returning guest Erika Kwee (Pancake Princess). The episode traces pancake-like foods back to early agriculture and Ötzi the Iceman, then follows written records from ancient Greece (tēganitēs) and Roman recipes, through medieval Shrove Tuesday “Pancake Day” traditions and England’s pancake races. It explains how American pancakes became fluffy through chemical leaveners like pearl ash, saleratus (baking soda), and commercial baking powder (including Rumford), then highlights the rise of boxed mixes via Pearl Milling Company/Aunt Jemima, the brand’s 2021 renaming, and diner culture culminating in IHOP. They also touch on pop-culture moments, records, and recipe suggestions like Golden Diner’s NYT recipe and Erika’s own. You can follow and support this week's guest, Erika Kwee here: Blog: https://www.thepancakeprincess.com/ IG: https://www.instagram.com/thepancakeprincess Tiktok: https://www.tiktok.com/@pancake.princess Substack: https://thepancakeprincess.substack.com/ See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: https://descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Pancake Love Intro 02:17 Toppings And Boundaries 04:12 Defining The Pancake 05:42 Prehistoric Origins 10:10 Ancient Greece And Rome 12:17 Medieval Pancake Day 13:28 Pancake Races Idea 16:20 Colonial Recipes To Fluff 17:36 Leavening Breakthroughs 24:37 Mixes Diners And IHOP 28:27 Best Pancake Spots 32:31 Pop Culture And Records 36:14 Recipe Picks Farewell 38:12 Closing Credits

On this episode of Sprung On Food, host Kae Sprung talks with holistic wellness coach and raw, plant-based Chef Beee about why fruit parfait is her favorite food, its “sexy” silky texture, versatility, and her go-to cashew-based citrus cream layered with not-too-sweet berries and fresh herbs. Kae traces parfait’s evolution from a 19th-century French frozen custard (documented by Jules Gouffé in 1867) to America’s tall-glass layered dessert culture, then to lighter yogurt-and-fruit breakfast versions, Japan’s meticulously composed fruit-parlor parfaits, and McDonald’s mass-market fruit-and-yogurt parfait (1999–2020). Chef Beee shares her favorite tools (garlic press and cooking with chopsticks), a special Guyanese dal she’d make for her chef father, and tips for making parfaits at home as a fun, nutritionally dense snack or breakfast using add-ins like chia, elderberry powder, and beet powder. You can follow and support this week's guest, Chef Beee here: https://www.instagram.com/iamchefbeee/ https://www.youtube.com/chefbeee https://www.tiktok.com/@iamchefbeee https://www.facebook.com/iamchefbeee/ See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: https://descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Parfait Love Intro 01:01 Why Parfait Feels Sexy 02:02 Cashew Citrus Dream 04:47 Batching And Gifting 06:00 French Origins Perfect Dessert 08:38 Cooking For Dad Guyanese Dal 11:38 America Reinvents Parfait 12:39 Favorite Tools Garlic And Chopsticks 14:52 Yogurt Parfait Goes Mainstream 16:16 Japanese Fruit Parfait Art 18:43 McDonalds Parfait Era 21:20 Make It Better At Home 26:16 Parfait Today And Wrap Up 30:21 Pop Culture And Final Tips 33:42 Thanks And Subscribe

Frozen yogurt is trending. We might be psychic! Almost 1 year ago we recorded this episode, The History Of Frozen Yogurt, and we called it. So, if you've recently jumped on the FroYo bandwagon, you can listen to this encore episode while you wait in those long lines to get your treat! In this episode of Sprung On Food, we dive into the history of frozen yogurt with guest Sarah Ross, a cancer nurse and comedian. Sarah shares her love for FroYo, and the episode explores the rich history of frozen yogurt, from its accidental beginnings in ancient Mesopotamia to modern-day innovations and marketing strategies. Learn about key players like TCBY, Pinkberry, and Red Mango, and discover what makes FroYo a beloved dessert today. Packed with fun anecdotes, historical insights, and a sprinkle of pop culture, this episode is a treat for any frozen yogurt enthusiast. See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: https://descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Introduction to Frozen Yogurt 00:18 Guest Introduction: Sarah Ross 00:53 Sarah's Frozen Yogurt Journey 01:48 Frozen Yogurt Preferences and Tips 02:46 Frozen Yogurt Toppings Debate 06:07 The History of Frozen Yogurt 07:22 The Science Behind Frozen Yogurt 08:21 Marketing and Popularity of Frozen Yogurt 13:24 The Rise of Frozen Yogurt Chains 14:25 The Origins of TCBY 15:30 The Frozen Yogurt Craze of the 1980s 17:20 The Rise of Pinkberry and the Second Wave 18:58 The Self-Serve Froyo Boom 28:58 Frozen Yogurt in Pop Culture 32:38 Conclusion and Final Thoughts

Host Kae Sprung welcomes Chef Crystal Wahpepah to discuss the history of squash, and why squash is her favorite food, highlighting winter varieties like Hubbard and its versatility in sweet and savory dishes, including chocolate squash pudding, roasted squash, and squash soup thickened with blended pumpkin seeds as a dairy alternative. They explore eating squash raw through drying and dehydrating (including oven-drying at low temperature), and emphasize using the whole plant, flesh, skin, and seeds, while saving seeds for replanting as a long Native practice. The episode traces squash (Cucurbita) as one of the oldest domesticated plants in the Americas, with early domestication in Mesoamerica 8,000 to 10,000 years ago, its spread across North America, and its role in the Three Sisters system with corn and beans, plus nonfood uses of gourds. They cover European adoption via the Columbian Exchange, cultural symbolism such as the Hopi squash blossom hairstyle, and modern pop culture moments from jack o lanterns to the Pumpkin Spice Latte and record sized pumpkins. You can follow and support this week's guest, Crystal Wahpepah here: https://www.penguinrandomhouse.com/books/767628/a-feather-and-a-fork-by-crystal-wahpepah-with-amy-paige-condon/ https://www.instagram.com/crystalwahpepah/ https://www.instagram.com/harmonyrodaleconvergent/ See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: https://descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Why Squash 00:58 Favorite Varieties 02:04 Sweet Squash Desserts 03:21 Savory Soups and Roasting 05:12 What Is Squash 07:08 Drying and Squash Jerky 09:37 Origins and Domestication 11:28 Seeds and Farm Wisdom 15:17 Three Sisters and Uses 16:56 Corn Beyond Food 20:10 Europe and Cultural Symbolism 25:54 Modern Squash Today 28:01 Healing Through Food 30:19 Squash in Pop Culture 33:02 Final Thoughts and Goodbye

In this episode of Sprung On Food actor, writer, and musician Maddie Ballard joins to discuss the history of molten lava cake, with her own childhood memories at a San Jose Chili’s to her mom’s homemade ramekin version (though Maddie says Chili’s wins on taste thanks to caramel on top and surprisingly large portions). Kae explains what molten lava cake is and its alternate names, then traces its modern origins to 1980s France with chef Michel Bras’s technical frozen-ganache “coulant au chocolat,” and to a 1987 New York happy accident by Jean-Georges Vongerichten that became the Chocolate Valrhona Cake. They discuss creativity, consistency, and inspiration, the dessert’s spread through 1990s fine dining, Disney World, chain restaurants, and freezer aisles, and its pop-culture moments in Chef, baking competitions, Starbucks, and dedicated lava-cake shops. You can follow and support this week's guest, Maddie Ballard here: https://www.instagram.com/themaddieballard/ See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: https://descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Molten Lava Cake Intro 00:44 Chili's Origin Story 01:56 Portion Size Debate 02:36 Chili's Car Mukbang Trend 04:33 Mom's Homemade Lava Cakes 07:13 What Is Lava Cake 09:05 Funny New Cake Names 11:21 French Origins Michel Bras 13:16 Desserts By Generation 15:37 Merch And Popup Ideas 16:13 Molten Cake Origin Story 18:21 Right Place Right Time 19:55 Finding Creative Sparks 24:14 Copycats And Culinary Roots 26:45 Inspiration Vs Copying 29:43 From Fine Dining To Frozen 31:17 Trends And Going Mainstream 33:15 Why Lava Cake Endures 36:01 Pop Culture Lava Moments 38:24 Final Thoughts And Farewell

On this episode of Sprung On Food, host Kae Sprung is joined by comedian and creator Waleed Mansour to get into the history of the Dairy Queen Blizzard. They trace Dairy Queen’s origins in 1938–1940 soft-serve experimentation by J.F. and Alex McCullough, rapid franchise expansion, and franchisee-driven innovations like the Dilly Bar, Brazier hot foods, the Buster Bar, and the Peanut Buster Parfait (including Waleed’s Oreo swap and parfait ideas). The episode explains how the Blizzard was introduced in 1985 after St. Louis franchisee Samuel J. Temperato took inspiration from Ted Drewes, why it’s flipped upside down, how it’s made from soft serve (with lower milk fat and overrun), and how it grew to 170+ flavors, major sales impact, Miracle Treat Day giving, and pop-culture moments and collaborations through 2025. You can follow and support this week's guest, Waleed Mansour here: Instagram: https://www.instagram.com/mr.waleedmansour Awesomely Awful YouTube: https://www.youtube.com/@awesomely_awful We're Dead YouTube: https://www.youtube.com/@WereDeadShow See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: https://descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Blizzard Talk Begins 01:12 Dexter DQ Memories 04:02 Mint Oreo Go To 05:41 Blizzard Origin Story 06:30 Soft Serve Beginnings 07:30 Food Adventure Detour 10:35 DQ Launch And Boom 13:06 Franchisee Secret Menu 16:43 Brazier And New Treats 18:48 Improv Lessons On Flops 21:10 Handling Comedy Flops 22:15 Franchise Ideas That Failed 23:55 Blizzard Origin Story 25:53 The Upside Down Ritual 27:35 What Makes It Work 29:55 Flavor Explosion And Sizes 32:36 Sales Impact And Charity 34:12 Loyalty And Promos Talk 36:08 Weird Mascots And Records 39:23 Pop Culture Collabs 40:35 Final Soft Serve Advice 41:37 Thanks And Sign Off

On this episode of Sprung On Food, host Kae Sprung talks latkes with comedian and nanny Lindsay Lucido, who shares why latkes are her favorite, her preference for applesauce over sour cream, and her go-to thick, crispy-yet-moist latkes from the Mansion diner on NYC’s Upper East Side. Kae traces latkes beyond the modern potato pancake, explaining the word’s Yiddish and Slavic roots and how early Hanukkah fried pancakes (levivot) were made with ingredients like cheese and grains before potatoes arrived in Europe. The episode covers the Judith story and its later association with Hanukkah and dairy customs, how potatoes became a staple for Ashkenazi Jews in Eastern Europe, why frying symbolizes the miracle of oil, how accompaniments like applesauce and sour cream developed, the rise of mixes like Manischewitz, modern variations, and latkes’ pop culture appearances. You can follow and support this week's guest, Lindsay Lucido here: https://www.instagram.com/lindsaylucido/ https://www.tiktok.com/@lindsaylucido See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: https://descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Latkes Intro 00:43 Why Lindsay Loves Them 01:57 Perfect Latke Criteria 03:47 Applesauce Versus Sour Cream 05:03 Homemade Batch Drama 06:30 Latke Origins Explained 07:47 Medieval Hanukkah Pancakes 09:20 Judith True Crime Tale 14:41 Potatoes Enter The Picture 16:44 Holiday Foods Outside Season 17:36 Eggnog Out Of Season 18:11 Thanksgiving Eggnog Traditions 20:36 Latke Origins In America 22:17 Applesauce Versus Sour Cream 23:35 Ketchup Latke Hot Take 24:59 Latke Mix And Modern Twists 28:20 Why Latkes Still Matter 30:42 Latkes In Pop Culture 34:24 Final Thoughts And Farewell

In this episode of Sprung On Food, host Kae Sprung welcomes actor, writer, creative, executive, and co-founder of Friend or Flame, Josiah Blount to discuss the history of blueberries. The episode traces blueberry history from Indigenous North American traditions, where “star berries” were food, medicine, and cultural symbols for thousands of years, to the early 1900s domestication work of Elizabeth Coleman White and USDA botanist Frederick Coville, whose research on acidic soil, cross-pollination, and propagation led to the first commercial highbush harvest in 1916. It follows blueberries’ global spread, “superfood” research on anthocyanins, and modern issues like nutrient variation, flavor vs. appearance, and climate pressures, then closes with pop-culture references, Guinness records, and National Blueberry Day. You can follow and support this week's guest, Josiah Blount here: https://www.instagram.com/josiah.blount https://www.instagram.com/friendorflame See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Blueberry Episode Kickoff 00:54 Why Josiah Loves Them 04:37 Blueberry Origin Story 06:57 Star Berry Debate 08:19 From Foraging to Farming 09:09 Hidden Gems Detour 11:52 Domestication Duo 14:02 Soil Science and Setbacks 14:37 Grasshopper Experiment Confession 17:53 Blueberry Breakthrough 19:39 Creative Persistence 22:17 Blueberries Go Global 24:11 Superfood Science 26:08 Flavor Versus Shelf Life 30:08 Industry Today And Tomorrow 31:45 Backstory Reflections 33:53 Pop Culture And Records 38:01 Final Thanks And Wrap

Host Kae Sprung welcomes writer and comedian Chik Agwuna to discuss the history of plantains. The episode explores what plantains are biologically, their naming and etymology, and their origins in Southeast Asia with domestication around 10,000 years ago through selective cultivation. It traces plantains’ spread via Indian Ocean trade to Africa, then through European colonial routes and the transatlantic slave trade to the Caribbean and the Americas, highlighting regional dishes like mofongo, mangu, fufu, tostones/patacones, maduros, and pisang goreng. It covers the rise of mass-produced plantain chips, major brands, market growth, and sustainability benefits, explains French/horn/false horn types, and notes risks from clonal propagation plus efforts to protect wild relatives. You can follow and support this week's guest, Chik Agwuna here: https://www.instagram.com/chikiguna/ See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Plantains Love Story 00:41 How to Eat Dodo 02:25 Plane Sickness Cure 03:55 Plantains Origins Explained 05:36 Reggae Banana Naming 06:56 Not Just Bananas 07:27 Domestication in Asia 08:19 Dream Driving Lane 11:23 Africa to Americas Spread 13:05 Plantain Dishes Worldwide 13:51 Empanadas and Maduros 15:52 Rise of Plantain Chips 17:52 Inventing Pickle Chips 19:34 Pickle Chip Pitch 20:04 Smuggled Plantain Chips 20:52 Plantain Types Explained 22:31 Scientists Behind Plantains 24:10 Hyperfixation Detour 26:06 Clones and Crop Risk 27:52 Cloning Thought Experiment 30:03 Future of Plantains 33:28 Pop Culture and Records 36:37 Plantain Day and Farewell

On Sprung On Food, host Kae Sprung talks with actor and writer Drew Droege about the history of the Reuben sandwich. They break down what makes a great Reuben, corned beef or pastrami, sauerkraut, Swiss, buttery rye, and dressing, then investigate the sandwich’s disputed origin stories: Omaha’s Blackstone Hotel poker-night tale tied to Reuben Kulakofsky and a 1956 national sandwich contest win, versus Manhattan’s claim connected to Arnold Reuben and early 20th-century deli culture. The episode also explains Thousand Island and Russian dressing histories, traces the Reuben’s rise in mid-century diners and delis, explores spinoffs like the Rachel and Reuben egg rolls, and highlights pop-culture appearances and modern promotions. You can follow and support this week's guest, Drew Droege here: https://www.instagram.com/drew_droege See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Meet the Reuben 00:43 Childhood Favorite 02:57 Best Reubens Today 03:58 Why Size Matters 05:31 Reuben Origins Setup 06:27 Omaha Poker Legend 10:07 Receipts and Tall Tales 12:40 Peppermint Ice Cream Claim 14:01 New York Origin Drama 16:30 Manhattan Deli Theory 18:12 Could Both Be True 21:24 Food Trends and Records 22:50 Dressing Origins Explained 25:27 Improv and Making Dressing 28:31 Reuben Goes Mainstream 29:27 Imitators and Variations 29:51 Why We Love Reubens 31:30 Reuben in Pop Culture 33:06 Final Thoughts and Farewell

On this episode of Sprung On Food, host Kae Sprung talks with actor and writer David Crabb about pavlova as his favorite dessert, tied to memories of meringue-topped banana pudding, pandemic comfort, and a friend’s homemade versions (classic fruit and custard, plus salted caramel chocolate). Kae traces pavlova’s origins to ballerina Anna Pavlova’s 1920s tours, links it to the Austrian Spanische Windtorte as a meringue-and-cream ancestor, and notes cornstarch’s role, possibly popularized by Maizena marketing. The episode covers the Australia–New Zealand “pavlova war,” its rise as a celebration staple, U.S. equivalents like pie, and pop-culture appearances from stamps to Bluey and Real Housewives. You can follow and support this week's guest, David Crabb here: https://www.instagram.com/thedavidcrabb/ See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S Descript: descript.cello.so/4oB9cH6HfXH About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Meet Pavlova 00:46 Why David Loves It 02:28 Pandemic Pavlova Rituals 03:42 Texture Makes Or Breaks 05:29 Cooking Versus Baking 06:31 Ballerina Origin Story 08:09 Dessert Inspired By Jack 10:45 How Pavlova Is Made 11:30 Vienna Windtorte Ancestor 16:09 Cornstarch And Marketing 19:37 Box Recipe Nostalgia 21:22 Pavlova Origin Trial 23:12 Australia Bias Verdict 24:04 Herbert Burt Character Bit 25:37 How Pavlova Became Iconic 27:00 America’s Pavlova Equivalent 29:12 Why The Debate Endures 31:32 Pavlova Tour Dreaming 33:05 Giant Pavlova Record 35:19 Pop Culture Pavlova 36:29 Finding Pavlova In LA 37:54 Wrap Up And Thanks

In this episode of Sprung On Food, Kae Sprung dives deep into the delicious world of carrot cake with standup comedian and writer Erin Jackson. Discover the rich history of this popular dessert, tips on making the perfect moist carrot cake (hint: canned peaches and pineapple!), and the role this cake played in major historical events. From medieval roots to wartime propaganda and modern pop culture, we’ve got it all covered. Plus, learn about unique global variations and hear Erin’s hilarious takes on cake preferences and diet myths. Join us for a sweet culinary journey packed with laughter and tasty insights! You can follow and support this week's guest, Erin Jackson here: https://erinjackson.net/ https://www.instagram.com/ejthecomic https://www.tiktok.com/@ejthecomic See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung Looking for tools and resources to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://www.riverside.fm/?utm_campaign=campaign_5&utm_medium=affiliate&utm_source=rewardful&via=katherine-sprung Descript: https://get.descript.com/nm1frs9a38kg About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Introduction to Carrot Cake 00:17 Guest Introduction: Erin Jackson 00:52 Erin's Carrot Cake Secrets 02:50 Carrot Cake Variations 05:40 Historical Origins of Carrot Cake 11:45 Carrot Cake in Wartime 17:21 Modern Carrot Cake Evolution 20:41 Global Carrot Cake Variations 24:02 Carrot Cake in Pop Culture 26:58 Conclusion and Farewell