Sprung On Food

In the spirit of Halloween, let's spruce up on our history of black licorice! It's sad it's been at the top of least-favorite Halloween candy lists, but maybe you're like Colleen and love it too?

In this episode of Sprung On Food, we dive into the history of black licorice with comedian and podcaster Colleen Doyle. They discuss Colleen's love for Australian black licorice, her childhood memories, and its polarizing nature. The episode explores the historical journey of black licorice from ancient medicinal root to modern candy, particularly focusing on the distinct qualities of Australian black licorice. With insights into the candy-making process and cultural festivals dedicated to licorice, this deep dive is both informative and validating for licorice aficionados.

You can follow and support this week's guest, Colleen Doyle here:

⁠https://www.thosewhoaunt.com/⁠

⁠https://www.thecolleendoyle.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 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 Black Licorice

00:17 Guest Introduction: Colleen Doyle

01:09 Childhood Memories of Black Licorice

03:03 Discovering Australian Black Licorice

06:49 The History of Black Licorice

11:30 Licorice in Modern Times

24:10 How Black Licorice is Made

27:29 Celebrating Black Licorice

30:06 Conclusion and Farewell

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/?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/kbhJQ48RO1S⁠Descript: ⁠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 http://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: http://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: http://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: http://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: http://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