I love talking about food as culture — and like all parts of culture, food has trends that ebb and flow. We asked you to provide us with food trends you’ve noticed (and/or confuse you) — and then we asked the great Evan Kleiman (chef, cookbook author, and longtime host of KCRW’s Good Food) to come unwind them with us. Want to know what it takes for a dish to show up at every corporate catering event? Why every restaurant in the U.S. (still) has a brussels sprouts dish? How hot chicken got franchised? WE’VE GOT YOU. This episode is filled with delights (and will make you want to browse expensive tinned fish online).

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