This episode highlights the story of Argentine empanadas, tracing their roots from Spanish and Moorish influences to their transformation into one of Argentina’s most beloved national foods. Originally introduced by colonizers, empanadas evolved with local ingredients, creating a dish that reflects Argentina’s diverse history and cultural identity.

We explore their anatomy—flaky dough folded around fillings like beef, onions, hard-boiled eggs, and olives—and the signature crimp known as repulgue. Regional varieties showcase the country’s culinary diversity: spicy beef empanadas from Salta, sweeter versions from Córdoba, and festival favorites from Tucumán.

Beyond flavor, empanadas embody community and tradition. They are central to family gatherings, national holidays, and soccer matches, symbolizing comfort and unity. Today, empanadas have spread globally, inspiring gourmet twists and vegan adaptations, while retaining their essence: a simple, portable food steeped in history and togetherness.

This episode unwraps the buttery, chocolate-filled French pastry known as pain au chocolat, exploring its origins, craftsmanship, and cultural significance. A cousin to the croissant, it shares the same laminated dough but distinguishes itself with bars of dark chocolate baked inside. The episode also highlights France’s spirited naming debate—pain au chocolat in most regions versus chocolatine in the southwest.

Listeners are guided through the art of crafting the perfect pastry, from folding butter into dough to achieving hundreds of flaky layers. Beyond technique, the pastry’s role in French life is emphasized, from schoolchildren enjoying it on the way to class to adults savoring it with espresso. Its worldwide journey reveals countless adaptations, from gourmet patisserie creations to supermarket staples.

Ultimately, the episode presents pain au chocolat as more than breakfast—it’s a cultural symbol of indulgence, regional pride, and everyday joy.

This episode explores the history and artistry of Thai green curry (gaeng keow wan), a fragrant and vibrant dish that reflects Thailand’s culinary balance of sweet, salty, sour, spicy, and bitter. Originating in central Thailand in the early 20th century, green curry stands apart from Indian-style curries through its use of fresh herbs and aromatics. The heart of the dish is its hand-pounded curry paste, made with green chilies, lemongrass, galangal, kaffir lime peel, coriander roots, and shrimp paste.

The episode walks through the cooking process—frying the paste in coconut cream, adding coconut milk for richness, and incorporating proteins like chicken or tofu alongside Thai eggplants and bamboo shoots. Regional variations and international adaptations highlight the dish’s versatility, while its flavor philosophy demonstrates the Thai commitment to harmony on the palate. Ultimately, Thai green curry is presented as more than a meal—it’s a cultural expression of hospitality, tradition, and meticulous craftsmanship.

This episode explores the rich, spiced legacy of shawarma, a dish born from the Ottoman Empire’s vertical spit-roasting innovation. From its 19th-century Turkish roots as doner kebab, shawarma traveled across the Middle East, evolving into a flavorful, portable meal layered with marinated meat, tahini, garlic sauce, pickles, and pita.

We examine how shawarma became a global staple through waves of migration—adapting into Berlin’s famous doner sandwiches and North America’s food truck favorite. The episode also highlights shawarma’s pop culture rise, especially after its cameo in the 2012 Avengers film, and its continued innovation through vegan and fusion versions.

Ultimately, shawarma is more than a street food—it’s a symbol of cultural exchange, resilience, and the joy of sharing bold, comforting flavors across generations and geographies.

We also delve into regional traditions, artisanal innovation, and gelato’s global spread, driven by Italian immigrants and modern culinary trends. Ultimately, gelato is more than dessert—it’s a celebration of craft, culture, and the simple joy of savoring life, one spoonful at a time.

This episode explores the evolution of ramen, a dish with roots in Chinese noodle soups that found a new identity in Japan. Originally a street food for the working class, ramen became a symbol of resilience in postwar Japan, nourishing millions during times of scarcity. We follow its transformation through the invention of instant ramen by Momofuku Ando—bringing affordable comfort to the world—and its rise to culinary art with regional Japanese varieties like miso ramen from Sapporo and tonkotsu from Hakata.

In this episode, we explore the enduring legacy and global evolution of the taco. Beginning with its origins in ancient Mesoamerica, where indigenous peoples used maize tortillas as edible utensils, the taco has always been a practical and culturally rich food. We trace how the Spanish introduced new meats and seasonings that reshaped the taco, and how each region of Mexico developed its own unique style—from al pastor in Mexico City to fish tacos in Baja California.

In this episode of Flavors of Time, we explore the rich and savory legacy of the British meat pie. From its medieval origins as a practical method of preserving meat, the pie evolved into a symbol of both royal grandeur and working-class sustenance. We journey through history—from Tudor banquet tables to factory lunch breaks—uncovering how pies adapted across regions, from the Cornish pasty to the Scotch pie. As the British Empire spread, so did the meat pie, influencing culinary traditions in Australia, South Africa, and beyond. Today, gourmet chefs and home bakers alike continue to reinvent this beloved dish, proving that the pie’s flaky crust still holds centuries of culture and comfort inside.

In this episode of Flavors of Time, we trace the extraordinary journey of chocolate from its sacred beginnings in Mesoamerican civilizations to its global popularity today. Once a bitter ceremonial drink revered by the Maya and Aztecs, chocolate transformed into a luxurious treat in European courts and, eventually, a mass-produced delight for all. We explore the innovations that turned cacao into bars and bonbons, as well as the darker side of its history involving colonialism and labor exploitation. Today, chocolate is not only a beloved sweet but also a medium of artistic and emotional expression—one that connects cultures, memories, and ethics in every bite.

This episode traces the rich and flavorful history of Indian curry—from its ancient Ayurvedic roots in the Indus Valley Civilization to its global evolution. We explore how curry adapted through centuries of trade, colonialism, and regional diversity. Each Indian region has developed its own signature curries, using local spices and ingredients, creating a vast culinary mosaic. The British colonization of India led to curry’s international fame, with dishes like chicken tikka masala born out of fusion. Today, curry exists in many forms across cultures—proof of its universal appeal and powerful storytelling through flavor.