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