Sprung On Food

Katherine Sprung
  • 5.0 (12)
  • Food
  • Updated Weekly

Sprung On Food is a digital and podcast series, where the overall topic of conversation is food. The show is hosted by Katherine "Kae" Sprung, an award winning pastry chef, founder, and content creator. You can watch each episode, in it's video version, on YouTube at https://www.youtube.com/@iamsprung Be sure to follow on Instagram for some behind the scenes and short form content at https://www.instagram.com/sprungonfood/ And for more information and links to everything, head to https://www.katherinesprung.com

  1. Aug 25 ·  Bonus

    ENCORE: The History Of Bananas

    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

  2. Jul 28 ·  Bonus

    ENCORE: The History Of Lasagna

    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/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 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

  3. Jul 14 ·  Bonus

    ENCORE: The History Of Cookies And Cream Ice Cream

    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

  4. Jun 30 ·  Bonus

    ENCORE: The History Of Watermelon

    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

  5. Jun 16

    The History Of Jelly Desserts

    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/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 Jelly Desserts Intro00:18 Meet Solid Wiggles01:14 Origins and Early Popups05:21 From Hobby to Business06:57 Medieval Gelatin Roots08:16 Blancmange Evolution09:33 Modern Flavor R&D12:27 Aspics and Victorian Molds16:30 Unmolding and Craft Tips18:42 Asian Plant Based Jellies21:43 Vegetarian Gel Challenges24:58 Powder Gelatin and Jello26:49 Naming Solid Wiggles27:49 Midcentury Jello Boom29:21 Rise of Jello Shots31:33 3D Jelly Art Techniques35:10 Global Brands and Today37:31 Pop Culture and Records41:28 Final Thoughts and Wrap

  6. Jun 9

    The History Of Pancakes

    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/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 Pancake Love Intro02:17 Toppings And Boundaries04:12 Defining The Pancake05:42 Prehistoric Origins10:10 Ancient Greece And Rome12:17 Medieval Pancake Day13:28 Pancake Races Idea16:20 Colonial Recipes To Fluff17:36 Leavening Breakthroughs24:37 Mixes Diners And IHOP28:27 Best Pancake Spots32:31 Pop Culture And Records36:14 Recipe Picks Farewell38:12 Closing Credits

  7. Jun 2

    The History Of Parfait

    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/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 Parfait Love Intro01:01 Why Parfait Feels Sexy02:02 Cashew Citrus Dream04:47 Batching And Gifting06:00 French Origins Perfect Dessert08:38 Cooking For Dad Guyanese Dal11:38 America Reinvents Parfait12:39 Favorite Tools Garlic And Chopsticks14:52 Yogurt Parfait Goes Mainstream16:16 Japanese Fruit Parfait Art18:43 McDonalds Parfait Era21:20 Make It Better At Home26:16 Parfait Today And Wrap Up30:21 Pop Culture And Final Tips33:42 Thanks And Subscribe

  8. May 26 ·  Bonus

    ENCORE: The History Of Frozen Yogurt

    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/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 Frozen Yogurt00:18 Guest Introduction: Sarah Ross00:53 Sarah's Frozen Yogurt Journey01:48 Frozen Yogurt Preferences and Tips02:46 Frozen Yogurt Toppings Debate06:07 The History of Frozen Yogurt07:22 The Science Behind Frozen Yogurt08:21 Marketing and Popularity of Frozen Yogurt13:24 The Rise of Frozen Yogurt Chains14:25 The Origins of TCBY15:30 The Frozen Yogurt Craze of the 1980s17:20 The Rise of Pinkberry and the Second Wave18:58 The Self-Serve Froyo Boom28:58 Frozen Yogurt in Pop Culture32:38 Conclusion and Final Thoughts

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5
out of 5
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About

Sprung On Food is a digital and podcast series, where the overall topic of conversation is food. The show is hosted by Katherine "Kae" Sprung, an award winning pastry chef, founder, and content creator. You can watch each episode, in it's video version, on YouTube at https://www.youtube.com/@iamsprung Be sure to follow on Instagram for some behind the scenes and short form content at https://www.instagram.com/sprungonfood/ And for more information and links to everything, head to https://www.katherinesprung.com

Information

  • Creator
    Katherine Sprung
  • Years Active
    2023 - 2026
  • Episodes
    106
  • Rating
    Explicit
  • Copyright
    © Katherine Sprung
  • Show Website
    Sprung On Food