The Bagelization of America (encore)

Today, it’s a breakfast staple, but, as recently as 1960, The
New York Times had to define it for readers—as “an unsweetened
doughnut with rigor mortis.” That’s right, this episode is all
about the bagel, that shiny, ring-shaped, surprisingly dense bread
that makes the perfect platform for cream cheese and lox. Where did
it come from? Can you get a decent bagel outside New York City? And
what does it have in common with the folding ping-pong table? Come
get your hot, fresh bagel science and history here! (encore
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