Hydrox: How A Cookie Got A Name So Bad

Hydrox: How A Cookie Got A Name So Bad

Author: Science Friday and WNYC Studios October 16, 2020 Duration: 20:00
The first Oreo rolled out of Chelsea Market in Manhattan in 1912, but despite the cookie’s popularity today, Oreos weren’t an immediate cookie smash hit. In fact, there was already another cookie on the block that looked remarkably similar to Oreos: two chocolate wafers embossed with laurel leaves, and white cream in the center. This cookie was widely loved, made with the highest quality ingredients, and saddled with a curious name: Hydrox. So how did a cookie get a name so bad? Producer Alexa Lim takes us all the way back to the early 1900s, and brings us a story of the rise - and the crumble - of a cookie named Hydrox.   Guests:  Carolyn Burns is the owner of The Insight Connection, and a former marketing director for Keebler. Stella Parks is a pastry chef and the author of Brave Tart: Iconic American Desserts. Ellia Kassoff is the CEO of Leaf Brands. Footnotes & Further Reading:  For more Hydrox history, check out Brave Tart by Stella Parks. Can’t get enough Hydrox? This is a fun website. Credits:  This episode of Science Diction was produced by Alexa Lim, Elah Feder, and Johanna Mayer. Our editor is Elah Feder. Daniel Peterschmidt is our composer and contributed sound design. Fact checking by Danya AbdelHameid. Chris Wood mastered the episode. Our Chief Content Officer is Nadja Oertelt. 

Every word has a past, a hidden history etched into its syllables that often points to a larger discovery or a forgotten moment in time. Science Diction digs into that etymology, uncovering how the language we use to describe the world is itself a product of observation, error, and cultural shift. This isn't just a dry glossary; each episode is a narrative detective story that starts with a single term. You’ll hear how "meme" was coined from a specific concept in evolutionary biology, long before it described internet jokes, or why a global pandemic was mislabeled the "Spanish flu," revealing stories of geopolitics and information control. The podcast, from Science Friday and WNYC Studios, explores the intersection of science, culture, and history by looking at the very words we use to frame our understanding. It’s for the curious listener who enjoys peeling back the layers of common parlance to find the precise experiments, the bold personalities, and the accidental coinages that shaped our vocabulary. Tune in to hear how scientific terminology is never just technical jargon-it’s a living record of human inquiry, full of twists, debates, and occasional blunders that have permanently entered our lexicon.
Author: Language: en-us Episodes: 43

Science Diction
Podcast Episodes
Umami: A Century Of Disbelief [not-audio_url] [/not-audio_url]

Duration: 20:59
Salty, sweet, sour, bitter. Scientists once thought these were the only tastes, but in the early 20th century, a Japanese chemist dissected his favorite kombu broth and discovered one more: umami. In recent years, umami…
Guest Episode: Communal Eating With ‘Gastropod’ [not-audio_url] [/not-audio_url]

Duration: 41:33
This week, we’re sharing an episode from an excellent food podcast, Gastropod. This show is right up our alley—co-hosts Cynthia Graber and Nicola Twilley serve up episodes that “look at food through the lens of science a…
Rocky Road: Why It Sounds So Dang Delicious [not-audio_url] [/not-audio_url]

Duration: 17:56
Rocky Road is just a good name for an ice cream flavor. So good, in fact, that two ice cream institutions have dueling claims to Rocky Road’s invention. It’s a story of alleged confessions and a whole lot of ice cream-fu…
Ketchup: A Fishy History [not-audio_url] [/not-audio_url]

Duration: 17:56
At the turn of the 20th century, 12 young men sat in the basement of the Department of Agriculture, eating meals with a side of borax, salicylic acid, or formaldehyde. They were called the Poison Squad, and they were par…
Science Diction Digs Into Food [not-audio_url] [/not-audio_url]

Duration: 1:43
Over the next few weeks, we'll investigate the science, language, and history of food.
Spanish Flu [not-audio_url] [/not-audio_url]

Duration: 16:05
In the fall of 1918, Philadelphia newspapers announced that a new virus had arrived in the city, the so-called “Spanish flu.” But the facts and scope were muddy and uncertain, and the city decided to push forward with a…
Quarantine [not-audio_url] [/not-audio_url]

Duration: 16:18
Quarantine has been on many of our minds lately. The phrases “shelter in place” and “self-quarantine” have filled up our news, social media, and conversations since the first inklings of the coronavirus pandemic. But thi…
Vaccine [not-audio_url] [/not-audio_url]

Duration: 12:11
For centuries, smallpox seemed unbeatable. People had tried nearly everything to knock it out—from herbal remedies to tossing back 12 bottles of beer a day (yep, that was a real recommendation from a 17th century doctor)…
Dinosaur [not-audio_url] [/not-audio_url]

Duration: 11:54
At the turn of the 19th century, Britons would stroll along the Yorkshire Coast, stumbling across unfathomably big bones. These mysterious fossils were all but tumbling out of the cliffside, but people had no idea what t…
Cobalt [not-audio_url] [/not-audio_url]

Duration: 16:44
Cobalt has been hoodwinking people since the day it was pried from the earth. Named after a pesky spirit from German folklore, trickery is embedded in its name. In 1940s Netherlands, cobalt lived up to its name in a big…