Have you heard about OMG? Yes. This is a website the New York Times wirecutter featured as one of their most popular gifts. And for good reason, it presents new findings from the largest ever research study into women's pleasure and intimacy. In partnership with researchers at Yale and at Indiana University, they asked tens of thousands of women what they

wished they and their partners had discovered sooner. They found the patterns in those

discoveries and all that wisdom and intimacy is organized as hundreds of short videos,

animations, and how-toes. When you see OMG, yes, you might understand why wirecutter recommended it.

It is warm, honest, and has regular women talking about real experiences.

It's truly eye-opening.

See for yourself at omgyes.com.

That's OMGS.com. The studio where we record this show happens to be located on the grounds of the state fair of Texas, which is happening as we speak.

Each state fair has its own regional character, and at least at ours, the sort of classic meal to inhale as you walk around is what we in Texas call a corny dog.

My friends, the corny dogs are coming out hot. The corny dogs are ready. There's no waiting here.

And maybe a cotton candy. There's a contest every year for new foods, and the standouts are often deep fried. Deep fried

butter won a prize in 2009. So it's hard to know what to make of some of this year's newcomers,

which sound like things you would find at a hot new chef-driven restaurant in some gourmet capital.

A biria ramen bowl, crepes topped with brisket, arugula, saracha, and

chummy chummy sauce, and a Dubai chocolate confection featuring gold-dusted brown butter and

something called pistachio flaws. Suffice it to say, none of this is designed to be eaten off

a stick. From KERA in Dallas, this is think. I'm Chris Boyd. It seems

everybody is a foodie these days, but how did this happen exactly? How did it come to be that

so many regular people know about and crave and even cook with ingredients that would have been

very hard to find in any grocery store 50 years ago. Ruby Tando

looked into this. She's a journalist and author, and as it happened, she was also a finalist

on the Great British Bake Off in 2013. Her newest book is called All Consuming, Why We Eat,

...