The durian, a spiky fruit that grows across Southeast Asia, has a polarizing reputation for its pungent odor and strong taste. There are the durian haters — people who experience waves of revulsion at the mere thought of consuming one. And then there are the superfans who sing its praises and travel the world to experience the rare and complex bliss it inspires on the palate. Those who relish this fruit say there’s a lot to love. It can be eaten raw (shortly after falling from the tree) or prepared as the hero of both sweet and savory dishes. In this episode, host Ari Daniel travels with his children to a San Francisco restaurant to interview its chef and owner, Azalina Eusope, about her love of durian and the cuisine it inspires. And he speaks with Smithsonian contributing writer Tom Downey about his trip to Malaysia to experience the euphoria of fresh durian firsthand. To subscribe to “There’s More to That,” and to listen to past episodes about using fruit depicted in Renaissance paintings to rescue modern agriculture, an award-winning restaurant in New Orleans that showcases Senegalese cuisine, and a prehistoric pit that entombed animals for millennia, find us on Apple Podcasts, Spotify, iHeartRadio or wherever you get your podcasts. “There’s More to That” is a production of Smithsonian magazine and PRX Productions.  From the magazine, our team is Ari Daniel, Debra Rosenberg and Brian Wolly. From PRX, our team is Jessica Miller, Genevieve Sponsler, Adriana Rosas Rivera, Sandra Lopez Monsalve and Edwin Ochoa. The executive producer of PRX Productions is Jocelyn Gonzales. Fact-checking by Stephanie Abramson. Our music is from APM Music. Episode artwork by Emily Lankiewicz. Photos courtesy of Dr. Susumu Tomiya and public domain.