Savor

Listener Mail XXII: Visions Jun 20, 2025

We present once again a collection of fantastic visions from you, dear listeners! This batch includes adventures both near and far, the finer points of pasta salads, and a deep dive into a delicious urban myth.

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The Southern-Style Cafeteria Episode Is Off the Rails Jun 18, 2025

This type of restaurant serves nostalgic cuisine at affordable prices – though they’re becoming more difficult to find. Anney and Lauren load up on the history and cultures behind Southern-style cafeteria dining.

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Taiyaki: Bursting at the Breams Jun 13, 2025

This fish-shaped, not-too-sweet treat comes in a veritable ocean of iterations. Anney and Lauren dip into the history and culture behind taiyaki.

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Pitting Our Wits Against Kalamata Olives Jun 11, 2025

These small, fermented snacks have been popular for thousands of years. Anney and Lauren dig into the science and history of kalamata olives.

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Savor Classics: The Split on Sundaes Jun 09, 2025

Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. In this classic episode, Anney and Lauren have the scoop on the competing tales behind sundaes.

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Tailing the Giant Tiger Prawn Jun 05, 2025

These extra-large shrimp were the darling of the aquaculture industry for decades – and are excellent escape artists. Anney and Lauren dip into the biology and history of the giant tiger prawn.

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The Pasta Salad Episode Is a Toss-Up May 30, 2025

This classic summer side dish has infinite ingredient combinations and a nebulous past. Anney and Lauren get mixed up in the science and history of pasta/macaroni salad(s).

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Doritos: Cash in Your Chips May 28, 2025

This international brand of tortilla chips (and dips, and scientifically engineered flavors) got its start at Disneyland. Anney and Lauren dust off the intense science and history of Doritos.

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The Camembert Necessities May 22, 2025

This ultra-creamy cheese achieves its texture and funk from a species of mold that was named after it. Anney and Lauren dig into the science and history of camembert.

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The Violet Episode Comes and Goes May 15, 2025

These edible flowers are a tasty decoration used fresh or made into vibrant extracts – and they mess with your sense of smell, making the experience of them fleeting. Anney and Lauren dip into the history and weird science of violets.

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The Beefed Up Churrascaria Episode May 09, 2025

This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Lauren dig into the history and cultures behind churrascarias and rodizio-style service.

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Savor Classics: Cucumbers May 07, 2025

Although sometimes thin skinned, cucumbers have only rarely lost their cool factor over the millennia. In this classic episode, Anney and Lauren dig into the history and science behind this popular summer addition to everything from salads to sour beers.

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Rooting for the Curry Tree May 02, 2025

The leaves of this aromatic tree add a complex bright, herbal, earthy spice to all kinds of savory dishes. Anney and Lauren go out on a limb with the botany and history of the curry tree.

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Tis the Saison May 01, 2025

This wide category of crisp, yeast-forward ales has a murky history. Anney and Lauren dip into that history, plus the science behind saisons.

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The Krispy Kreme Episode Is Hot Now Apr 25, 2025

This brand of doughnuts and coffee is famous for its fresh in-shop experience but poised to distribute its treats on a massive scale. Anney and Lauren don’t glaze over the science and history behind Krispy Kreme.

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Torta Pascualina: A Deep Cut Apr 18, 2025

This savory pie with a filling of greens, cheese, and eggs satisfies around Easter -- or any time of year. Anney and Lauren slice into the history and cultures behind torta pascualina.

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The Shiitake Episode Is the Shiitake Mushroom Apr 16, 2025

This delicious fungus grows on hardwood and can help make biofuel. Anney and Lauren dig into the science and history of the shiitake.

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Making Heads or Tails of Gefilte Fish Apr 10, 2025

These fish cakes can inspire a lot of nostalgia -- and other strong opinions. Anney and Lauren dip into the science, history, and many forms of gefilte fish.

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The Tempting Turkish Delight Episode Apr 04, 2025

This soft, chewy jelly candy ranges from a simple treat to fabulously fancy. Anney and Lauren dig into the sweet science and sticky history of Turkish delight (aka lokum).

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Savor Classics: Breadfruit Apr 02, 2025

Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? In this classic episode, Anney and Lauren dig into the science and history of breadfruit.

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Savor Classics: Cheese Curls (What the Puff?) Mar 28, 2025

Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. In this classic episode, Anney and Lauren dig into the fortuitously fab history (and making of) cheese curls.

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Spilling the Tea on Tea Bags Mar 26, 2025

These simple, often disposable devices make brewing a single cuppa quick and easy. Anney and Lauren steep in the science and history of tea bags.

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You Don't Know Yak Mar 21, 2025

These large, long-haired cousins to cattle make life a lot easier (and more buttery) in their frigid highland environments. Anney and Lauren yak about the history, biology, and many products of yaks.

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Raising Questions About Irish Soda Bread Mar 19, 2025

This category of breads leavened with baking soda encompasses both simple staples and rich treats. Anney and Lauren dig into the science and history of Irish (and Irish-ish) soda breads.

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Cholula: Condiment to Be Mar 12, 2025

This hot sauce brand has been expanding from a restaurant staple to a household name. Anney and Lauren get in their feels about the science and history of Cholula.

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The Enticing Jollof Rice Episode Mar 07, 2025

This one-pot main dish is a comfort food in all its many iterations. Anney and Lauren dig into the history, cultures, and (mostly) good-natured wars behind jollof rice.

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The Very Special Cognac Episode Mar 05, 2025

This category of aged, blended brandies can get expensive real quick. Anney and Lauren dip into the rich history and many regulations around cognac.

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A Little Goes a Long Caraway Mar 01, 2025

This spice brings complex warmth to everything from corned beef to rice puddings to sauerkraut. Come caraway, come caraway, come caraway with Anney and Lauren as we dig into the science and history of caraway.

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Savor Classics: Pepperoni Feb 21, 2025

Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. In this classic episode, Anney and Lauren explore the history of this Italian-American invention, plus explain how the sausage is made.

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The Long and Short of Shortbread Feb 20, 2025

This crumbly, not-too-sweet cookie can take a lot of forms based on just three ingredients: flour, butter, and sugar. Anney and Lauren break into the science and history of shortbread.

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Abalone: Happy Snails to You Feb 14, 2025

This marine sea snail, considered a delicacy in lots of cuisines, often needs some tender(izing) love & care. Anney and Lauren dip into the biology and history of abalone.

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Savor Tackles Gatorade Feb 12, 2025

This massive brand kicked off the sports drink industry in the 1960s. Anney and Lauren explore the history and (some) science of Gatorade.

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Paneer: Hear, Hear! Feb 05, 2025

This fresh, springy cheese sears instead of melting, meaning it works like other proteins in many preparations. Anney and Lauren dig into the science and history of paneer.

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In Luck With Mandarin Oranges Feb 01, 2025

This category of citrus is prized for its small, sweet segments and easy-to-peel rind. Anney and Lauren dig into the botany and history of mandarin oranges.

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Presto: Pesto! Jan 29, 2025

This fresh, uncooked sauce can be made in jarringly different ways, even with the same ingredients. Anney and Lauren dip into the history and science of pesto.

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Lab-Grown Meats: A Meet-n-Greet Jan 18, 2025

These proteins are real meat produced without having to rear and slaughter animals. Anney and Lauren explore the developing industry of lab-grown meats.

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Interview: Killer Cocktails with Criminalia Jan 15, 2025

Historical true crime doesn’t have to be dry. We chat with Holly Frey and Maria Trimarchi, hosts of the podcast Criminalia, about how they illuminate stories through cocktails (and mocktails!) in their show and new book: Killer Cocktails: Dangerous Drinks Inspired by History’s Most Nefarious Criminals.

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Stirring the Pot with Hoppin’ John Jan 09, 2025

This dish of rice & beans simmered with smoked pork has become a New Year’s Day tradition – but how did it start? Anney and Lauren spill the hypothetical history of hoppin’ john.

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Listener Mail XXI: Savor of the Future Jan 03, 2025

There is a rumor that the legendary listener mailbox has returned, with new(ish) visions for the new year from you, dear listeners! This batch includes a lot of helpful tips, from catfish cleaning and pastéis de nata to a film festival and visiting Prosecco.

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Savor Classics: 'Goblin Market' Dec 27, 2024

Because food is so often featured in fairy tales and fantasy stories, in this classic episode we offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & Joe McCormick. Come buy, y'all, come buy.

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Holly, Jolly Marketing: 2024 Edition Dec 25, 2024

Ah, the holidays! Because nothing is cozier than a marketing campaign, Anney and Lauren have brought the gift of the season’s weirdest food & beverage industry gimmicks once again. Get ready to deck those hot dogs.

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Savor Classics: Nutmeg Dec 22, 2024

This spice drove European exploration and globalization -- and meant genocide for the native producers. In today's classic episode, Anney and Lauren dig into that history (and the psychedelic science) of nutmeg.

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The Guava Episode Has Juice Dec 21, 2024

This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.

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McCormick: Sugar and Spice and Everything Else Dec 18, 2024

This global corporation sells herbs and spices in grocery stores, yes, but it also has hands in all sorts of aspects of the business of flavor. Anney and Lauren explore the history and reach of McCormick & Company.

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The Cultured Skyr Episode Dec 12, 2024

This soft, tart, typically nonfat cheese is eaten like a yogurt -- sometimes with cream and sugar on top. Anney and Lauren dig into the history and science of skyr.

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Pastel de Nata: More Than a Puff Piece Dec 06, 2024

This egg custard cupped in crisp puff pastry is a must-try street food for travelers to Lisbon. Anney and Lauren dig into the science and history of pastéis de nata.

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Under Pressure with Prosecco Dec 05, 2024

This inexpensive sparkling wine has a short history that’s nonetheless very storied. Anney and Lauren pop open the science, cultures, and marketing behind Prosecco.

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Savor Classics: Thanksgiving Nov 29, 2024

This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subcultures are making Thanksgiving their own, why some protest the holiday, and Anney’s many mishaps.

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Savor Classics: Celery Nov 27, 2024

Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks displayed them in vases. In this classic episode, Anney and Lauren dig into the history and science of celery.

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The Not-Too-Extra XO Sauce Episode Nov 20, 2024

This condiment is traditionally made with extra-fancy ingredients, from expensive seafood to aged ham. Anney and Lauren dig into the history and culture behind XO sauce.

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Going Off on Stroganoff Nov 15, 2024

This savory, creamy, starchy dish can be made in all sorts of ways, and it has a tangle of historical ties to match. Anney and Lauren dig into the history and cultures behind stroganoff.

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Sweet Corn: Aww Shucks Nov 13, 2024

This grain is eaten as a vegetable, right off the cob or in all kinds of dishes both savory and sweet. Anney and Lauren talk your ears off about the a-maize-ing botany and history of sweet corn.

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Betting the Farm on U-Pick Farms Nov 08, 2024

These small business ventures bring the public and its produce closer together – but they started as a way to save crops from going to waste. Anney and Lauren explore the history of u-pick farms.

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Savor Snacks: Pumpkin Shenanigans Nov 01, 2024

Sure, we bake them into pies and carve them into jack-o’-lanterns, but there is a wide world of pumpkin growing, rowing, and destruction. In this mini-episode, Anney and Lauren give you pumpkin to talk about. Gourd vibes only.

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The Sometimes-Nutty Almond Joy and Mounds Episode Oct 31, 2024

These coconut-based candy bars have supported soldiers overseas, jobs during the Depression, and even anti-Nazi espionage. Anney and Lauren dip into the bountiful history of Mounds and Almond Joy.

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White-Tailed Deer: The Buck Stops Here Oct 25, 2024

The venison and other products from these large, quick mammals has been an important (if sometimes controversial) part of North American cultures for millennia. Anney and Lauren explore the science and history surrounding white-tailed deer. Including, yes, ‘Bambi’, with an aside into the Poohniverse.

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The Cracking English Walnut Episode Oct 24, 2024

This useful culinary nut has a surprising structure and a plethora of names. Anney and Lauren shell out the science and history behind English walnuts.

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A Savorween Snack: ‘Red Velvet’ Oct 18, 2024

We’ve talked before about food in horror – and now Anney has a treat for you. In this special episode, we present a short story from the horror anthology podcast ‘Aaron Mahnke’s 13 Days of Halloween’ and discuss how the sausage was made. (You can find the full series at https://www.grimandmild.com/13days, or wherever you get your podcasts.)

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Buffalo Mozzarella: Go Your Own Whey Oct 16, 2024

This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the science and history behind buffalo mozzarella.

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Savor Classics: Candy Corn Oct 09, 2024

Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. In this classic episode, Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made.

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May the Schwarzbier Be with You Oct 02, 2024

This black lager belies its heavy look with a light, crisp feel. Anney and Lauren dip into the science and history of Schwarzbier.

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Automats: A Window in Time Sep 27, 2024

In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-futurist culture of Horn & Hardart automats.

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The Revolutionary Soup Joumou Episode Sep 25, 2024

This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and culture behind soup joumou.

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Classic: Southern Biscuits Sep 21, 2024

Southern biscuits are the fluffly, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.

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Cajeta Gets Our Goat Sep 18, 2024

Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.

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The Zesty Yuzu Episode Sep 17, 2024

This tart, fragrant citrus fruit brings depth to everything from condiments to cocktails to capybara baths. Anney and Lauren dip into the botany and history of yuzu.

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The Stable Non-Dairy Creamer Episode Sep 11, 2024

Whether in liquid or powder format, these long-lasting products add cream-like properties to coffee drinks and beyond without technically containing dairy. Anney and Lauren explore the science, history, and technicalities of non-dairy creamers.

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The Red Hot Piri Piri Episode Sep 06, 2024

These small peppers, and the sauces made from them, pack an outsized punch. Anney and Lauren dig into the spicy science and colonial history of piri piri/peri-peri chiles, sauces, and chicken.

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The Mountainous Chartreuse Episode Sep 03, 2024

This brand of brightly colored liqueurs is made, to this day, by monks who live mainly in solitude and silence. Anney and Lauren dip into the rocky history of Chartruese.

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The Red King Crab Episode Has Legs Aug 28, 2024

These long-legged crustaceans are the largest on the commercial market. Anney and Lauren fathom the science, history, and politics of red king crabs.

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Savor Snacks: Food Fragrances Aug 23, 2024

The worlds of food and perfume have always overlapped, but there's been a recent spate of fragrances meant to evoke branded food products, from soft pretzels to burgers to mayo. In this short, Anney and Lauren explore a strange sampling of food fragrance stunt marketing.

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The Joyce Chen Episode Aug 21, 2024

Through her many ventures -- including restaurants, a cookbook, kitchen inventions, and television programs -- Joyce Chen strived to educate and delight people with Chinese cusine in the 1960s and '70s. Anney and Lauren dig into life and legacy of Joyce Chen.

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Savor Classics: Quiescently Frozen Confections Aug 16, 2024

The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. In this classic episode, Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made.

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The Sharp Prickly Pear Cactus Episode Aug 16, 2024

This succulent desert plant, with pad-like stems and sweet fruit, has historically been propagated in hopes of farming a parasitic insect for dye. Anney and Lauren dig into the botany and history of the prickly pear cactus.

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Savor Snacks: Tomatoes Lost in Space Aug 08, 2024

Last year on the International Space Station, a mystery was afoot. Two precious, space-grown tomatoes had gone missing. Had someone secretly stolen a Solanum snack? In this mini episode, Anney and Lauren explore an out-of-this-world veggie tale: the great space tomato case!

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Be Stilton, Our Heart Aug 06, 2024

This (usually) blue-veined cheese is one traditional product that’s changed with the times. Anney and Lauren dig into the science and history of Stilton cheese, including both Welly Wangin and microbiology.

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Mixing It Up with Halo-Halo Aug 03, 2024

This shaved ice dessert can include everything from fruit and jellies to ice cream and evaporated milk. Anney and Lauren dig into the history and culture of halo-halo.

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Grape Scott! The Welch’s Episode Jul 27, 2024

This brand of fruit-based products was the first to successfully NOT ferment grape juice in the 1800s. Anney and Lauren dip into the twisting history of Welch’s.

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Savor Classics: Maraschino Cherries Jul 26, 2024

The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. In this classic episode, Anney and Lauren take a pitiless look at the science and history of both, including how the classic type is making a comeback.

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Getting to the Bottom of the Chicory Root Jul 25, 2024

This bitter root vegetable is often roasted and used to make hot beverages, like chicory coffee. Anney and Lauren dig up the science and history of root chicory.

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B-b-b-b-b-bad to the Bone Marrow Jul 19, 2024

This type of animal fat, housed inside bones, lends silky richness to soups, stews, and simple toast -- and eating it may be how humans evolved in the first place. Anney and Lauren celebrate the science and history of bone marrow.

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The Hefty ‘Larousse Gastronomique’ Episode Jul 17, 2024

This well-loved reference book serves not just as an encyclopedia of gastronomy, but a window into the (mostly French) culinary world from when it was published. Anney and Lauren flip through the history behind the ‘Larousse Gastronomique’.

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Crown Caps: A Crowning Achievement Jul 11, 2024

This bottle cap’s simple, effective design – and its inventor’s business savvy – shaped the beverage industry as we know it. Anney and Lauren pry open the history and science of the crown cap (or crown cork).

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Who Brought the Potato Salad Episode? Jul 09, 2024

This starchy side dish can inspire some strong opinions -- and side-eye. Anney and Lauren peel back the history behind the many, many iterations of potato salad.

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Natto: Cool Beans Jul 04, 2024

This preparation of soybeans employs a fermentation process to bring a funky flavor and stringy texture to the mix. Anney and Lauren spill the beans on the science and history of natto.

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Listener Mail XX: Rebels Jun 29, 2024

We return once again with missives from you, dear listeners! Included in this motley crew are some strong opinions about regular cannoli and regular opinions about strong vindaloo (which we hope we haven't re-butchered the pronunciation of). As always, our greatest strength will be each other!

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Savor Classics: Cotton Candy Jun 27, 2024

Dentists originally created this fairground favorite, and the physics behind it is fascinating. In this classic episode, Anney and Lauren put their spin on the history and science of cotton candy.

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Lemon: Squeeze the Day Jun 26, 2024

This near-omnipresent citrus has been a rare treat, a reason to develop irrigation technology, a cure for scurvy, and a protection against the black plague. Anney and Lauren unpeel the botany and history behind the lemon.

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HP Sauce: Bringing Down the House Jun 21, 2024

This brand of savory sauces has as many origin stories as it has uses. Anney and Lauren dip into the history and phenomenon of HP Sauce.

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Aquavit: The Water of Life of the Party Jun 13, 2024

This botanical liquor can be made with many things, but often brings flavors like caraway or dill seed to the party. Anney and Lauren dip into the science and history of aquavit.

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Market Squid Pro Quo Jun 07, 2024

These small cephalopods are a huge part of California’s fishing industry. Anney and Lauren dip into the biology and history of California market squid.

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Listen to the Episode, Take the Cannoli Jun 06, 2024

These ricotta-filled, deep-fried pastries are the stuffed stuff of slightly bawdy legends. Anney and Lauren shell out the science and history of cannoli.

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Allspice Considered May 31, 2024

This spice is made from tiny fruit that pack a huge wallop of flavor. Anney and Lauren dig into the science and history of allspice. (Correction: The thing in Transformers is the AllSpark. The “AllLife” is a thing that Anney wrote into her D&D campaign. Neither go in a pumpkin pie.)

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The Pizza Hut Episode Pans Out May 24, 2024

This fast-food pizza franchise has served up literacy programs, space sponsorships, government-promoted cheese – and a lot of pizzas. Anney and Lauren delve into the deep-dish history of Pizza Hut.

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Savor Classics: James Beard May 23, 2024

James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. In this classic episode, Anney and Lauren explore the life of this sometimes troubled chef, writer, and bon vivant.

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In the Stew with Vindaloo May 17, 2024

This bright-hot stew can come out a number of ways thanks to the many culinary influences that have gone into it. Anney and Lauren marinate on the history and cultures behind vindaloo.

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Cotija: Worth Its Salt May 16, 2024

This crumbly mountain cheese may not melt, but it’s the perfect finishing touch on all kinds of snacks, sides, and meals. Anney and Lauren dig into the science and history of cotija cheese. (p.s. Since I forgot to say it in the episode, here you go: BACTERIA POOOOOOOOP --LV)

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The Blockbuster Popcorn Bucket Episode May 09, 2024

These pieces of movie merchandise are far more than a way to hold popcorn. Anney and Lauren dig into the history and popularity of popcorn buckets.

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The Truth About Vermouth May 06, 2024

Wines in this wide, complicated category are flavored with herbs and spices, stabilized with liquor, and sweetened (a lot or a little). Anney and Lauren dip into the history and cultures behind vermouth.

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Ramps: Raising a Stink Apr 26, 2024

These wild members of the onion family have catapulted from local favorite to foodie phenomenon. Anney and Lauren dig into the science and history of ramps.

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Mooning Over Macaroons Apr 24, 2024

These cookies can be light or dense, made with shredded coconut or ground almonds, fancy or plain -- and their history is closely tied to pasta. Anney and Lauren dig into the history and many iterations of macaroons.

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Savor Classic: Pickles Apr 22, 2024

Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. In this classic episode, Anney and Lauren explore the long history and bacteria-laden science of pickles.

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Atlantic Halibut: Bombastic Side Eye Apr 18, 2024

Don’t call it a comeback quite yet, but this seafloor-dwelling fish is doing well in some places across the North Atlantic. Anney and Lauren dip into the biology and history of the Atlantic halibut.

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Inside ‘Your Mama’s Kitchen’ with Michele Norris Apr 13, 2024

We kinda like food, but talking about the kitchens we grew up in involves a lot more than that. Anney and Lauren chat with journalist Michele Norris about how this became the prompt for her new interview-based podcast, ‘Your Mama’s Kitchen,’ and why those early experiences are both so evocative and instructive to us today.

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A Tour of Thousand Island Dressing Apr 11, 2024

This creamy condiment adds a pop of color and flavor to salads and sandwiches alike – but its origin story isn’t so magnanimous. Anney and Lauren dip into the many competing histories and recipes for Thousand Island dressing.

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Savor Sips: Total Eclipse of the Pod Apr 08, 2024

We love astronomical events and we love weird food & beverage industry marketing tactics. Today, the two join forces! In this mini episode, Anney and Lauren talk through the offerings of the 2024 solar eclipse.

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The X-TREME Mountain Dew Episode Apr 05, 2024

This brand of soft drinks has always gone hard in its marketing concepts. Anney and Lauren x-plore the science and history of Mountain Dew.

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Down the Rabbit Hole with Carrot Cake Apr 03, 2024

This special-occasion cake comes from a long line of vegetal desserts. Anney and Lauren dig into the science and history of carrot cake.

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A Fresh Pair of Eyes on Emmental Mar 28, 2024

This is a cheese of many holes and many imitators. Anney and Lauren dig in to the science and history of Emmental, the original Swiss cheese.

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Savor Classics: Basil Mar 26, 2024

This popular and ancient herb is associated with a strange range of myths and legends, from scorpions and basilisks to star-crossed lovers. In this classic episode, Anney and Lauren explore the many stories of basil.

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Savor Turns Seven! Mar 22, 2024

It's the seven-year anniversary of our first episode!?!? In celebration, our excellent producers, Andrew and Dylan, joined us to chat about how we all came together to create the show, and about some of our favorite memories (and meals) from along the way.

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Churros: No Small Fry Mar 20, 2024

This iteration of tasty deep-fried dough bedevils historians as much as it delights fans. Anney and Lauren think the science and history of churros really shaped up in the end.

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Got Orgeat? Mar 15, 2024

This sweet syrup adds smooth, fruity flavors to cocktails, coffee, and beyond thanks to the ‘milk’ of almonds (or other nuts/seeds). Anney and Lauren contend with what they’ve wrought in the science and history of orgeat.

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The Goat Episode: The GOAT?? Mar 14, 2024

These mid-sized, milk-producing mammals have been part of human cuisine and culture for millennia. Anney and Lauren are not kidding around about the biology and history of goats.

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All That and a Jar of Chili Crisp Mar 07, 2024

This condiment is a study in contrasts – crunchy-silky, savory-fruity, and varyingly spicy. Anney and Lauren dip into the history and culture(s) of chili crisp.

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In a Jam with Lingonberries Mar 02, 2024

These small, tart fruits love the cold but are extra useful when they’re heated up. Anney and Lauren dig into the science and history of lingonberries.

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Listener Mail XIX: Adventures of the Inbox Feb 29, 2024

Once again we return to our version of rule by the people: Messages from you, good listeners! In this original script, we’ve got everything from fairy bread to salad fries and capybaras to apple butters.

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Rewriting History: The Malinda Russell Episode Feb 24, 2024

Though her story was almost lost, this accomplished Black American cook and cookbook writer from the 1800s is teaching us new things about the cuisine and culture of her time. Anney and Lauren dig into the rediscovery of Malinda Russell and her recipes.

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Savor Classics: The Mai Tai Cocktail Feb 21, 2024

For a rum punch designed with escapism in mind, this cocktail has a lot of controversy swirling around it. In our classic episode, Anney and Lauren dip into the history of the mai tai (plus, the science and history of cocktail umbrellas).

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Friday Fish Fry (Oh, Tartar Sauce) Feb 19, 2024

This social meal is a tradition in communities across the United States for a couple of dovetailing (fishtailing?) reasons. Anney and Lauren dig into the history and cultures behind the Friday fish fry.

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The Many-Layered Baklava Episode Feb 16, 2024

This buttery pastry has as many iterations as it (often) has thin, flaky layers. Anney and Lauren dig into the history and cultures behind baklava.

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The Demogorgonzola Feb 14, 2024

This slightly aged, green-blue veined cheese is prized for its heckishly piquant flavor. Anney and Lauren dig into the science and history of gorgonzola.

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Turmeric: It Was All Yellow Feb 10, 2024

This vivid yellow underground stem has been used as a spice, medicine, and pigment for millennia. Anney and Lauren get into the rhi-zone with the science and history of turmeric.

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Apple Butter: Spread the Word Feb 07, 2024

This sweet, rich spread is made by cooking down apples until they’re smooth as butter. Anney and Lauren dip into the dairy-free science and history of apple butter.

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Savor Marinates on Bulgogi Feb 02, 2024

This dish of marinated, barbecued beef doesn’t necessarily need to be barbecued, and it doesn’t need to be beef. Anney and Lauren dig into the history and science behind bulgogi.

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The Bubbly Tepache Episode Jan 27, 2024

This lightly fermented drink is often made tangy-sweet with pineapple skin, core, and fruit. Anney and Lauren dip into the science and history of tepache.

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The Light Golden Syrup Episode Jan 24, 2024

This sweet syrup is a baker’s friend -- and an industrial byproduct of sugar refinement. Anney and Lauren dip into the history and science of golden syrup.

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Savor Classics: Kale Jan 22, 2024

Nutrient dense and easy to grow, this leafy green was a culinary staple long before it was labeled a superfood. In this classic episode, Anney and Lauren dig into the rich history and savory science of kale.

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Hats Off to Sea Urchins Jan 19, 2024

These marine invertebrates have excellent skeletons and delicious gonads. Anney and Lauren dig into the science and history of eating sea urchin.

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The House That Escoffier Built Jan 12, 2024

At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are run to the experience of dining. Anney and Lauren explore the life and impact of Auguste Escoffier.

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Papaya: Gettin’ It Ripe Jan 12, 2024

This tart, crunchy salad ingredient morphs into a soft, sweet (and slightly funky) dessert when it ripens. Anney and Lauren peel back the science and history of papaya.

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Dim Sum: More Than the Sum of Its Parts Jan 08, 2024

In this category of cuisine, many (many) types of dishes, teas, and establishments may feature – but all add up to a deliciously communal experience. Anney and Lauren dip into the history and culture of dim sum.

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Mulling Over Mulled Wine Jan 04, 2024

This spiced beverage is seasoned with bright fruit and served warm – and, like all of the ingredients, the wine can vary (or be optional). Anney and Lauren dip into the science and history of mulled wine.

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Savor Side Dish: Holly, Jolly Marketing Dec 30, 2023

Ah, the holidays! Because nothing is more merry and bright than a marketing campaign, Anney and Lauren present another season's worth of the weirdest gimmicks and co-brandings that the food & beverage industry has to offer.

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Savor Classics: Brie Dec 27, 2023

To brie, or not to brie, that is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yeast poops, and, post-ripening, eat them. (Sorry I borked the meter. This is a classic about brie, y’all. /LV)

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Kiss from a Rose Water Dec 22, 2023

This fragrant flavoring has been favored for millennia, and was ubiquitous in American desserts before vanilla became affordable. Anney and Lauren dip into the history and science behind rose water.

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Savor Updates: Sriracha Dec 20, 2023

This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore where sriracha comes from, its meteoric pop-culture rise, and the science of why hot sauce burns so good. Plus, an update: Corporate drama and comeuppance!

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The Flat-Out Delightful Pizzelle Episode Dec 18, 2023

These airy cookies are made waffle-style in specialized presses with beautiful designs. Anney and Lauren dig into the science and history of pizzelle.

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Savor Does Las Vegas Dec 14, 2023

It’s recap o’clock! Having logged three trips to Vegas this year, Anney and Lauren (and Super Producer Andrew) sampled a lot more excellent cuisine than they’ve had time to discuss on the show. So that time is now! From seafood towers to steak basements, we chat through the dishes and drinks we shared during our Vegas visits.

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Interview: The Feel and Function of Pastry Dec 08, 2023

Pastry is an edible, architectural art form – creating it at a resort-level scale takes a lot of teamwork. In this sponsored interview, Anney and Lauren chat with Jen Yee, the Executive Pastry Chef at the Wynn Las Vegas, about how she helms the resort’s pastry program and helps facilitate everything from room-service cheesecake to showstopping centerpieces.

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The Low and Slow Rendang Episode Dec 07, 2023

This dish (and/or cooking method) reduces a stew completely – and invites infinite iterations. Anney and Lauren dig into the history and culture(s) that add up to make rendang.

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Five Spice of Life Dec 01, 2023

This spice blend can contain any number of ingredients – the idea is that they should work together to balance five traditional flavors: bitter, sweet, sour, pungent, and salty. Anney and Lauren dip into the history and science of Chinese five spice.

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The Dragon Fruit Episode Slays Nov 29, 2023

These mild-flavored fruits grow on giant cacti and look like dragon eggs. Anney and Lauren dig into the history and science of the dragon fruit.

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Savor Classics: Crayfish Nov 27, 2023

Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. In this classic episode, Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

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The Malted Milk Episode Is a Whopper Nov 22, 2023

This shelf-stable powder made from milk, wheat, and barley malt has been everywhere from your milkshake glass to the mountains of the Antarctic. Anney and Lauren explore the cool science and contested history of malted milk.

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Fannie Farmer: The Mother of Level Measurements Nov 16, 2023

Fannie Farmer’s practical, scientific guide to home cooking, ‘The Boston Cooking-School Cook Book,’ changed the way we write recipes amidst a rapidly changing world. Anney and Lauren dig into the life and legacy of Fannie Farmer.

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Chewing the Fat with Lardo Nov 11, 2023

This cured pork product is composed almost entirely of fat – no meat necessary. Anney and Lauren get salty about the history and science of lardo.

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Pan de Muerto: Raising the Bread Nov 09, 2023

This aromatic sweetened bread welcomes celebrants both living and dead to the festivities of el Día de los Muertos. Anney and Lauren dig into the history and culture of pan de muerto.

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Interview: Eating Is Our Common Ground Nov 04, 2023

Specialized fields like wine can seem intimidating, but we’re all just here to make connections and have a nice time. In this sponsored interview, Anney and Lauren chat with Jeff Eichelberger, the Senior Manager of Wine for the Wynn Las Vegas, about how he coordinates with winemakers, chefs, and staff to help people navigate the universal language of food and drink – and have a blast doing it.

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Chowing on Chowder Oct 27, 2023

This thick, comforting soup comes in red, white, and clear varieties with countless adaptations. Anney and Lauren dip into the history and culture of chowders, clam and beyond.

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Chinese Water Chestnuts: Children of the Corm Oct 25, 2023

This sweet, semiaquatic vegetable stays crisp even when cooked or canned. Anney and Lauren dig into the science and history of the Chinese water chestnut.

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Savor Classics: Tempeh Oct 20, 2023

This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.

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Semi-Fictional Foods: ‘The Menu’ Oct 17, 2023

This dark comedy/horror film satirizes fine dining – and tackles some very real issues in the restaurant industry and food media. Anney and Lauren relish the dishes and themes of ‘The Menu’ (2022).

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Kefir: Some Ingrained Ideas Oct 11, 2023

This beverage is more than just drinkable yogurt – it’s fermented with whole colonies of friendly bacteria and yeasts. Anney and Lauren dip into the science and history of kefir.

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Savor Classics: Worcestershire Sauce Oct 06, 2023

As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. In this classic episode, Anney and Lauren examine the history and science that make Worcestershire sauce possible.

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The Twisty Tale of Twizzlers Oct 05, 2023

This chewy, licorice-type candy is one of the oldest candy brands in the United States. Anney and Lauren unravel the science and history behind Twizzlers.

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The Clutch Kölsch Episode Sep 30, 2023

This crisp, golden beer straddles the line between a pale ale and a lager. Anney and Lauren dip into the science and history of Kölsch.

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Lahontan Cutthroat Trout: Crossing the Streams Sep 28, 2023

This subspecies of fish has adapted to living in lakes and streams situated in high-altitude deserts – and it’s pretty tasty. Anney and Lauren dive into the ecology and history of Lahontan cutthroat trout.

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Interview: Keeping Things Fresh with Dry-Aged Fish Sep 22, 2023

Not all seafood is its best right off the boat. Using preservation techniques that go back centuries, Chefs Christoper Lee and David Middleton have developed a dry aging program for the Wynn Las Vegas Resort's Lakeside restaurant. In this sponsored episode, we chat about how it works, plus other ways they're looking to make traditions modern.

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Listener Mail: XVIII: The Book(s) of Savor Sep 20, 2023

We turn again to stories from you, dear listeners! This bounty includes a lot of stories about stories, from cozy mysteries to kids’ cartoons -- plus tales of other art forms, from kiwi gardening to tomato costuming.

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The Unfussy Tzimmes Episode Sep 18, 2023

This sweetened root vegetable side dish has so many potentials for personalization that it may be cause for a bit of introspection. Anney and Lauren get to the roots of tzimmes.

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Savor Cuts the Dijon Mustard Sep 14, 2023

This type of prepared mustard, though traditionally made with Burgundy wine byproducts, has gone global. Anney and Lauren dip into the sharp science and spreading history of Dijon mustard.

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Savor Classics: Black Pepper Sep 11, 2023

This spice is ubiquitous today, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. In this classic episode, Anney and Lauren explore where peppercorns come from, how they're processed, and why they became commonplace.

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The Kiwifruit Episode Takes Flight Sep 02, 2023

This often brown, often fuzzy fruit got its name thanks to a marketing campaign in the 1950s. Anney and Lauren dig into the history and botany of kiwifruit.

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Savor Classics: Tamales Aug 30, 2023

amales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? In this classic episode, Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.

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Interview: Daydreaming in Liquid Form Aug 28, 2023

Scent and flavor can take you back to a place you love -- or off to a place you've never been. As the Master Mixologist of the Wynn Las Vegas Resort, Mariena Mercer-Boarini designs drinks of all kinds meant to take you on a journey. In this sponsored interview, Anney and Lauren chat with her about how she collaborates with some 34 venues across the resort to help its designers and chefs tell stories through drinks.

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Losing Our Marbles Over Ramune Aug 23, 2023

This iteration of sparkling lemonade in a marble-in-gasket enclosed bottle became so popular that the name refers to both the flavor and the bottle type today. Anney and Lauren pop open the science and history of ramune soda (and the Codd bottle).

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Stuff Savor Never Told You Aug 19, 2023

Anney co-wrote a book! To celebrate, we sat down with her co-writer and co-host of Stuff Mom Never Told You, Samantha McVey, to chat about how gathering around food is a love language that can drive personal exploration and social movements alike. (You can order the book at https://static.macmillan.com/static/fib/stuff-you-should-read/)

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Savor Classics: The Can Opener Aug 16, 2023

Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. In this classic episode, Anney and Lauren pop open the history and physics of these finger-saving devices.

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The Pigeonholed Squab Episode Aug 11, 2023

This poultry has taken a dive in popularity in some places, but it's still considered a delicacy in others. Anney and Lauren swoop through the agriculture and history behind squab (i.e., young pigeon).

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Oh, Fudge Aug 10, 2023

This rich, sweet candy owes its smooth texture to sugar science – and stirring. All the stirring. Anney and Lauren don't fudge up the science and history of fudge.

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Savor Grills Halloumi Aug 09, 2023

This goat- and sheep-milk cheese doesn’t melt when cooked, making it perfect for panfrying or grilling. Anney and Lauren dig into the science and history of halloumi/hellim.

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Savor Sips: Champagne in Space! Aug 04, 2023

If you’ve always thought that what outer space is missing is a good glass of bubbly, fear not! A Champagne house has teamed up with the French space agency to design a bottle that meets both French wine and space safety specifications. In this short episode, Anney and Lauren dip into the solutions the team came up with.”

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Interview: Más Masa in Las Vegas Jul 31, 2023

The types and treatments of corn used to create masa make all the difference between colorful tortillas, tender tamales, and crisp tostadas. At the Wynn Las Vegas’s Casa Playa restaurant, Executive Chef Sarah Thompson developed a masa program to help deliver that delicious cuisine at Vegas scale. In this sponsored interview, Anney and Lauren chat with her about all the nerdy aspects of bringing her menu together.

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The Expansive Quaker Oats Episode Jul 25, 2023

The Quaker Oats brand wasn't founded by Quakers and has sold a lot more than oats. Anney and Lauren dig into the winding history of Quaker, oats and all.

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Hail the Caesar Salad Episode Jul 24, 2023

This simple classic of American steakhouses has a contested history -- but it definitely begins in Mexico. Anney and Lauren toss around the history and culture of the caesar salad.

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Savor Classics: Salt Jul 14, 2023

Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. In this classic episode, Anney and Lauren dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about how salts can provide a palate of flavors to play with in your cooking.

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Bucking the Trend with Soba Noodles Jul 13, 2023

These tender, slurpable, earthy noodles have buckwheat to thank for their delicate flavor and texture. Anney and Lauren dip into the history and culture behind soba noodles.

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The Thorny Blackberry Episode Jul 07, 2023

This small, sweet fruit and its brambles grow so well around the world that they’re sometimes considered a menace. Anney and Lauren dig into the science and history of blackberries.

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Cocktail Hour: The Piña Colada Jun 29, 2023

This smooth, bright cocktail is a tropical time machine no matter how you mix it. Anney and Lauren dip into the history and culture behind the piña colada.

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En Garde: The Swordfish Episode Jun 26, 2023

This large, apex-predator fish throws around a lot of (tasty) muscle. Anney and Lauren dive into the biology and history of swordfish.

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Listener Mail XVII: The Listeners Speak! Jun 21, 2023

Once again, we return to our inbox for messages from you, dear listeners! This one is mostly currywurst emails, with a smattering of song lyrics, not-so ball soup, actually good airline food, and assorted nerd stuff.

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Semi-Fictional Foods: The ‘Little House’ Series Jun 20, 2023

This series of children’s books about a simple homesteading family in late-1800s America has become a complicated cultural phenomenon. Anney and Lauren dig into Laura Ingalls Wilder’s ‘Little House’ series and TV show, featuring an extended interview with Emily Marinoff and Glynnis MacNicol of the podcast ‘Wilder’.

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Dipping into Shacha Sauce Jun 12, 2023

The ingredients and iterations of this super-savory condiment reflect its journey through generations of traveling workers and immigrants. Anney and Lauren dig into the history and culture of shacha sauce.

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The Bittersweet Sugar Sculpture Episode Jun 09, 2023

In the heyday of this (semi-)edible art form, the extremely rich displayed intricate landscapes of sugar figurines as a show of power. Anney and Lauren crystalize the science and history of sugar sculpture.

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The Stuffed Stouffer’s Episode Jun 05, 2023

This brand of nostalgic American frozen dinners once also encompassed a restaurant and hotel empire. Anney and Lauren dig into the history and science behind Stouffer’s.

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Savor Classics: Why Do We Eat Three Meals a Day? May 30, 2023

Many cultures eat three meals a day -- but why? Have we always done that? In this classic episode, Anney and Lauren explore the history (and etymology) of breakfast, lunch, and dinner -- plus some science behind whether breakfast is really the most important meal.

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The Currywurst of Times May 24, 2023

This sausage-based, tomato-smothered, curry-sprinkled street food comes in many iterations. Anney and Lauren dig into the history and culture behind the phenomenon that is currywurst.

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Savor Redux: Tomatoes May 23, 2023

Once considered deadly by some Europeans, this vegetable (fruit? berry??) has a fascinating history as a tax evader, protest device, and potential agent of lycanthropy. Anney and Lauren take another look at the science, history, and great nicknames of the tomato.

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Biscotti: One Smart Cookie May 15, 2023

This category of cookies is twice-baked to create a crunch that lasts. Anney and Lauren dip into the history and culture behind biscotti.

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Savor Classics: The Martini May 11, 2023

This cocktail (and its glass) are American icons — but why? How? And should you order it shaken or stirred? In this classic episode, Anney and Lauren dip into the shaky history and storied science behind the martini.

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The Jacked-Up Monterey Jack Episode May 05, 2023

This mild, melty cheese comes has a spicy history. Anney and Lauren dig into the story of Monterey/Jack/Monterey Jack cheese.

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The Gold-Star Marigold Episode May 03, 2023

This edible flower brightens all kinds of dishes, baked goods, and drinks – fresh from the plant, dried, or as a food dye. Anney and Lauren trip through the science and history of marigolds.

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Thinking Outside the Juice Box May 01, 2023

These multilayered, folded cartons weren’t originally designed with juice in mind, and today they help make many drinks and foods shelf stable. Anney and Lauren pop open the science and history of juice boxes.

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Listener Mail XVI: Tales of the Inbox Apr 28, 2023

We return once again to tales from you, dear listeners! This compilation includes stories of fate and matzah, of a world of cheese and a world of Cadbury. Anney and Lauren jump in, as we can only assume that Freddo himself would.

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Harissa: A Hot Topic Apr 24, 2023

This traditional condiment, made of red chili peppers and various warm seasonings, is going increasingly global. Anney and Lauren dip into the history and culture of harissa.

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The Stirring Polenta Episode Apr 21, 2023

This comforting porridge can be many things: soft or firm, simple or dressy, corn-based or otherwise. Anney and Lauren dig into the science and history of polenta.

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Savor Classics: Figs Apr 17, 2023

Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. In this classic episode, Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig.

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Blue Mussels: Weird Flex Apr 14, 2023

These common marine shellfish help protect shorelines, are a good environmental indicator, produce threads that can be woven into cloth – and happen to taste great in a garlic sauce. Anney and Lauren dig into the science and history of blue mussels.

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Unwrapping the Story of Cadbury Apr 10, 2023

This brand grew from a small Quaker cocoa shop to one of the largest chocolate & snack companies in the world. Anney and Lauren go on the hunt for the history of Cadbury.

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The Matzah Episode Is Squared Away Apr 06, 2023

This unleavened, often crunchy flatbread is consumed as a symbol – and as a tasty snack. Anney and Lauren dig into the culture and history of matzah.

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New Kids on the Bock Apr 01, 2023

This category of winter-to-springtime beers brings deep, toasty malts into focus. Anney and Lauren kick up the science and history behind bock-style beers.

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Fictional Foods: 'Spirited Away' Mar 30, 2023

This acclaimed animated film spins a cautionary tale about consumption and fulfillment through its vivid depictions of food. Anney and Lauren explore the world of Hayao Miyazaki’s ‘Spirited Away’.

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Brunost: Simmer Down Mar 24, 2023

This caramelized whey cheese can add creamy, tangy sweetness to breakfasts and beyond. Anney and Lauren dig into the science and history of brunost. (We’ll always talk about brunost!)

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Star Anise Rising Mar 23, 2023

This star-shaped spice adds warmth to sweet and savory dishes, plus drinks of all kinds, in cuisines around the world. Anney and Lauren dig into the science and history of star anise.

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Gelling With Carrageenan Mar 20, 2023

This seaweed extract literally brings together many of the foods and beverages on store shelves. Anney and Lauren dip into the science and history of carrageenan.

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The Tres Leches Episode Is Milking It Mar 17, 2023

This cool, creamy cake maintains a light & lofty air despite its titular triple dairy content. Anney and Lauren soak in the science and history of pastel de tres leches.

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Rabbit: A Jumping-Off Point Mar 14, 2023

Despite bunnies being just as prolific as the sayings go, this lean protein has never been as widely popular as other meats. Anney and Lauren dig into the history and culture of eating rabbit.

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Savor Classics: Spam Uncanned Mar 08, 2023

The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. In this classic episode, Spammy Reese and Lauren Vogelspam explore the history and science behind Spam.

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Listener Mail XV: An Inbox of Courage Mar 07, 2023

We return to the not-so-distant world of our inbox for tales of friendship and magic from you, dear listeners! This iteration involves mostly more sports mascots, but with a smattering of peanut lore, effective in-home food marketing, and Anney’s best lima bean recommendations.

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Oops, All Sherries Mar 06, 2023

This diverse category of fortified wines covers dry, briny whites to sticky dessert varieties – all from a tiny production triangle. Anney and Lauren dip into the science and history of sherry/Jerez/Xérès.

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The Gutsy Garum Episode Feb 27, 2023

This liquid seasoning/condiment made from salted, fermented fish reigned in the Mediterranean for a thousand years, but then nearly disappeared for a thousand more before coming back into fashion. Anney and Lauren dip into the science and history of garum.

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The Spiny Rambutan Episode Feb 23, 2023

This tropical fruit has a spiky exterior, but its heart is mild and refreshingly sweet. Anney and Lauren dig into the botany and history of rambutan.

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Turtle Soup Talk Feb 18, 2023

The raging popularity of this soup in centuries past nearly drove three separate species of turtles to extinction, and it can still be (more sustainably) enjoyed today. Anney and Lauren just keep swimming through the history and culture of turtle soup – and mock-turtle soup, too.

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Savor Classics: Peanut Butter Feb 16, 2023

Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. In this classic episode, Anney and Lauren explore how peanut butter came to be, plus the science of how it stays fresh for so long.

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On the Sidelines with Food-Themed Mascots Feb 13, 2023

Crawfish, corncobs, biscuits, and s’mores – we’re not putting together a menu; these are all sports teams’ mascots. Anney and Lauren explore the fabulous, surreal, silly world of anthropomorphic food-themed sports mascots.

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The Cool Story of Coleslaw Feb 08, 2023

This surprisingly wide category of cabbage salads is a classic side dish/topping precisely because it’s so adaptable. In this sponsored episode, Anney and Lauren dig into the culture and history of coleslaw.

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The Joy of ‘The Joy of Cooking’ Feb 06, 2023

This classic cookbook, revered today, was originally self-published by an admittedly bad cook. Anney and Lauren flip through the history of ‘The Joy of Cooking’ and author Irma S. Rombauer’s family legacy.

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The Meady T’ej Episode Feb 03, 2023

This effervescent honey wine can boast flavors from herbal to tart to funky depending on the preferences and process of its many makers. Anney and Lauren dip into the science and history of t’ej.

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All of Our Geoducks in a Row Jan 27, 2023

This curiously shaped mollusk is the largest species of digging clam in the world – and a delicacy wherever it’s served. Anney and Lauren let it all hang out with the science and history of the geoduck.

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Limburger: That’s Putting It Mildly Jan 27, 2023

This cheese is famously stinky but actually very mild in flavor. Anney and Lauren dig into the science and history of limburger cheese.

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The Lucky Lotus Root Episode Jan 20, 2023

This lace-like, semiaquatic rhizome has worked its way into all kinds of dishes – some of which are specialties for the Lunar New Year. Anney and Lauren dig into the science and history around lotus roots.

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The Creamy Dreamy Tahini Episode Jan 20, 2023

The simplicity of this sesame seed paste belies the depth of flavor and texture it brings to everything it touches. Anney and Lauren dip into the science and history of tahini.

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Savor Classics: Bagels Jan 13, 2023

For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. In this classic episode, Anney and Lauren explore the history and baking science behind bagels.

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Mofongo: We Did the Mash Jan 12, 2023

This savory starchbomb of fried, mashed green plantains exemplifies how various cultural influences came together to form modern Puerto Rico. Anney and Lauren dig into the history and cultures behind mofongo.

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Lettuce: Just the Tip of the Iceberg Jan 06, 2023

This broad category of leafy greens has a rep for being boring, but they can add awesome structure and flavor to a dish. Anney and Lauren unfurl the science and history behind lettuce.

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Warming Up With Cream Liqueurs Jan 06, 2023

These sweetened, creamy alcoholic beverages may be perceived as simplistic, but are actually achievements of science and marketing. Anney and Lauren dip into the storied history of cream liqueurs.

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Listener Mail XIV: The Holiday Special Jan 02, 2023

In the spirit of spending time with family and friends, we turn once again to messages from you, dear listeners! This one includes a call to cookie action, latke love, and perhaps the ultimate serving vessel for gravy.

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The Rise of the Panettone Dec 30, 2022

This sweet yeast bread is studded with treats and leavened to great heights for the holidays. Anney and Lauren dig into the science and history of panettoni.

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Christmas Ham: Glazed and Infused Dec 28, 2022

This holiday protein comes in many styles – brined, rubbed, smoked, steamed, baked – but all of them salty. Anney and Lauren dig into the science and history of Christmas hams.

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Savor Side Dish: Holly, Jolly Marketing (Part 2) Dec 24, 2022

Ah, the holidays! Because nothing says 'comfort and joy' like a marketing campaign, Anney and Lauren present another mini-episode chock full of the season’s strangest offerings.

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Interview: First, We Ferment Dec 22, 2022

Every human culture has developed fermentation practices – but beyond that, fermentation helped human culture develop in the first place. In this interview, we chat with food historian Dr. Julia Skinner about how she cooked up her new book, ‘Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities’.

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Savor Classics: Latkes Dec 16, 2022

Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. In this classic episode, Anney and Lauren get to the root of latke history (and the science behind making them the tastiest).

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Savor Sips: Holly, Jolly Marketing (Part 1) Dec 14, 2022

Ah, the holidays! Time for cozy sweaters, twinkling lights, and more bizarre marketing campaigns than you can shake a wreath at. In this mini-episode, Anney and Lauren dip into some of the season’s strangest offerings so far.

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The Crystalized Cream of Tartar Episode Dec 09, 2022

This kitchen staple – useful in everything from baked goods to meringues to boiled vegetables – is a byproduct of the wine industry. Anney and Lauren get a rise out of the science and history of cream of tartar.

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All Artichoked Up Dec 09, 2022

This tart, bitter flower bud that's eaten as a vegetable has inspired serious fans – and artists – around the world. Anney and Lauren get to the heart of the science and history of artichokes.

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The Pop Art of Pop Tarts Dec 07, 2022

This brand of prepackaged pastries, ostensibly meant to be toasted, is a success story of marketing and science. Anney and Lauren dig into the history of Pop Tarts.

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Keeping the Pisco Dec 03, 2022

This South American grape brandy comes in two distinct styles that both delight drinkers in their own ways. Anney and Lauren dip into the history and culture of pisco.

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Good Gravy! Nov 29, 2022

This category of savory sauces covers starchy sides and keeps main dishes moist across the English-speaking world – and beyond. Anney and Lauren boil down the science and history of gravy.

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Savor Classics: Mushrooms Nov 23, 2022

Mushrooms are a delicious, nutritious part of our diets, but they’ve more traditionally been a medicine -- and you definitely shouldn't eat wild mushrooms without an expert. In this classic episode, Anney and Lauren dig into the history and science of the fungus among us.

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Shelling Out: The Hazelnut Episode Nov 21, 2022

This sweet, creamy nut lends itself to snacking and all kinds of dishes, but some 90 percent of the world’s crop goes to processing for sweets. Anney and Lauren crack open the science and history of hazelnuts (and filberts).

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Hot Chocolate: Just One More Round, Friend Nov 17, 2022

This rich, warming beverage can be sweet or bitter, spiced or simple, heavy or feathery light – but every iteration comes down to ground cacao. Anney and Lauren dip into the science and history of hot chocolate.

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Knishes Do Come True Nov 15, 2022

This type of single-serving pie often involves dough wrapped around another savory starch, like mashed potatoes or kasha. Anney and Lauren dig into the history and culture of knishes.

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O-M-Ghee Nov 14, 2022

This cooking oil is made from butter that's been browned and clarified to produce something as delicious as it is shelf-stable. Anney and Lauren dip into the science and history of ghee.

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Taylor Ham: Heads Will Pork Roll Nov 04, 2022

This processed pork product inspires fierce loyalty – and fabulous breakfasts – no matter what you call it. Anney and Lauren dig into the history and culture of pork roll/Taylor ham.

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The Sentimental Lentil Episode Nov 02, 2022

This diminutive legume plays a giant role in the history of agriculture. Anney and Lauren explore the science and history of lentils.

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A Savor Amuse-Boooooche Oct 31, 2022

Horror films are filled with scary foodstuffs, from highly suspect meat pies to the sheer anxiety of dinner parties. In this mini-episode, Anney and Lauren discuss some of their favorite devilish dinners on film.

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Savor Classics: Maple Syrup Oct 28, 2022

Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. In this classic episode, Anney and Lauren pour themselves into the history and science of maple syrup.

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Fictional Foods: 'Pan's Labyrinth' Oct 27, 2022

This film ties together themes of the real, historical power of food and stories via fantastical threads. Anney and Lauren explore the semi-fictional foods of ‘Pan’s Labyrinth’.

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The Fluffy Gnocchi Episode Oct 22, 2022

These small dumplings, though perhaps most famously made with flour and potato, can take on near infinite forms. Anney and Lauren dig into the pillowy science and knotty history of gnocchi.

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Zinfandel: All We Do Is Zin Oct 20, 2022

This deep red grape, though sometimes misunderstood, helped launch California’s wine industry – and wines made from its relatives are loved across Europe. Anney and Lauren dive into the science and history of zinfandel grapes and wines.

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This Episode Is the Pear Oct 17, 2022

It’s apparent that this juicy, fragrant tree fruit -- whether crunchy or buttery -- is considered by many to be beyond compare. Anney and Lauren pair up to explore the science, history, and poetry of pears.

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Curling Up with Dried Bonito Flakes Oct 12, 2022

This ultra-savory seasoning and soup-starter has months (or years!) of work behind every flake. Anney and Lauren smoke out the science and history of katsuobushi (i.e., dried bonito flakes).

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Savor Classics: American Cheese Oct 07, 2022

This cheesy innovation is affordable, reduces factory waste, and melts like a dream -- but is it really food? In our classic episode, Anney and Lauren dive into the science and history behind process cheese (aka American cheese).

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Dill Us In Oct 05, 2022

This herb and its seeds bring a warm yet bracing kick to dishes (and, yes, pickles) around the world. Anney and Lauren dig into the science and history of dill.

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The Tender Injera Episode Oct 03, 2022

This sourdough flatbread isn’t only a delicious staple – it’s servingware and utensils, too. Anney and Lauren round out the history and science of injera.

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Green Papaya Salad Days Oct 03, 2022

This highly customizable salad can incorporate a range of spicy, savory, salty, and sweet elements – but always with a base of tart, fresh, unripe papaya. Anney and Lauren dig into the iterations and history of green papaya salad.

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Pop Rocks: A Real Gas Sep 22, 2022

This novelty candy creates a popping sensation in your mouth using highly pressurized (but totally harmless) pockets of carbon dioxide. Anney and Lauren explore the science, history, and urban legends behind Pop Rocks.

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Savor Side Dish: Put a Ranch Ring On It Sep 20, 2022

When scientists team up with brand marketers, dreams can come true – assuming you were dreaming of a diamond made of ranch seasoning. In this mini-episode, Anney and Lauren dip into how Hidden Valley created a ring for the real ranch lovers among us.

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Fictional Foods: ‘Steven Universe’ Sep 19, 2022

This cartoon turned media franchise features food in both very ordinary and very extraordinary situations. Anney and Lauren can’t believe we’ve come so far -- ‘Steven Universe’ food stuff, here we are!

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Hefeweizen Up Sep 15, 2022

This wheat beer owes its cloudy appearance and fruity, spicy flavors to the yeast(s) used in brewing it. Anney and Lauren explore the history and science of Hefeweizen.

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For Whom the Bell Pepper Tolls Sep 08, 2022

This large variety of pepper makes up for its lack of heat by presenting in a veritable rainbow of colors and other flavors. Anney and Lauren crack open the history and science behind bell peppers.

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Savor Classics: Pavlova Sep 07, 2022

This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. In this classic episode, Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking.

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The Spicy Masala Chai Episode Sep 02, 2022

This now nearly ubiquitous beverage developed out of a very specific blend of cultural influences. Anney and Lauren dip into the history of masala chai.

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Savor Classics: Bacon Aug 31, 2022

The stuff that makes bacon delicious also made it safer to eat in the era before refrigeration -- but the same stuff also makes it less than healthy. In this classic episode, Anney and Lauren dig into the history and science behind bacon's popularity.

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Listener Mail XIII: The Story of the Faithful Inbox Aug 31, 2022

While on our mission to record this episode, we encountered some mysterious technical difficulties – but the mail must go on. In this journey to the inbox, we encounter cloudberry memories, an opposition of frog opinions, and lots of nerdy stuff.

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The Arepa Episode Takes the Corn Cake Aug 26, 2022

This starchy staple can be served as simple grilled bread -- or can contain multitudes. Anney and Lauren dig into the history of arepas (and precooked corn flour).

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The Unexpired Twinkies Episode Aug 19, 2022

These cream-filled snack cakes may not be eternal, but they do have a long and storied past. Anney and Lauren explore the science and sticky history of the Twinkie brand.

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Feta Cheese: Into the Feta-Verse Aug 12, 2022

This cheese gets its tasty tang from sheep/goat milk and aging in a brine instead of open air. Anney and Lauren dig into the science and history of feta cheese.

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C’mon, Make Our Sorbet Aug 08, 2022

This frozen treat is deceptively simple – and thousands of years in the making. Anney and Lauren dig into the crystallized science and history of sorbet (and sherbet, too).

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The Ribbiting Frog Leg Episode Aug 03, 2022

This protein is such a popular delicacy that it’s caused conservation problems around the world. Anney and Lauren hop to the amphibious history and science of frog legs.

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The Wild Cloudberry Episode Aug 01, 2022

This fruit is beloved in the subarctic areas where it grows, but you pretty much have to be in one of those places to try it. Anney and Lauren dig into the science and history of the cloudberry.

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Savor Classics: The Whiskey Sour Jul 28, 2022

Despite (or perhaps due to) its simplicity, this drink is one of the most popular cocktails on the planet. In this classic cocktail (half-)hour, Anney and Lauren walk through the history and science behind the whiskey sour.

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The Warm and Fuzzy Rice Cooker Episode Jul 26, 2022

This appliance was created to take the fuss out of cooking rice – but modern models can do a lot more than that. Anney and Lauren dig into the science and history behind rice cookers.

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Fictional Foods: 'Doctor Who' Jul 22, 2022

This British sci-fi franchise has nearly 60 years' worth of lore, including foods from restorative celery to fish fingers and custard. Anney and Lauren dive into the wibbly-wobbly, semi-fictional foods of 'Doctor Who'.

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Getting to the Meat of the Jamaican Jerk Episode Jul 19, 2022

This method of cooking – developed by necessity to be low, slow, and local – delivers rich flavors and textures. Anney and Lauren dig into the history of Jamaican jerk.

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Savor Gels with Jell-O Jul 15, 2022

This brand of gelatin and pudding dessert mixes has been adding wiggle/jiggle to American tables for over a century. Anney and Lauren explore the science and history of Jell-O.

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Getting to the Roots of the Great French Wine Blight Jul 11, 2022

In this 19th century agricultural disaster, a tiny insect destroyed two-thirds of all European wine grape vineyards over the course of 40 years, changing the wine industry forever. Anney and Lauren explore the science and history of grape phylloxera and the Great French Wine Blight.

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Savor Classics: Tomato Ketchup Jul 06, 2022

This popular American condiment descended from fermented fish sauce and had a hand in creating the FDA. In this classic episode, Anney and Lauren dip into the non-Newtonian science and fancy history of ketchup.

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The Juicy Lemonade Episode Jul 05, 2022

This simple, sweet-and-tart beverage has inspired a few legends – but its true history may be stranger than fiction. Anney and Lauren dip into the science and stories behind lemonade.

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The Bright Sumac Episode Jun 30, 2022

Though often used in manufacturing and medicine, this lemony spice is a brilliant way to make dishes pop. Anney and Lauren dig into the science and history of sumac.

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The Packed Sardines Episode Jun 27, 2022

These small, oily fish are an important part of the food chain – and local cuisine – wherever they live. Anney and Lauren dip into the biology and history of sardines.

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Induction Cooking: Join the Resistance Jun 23, 2022

These cooktops work by heating not the element under a pan, but rather the pan itself. Anney and Lauren explore the electromagnetic science and history of induction cooking.

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Sorghum Syrup: Through Thick and Thin Jun 17, 2022

This sweetener is rare in the United States today, but it’s seen us through any number of times when granulated sugar was scarce. Anney and Lauren dip into the history and science of sweet sorghum.

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On the Air with Mousse Jun 16, 2022

This category of fluffy, creamy dishes can consist of almost anything – but all include air as a main component. Anney and Lauren explore the science and history of mousse.

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The Lowdown on Non-Alcoholic Beer Jun 13, 2022

This category of beverages is often brewed like any other beer, then treated to remove the alcohol while preserving the flavor. Anney and Lauren explore the science and history behind low- and no-alcohol beers.

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The Snappy Green Bean Episode Jun 09, 2022

These bean pods are widely eaten as a vegetable before their beans develop – but how they’re cooked differs just as widely. Anney and Lauren dig into the science and history of green beans.

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The On-the-Ball Onigiri Episode Jun 04, 2022

This Japanese snacking staple can go in lots of directions, but it all starts with seasoned rice. Anney and Lauren fill in the history and culture of onigiri.

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Holly Frey In Conversation With Seneca Women to Hear Winners: Kris McDaniel and Andi Gordon Jun 04, 2022

Holly Frey, host of Stuff You Missed in History Class, sits down with Kris McDaniel and Andi Gordon, two winners of the Seneca Women to Hear: Search for the Next Great Female Podcasters.

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Savor Classics: Eggo Waffles Jun 03, 2022

This brand of frozen, breakfast-oriented foods was the first to make waffles a no-cook convenience. In this classic episode, Anney and Lauren dig into the history and stranger things about Eggo waffles.

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Listener Mail XII: Mailbox of the Past Jun 01, 2022

We turn once again to stories from you, excellent listeners! Spoon collections, Chocobo questions, and celebrations of various kinds feature large in this one – plus, how mispronunciations bring us together.

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The Express Espresso Episode May 28, 2022

This form of coffee is highly extracted thanks to the specialized, pressurized-steam process of making it. Anney and Lauren pull out the history and science behind espresso.

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Fictional Foods: 'The Hunger Games' May 24, 2022

Set in a dystopian future, this media franchise deals deeply with how hunger can be weaponized – and how food brings us together. Anney and Lauren explore the semi-fictional food of The Hunger Games books and films.

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The Seasoned Cast Iron Episode May 20, 2022

Cookware made with this material is tough but sensitive, old-fashioned but popular again. Anney and Lauren demystify the science and history of cast-iron cookware.

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Savor the Date May 13, 2022

These sweet fruits are nutritionally dense, self-preserving, and delightful alone or in all kinds of dishes. Anney and Lauren delve into the science and history of dates.

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Savor Classics: Absinthe May 11, 2022

Banned for a century in many places, absinthe is officially back on the market. But was it ever dangerous in the first place? In this classic episode, Anney and Lauren drink in the history and science behind absinthe.

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The Saucy Mole Episode May 10, 2022

Any entry from this category of velvety blended sauces is the star of whatever dish it appears with. Anney and Lauren dip into the history and culture of moles.

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The Intergalactic Butterfly Pea Flower Episode May 04, 2022

These brilliant blue flowers create food dyes capable of shifting from indigo to magenta and back. Anney and Lauren dip into the history and science behind the butterfly pea flower.

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Listener Mail XI: A Savor Story Apr 30, 2022

The mailbag returns at the hour of the galaxy’s greatest need! From recipes to wine tips and Kit-Kats to coffee, we share more stories from you, dear listeners.

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This Episode Has Moxie Apr 29, 2022

This beloved regional soda brand has become synonymous with nerve and verve. Anney and Lauren explore the history and fandom behind Moxie.

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Savor Says ‘Manchego Cheese!’ Apr 22, 2022

This tangy Spanish sheep’s milk cheese is thousands of years in the making. Anney and Lauren dig into the history of Manchego.

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There Is No Spoon Episode Apr 21, 2022

These basic utensils are bent to all kinds of applications: cooking, serving, eating, gifting, collecting, and beyond. Anney and Lauren explore the strange history of spoons.

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Hold Your Horseradishes Apr 18, 2022

This bitter and pungent root vegetable adds bite to condiments, dishes, and holiday celebrations. Anney and Lauren dig into the science and history of horseradish.

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Silence of the Lamb Cakes Apr 14, 2022

Around Easter, lamb-shaped cakes, candies, and butter sculptures grace tables around Central Europe and beyond. Anney and Lauren dig into the sticky science and history of lamb-shaped treats.

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Currant Affairs Apr 11, 2022

These small berries are behind the flavor ‘purple’ throughout most of Europe, but they're almost unknown in the United States. Anney and Lauren dig into the curious case of currants.

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Poppin’ Off on Pillsbury Apr 08, 2022

This hydra-esque brand has been variously involved in the baking business for 150 years. Anney and Lauren explore the turns and twists of Pillsbury.

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Going Ham on Prosciutto di Parma Fraud Apr 02, 2022

Prosciutto crudo from Parma, Italy is the world’s most famous – and most frequently fraudulent. Anney and Lauren explore the production laws and true crime behind prosciutto di Parma.

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A Riesling to Be Mar 31, 2022

This adaptable white wine can come young or old, sweet or dry, mineral or creamy – but always with a one-two acid-honey punch. Anney and Lauren peer through the history and science of Riesling grapes and wines.

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Savor Classics: 'The Hitchhiker's Guide to the Galaxy' Mar 25, 2022

Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this classic episode will help fill you in on the local fare, from perfectly normal beast sandwiches to pan galactic gargle blasters.

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The Crystalized Instant Coffee Episode Mar 24, 2022

This beverage is quick and easy to make thanks to a long, complex history of technological innovations. Anney and Lauren brew up the science and history of instant coffee.

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The Tingly Sichuan Peppercorn Episode Mar 21, 2022

This complex spice adds a flavorful, slightly hot, strangely numbing punch to dishes around China and beyond. Anney and Lauren dig into the science and history of Sichuan pepper.

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The Mozzarella Episode Is a Bit of a Stretch Mar 18, 2022

This fresh cheese gets its spring and string from being worked like a dough as it’s made. Anney and Lauren dig into the science and history of mozzarella.

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It’s a Nice Day for a Black Pudding Mar 14, 2022

This savory sausage, often served at breakfast, traditionally gets its rich color and flavor from blood. Anney and Lauren dig into the history and etymology of black pudding.

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The Marvelous, Mighty Mango Mar 10, 2022

This tropical tree fruit inspires some serious fandom (and research). Anney & Lauren dig into the sweet science and history of mangoes.

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Illuminating Aluminum Foil Mar 05, 2022

This flexible, durable, lightweight metal foil changed how we preserve foods — once it became less expensive than gold. Anney and Lauren take a shine to the science and history behind aluminum foil.

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Savor Classics: McDonald's Mar 03, 2022

It's the biggest fast food chain in the world, but this behemoth has humble beginnings. In this classic episode, Anney and Lauren explore the ambitions and intrigue that made the McDonald's McEmpire what it is today.

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Cocktail Hour: The Sazerac Feb 25, 2022

This classic New Orleans cocktail is almost as storied as the city that created it. Anney and Lauren dip into the history of the Sazerac.

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Fictional Foods: 'Downton Abbey' Feb 23, 2022

This television series and its following films feature detailed depictions of Edwardian-era dining from the perspective of both the aristocratic class and those who served them – with a dose of snark from each. Anney and Lauren explore the semi-fictional foods of ‘Downton Abbey’.

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The Crusty Baguette Episode Feb 19, 2022

This long, skinny loaf of bread is deceptively simple and deeply loved. Anney and Lauren tear into the history and science behind the baguette.

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Soaking in the Sunflowers Feb 17, 2022

These large, lovely flowers each bear hundreds of seeds, prized for snacking and oil production alike. Anney and Lauren stick by ya -- and by the history and science of the sunflower.

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Savor Chews on Toothpicks Feb 12, 2022

These small utensils, most often made of disposable wood, bamboo, or plastic, find use across all kinds of hygienic and structural applications. Anney and Lauren take a stab at the history and science behind toothpicks.

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A Layered Look at Biryani Feb 09, 2022

This one-pot, rice-based main dish has infinite iterations that all come down to comfort. Anney and Lauren dig into the history and science behind biryani.

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Listener Mail X: Rogue Mail Feb 04, 2022

We return once again with mail from y’all -- a set of stories perhaps not in our main timeline, but distinctly from the Savor universe, including different uses for spinach and cloves, a deeper understanding of Dade, and a debunking of a debunking.

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Savor Classics: Candy Hearts Feb 02, 2022

Chalky candy hearts printed with sweet (or salty!) messages are apparently the most prolific candy of Valentine's Day. In this classic episode, Anney and Lauren explore the product's past and present, plus some of its strangest messages.

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Fortune Favors the Kumquat Jan 28, 2022

This small citrus(y) fruit can be eaten whole like a grape or cooked into sweet and savory dishes aplenty. Anney and Lauren dig into the science and history of kumquats.

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The Vinous Barley Wine Episode Jan 26, 2022

This style of beer ekes wine-level alcohol content (and big flavors) out of malted barley. Anney and Lauren barrel right into the history and science of barley wine.

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Fictional Foods: 'Redwall' Jan 21, 2022

This children’s fantasy franchise features food descriptions so lush that they’re one of the first things fans talk about. Anney and Lauren get caught up in the long tale of the food and drink in Brian Jacques’s ‘Redwall’ series.

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Spinach: Isn't It Ironic? Jan 19, 2022

This leafy green provides soft structure, bright color, and a punch of nutrients to some of the world’s favorite comfort foods. Anney and Lauren dig into the science and history of spinach.

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The Towering Tupperware Episode Jan 14, 2022

This brand of kitchenware began with a burping bowl – and a party planner – but became a cultural phenomenon. Anney and Lauren break the seal on the science and history of Tupperware.

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Ricotta: This Is the Whey Jan 12, 2022

This fresh, soft, cheese-adjacent product is made with milk’s whey instead of curds. Anney and Lauren dig into the history and science of ricotta.

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A Searing Look at Ceviche Jan 08, 2022

This seafood salad has complex layers of culture and chemistry behind its simple preparation. Anney and Lauren dig into the history and science of ceviche.

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Savor Classics: The Miracle Berry Jan 05, 2022

The miracle berry is a fruit that can make sour foods taste incredibly sweet. In this classic episode, Anney and Lauren explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United States.

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Quince: Charming Dec 31, 2021

This fragrant fruit is color changing, makes excellent jam, and may have been the ‘golden apple’ of myth. Anney and Lauren gel up the history and science of quince.

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Cocktail Hour: The Hot Toddy Dec 30, 2021

This adaptable cocktail won't cure a cold, but it'll certainly make you feel warm and cozy. Anney and Lauren dip into the heated science and history behind the hot toddy.

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The Marzipan Episode Is Shaping Up Dec 24, 2021

These simple ground-almond candies are molded into fantastic shapes for the winter holidays and beyond. Anney and Lauren explore the history and culture of marzipan.

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The Fully Reconstituted Condensed Milk Episode Dec 22, 2021

This canned, concentrated milk product features in lots of sweet holiday recipes today, but it was invented for survival and safety. Anney and Lauren spread it on thick with the history and science of sweetened condensed milk (plus its unsweet cousin, evaporated milk).

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Listener Mail IX: The Rise of Inbox Dec 17, 2021

The listeners speak! From delicious crêpes and breakfast poutine to divisive durian and baby corn, Anney and Lauren share your stories, recipes, memories, and reckonings.

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Case Cloves Dec 15, 2021

This warm and strongly aromatic spice, made from the flower buds of a tropical tree, has long been a prized part of food and medicine everywhere that people could get it. Anney and Lauren dig into the history and science of cloves.

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Savor Classics: Artificial Flavors Dec 10, 2021

Added flavors feature in as much as 90% of our groceries, so the science of creating them is a serious business. We unpack the difference between natural and artificial flavors and explore how some of the most famous (blue raspberry! MSG!) came to be.

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The Fully Baked Betty Crocker Story Dec 08, 2021

This brand of recipes and food products that help out home cooks is based around a woman who never existed. Anney and Lauren explore the fictional history and very real science behind Betty Crocker.

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Crêpes: Rolling in Dough Dec 03, 2021

These flat, delicate pancakes can be sweet or savory, simple or a spectacle. Anney and Lauren dig into the science and history of crêpes.

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Baby Corn: The Real Children of the Corn Dec 01, 2021

These diminutive ears of corn, eaten whole as a vegetable, actually are young corn cobs. Anney and Lauren hope you’ll be all ears for the history and science of baby corn.

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Fictional Foods: Adventure Time Nov 26, 2021

This fantastical cartoon series frequently features characters (many of whom are anthropomorphic foods) eating -- or avoiding being eaten. Anney and Lauren explore the distant lands, foods, and drinks of Adventure Time.

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A Granular Look at Wild Rice Nov 25, 2021

This North American grain is technically neither rice nor truly wild, but has been cared for and harvested by indigenous peoples for thousands of years. Anney and Lauren dip into the history and science behind wild rice.

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A Whole New Beaujolais Nouveau Nov 19, 2021

This fruit-forward wine is released just two months after the grapes’ harvest (thanks to some specific fermentation and dissemination practices). Anney and Lauren get fresh with the history and science of Beaujolais Nouveau.

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Savor Classics: Turkey Talk Nov 17, 2021

The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. In this classic episode, we cover everything turkey, from cooking tips to snood science.

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Scallops: A Feast for the Eyes Nov 12, 2021

These mollusks are prized for their delicate meat and divine shells alike. Anney and Lauren dip into the history, aquaculture, and biology of scallops.

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A Cumin Interest Story Nov 10, 2021

This warm, earthy spice has made its place in comforting cuisine around the world. Anney and Lauren explore the science and history of cumin.

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Poutine: Good Gravy Nov 06, 2021

This hearty dish of fries topped with cheese curds and brown gravy, though once looked down upon, has earned its place as a global trend. Anney and Lauren dig into the history and culture behind poutine.

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Liquid Smoke and Mirrors Nov 04, 2021

This product, made of real smoke from smoldering wood, is used as a seasoning and safety measure alike. Anney and Lauren blow through the science and history of liquid smoke. (p.s. mirrors aren't liquid; glass is an amorphous solid)

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Food Fairy Tales: The Mad Tea Party Oct 30, 2021

'Alice’s Adventures in Wonderland’ focuses on a Victorian girl’s curiosity about (and frustration with) the absurdities of adulthood and society, often exemplified with food. Anney and Lauren discuss Lewis Carroll’s novels, and are joined by Ben Bowlin, Miranda Hawkins, and Dylan Fagan for a dramatic reading of the chapter ‘A Mad Tea-Party’.

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White Chocolate: Wouldst Thou Like the Taste of Cocoa Butter? Oct 28, 2021

This sometimes maligned candy is made from the fats of cacao seeds, not the solids, resulting in a subtle and smooth form of chocolate. Anney and Lauren dip into the buttery science and backwards history of white chocolate.

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Beets by Savor Oct 22, 2021

This versatile vegetable is used for its tasty taproot, leafy greens, and sugar production capacity. Anney and Lauren dig into the earthy history and sweet science of beets.

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A Tall Drink of Horchata Oct 20, 2021

This category of beverages encompasses a continuum of often creamy, spiced, and slightly sweet nondairy drinks – and beyond. Anney and Lauren dip into the science and history of horchata.

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Savor Classics: Food in SFX Oct 15, 2021

On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! In this classic episode, we speak with special effects artist Vii Kelly about inexpensive edible gore, plus go into the history of food effects in movies and television.

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Gouda Lord Help Oct 13, 2021

This long-beloved cheese starts sweet and simple, but can be aged and smoked into a number of specific styles. Anney and Lauren explore the science and history of Gouda.

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Listener Mail VIII: The Last Inbox Oct 08, 2021

We return once again to stories from you, dear listeners! From pierogis and prosciutto to blueberries and burgers (both Bob’s and beyond), Anney and Lauren dive into the inbox -- and it will not be the last.

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Pining for Rosemary Oct 07, 2021

This herb has been used in foods, drinks, medicines, and religious practices since time immemorial. Anney and Lauren explore the science and history of rosemary.

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The Candy-Coated M&M’s Episode Oct 01, 2021

These chocolate candies in a sugar shell have inspired colorful debate and serious science. Anney and Lauren get the history and culture of M&M’s in the bag.

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The Odd Duck Episode Sep 29, 2021

This waterfowl is raised for its eggs, and the whole animal is used in different ways in cuisines around the world. Anney and Lauren flock to the science and history behind ducks.

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Borscht: You’re Hot and You’re Cold Sep 24, 2021

This soup comes in many styles and variations, incorporating broth with beets and beyond to create a satisfying (and often slightly sour) dish. Anney and Lauren dip into the history and cultures behind borscht.

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Getting a Grip on Chopsticks Sep 22, 2021

These utensils come in all sorts of shapes, sizes, and materials specialized to the type of eating, cooking, and serving they’re intended for. Anney and Lauren dig into the history and cultures behind chopsticks.

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Fictional Foods: 'Bob's Burgers' Sep 17, 2021

This animated sitcom relays the (mis)adventures of the Belchers as they live and work around the titular family restaurant. Anney and Lauren explore the history, culture, and many puns of ‘Bob’s Burgers’.

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The Downlow on Merlot Sep 15, 2021

Winemakers use this grape to produce soft, fruity red wines and balanced blends. Anney and Lauren dip into the science and only slightly sideways history of merlot.

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Savor Classics: Cheddar Cheese Sep 10, 2021

This quintessential English cheese has a history cut with myth, fraud, and war. In this classic episode, Anney and Lauren dig into the science and history of cheddar cheese.

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Quinoa: Going Against the Grain Sep 08, 2021

This Andean seed has seen a global boom in use as a grain substitute over the past couple of decades. Anney and Lauren sort through the science and history of quinoa.

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All Around the Mulberry Episode Sep 03, 2021

This tree (or bush, if you like) provides fruit for summery jams and pies – and food for the silkworm, thus placing it at the center of a lucrative global industry. Anney and Lauren smooth out the science and history of the mulberry.

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The Scoop on Dippin' Dots Sep 01, 2021

This brand uses cryogenic technology to create treats containing tiny, tingling-cold pellets of ice cream. Anney and Lauren connect the science and history of Dippin’ Dots.”

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Nutrition Labels: What’s in the Box? Aug 27, 2021

These disclosures of packaged foods’ nutritional content exist at the strange intersection of science, corporate interests, public health, and lawmaking. Anney and Lauren do a number on the convoluted history of nutrition labels in the United States.

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Anise: Keeping It Fresh Aug 25, 2021

This sweet, herbaceous spice features in everything from cookies and breads to sausages and liquors. Anney and Lauren dig into the science and history of anise.

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The Corndog Days of Summer Aug 20, 2021

This deep-fried fairground food has an impressive number of contending origin stories. Anney and Lauren dip into the history and culture behind corndogs.

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The Fabulous Aquafaba Episode Aug 18, 2021

This egg white substitute whips up like the real thing, and we’ve been pouring it down our drains for years -- it’s just the cooking liquid from legumes like chickpeas. Anney and Lauren explore the science and history of aquafaba.

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Savor Classics: The Fictional Foods of Middle Earth Aug 13, 2021

Lembas is the one bread to rule them all in J.R.R. Tolkien's world of 'The Lord of the Rings.' In this classic episode, Anney and Lauren delve into the real-world inspirations and Elvish science behind lembas and other food and drink from Middle Earth.

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The Punchy Sangria Episode Aug 11, 2021

This summery cocktail of wine and fruit (or fruit flavorings) is adapted ad infinitum, from light handmade draughts to sweet bottled drinks. Anney and Lauren dip into the history and culture of sangria.

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Zucchini: Hot Squash Summer Aug 06, 2021

This prolific summer squash turns up as everything from a side dish staple to a baked good booster to a noodle substitute. Anney and Lauren dig into the science and history of the zucchini (and its blossoms).

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The Chaotic Tater Tot Episode Aug 04, 2021

These beloved, nostalgic shredded potato nuggets started simply as a way to save french fry scraps from going to waste. Anney and Lauren explore the science, history, and culture of tots.

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Nada but the Empanada Jul 30, 2021

These tasty stuffed pastries come in near-infinite iterations around the world. Anney and Lauren get wrapped up in the history and culture of empanadas.

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Za'atar: A Wild Thyme? Jul 28, 2021

This herb (or herb group) and the eponymous spice blends made from it are ubiquitous in cuisines around the Eastern Mediterranean. Anney and Lauren dig into the history and culture of za’atar.

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Savor Classics: Soft Drinks Jul 23, 2021

Call it soda, pop, coke, or plain ol' carbonated water: In this classic episode, we dive into the sometimes explosive science and history of all agua that sparkles, from mineral springs to soda fountains to Big Gulps.

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Savor's Got the Blueberries Jul 21, 2021

These berries are beloved as a pie filling and a health food alike. Anney and Lauren dig into the science, history, and health marketing of blueberries.

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The Tubular Bundt Episode Jul 16, 2021

These fluted tube pans can be used to create dense, beautiful cakes with a minimum of fuss. Anney and Lauren explore the science and history of Nordic Ware's Bundt pans.

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The Basics of Bouillabaisse Jul 14, 2021

This fish/seafood soup/stew, made famous by Marseille, sees a lot of iterations throughout the city and beyond. Anney and Lauren dip into the history and culture behind bouillabaisse (and rouille).

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Cocktail Hour: The Negroni Jul 09, 2021

This simple cocktail – composed of gin, sweet vermouth, and Campari (or another bright amaro) – has a complicated backstory. Anney and Lauren dip into the culture and history of the negroni.

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Cilantro: A Soap Opera Jul 08, 2021

This herb, which tastes fresh and lemony to some but bitter and soapy to others, has been gracing tables for thousands of years along with its spice counterpart, coriander. Anney and Lauren dig into the science and history of cilantro.

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Baked Beans: Yer Darn Tootin' Jul 02, 2021

This hearty dish of beans in tangy sauce conjures nostalgia whether served as a cookout side or a breakfast staple, from a can or made fresh. Anney and Lauren spill the science and history behind baked beans (and their, er, musical properties).

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A Soft Spot for Gelato Jun 30, 2021

This silky frozen treat that started out as a status symbol has become a ubiquitous Italian street food. Anney and Lauren dip into the science and history of gelato.

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Savor Classics: Sweetbreads Jun 25, 2021

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. In this classic episode, we explore how people treated this odd, tasty gland in the past, and how it made a comeback.

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The Seedy Chia Episode Jun 23, 2021

This plant and its nutritious, gel-producing seeds have been used as a staple crop, in nanotech, and as an indoor pet. Anney and Lauren dig into the science and history of chia.

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Tootsie Roll: The World May Never Know Jun 18, 2021

This chocolatey, chewy candy is at the center of more than just lollipops – there’s a lot of mystery surrounding it, too. Anney and Lauren bite into the history of the Tootsie Roll.

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The Masterful Pimento Cheese Episode Jun 16, 2021

This cheese spread/dip is so popular in the American South that its recipe – and Northern origins – garner controversy. Anney and Lauren explore the history and culture of pimento cheese.

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We Are Gruit Jun 11, 2021

These ancient botanical blends gave beers a depth of flavor and antimicrobial punch (plus other properties, maybe) before hops came to dominate the scene. Anney and Lauren get mixed up in the history and pronunciation of gruit.

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Fictional Foods: Fallout Jun 09, 2021

This post-apocalyptic game franchise features an array of food and drink items for players to interact with – at their own risk. Anney and Lauren explore the questionable cuisine of ‘Fallout’.

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Muscadines: No Sour Grapes Jun 04, 2021

These sweet grapes, native to the American South, are known for their large size, thick skins, and aromatic wines. Anney and Lauren explore the botany and history of muscadines and scuppernongs.

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Savor Classics: Vegemite Jun 02, 2021

This savory spread with a divisively strong flavor earned its place in Australian culture through decades of clever marketing. In this classic episode, Anney and Lauren explore the history and yeast-extract science of Vegemite -- plus talk Tim Tams.

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Do You Fondue? May 28, 2021

These warming, communal, simple-yet-sophisticated dishes gained popularity thanks to a Swiss dairy cartel. Anney and Lauren dip into the history and science of fondue.

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The Open Sesame Seed Episode May 26, 2021

This small seed (and its large oil content) grace sweet and savory dishes around the world. Anney and Lauren dig into the botany and history behind sesame seeds.

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Listener Mail VII: The Inbox Awakens May 21, 2021

With our hearts and inboxes full, we turn again to the stories y'all have sent us, including but not limited to Old Bay and root beer controversies, tyrannical milk tea, squid poems, crab massacres, and geese. Geese!

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Mad About Madeleines May 21, 2021

These small, simple, shell-shaped cakes are the result (and subject) of a lot of complex work. Anney and Lauren explore the science and history behind the madeleine and its perfect hump.

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The Tale of Skipjack Tuna May 15, 2021

This small, prolific type of tuna is common in two very different preparations: canned, and raw in poke. Anney and Lauren reel in the biology and history of skipjack tuna.

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Cocktail Hour: The Moscow Mule May 12, 2021

This cocktail of vodka, ginger beer, and lime gets its kick from the way it sets off our heat sensors. Anney and Lauren burn through the spicy science and scattered history of the Moscow Mule.

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Filipino Adobo: Choose Your Own Adventure May 07, 2021

This method of cooking is endlessly adaptable, and the various dishes it creates represent the history of the Philippines on a plate. Anney and Lauren dig into the history and culture of Filipino adobo.

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Habaneros: Over 9000 May 05, 2021

These small but fiery chili peppers became so widely popular that they’ve caused historical confusion. Anney and Lauren give some hot takes on the history and science of habaneros.

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The Face-Hugging Blue Crab Episode Apr 30, 2021

These crustaceans are the most-consumed type of crab in the U.S., which is the top crab-consuming country in the world. Anney and Lauren explore the history and, honestly, just very strange science of blue crabs.

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Savor Classics: Expiration Dates Apr 29, 2021

Expiration dates cause confusion and food waste. In this classic episode, Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception).

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Our Cup of Bubble Tea Apr 23, 2021

This highly customizable treat is part drink, part snack, and a complete sensation. Anney and Lauren spill the history and culture of bubble tea.

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The Souped Up Bouillon Episode Apr 22, 2021

This shelf-stable concentrate of broth or stock is a mainstay of modern home cooking, but similarly portable soups go back hundreds of years. Anney and Lauren take stock of the science and history of bouillon.

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Cracking Open the Pistachio Apr 16, 2021

This lime-green culinary nut partially deshells itself when it’s ready for us to eat. Anney and Lauren shake down the history and science behind pistachios.

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Old Bay on the Block Apr 15, 2021

This brand of seasonings has made itself synonymous with Maryland seafood. Anney and Lauren boil down the history and culture of Old Bay products.

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Root Beer: Bark AND Bite Apr 09, 2021

This sweet beverage doesn’t necessarily contain either roots or beer, but it certainly can. Anney and Lauren dip into the history and culture of root beer.

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Savor Classics: Space Food Apr 07, 2021

We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. In this classic episode, Anney and Lauren launch into the history (and sometimes questionable menus) of space food.

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Foods of 'Pokémon': Gotta Eat ‘Em All Apr 02, 2021

This sweeping media franchise has featured plenty of foods and drinks in its 25 years – including some made from Pokémon themselves. (Our courage will pull us through.) Y’all teach us, and we’ll teach you about the fictional foods of the 'Pokémon' universe.

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Listener Mail VI: Return of the Inbox Apr 01, 2021

It’s not a trap! We again reach into the mailbag (digital and physical) to share listeners’ stories -- including mac & cheese disasters, Guinness lyrics, and literal snail mail.

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The Dandelion Episode Blows Mar 26, 2021

This prolific yellow flower has tender, nutritious leaves and a somewhat weedy reputation. Anney and Lauren explore the bittersweet science and history of the dandelion.

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Dishing on General Tso's Chicken Mar 24, 2021

This Chinese-American comfort food was inspired by Hunan, originated in Taipei, and developed in New York City. Anney and Lauren dig into the history and culture(s) behind General Tso’s chicken.

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The Cardamom Pod(cast) Mar 19, 2021

This complex spice, both warming and cooling, brings zing to foods from baked goods and curries to caffeinated drinks and beyond. Anney and Lauren dig into the science and history of cardamom.

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The Smooth Guinness Episode Mar 17, 2021

This brewing company, famous for its Irish stouts, is one of the most recognizable beer brands in the world. Anney and Lauren tap into the history and science of Guinness.

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Say Mac 'n' Cheese! Mar 12, 2021

This creamy comfort food is a classic, whether it’s crafted or Krafted. Anney and Lauren dig into the history and industrial evolution of macaroni and cheese.

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The Morel Mushroom of the Story Mar 11, 2021

These prized mushrooms have been around for a long time, but they’ve managed to remain mysterious. Anney and Lauren explore the science and history behind morel mushrooms.

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The Plucky Haggis Episode Mar 05, 2021

This Scottish sausage may be made with humble ingredients, but it’s the stuff(ing?) of legend. Anney and Lauren explore the biology, sportsmanship, and poetry of haggis.

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The Sweet-and-Sour Tamarind Episode Mar 03, 2021

This tropical fruit lends a bright punch of flavor to both sweet and savory dishes in cuisines around the world. Anney and Lauren dig into the science and history of tamarind.

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The Sublime Freeze Drying Episode Feb 26, 2021

This process creates lightweight, flavorful preserved foods that keep for years and can be easily reconstituted – just add water. Anney and Lauren explore the cool science and history of freeze drying.

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The Grueling Oatmeal Episode Feb 24, 2021

Bowls of this cereal grain have been sustaining humans for tens of thousands of years. Anney and Lauren explore the sweet/savory science and history of oatmeal.

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Winner, Winner, Chicken Nugget Feb 20, 2021

These crisp-coated, bite-sized bits of processed chicken changed the way the chicken industry works. Anney and Lauren dip into the history and culture of the chicken nugget.

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On Air with Whipped Cream Feb 18, 2021

Turning liquid cream into this delicate foam requires only a little work – but a lot of science. Anney and Lauren dig into the history and structure of whipped cream, including how it came to be sold in pressurized cans.

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Savor Classics: Brunch Feb 12, 2021

Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! In this classic episode, Anney and Lauren break down the problematic yet delicious history of brunch.

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The Power of the Praline Feb 11, 2021

In the New Orleans tradition, these melt-in-your-mouth pecan confections welcome tourists to the French Quarter – and related treats delight in other corners of the world. Anney and Lauren stir up the history and culture of pralines.

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Persimmons of Interest Feb 06, 2021

These sweet fruits can be shockingly astringent before they’re ripe – and they owe all kinds of amazing properties to that astringency. Anney and Lauren dig into the not at all cut-and-dried science and history of persimmons.

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Dipping into Queso Feb 04, 2021

This melty, seasoned cheese dip is best known for having physical properties that do not belong to cheese. Anney and Lauren flow with the science and history of chile con queso.

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Saffron: As Good As Gold Feb 01, 2021

This spice is the most expensive in the world because it’s made from one small part of flowers that bloom only once a year. Anney and Lauren follow the threads of the science and history of saffron.

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The Paella Episode Panned Out Jan 28, 2021

This comforting dish is a lot more than just rice with stuff – it’s been called the history of Spain in a pan. Anney and Lauren dig into the rich story behind paella.

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The Maligned Lima Bean Jan 23, 2021

These half-moon legumes go by many names and spark many strong opinions. Anney and Lauren explore the science and history of the lima bean/butterbean.

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Savor Classics: Jelly Doughnuts Jan 20, 2021

Sufganiyot, pączki, Berliners, bismarcks, or jambusters: Whatever you call 'em, we love jelly doughnuts. Anney and Lauren explore how this treat became a part of holidays around the world.

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The Scrapple of Our Eye Jan 16, 2021

This breakfast protein isn’t well known outside of the Mid-Atlantic, but not for a lack of enthusiastic press. Anney and Lauren dig into the history, culture, and poetry of scrapple.

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Poppin' Off About Pringles Jan 14, 2021

These potato-based snack chips are wonders of structural science. Anney and Lauren explore the history and mathematics behind Pringles.

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The Icewine Cometh Jan 09, 2021

This sweet wine is made from grapes frozen on the vine to produce concentrated flavors. Anney and Lauren explore the decidedly cool science and history of ice wine.

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Cracking Wise with Sage Jan 06, 2021

This warm-flavored herb has been highly regarded as a seasoning and a medicine throughout the ages. Anney and Lauren explore the history, culture, and science of sage.

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Our Daily Cornbread Jan 01, 2021

This bread is definitely made from cornmeal, but what else goes in (or definitely doesn’t go in) is a matter of some opinion. Anney and Lauren dig into the history and culture of cornbread.

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Bowled Over by Miso Dec 30, 2020

This seasoning paste (and soup ingredient) owes its complex flavors to a double fermentation of grains and legumes. Anney and Lauren dip into the history and science of miso.

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Fictional Foods: The Chronicles of Narnia Dec 25, 2020

This series of fantasy stories is about adventure, friendship, loyalty, faith – and food. Anney and Lauren go further up and further into the fantastical fruits and humble feasts of C.S. Lewis’s ‘The Chronicles of Narnia’.

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Savor Classics: Toasting Dec 24, 2020

Toasting can be an art, an honor, or an excuse to drink a lot. In this classic episode, Anney and Lauren explore the culture of clinking glasses (or not!), from ancient toasting traditions to how people do it around the world today. Hear hear!

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Savor Classics: Quiche Dec 18, 2020

"Quiche, the simple baked custard that took the '70s by storm, has a winding history -- involving some weird gender issues. In this classic episode, Anney and Lauren serve forth the ins and outs of quiche."

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Making Peace with Olives Dec 17, 2020

These fruits prove that being bitter and oily doesn’t mean you can’t be popular. Anney and Lauren pit their wits against the science and history of olives.

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Listener Mail V: The Inbox Strikes Back Dec 14, 2020

The adventure continues! We turn again to our inboxes to share your stories, from a persevering pineapple and a beef with Ginger Beef to sweet maple syrup memories and one spicy Princess Stew.

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The Smokin' Pastrami Episode Dec 10, 2020

A treatment including curing, smoking, and seasoning turns tough beef brisket into this delectable deli meat. Anney and Lauren dig into the history and science behind pastrami.

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The Souped Up Campbell's Episode Dec 08, 2020

This brand of shelf-stable soups (and other foods) is an American staple, replete with nostalgia, sodium, and labor disputes. Anney and Lauren tap into the history and culture behind the Campbell Soup Company and their products.

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Grapefruit: One Strange Mother Pucker Dec 03, 2020

This large citrus fruit features tasty tart and bitter flavors – but watch out, because it doesn’t mix with some medications. Anney and Lauren explore the history and science of grapefruit.

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Savor Classics: Gingerbread Nov 30, 2020

Why do we shape gingerbread cookies into people and houses? Why is it generally considered a winter treat? In this classic episode, Anney and Lauren tackle gingerbread (in all its formats) head first.

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Ginger Snaps Back Nov 25, 2020

This warming spice is an ingredient in both sweet and savory dishes the world over. Anney and Lauren dig up the history and science of ginger.

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The Interesting Intrigue of Margarine Nov 23, 2020

This nondairy butter substitute has been embroiled in legal and nutritional controversy since its invention. Anney and Lauren explore the history and science of margarine.

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Get Schooled on the Anchovy Nov 19, 2020

This small, silvery fish may have a bad reputation in the U.S., but it’s a tasty (and integral!) part of cuisines all over the world. Anney and Lauren dive into the history and science of anchovies.

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The Flippin' Burger Episode Nov 17, 2020

These highly customizable sandwiches are an American classic with a highly debated history. Anney and Lauren explore the origins and permutations of the hamburger.

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In the Trenches with Victory Gardens Nov 12, 2020

These home and community gardens helped citizens eat better (and keep busy) during the World Wars. Anney and Lauren dig into the history of victory gardens -- and the ways that sustenance gardening has thrived during peacetime, too.

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Listener Mail Episode IV: A New Hope Nov 07, 2020

We turn again to the listener mailbox to hear from all y’all about your cheesecake successes (and failures), good drinks, historic dinner parties, very best macaron tips, and more.

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Savor Classics: Butter Nov 04, 2020

Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) In this classic episode, we explore the slippery physics, surprising strife, and salubrious nutrition of butter (and margarine, sorta).

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Food Fairy Tales: 'Hansel and Gretel' Oct 30, 2020

Food (and the lack thereof) plays heavily in this folk tale popularized by the Brothers Grimm. We explore the tropes in ‘Hansel and Gretel’, and special guests join us for a soundscaped reading of the story.

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The Carob Pod Oct 29, 2020

This sweet, rich legume has sometimes been used as a chocolate substitute, but it can (and should!) stand on its own. Anney and Lauren dip into the history and science of carob.

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In Bibi's Kitchen' with Hawa Hassan Oct 26, 2020

This new cookbook invites readers into the kitchens of East African grandmothers, who share their stories through recipes. We chat with the author, Hawa Hassan, about how her own story led to the book’s creation, and the community that made it possible.

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Cream Cheese: What a Spread Oct 22, 2020

This fresh, spreadable cheese has roots that go back hundreds of years, but it found its niche in American cuisine in the past century with bagels, dips, and casseroles. Anney and Lauren dip into the science and history of cream cheese.

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Putting Together the Pieces of Reese's Oct 19, 2020

This brand of candies and snacks has the peanut-butter-and-chocolate market cornered. Anney and Lauren dig into the sweet and salty story of Reese’s.

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Fleshing Out the Food of ‘Hannibal’ Oct 15, 2020

This creepy television show features downright delicious-looking dishes – which have to appear to be maybe-human flesh but be made of actor-friendly ingredients. Anney and Lauren discuss the implications and reality of the food featured in ‘Hannibal’.

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The Appealing Apple Episode Oct 12, 2020

This popular tree fruit has been the subject of myths and legends throughout the ages – possibly due to linguistic confusion. Anney and Lauren explore the juicy history and snaking science of the apple.

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Savor Classics: Mocktail Hour Oct 07, 2020

No- or low-alcohol cocktails are getting some serious attention these days. In this classic episode, we explore the science, history, and culture of ‘mocktails’ with special guest Julia Bainbridge, whose new book 'Good Drinks' explores the subject.

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The Cuban Sandwich: A Tale of Two Cities Oct 06, 2020

This classic Cuban/Floridian sandwich includes various pork products, cheese, mustard, and pickles – but its exact makeup is as contested as its exact birthplace. Anney and Lauren get to the meat of the story behind the Cubano.

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In for a Treat With Rice-A-Roni Oct 02, 2020

This brand of easily prepared rice pilaf and noodle dishes was born from a marriage of cultures during America’s era of convenience food. Anney and Lauren dig into the story behind Rice-A-Roni.

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Interview: Celebrating ‘The Sporkful’ with Dan Pashman Sep 26, 2020

’The Sporkful’ is toasting to its 10-year anniversary this week, so we sat down with host Dan Pashman to chat about how the show has changed over the past decade – and how the food world has changed along with it.

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Spring into Fall with Märzen Sep 23, 2020

This traditional lager was the most popular beer at Munich’s Oktoberfest for a century. Anney and Lauren dip into the bottom-fermenting science and barmy history of märzen and other Oktoberfest beers.

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Krab: Imitation Is a Form of Crab Sep 18, 2020

The ‘crab’ in your California roll and seafood salad is almost certainly an imitation made up of other seafood that’s been shaped and flavored to resemble crab legs. Anney and Lauren crack open the science of surimi and the history of krab sticks.

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Cashing in on Cashews Sep 17, 2020

This buttery-sweet tree nut makes a tasty snack, milk, or ingredient – but its fruit is poisonous. But but: Its apple is not! Anney and Lauren break down the science and history of the cashew tree, nut, and apple.

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Gochujang: Awesome Sauce Sep 12, 2020

This spicy-savory-salty-funky-sweet sauce is the product of thousands of years of fermentation tradition. Anney and Lauren dip into the science and history of gochujang.

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The Bon Macaron Episode Sep 10, 2020

These pretty, meringue-based cookies are a delightful treat – but can be a disaster to attempt making. Anney and Lauren explore the convoluted history and complex structural science of macarons.

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Unboxing Boxed Wine Sep 04, 2020

This often inexpensive, sometimes maligned method of packaging wine has a history steeped in intrigue. Anney and Lauren dip into the environmental science and crime-ridden history of boxed wine.

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The Fennel Countdown Sep 03, 2020

This lightly anise-flavored vegetable is used for its bulb, stalks, fronds, and seeds alike. Anney and Lauren dig into the science and history of fennel.

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The Killer Breakfast Cereal Episode Aug 31, 2020

These often sugary, heavily advertised products all root from an ascetic health food movement in the 1800s. Anney and Lauren explore the strange history and gun-puffed science of breakfast cereals.

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Savor Classics: Oysters Aug 26, 2020

Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. In this classic episode, Anney and Lauren dive into the biology and bloody history (piracy! murder!) behind oysters.

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Breaking Down Molecular Gastronomy Aug 24, 2020

This branch of food science studies the physics, chemistry, and creative art of making food. Anney and Lauren explore the difficult definitions and delightful nerdery behind molecular gastronomy.

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In for a Treat with Ice Cream Trucks Aug 20, 2020

These vehicles don’t just bring frozen desserts to their customers – they can bring neighborhoods together. Anney and Lauren explore the history and music of ice cream trucks.

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The Great Caper Aug 15, 2020

These small, preserved flavor bombs are made from flower buds. Anney and Lauren investigate the salty science and history of capers and caperberries.

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What’s Shaking with Salt and Pepper Shakers? Aug 14, 2020

When you need just a sprinkle of seasoning, salt and pepper shakers are a practical solution – but the designs people create for these everyday objects can be spectacular. Anney and Lauren explore the opulent history and kitschy culture of condiment casters.

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Listener Mail 3: With a Vengeance Aug 11, 2020

Anney and Lauren once again dig into the virtual listener mail bag and discuss the good, the bad, and the vodka.

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Savor Classics: Marshmallows Aug 05, 2020

Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying.

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Cocktail Hour: The Mojito Aug 04, 2020

For a simple mix of rum, mint, lime, and sugar, this cocktail has inspired a complex blend of love and hate. Anney and Lauren dip into the uncertain history and contentious culture of the mojito.

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Bustin’ in with the Kool-Aid Episode Jul 31, 2020

This brand of bright-colored drink mixes dates to the 1920s and owes its place it pop culture to an anthropomorphic pitcher. Anney and Lauren explore the history of Kool-Aid and its enthusiastic mascot.

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The Queen Mangosteen Jul 25, 2020

This tropical fruit is famously delectable and infamously finicky to grow. Anney and Lauren dig into the history and horticulture of the mangosteen.

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The Edna Lewis Episode Jul 22, 2020

Edna Lewis was a Black Southern chef and writer who deeply influenced the movement toward fresh, seasonal American cuisine. Anney and Lauren dip into the life, career, and legacy of this sometimes unsung culinary hero.

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Stake Out: Food in ‘Buffy the Vampire Slayer’ Jul 18, 2020

If you count vampirism, this show was technically all about food. Anney and Lauren buff up on the sometimes magical, sometimes metaphorical foods and drinks featured in the television series ‘Buffy the Vampire Slayer’.

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Fugu: Savor and the Blowfish Jul 17, 2020

Many pufferfish contain a deadly neurotoxin – and that’s part of why they’re a delicacy in some cuisines. Anney and Lauren dip into the swell science and strange history of eating pufferfish.

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Banking on Seed Vaults Jul 10, 2020

These cryogenic storage facilities are a newfangled way to accomplish an old goal: preserving seeds for later study and use. Anney and Lauren explore the science and history behind seed banks and vaults.

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Chef Boyardee: Can-Do Attitude Jul 09, 2020

This brand of mass-produced canned pasta dishes started in the kitchen of an actual Italian American chef – Ettore Boiardi – whose picture is still on the packaging. Anney and Lauren dig into the history of Chef Boyardee.

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Savor Classics: The Gin & Tonic Jul 03, 2020

This simple, refreshing staple cocktail wouldn't exist if it weren't for heart disease and malaria. In this classic episode, Anney and Lauren trace the history of gin and tonic water -- and explain the science of why they're so tasty together.

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Listener Mail 2: The New Batch Jul 02, 2020

We dive back into the mail bag for more stories from y’all excellent listeners, including (but not limited to!) pizza sacrilege, invasive ranch, vintage ads, and elusive egg hunts.

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Interview: Agricultural Infotainment in Hawaii Jun 29, 2020

Kualoa Ranch hosts cattle, oysters, cacao, Godzilla footprints, Kong bones, and tourists aplenty. We speak with Kualoa's Director of Diversified Agriculture & Land Stewardship about building a sustainable ranch among the bounty and challenges Oahu offers.

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The Funky Green Onion Episode Jun 25, 2020

Call 'em scallions, spring onions, salad onions, bunching onions, or welsh onions -- these leafy green onion tops add a mild kick to dishes the world over. Anney and Lauren dig into the tangled history and etymology of scallions.

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This Episode Is a Peach Jun 23, 2020

These tasty tree fruits have a simple genome and a complicated history. Anney and Lauren explore the origins, science, and marketing behind peaches.

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Savor Classics: Cinnamon Jun 17, 2020

Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. Anney and Lauren dig into the troubled history of this delicious bark.

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Stewing on Oxtail Jun 12, 2020

This cut of beef is prized for its toughness – treated properly, it turns everything it touches delectable. Anney and Lauren dig into the history and science of oxtail.

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Roquefort: Worth Its Weight In Mold Jun 11, 2020

This French blue cheese, famous for its funk, wouldn’t be possible without limestone and mold. Anney and Lauren explore the legendary history and rockin’ science of Roquefort.

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Oregano and Marjoram: Herbs by Any Other Name Jun 08, 2020

This family of herbs lends warm, woody flavors to all kinds of dishes, and has been used medicinally for millennia. Anney and Lauren explore the science and history of oregano and marjoram.

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Mustard: Going Against the Grain Jun 04, 2020

This spice and the condiments made from it bring heat (and color, and structural cohesion) to dishes around the world. Anney and Lauren dip into spicy science and history of mustard.

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Listener Maaaaaaail! Jun 04, 2020

Y’all are the heart of this show. Anney and Lauren read & respond to messages from listeners on topics from asparagus to sauerkraut to snails.

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Tikka Masala: Lost in the Sauce May 28, 2020

This creamy, warming dish is the subject of tremendous popularity -- and tremendous debate. Anney and Lauren dig into the many recipes and histories behind tikka masala.

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Yerba Mate: Steeped in History May 22, 2020

This plant is used to make highly popular (and highly caffeinated) drinks around South America and the world. Anney and Lauren dip into the history and science of yerba mate.

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Savor Classics: Sourdough May 21, 2020

In your own kitchen, you can tame wild microbes and use them to bake tasty, slightly tart sourdough bread. In this classic (yet timely) episode, Anney and Lauren explore the twisting history and practical science of making sourdough.

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Fictional Foods: 'The Simpsons' May 15, 2020

From donuts to Duff beer, this long-running television show spends a lot of time focusing on food. Anney and Lauren explore the silly, the satirical, and the strangely delicious-sounding foods of ‘The Simpsons’.

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That Risotto, Though May 13, 2020

This saucy rice dish seems deceptively simple for the potency of the opinions it can inspire. Anney and Lauren dig into the history (fascism??) and science (no stirring necessary?!?) of risotto.

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Relishing the Radish May 08, 2020

These spicy, crunchy root vegetables can grow to amazing sizes and give a kick to all kinds of dishes. Anney and Lauren dig into the history and science behind radishes.

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The Popular Poppy Seed May 06, 2020

These crunchy, oily seeds compliment many baked goods and other dishes – but they have a dangerous reputation. Anney and Lauren explore the history and science of poppy seeds and opium poppies.

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Savor Knows the Muffin, Man May 02, 2020

These (supposedly) single-serving quickbreads – and their yeast-risen cousins, English muffins – are relatively new inventions. Anney and Lauren explore the nooks and crannies of muffins.

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Interview: Food Is a Universal Language Apr 30, 2020

Hawaiian foodways have intersected with immigrants’ and colonists’ influences to create delicious local dishes. On Oahu, we spoke with Highway Inn restaurant owner Monica Toguchi Ryan about history, generosity, making do, and cooking with aloha.

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Cocktail Hour: The Collins Apr 24, 2020

This classic cocktail of spiked sparkling lemonade may have been born from a popular 19th-century hoax. Anney and Lauren explore the strange history of the Collins – including Tom, John, and other varieties.

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Savor Classics: Julia Child Apr 23, 2020

Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. Anney and Lauren trace the life of the TV icon in this classic episode.

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Unboxing Girl Scout Cookies Apr 17, 2020

The cookies that Girl Scouts sell as a fundraiser each year have gained a mythic quality and epic following. Anney and Lauren dig into the sweet history (and psychology) behind Girl Scout Cookies.

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The Power of Sauerkraut Apr 16, 2020

This simple dish of fermented cabbage adds depth of flavor to meals as an ingredient, side dish, or condiment. Anney and Lauren explore the bacterial science and bubbling history behind sauerkraut.

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A Peep at Easter Eggs Apr 11, 2020

Decorating eggshells predates written history and has been linked to Easter celebrations for a thousand years. Anney and Lauren explore how Easter eggs became a tradition, how they became chocolate, and why a rabbit is said to bring them.

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Springing for Asparagus Apr 09, 2020

This vegetable has long been prized for its flavor, appearance, and effect on our urine. Yep. Anney and Lauren explore the spirited history and science of asparagus.

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Food Banks, Pantries and Soup Kitchens from Soup to Nuts Apr 03, 2020

Organizations that help fight food insecurity are more important than ever in times of crisis. Anney and Lauren explore the history and modern workings of food banks, food pantries, and soup kitchens.

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Banh Mi: More Than the Crumb of Its Parts Apr 01, 2020

This Vietnamese sandwich combines multiple textures, flavors, and cultural influences to create a universally delicious experience. We dig into the history and culture of banh mi.”

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Savor Drinks Your Milkshake Mar 27, 2020

This hypothetically drinkable dessert has been the impetus for great inventions and the means of (attempted) assassination. Anney and Lauren dip into the history and science of milkshakes.

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The Royal Eggplant Episode Mar 26, 2020

This fruit is used as a vegetable and was once believed to cause insanity. Anney and Lauren dig into the odd history and science of the eggplant.

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Savor Classics: Aspics Mar 20, 2020

The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Anney and Lauren dip into the history of humanity's most aspirational aspics, plus the science of gelatin.

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Interview: Oahu’s Changing Agriculture Mar 19, 2020

Hawaii State Senator Donovan Dela Cruz built a significant part of his platform on helping Oahu’s agriculture adjust to its citizens’ changing needs. We chat with Senator Dela Cruz about his personal history with and sustainable hopes for Oahu’s farms.

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Getting to the Meat of Meat Pies Mar 15, 2020

Every culture that eats both pastry and meat has figured out a tasty way to combine them. In honor of Pi Day, Anney and Lauren explore the long history (and bizarre revenge-cannibalism trope) of meat pies.

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Savor Classics: Vanilla Mar 12, 2020

The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and to what lengths researchers go to replicate the flavor.

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The Hidden Surprises of Purim Mar 06, 2020

This Jewish festival holiday celebrates the story of Queen Esther with thematic food and drink -- and lots of it. Anney and Lauren dip into the history and traditions of Purim.

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The Trouble with Truffles Mar 05, 2020

This macrofungus is so expensive because it only grows underground, and only under particular conditions. Anney and Lauren dig into the long history and uncertain science of truffles.

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Medieval Times: A Most Noble Episode Feb 29, 2020

Medieval Times Dinner and Tournament, a medieval-themed dinner theater chain, has been hosting feasts and tournaments since the 1980s. Anney and Lauren dig into how it works – and how medieval it really is.

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How the Pancake Stacks Up Feb 28, 2020

As an American breakfast food, pancakes are a specifically fluffy, sweet dish that wasn’t possible until the Industrial Revolution. Anney and Lauren explore the predecessors to and science behind the breakfast pancake.

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Interview: Celebrating Life and Community in New Orleans Feb 22, 2020

New Orleans isn’t just a collection of influences – it’s a community in ways that many places aren’t. On our first night there, we interviewed SOFAB Museum founder Liz Williams, Chef Isaac Toups, and Beverage Manager Bryson Downham to get a foundational concept of the city – but in the true spirit of that community, they gave us a lot more.

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Red Alert: The Strawberry Episode Feb 19, 2020

As strawberries have gotten sturdier, they’ve lost some of the fragrant qualities they were originally prized for. Anney and Lauren explore the (hopefully not tasteless) history and science of the strawberry.

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Interview: 'Authentic' New Orleans Feb 15, 2020

New Orleans’ cuisines developed over centuries as new peoples made the city their home. We chat with Louisianan chef Amy Sins about growing up with Cajun and Creole foods, preserving the traditions of the past, and creating new traditions for the future.

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Holy Pierogi! Feb 12, 2020

These Polish dumplings are often filled with mashed potatoes and cheese, but there are as many varieties of pierogi as there are people who love them. Anney and Lauren dig into the history and culture of the pierogi.

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The Thing About Porters and Stouts Feb 10, 2020

The porter/stout family of beers has risen, and fallen, and risen again. Anney and Lauren dive into the winding history of stouts and porters – and the roasty, toasty science behind them.

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Savor Classics: What the Fork? Feb 06, 2020

This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper).

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A Nacho, Nacho Pod Feb 01, 2020

The allure of the nacho cannot be argued, but everything else about this dish has been debated. Anney and Lauren dip into the history of the phenomenon that is nachos, from the melty-cheese-and-crispy-corn-chips varieties to the wildest nacho dreams.

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Waxing Poetic About Sticky Rice Jan 30, 2020

Glutinous rice’s super stickiness has given it a starring role in dishes across Southeastern Asia and beyond. Anney and Lauren dig into the science behind sticky rice – and dish on some of those dishes.

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Lots to Make of Salisbury Steak Jan 25, 2020

This classic 20th-century American dish exists thanks to a 19th-century fad diet and Germany’s aggression during the World Wars. Yep. Anney and Lauren explore the strange history of Salisbury steak (and its cousin, the Hamburg steak).

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Just the Flax, Ma'am Jan 23, 2020

Flaxseeds and their oil (along with the plant’s inedible fibers) are considered one of the eight products that led early humans to create agriculture as we know it. Anney and Lauren weave together the history and science of flaxseed/linseed.

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Interview: A Hawaiian Cultural Practitioner Who Cooks Jan 21, 2020

Native Hawaiian cultural practitioners help revive traditions – including foods – that were almost lost during colonization. We speak with Kealoha Domingo about imu cooking, community, and how the best food is what’s on the table in front of you.

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Savor Classics: Graham Crackers Jan 16, 2020

Graham crackers today are sweet, airy, and often a component in desserts, but they originated as a bland health food peddled by a temperance preacher. In this classic episode, Anney and Lauren explore the long, weird journey of graham crackers.

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Caviar: Every Roe Has Its Thorns Jan 10, 2020

Sure, it’s just salt-cured fish eggs, but caviar’s status as a luxury good has made it into something mythic. Anney and Lauren dive into the conflicting history and uncertain future of caviar.”

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Savor Does Time with Food Heists Jan 08, 2020

Forget fine art, gold, or jewels – food and drink make up over a quarter of all cargo heists worldwide. (It’s the largest single category!) Anney and Lauren explore the strange, sad, thrilling, and sometimes sorta hilarious world of food heists.

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Turning a New Leaf with Collards Jan 04, 2020

These leafy greens -- another traditional New Year’s food in the American South – have been sustaining humans pretty much ever since humans existed. Anney and Lauren explore the history and culture of collard greens.

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Like Black-Eyed Peas in a Podcast Jan 02, 2020

Black-eyed peas, a traditional New Year’s food in the American South, are an important staple all year long around the world. We dig into the history of this hardy legume – plus the science of minimizing beans’ musical properties.

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Savor Redux: Pineapple Dec 31, 2019

Throughout its history, the much-sought-after pineapple has symbolized friendship, luxury, and royalty. Anney and Lauren take another look into the pineapple's history and future with help from some of the people they met on Oahu.

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That Old Chestnut Episode Dec 26, 2019

This tree nut helped make civilizations in North America possible — and is now practically extinct in the region. Anney and Lauren explore why the chestnut is so useful, why it was nearly lost here, and what's being done to bring it back.

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Staying Abreast with the Butterball Turkey Talk-Line Dec 21, 2019

Since 1981, confounded cooks have been able to call a free holiday hotline for answers to their burning turkey questions – sometimes literally. We chat with Turkey Talk-Line Director Nicole Johnson about the science & psychology that goes into the gig.

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Savor Classics: Popcorn Dec 18, 2019

America's favorite movie theater snack involves 7,000 years of history and fascinating physics. In this corny but classic episode, Anney and Lauren explore how popcorn pops -- and how it basically got the theater industry through the Great Depression.

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Interview: We Drink and We Learn Things Dec 14, 2019

The forces that made New Orleans’ drinking culture unique in the U.S. also made the city what it is today. We sit down with a historian who explores and explains New Orleans through its cocktails, Elizabeth Pearce of Drink and Learn.

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The Noble Bay Leaf Dec 12, 2019

This aromatic leaf has been a symbol of victory and compared to dryer sheets. Anney and Lauren explore the ancient (and modern) myths surrounding bay leaves.

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A Crooked Look at the Candy Cane Dec 06, 2019

Why are hard candy sticks that are red-and-white striped, peppermint flavored, and bent at one end a Christmas Thing? Anney and Lauren separate fact from fiction and explore the sugary science behind candy canes.

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Noodling About Pad Thai Dec 05, 2019

This stir-fried noodle dish is famous not just because it’s delicious – it’s also the product of an intense marketing campaign from Thailand’s government. Anney and Lauren dig in to the slippery history of pad Thai.

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Savor Classics: Cranberries, from Bog to Table Nov 30, 2019

This North American winter staple has sprouted crazes, battles, and bitter scares. In this classic episode, Anney and Lauren linger just a little on the cranberry.

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Goodbye, HI Nov 28, 2019

We’ve talked a lot about the food and drinks around Oahu, but what’s it really like being part of the food & beverage industry there? We close out our Hawaii miniseries and say so long, Oahu, and thanks for all the fish.

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The Ballad of Ambrosia Salad Nov 22, 2019

This divine fruit salad(/soup?) comes in near-infinite varieties these days, but they all stem back to a simple layering of orange slices, shredded coconut, and sugar. Anney and Lauren explore the semi-gelled history of ambrosia salad.

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Savoring Sustainability (and Chocolate) Nov 21, 2019

Sustainability is a buzzword, but we should all be taking it seriously – and Hawaii has even more reasons to than most. We talk through the history of the movement towards greater environmental and social responsibility, using chocolate as an example.

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Escargot: The Original Slow Food Nov 15, 2019

Humans have been cooking and eating snails as sustenance for at least 30,000 years, but it’s often considered a delicacy today. Anney and Lauren explore the history and slimy science of escargot.

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Savor: Big Fish Industry Nov 14, 2019

The system by which fish get from the water to your plate is... complex. (Like, we’re-gonna-need-a-bigger-episode complex.) We untangle the trials and triumphs of the fishing industry with special guest Brooks Takenaka of the Honolulu Fish Auction.

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Cinnamon Rolls: Snailed It Nov 08, 2019

However you eat them and whatever you call them, these sweet & spiced pastries warm hearts the world over. Anney and Lauren attempt to untangle the swirling history of the cinnamon roll.

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Savor Spills the Beans on Coffee Nov 07, 2019

Globally, we humans consume around 2.25 billion cups of coffee every day. Anney and Lauren explore the turbulent history of coffee, plus what it takes to bring each bean from a farm to your cup, with special guest Shawn Steiman – aka Dr. Coffee.

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Interview: Food Is Inherently Political Nov 02, 2019

We’re passionate about understanding the origins of what we eat and drink -- so we leapt at the chance to chat with Stephen Satterfield, host of the new food podcast Point of Origin, about our own origin stories, orange wine, and the politics of food.

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Cocktail Hour: Oahu Oct 31, 2019

The cocktail scene in Honolulu has a reputation for pandering to tourism's lowest common denominator, but bartenders there are doing beautiful things with the local ingredients and influences. We dip into the cocktail culture of Oahu.

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Rhum Agricole: Grass to Glass Oct 28, 2019

Agricole-style rum (spelled ‘rhum’ in French) is made from fresh sugarcane juice, which lends it grassy flavors. We learn how it’s made with Hawaii’s Kō Hana Distillers and some of the bartenders who use it around Oahu.

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Savor Classics: Pumpkin Oct 25, 2019

This winter squash and its pie spice blend have a rep for being basic, but in our classic episode, Anney and Lauren go behind the gourd to explore pumpkin's history as food, decor, and phenomenon.

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Cider: How About Them Apples? Oct 18, 2019

Both unfiltered apple juice and the bubbly alcoholic beverage made from it are fall favorites in places that grow apples. Anney and Lauren explore the history and science of cider.

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Poi Oh Poi! Oct 17, 2019

This Hawaiian staple starch made from pounded, fermented taro root is delicious, nutritious, and sometimes misunderstood. We dip into the history and science of poi, along with a restauranteur and a cultural practitioner who both grew up with it on Oahu.

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Turn Up for Turnips Oct 14, 2019

This root vegetable and its greens have been both reviled and celebrated for their bitter, pungent flavors. Anney and Lauren explore the storied history and spicy science of the turnip.

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A Passion for Lilikoi Oct 09, 2019

Lilikoi, aka passion fruit, didn’t originate in Hawaii – but its bright flowers and tangy flavor have found a home there. We explore the storied history and tasty science of lilikoi.

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Animal Crackers Uncaged Oct 04, 2019

These lightly sweetened cookies played off the popularity of turn-of-the-20th-century traveling circuses – but as circuses have changed, so have animal crackers. Anney and Lauren unpack the history of animal crackers.

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Everything Is Poke Oct 02, 2019

Poke is a Hawaiian dish of chopped and seasoned fish – but culturally, it’s a lot more than that (and pop-culturally, it’s been a lot of other things). We delve into the long history and modern explosion of poke.

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The Academia of the Macadamia Sep 28, 2019

Macadamia nuts are often associated with Hawaii, but they didn’t originate there. Anney and Lauren delve into the genetic and cultural history of the trees that produce this sweet, buttery seed.

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Welcome to Oahu Sep 26, 2019

Hawaii is a small, remote chain of islands, but its culinary culture has a lot of influence – and a lot of influences. To kick off this travel miniseries, we explore Hawaii’s history & foodways with people who helped shape what the food scene is today.

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The Call of Couscous Sep 21, 2019

This grain-based staple is the basis of both sweet and savory dishes throughout Northern Africa and the cultures they've touched around the world. Anney and Lauren explore the many uses and conflicting histories of couscous.

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The Poppin' Jalapeño Episode Sep 19, 2019

These peppers are a staple fresh, pickled, dried, and fried -- and their heat can sneak up on you. Anney and Lauren dig in to the history and spicy science of jalapeños and chipotles.

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Cocktail Hour: The Caipirinha Sep 13, 2019

This simple Brazilian cocktail – just lime, sugar, cachaça (a sugarcane juice liquor), and ice – has a complex history. Anney and Lauren dip into the stories behind the caipirinha.

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Cephalopods: They Ink, Therefore We Eat Sep 11, 2019

The rich inks that squid and cuttlefish produce for self-defense make striking food colorings and flavorings. Anney and Lauren dive into the deep, slightly obscured history and science of cephalopod ink.

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Reducing Food Waste at Home Sep 07, 2019

Food waste is a global problem, but most of it happens locally — in our homes. Anney and Lauren chat with food historian Dr. Julia Skinner about fun and tasty ways to prevent waste and preserve abundance.

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Arugula: It's Not Rocket Science Sep 04, 2019

This leafy green has a peppery bite – that ‘hot’ nature is likely responsible for its long history of being regarded as an aphrodisiac. Anney and Lauren explore the history and science of arugula (also known as rocket).

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Fictional Foods: Star Wars Edition Aug 30, 2019

A long time ago in a galaxy far, far away (or now, in a kitchen or theme park near you) the foods and drinks portrayed in Star Wars help bring the story to life. Anney and Lauren explore the sustenance of Star Wars. May the foods be with you!

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Savor’s Takeaway on Fish and Chips Aug 28, 2019

Although it’s now considered one of the national dishes of the U.K., fish and chips as we know it is less than two centuries old. Anney and Lauren dive into how fried fish and fried potatoes became such good companions.

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The Bleeding Edge of Meat Alternatives Aug 23, 2019

A new class of burgers is aiming to save the planet by converting beef eaters to plant-based alternatives that look, feel, and even bleed like meat. Anney and Lauren explore the history and science behind Impossible Foods, Beyond Meat, and other brands.

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Stop and Smell the Lavender Aug 22, 2019

This powerfully aromatic herb has been a medicinal staple for millennia and graces sweet and savory dishes alike today. Anney and Lauren delve into the long history and calming science of lavender.

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Interview: Cookin' With Jazz Aug 19, 2019

Regional cuisine is trendy, but it’s been the focus of New Orleans' restaurants for decades. We talk with restauranteur Richard 'Dickie' Brennan about growing up in Prudhomme and Emeril’s kitchens, how education empowers, and how New Orleanians live life.

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Savor Classics: Sour Beer Aug 15, 2019

Sour beers are the new big thing, but humanity‘s first brews had tart, funky flavors. In this classic episode, Anney and Lauren explore the long history and microbial science behind sour beers.

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Say Kimchi! Aug 10, 2019

This versatile category of Korean pickled vegetables is gaining a global presence. Anney and Lauren dive into the long history and delicious fermentation science behind kimchi.

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This Episode Is a Picnic Aug 07, 2019

Picnics haven’t always been casual affairs – they haven’t even always been held outdoors. Anney and Lauren explore the twisting history of picnicking and picnic baskets (aka hampers).

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Interview: Where Barbecue Meets Rocket Science Aug 03, 2019

Some serious engineering is required to bring us to space -- and to bring us really good barbecue. We chat with Dr. Howard Conyers about how he applies his knowledge of each to the other as a rocket scientist and barbecue pitmaster.

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Savor Classics: Butterbeer Jul 31, 2019

Once a mere fantasy from the pages of 'Harry Potter,' butterbeer is now very real and very popular. Anney and Lauren delve into butterbeer's transition into reality -- and explore the history of a similar real-world beverage.

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The Saga of Salad Jul 27, 2019

How did salads with a base of raw leafy greens go from being a mere course to a full meal to an aspirational lifestyle? Anney and Lauren explore the nutritional science and long sexist history of salad.

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Savor Chews on the History of Salt Water Taffy Jul 25, 2019

This soft, chewy candy has only a little bit of salt but a lot of history in the American Northeast. Anney and Lauren dive into how it’s made and how it became such a pull at summer tourist spots.

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The Stimulating Cocktail Bitters Episode Jul 20, 2019

Bitter preparations of plant extracts in alcohol have been used medicinally for thousands of years – and they happen to make many cocktails the concoctions we know and love today. Anney and Lauren explore the history and potential benefits of bitters.

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Unshelling the Boiled Peanut Jul 17, 2019

This salty snack is a specialty of the American South and other peanut-growing regions around the world. Anney and Lauren crack open the boiled peanut’s history, including how it got tied into the Civil Rights movement.

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This Episode is Your Lobster Jul 13, 2019

These crustaceans haven’t always been a luxury food, but they have always reminded people of bugs. Anney and Lauren explore the lobster’s economic (and entomologic) history plus some of the weirdest points of their amazing biology.

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Getting to the Heart of Moonshine Jul 10, 2019

Many governments restrict alcohol distillation for safety/tax reasons, but Appalachian moonshiners are undeterred – and that’s putting it mildly. Anney and Lauren explore the history and science of moonshine, plus what bears that label in stores today.

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In the Hall of the Mall Food Court Jul 06, 2019

The idea of selling snacks and meals in shopping centers is far from new, but mall food courts keep reinventing themselves. Anney and Lauren explore how the food court as we know it was born -- and what's replacing it.

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The Merits of the Carrot Jul 03, 2019

The path of this vegetable from its use as a medicinal green to a sweet root isn’t entirely clear. Anney and Lauren dig into the twisting history of the carrot – including where radar technology and Bugs Bunny come in.

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The Pizza Episode (with Extra Cheese) Jun 28, 2019

This dish has inspired strong emotions and opposing opinions for hundreds of years. Anney and Lauren present a slice of pizza’s history, plus the science behind baking a good pie at home.

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Rhubarb: The Humble Pie Plant Jun 27, 2019

This tart, fruity vegetable often baked into pies today was once worth more than gold, opium, or saffron. Anney and Lauren get to the roots of rhubarb’s popularity.

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Airline Food: More than Peanuts Jun 21, 2019

Flight staff have been serving in-air meals and snacks almost since the beginning of commercial flight. Anney and Lauren explore the best and worst of what airlines have offered, plus the science behind why food & drink tastes different in the air.

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Interview: Cheesemaking (and Eating) in Asheville Jun 20, 2019

How does any given cheese get from an udder to your plate? The creators at Looking Glass Creamery give us a tour and talk about the science and culture of crafting wildly different cheeses from just three base ingredients: milk, salt, and bacteria.

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Savor Classics: Tofu Jun 17, 2019

Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, health, and environmental impact of tofu (the cheese of the bean world).

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Gazpacho: Straight Chilling Jun 15, 2019

This soup is made and served so fresh that it's sometimes called a salad. Anney and Lauren dip into the many varieties (and histories) of gazpacho, plus the science of making a perfect bowl.

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Savor Classics: Chuck E. Cheese's Jun 12, 2019

A pizza-loving rat, a live band of animatronic animals, and beer on tap: In this classic episode, Anney and Lauren explore how a scheme to make more money off of arcade games became an international cultural phenomenon.

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How the Chocolate Chip Cookie Crumbles Jun 07, 2019

This perhaps quintessential American cookie has a deceptively straightforward ingredient list and backstory. Anney and Lauren explore the history and baking science of the chocolate chip cookie.

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Interview: Forging Food and Water Solutions Jun 03, 2019

Though New Orleans has an amazing food scene, it also struggles with access for all to healthy foods and clean water. We talk with attorney Pepper Bowen about food deserts and swamps, lead pipes, and how people are working to make things better.

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A Tour of MREs May 29, 2019

Technologies developed to make military food rations dependable and acceptable have changed how everyone eats – civilians included. We explore the history & science behind feeding literal armies – plus what’s on the menus of the past, present, and future.

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Kiss from a Rosé May 24, 2019

Pink wines have risen and crashed in popularity again and again over the past few millennia. Anney and Lauren dive into the tumultuous history and colorful science of rosés. Plus: Travel announcements!

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The Not-So-Seedy Story of Watermelon May 23, 2019

Although watermelons have been part of our diets basically forever, they’re getting better all the time thanks to clever farming techniques. Anney and Lauren explore how we got to the sweet, sturdy (and sometimes seedless or square) watermelons of today.

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Gruyère, You Make Us Melt May 17, 2019

Gruyère’s excellent meltability is undisputed, but ownership of its name has been a matter of controversy. Anney and Lauren explore the contention behind gruyère, plus the science of how cheeses melt.

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Let’s Talk About Tacos May 16, 2019

People have been wrapping food in tortillas for millennia – since way before the wrappers were called ‘tortillas’ or the food ‘tacos’. Anney and Lauren explore the ancient and modern history of this Mexican mainstay.

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The Glorious Sweet Potato Episode May 10, 2019

The sweet potato is a member of the morning glory family – the tuberous root we eat also stores food for its curling vines and flowers. Anney and Lauren dig up its history and the science of how to unlock its sweetness.

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The Sweet History of Nutella May 08, 2019

This chocolate-hazelnut spread has inspired a serious fandom around the world. Anney and Lauren dip into how wars spurred its creation and how popular it’s become.

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Complimentary Bar Snacks: This One’s On Us May 04, 2019

From pretzels to peanuts to pickled eggs, bars the world over serve complimentary snacks to their patrons. Anney & Lauren explore the history of the hardboiled bar egg in particular, plus the science of why these salty, fatty snacks go so well with booze.

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Game of Thrones: A Song of Food and Drink May 01, 2019

The creators of the world of ‘Game of Thrones’ help make their fantasy immersive through rich depictions of foods and drinks. Anney and Lauren explore the often-opulent cuisine of the TV series and books (with no spoilers from the recent seasons).

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Shawarma and Gyros: Assemble! Apr 27, 2019

These two flatbread wraps – and their cousin, donair – feature slices of meat shaved from a vertical spit. Anney and Lauren explore the history of these superhero-worthy wraps and their common root, the döner kebab.

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Food-Shaped Vehicles: Fuel for Puns Apr 25, 2019

For about as long as humans have been making motor vehicles, we’ve been shaping them like foods for promotional purposes. We chat with CarStuff’s Scott Benjamin about the history of these vehicles – and interview two drivers of the iconic Wienermobile.

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Jackfruit of All Trades Apr 19, 2019

This tropical fruit can grow up to 100 pounds (about 45 kilos) and is often served as a meat substitute. Anney and Lauren explore the jackfruit’s history, science, and potential future as a crop to prevent hunger despite climate change.

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The Croissant: Who You Calling Flakey? Apr 17, 2019

This quintessentially French pastry doesn’t technically come from France and can consist of more butter than dough. Anney and Lauren unroll the history and science behind croissants.

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The Sublime Lime Episode Apr 13, 2019

These zesty citrus fruits are integral to cuisines all over the world – juice, skin, and leaves included. Anney and Lauren explore the genetic roots and long history of limes.

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Pavlova Whisks Us Off Our Feet Apr 10, 2019

This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking.

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Cocktail Hour: The Grasshopper Apr 05, 2019

This creamy mint-chocolate cocktail is a classic dessert drink that’s making a comeback – and, in some places, never went away. Anney and Lauren offer a fresh look at the history and culture of the grasshopper.

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The Cool Mint Episode Apr 03, 2019

This wide category of herbs shares a cooling effect that’s made it prized in cuisine and medicine alike around the world. Anney and Lauren explore the refreshing history and freshest science behind mint.

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The Hardboiled Deviled Eggs Episode Mar 29, 2019

People have been stuffing hardboiled eggs with mixtures of their own yolks plus various flavorings for millennia. Anney and Lauren explore the long history and exacting science behind deviled eggs.

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A Peppering of Paprika Mar 27, 2019

This spice, made from ground red peppers and ranging in flavor from sweet to pungent to spicy, is the stuff of culinary, legal, and puppet legend. Yes. Anney and Lauren explore the rich, colorful history of paprika.

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The Knotty Pretzel Episode Mar 22, 2019

Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. Anney and Lauren explore the twists of pretzel history, culture, and science.

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The Bloomin’ Story of the Onion Mar 20, 2019

This vegetable hibernates for the winter and has tear-inducing defense mechanisms. Anney and Lauren peel back layers of the long history and smelly science of onions.

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Food TV: For Your Consumption Mar 15, 2019

Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the history of food TV, from its radio roots through YouTube.

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Farewell, New Orleans Mar 14, 2019

To finish out our miniseries on New Orleans, we share a few more stories from our guests about what it’s really like to live there – of course the food scene, but also the music, the tourists, the unexpected inspirations – and the ghosts.

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The Extra-Saucy Louisiana-Style Hot Sauce Episode Mar 08, 2019

This wide category of hot sauces spices up dishes all over the South – and beyond. Anney and Lauren explore the history and culture of these cayenne- and tabasco-based condiments.

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Law and Order: Food and Water Unit Mar 07, 2019

Fresh food and clean water are necessary for human health and productivity, but many people lack access due to systemic problems with infrastructure, education, and opportunity. We skim the surface of food and water policy in New Orleans and beyond.

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Bonus Interview: Raekwon The Chef Mar 02, 2019

Rapper and Wu-Tang Clan member Raekwon got his nickname from the flavor he brings to his music, but it could just as easily refer to his passion for food. In this bonus interview, listen in as the Savor team catches up with Raekwon at A3C 2018.

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Savor the Gator Mar 02, 2019

Alligator seems like an unlikely food source, but it’s been enjoyed for millennia. Anney and Lauren play investigators (not sorry) into the history, habits, and amazing (U.S.) ecological recovery of alligators.

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King (Cake) for a Day Feb 27, 2019

Variations on this festive Mardi Gras cake are served during Carnival season around the world, so how did the New Orleans version come to be? Anney and Lauren dig into the history and traditions surrounding king cake and Mardi Gras.

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This Episode Is Anything But Medi-Okra Feb 22, 2019

Okra is both prized and demonized for its goo – the vegetable thickens stews beautifully, but some find it slimy. Learn the history and slime science behind okra (including how to cut back on the goo when you cook it).

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New Orleans: The Sandwiching Feb 21, 2019

The po’boy and muffuletta are integral stops on any New Orleans food tour, and their histories help tell the story of the city. Anney and Lauren explore the origins of these iconic sandwiches.

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You Want Fries With That? Feb 15, 2019

Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore the uncertain history and intense science of French fries.

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Cocktail Hour: New Orleans Feb 15, 2019

This city invented (or, at least, popularized) a legion of cocktails. Anney and Lauren dip into the history that made New Orleans’ drinking culture possible, and explore the Sazerac, the Ramos gin fizz, and the French 75 in particular.

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Kit Kats: Give Us a Break Feb 08, 2019

This iconic, sharable British candy bar is consumed at a rate of billions per year in hundreds of flavors around the world. Anney and Lauren chat about Kit Kat’s history, psychology, and structural science.

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Stewing Over Gumbo Feb 06, 2019

This classic dish contains contributions from the many cultures that created New Orleans, and everyone’s recipe is a little bit different. Anney and Lauren explore the many forms and fans of gumbo (plus, how roux works).

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Boudin: The Cajun Link Feb 01, 2019

This type of fresh sausage made throughout Europe is also a regional specialty in Cajun country. Anney and Lauren explore the history, etymology, and making of Cajun boudin.

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New Orleans: The South Is North From Here Jan 31, 2019

You can trace the whole history of New Orleans through the creation of its signature drinks and dishes. Anney and Lauren (along with a host of expert guests) explore the city’s roots -- and how Cajun and Creole cuisines came to be.

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The Inexhaustible Energy Drink Episode Jan 25, 2019

Energy drinks toe the line between recreational beverage and nutritional supplement. Anney & Lauren explore their history, plus the science of why those jolts/surges of pep that can make you feel like a rock star can also come with monstrous side effects.

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The Blow-Out Birthday Cake Episode Jan 23, 2019

Why do we eat cake on people's birthdays? Why do we blow out candles? What on earth is "birthday cake" flavor?? Anney and Lauren explore the answers to these and other layers within birthday cakes.

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Bonus Interview: ASW Distillery Jan 19, 2019

In preparation for our scotch episode, we visited the local ASW Distillery in late 2018 to learn how they make their peated single-malt whiskey. This bonus episode is that interview -- a deep dive into the art and science of creating a scotch-style whiskey in the American South.

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Savor Wings It Jan 19, 2019

Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. Guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delicious.

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Ranch, Dude Jan 16, 2019

Ranch, America's favorite salad dressing, originated on an actual dude ranch. Guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings.

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Profiles in Deliciousness: Isabella Beeton Jan 11, 2019

Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But Beeton wasn't a stodgy matron. We explore the fashionable, savvy woman behind this seminal cookbook.

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Cocktail Hour: The Mimosa Jan 09, 2019

The combination of orange juice and sparkling wine is an American brunch classic, but its arrival on the scene is pretty recent. Anney and Lauren dive into the history of the mimosa -- and the economics of the bottomless mimosa brunch.

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Nutritional Yeast: Rising to the Occasion Jan 04, 2019

Nutritional yeast is a recent-ish edible innovation that provides a vegan source of protein and cheesy/savory flavors, but it's far from the first yeast humans have consumed. Anney and Lauren delve into the weird history and science of nutritional yeast.

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Savor on Ice! Jan 03, 2019

Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.

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The Concentrated Orange Episode Dec 29, 2018

Sweet oranges have been prized for their bright, fragrant skin and juice for at least 4,000 years, but our modern concepts of them are mostly due to marketing campaigns. Anney and Lauren get juiced up about the history and culture of oranges.

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Dishing On Tetrazzini Dec 27, 2018

Tetrazzini is a dish with as many possible ingredients as it has possible origin stories. Anney and Lauren swing into the tetrazzini-verse to explore this comforting, all-American casserole.

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The Neat Scotch Episode Dec 21, 2018

This liquor originated in Scotland as the 'water of life', but scotch-style whisk(e)ys are now made the world over. Anney and Lauren dip into the history and science behind scotch, with help from local Atlanta distillers American Spirit Works.

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We Like You A Latke Dec 20, 2018

Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. Anney and Lauren get to the root of latke history (and the science behind making them the tastiest).

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Bonus: A Whole Milk Science Episode Dec 17, 2018

There are many different types of milk on the market -- even considering dairy alone, a lot of technologies go into processing more stable, reliable products. In this sponsored bonus episode, Anney and Lauren dive into the history and science behind milk.

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To Brie, Or Not To Brie Dec 15, 2018

That is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yeast poops, and, post-ripening, eat them. (Sorry I borked the meter. We’re talking about brie, y’all. /LV)

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Wasabi: Not Horsin' Around Dec 12, 2018

This spicy-hot Japanese plant is known as a condiment for sushi around the world, but most humans have never had the real thing. Anney and Lauren dig into the history and science of wasabi -- both the original and imitations.

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Scratchin' Our Noggins About Eggnog Dec 07, 2018

How did this drinkable (and usually alcoholic) custard become a winter holiday standard? Anney and Lauren dip into the history of eggnog -- plus the science of how raw eggs and dairy can be not just safe to drink, but safe to keep for months.

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Big Gum Questions Dec 05, 2018

While it's not strictly a food, humans have been chewing gum-type stuff for 9,000 years. Anney and Lauren blow up the history, science, and sticky menace of chewing gum.

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The Doorstopping Story of Fruitcake Nov 30, 2018

This oft-mocked holiday dessert wasn't always so maligned. Anney and Lauren explore the well-preserved history and rich science behind fruitcakes. (And plum puddings, a little bit.)

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Yes Pecan Nov 29, 2018

This nut is a Southern U.S. staple — and has been since way before such a thing existed. Anney and Lauren break open the history and culture behind pecans.

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Food Fairy Tales: The Almond Tree Nov 23, 2018

Because fairy tales so often feature food (er, and cannibalism), we’re offering up a dramatic reading of the Grimms' 'The Almond Tree', along with commentary and special guests Stuff They Don’t Want You To Know, Julie Douglas, and Alexander Williams.

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The Over-Stuffed Thanksgiving Episode Nov 21, 2018

This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subcultures are making Thanksgiving their own, why some protest the holiday, and Anney’s many mishaps.

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Bonus Interview: Changing How We Farm Nov 17, 2018

Our tastes and considerations as eaters are changing, and small farms have to stay ahead of those curves to ensure success. We talk with fourth-generation farmer Jamie Ager about how being sustainable, humane, and open can actually be a boon to business.

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Hail Seitan Nov 17, 2018

This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). Anney and Lauren dig into the debated history and gooey, chewy science of seitan.

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My Island for Some Nutmeg Nov 15, 2018

Spices like nutmeg drove European exploration and globalization -- and meant genocide for the native producers. We explore this history (and the psychedelic science) of nutmeg.

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Consider the Red Lobster Nov 09, 2018

The Red Lobster restaurant chain made seafood accessibly aspirational to inland, middle class Americans. Anney and Lauren dive into the stories behind its successes and scandals -- and those cheddar biscuits.

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Farewell, Asheville Nov 07, 2018

As we finish out our miniseries on Asheville, NC, we wanted to share a few more stories about the flavor of the city -- and what challenges it faces in the future.

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Bonus Interview: French Broad Chocolates Nov 03, 2018

Chocolate's main ingredients, cacao & sugar, have a long history as crops that can be harmful to their farmers and environments. So what does it take to make chocolate responsibly? We talk with Asheville chocolate makers about their journey to bean-to-bar.

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The Scorn of Candy Corn Nov 02, 2018

Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made.

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An Amaro Never Reveals Its Secrets Oct 31, 2018

Amari, bitter liquors long loved in Europe, are catching on and even being made here in the States. Anney & Lauren delve into the weird history of amaro with help from an Asheville producer – and present the ghost story that inspired their name.

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Bonus Episode: Street Food Moves Us Oct 27, 2018

Chef Meherwan Irani brought Indian street food to the mountains of Appalachia and the heart of the South. In this interview, we talk with him about how these foods remix and resonate through the cultures they touch, and how food has shaped humanity.

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Mayonnaise and Mayo-Nays Oct 26, 2018

Mayonnaise may be the spread that binds sandwiches together, but it seriously divides opinion: Which brand is best? Does it deserve to be there at all? Anney & Lauren get into the thick of the history and science behind mayo.

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The Health of the Food Industry Oct 24, 2018

Food unites humanity, but the food industry can be a divisive place to work. We look at Asheville as a microcosm of the issues plaguing U.S. food and restaurant workers -- and of how we can come together to help solve those issues.

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Bonus Episode: Taking Cues from a Pitmaster Oct 20, 2018

Chef Elliott Moss brought whole-hog, wood-coal, Eastern Carolina barbecue to Asheville. In this interview, we cover the comfort of ‘cue (and other classic Carolina dishes), his inspirations, and how a BBQ restaurant wound up being his artistic outlet.

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Mind Your Own Biscuits Oct 19, 2018

Southern biscuits are the fluffy, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.

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Nostalgia, Comfort Food, and Carolina BBQ Oct 18, 2018

Why do we form such strong emotional attachments to certain foods? Anney & Lauren explore the science and history of nostalgia and comfort food -- plus, we take a dip into the hotly debated, heavily nostalgic notion of what Carolina barbecue really is.

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Bonus Episode: Foraging for Fun and (Personal) Profit Oct 13, 2018

Mushroom expert Alan Muskat, a self-described mycomedian, is a professional forager (and likes puns at least as much as we do). In this bonus interview, he takes us out foraging in Western North Carolina to share his experience and philosophy.

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Stay Golden, Chanterelles Oct 12, 2018

These trumpet-shaped mushrooms, long prized for their delicate flavor and seafood-esque texture, resist being farmed. Anney and Lauren dig into the history and science of foraging for this fungus.

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The Once-in-a-Lifetime Meal Oct 10, 2018

A truly unique meal doesn't have to be fancy -- it might just be made from ingredients that you can only get in a particular time and place. Anney & Lauren talk to chefs and foragers about the artistic science of using terroir to make a meal.

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Bonus Episode: The Story of Asheville's First (Legal) Brewery Oct 06, 2018

Post-Prohibition, Asheville had zero legal breweries until Highland Brewing opened in 1994. We interviewed Leah Wong Ashburn, the second-generation family owner, about how the brewery has changed -- and how beer changed the city for the better.

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The Hoppin' History of IPAs Oct 05, 2018

India Pale Ales rule the American craft beer market and don't seem in danger of being usurped by another style anytime soon. But why? Anney and Lauren explore the colonial history and bitter science behind IPAs.

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The Craft Behind Asheville's Beer Scene Oct 03, 2018

Asheville's breweries are integral to its community -- and a microcosm of craft beer in America. Anney and Lauren dive into the history of how this came to be, plus the science of sour and funky beers, with help from the brewers themselves.

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Bonus Episode: The History of Asheville Sep 29, 2018

Historian and Ashville native Kevan Frazier has seen a lot of the city's changes -- and he’s studied the rest. Here's our more-or-less full intereview with Kevan, covering how Asheville went from railroad stop to health resort to Beer City, USA.

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Hummus: Where the Heart Is Sep 28, 2018

Several cultures claim hummus as their own invention, but all agree that the dish (although seen as a hippie/health food in the West) soothes the soul. Anney and Lauren explore the contentious history of hummus.

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Welcome to Savor (and Asheville) Sep 26, 2018

Beer and food pulled this Southern/Appalachian city out of 70 years of economic depression. Anney and Lauren, along with a bevy of guides, explore the edible history and science of keeping Asheville weird.

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FoodStuff Goes for (Edible) Gold Sep 19, 2018

Even though gold has no flavor and no nutritional benefits, people have been eating gold pretty much forever. Anney and Lauren mine the AUdacious ancient and modern practice of consuming gold.

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Trailer: Savor Sep 19, 2018

FoodStuff has big news: We're relaunching as Savor! Hosts Anney and Lauren are going on the road with Producer Dylan to interview culinary creators and consumers about how they eat – and why – starting 9/26. (Our RSS feed isn't changing, just our name!)

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The Split on Sundaes Sep 14, 2018

Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. Anney and Lauren have the scoop on the competing tales behind ice cream sundaes.

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Pickles: Kind of a Big Dill Sep 12, 2018

Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. Anney and Lauren explore the long history and bacteria-laden science of pickles.

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A Plum Episode Sep 08, 2018

Plums have played a major role in cultures' arts and diets for millennia, all around the world. Anney and Lauren plumb the science and history of this seriously multipurpose fruit.

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The Gamble of All-You-Can-Eat Buffets Sep 05, 2018

Putting lots of food on a long table isn't new, but the all-you-can-eat buffet restaurant is a very 20th-century, very American concept. Anney and Lauren explore the history and science of going your own way with the buffet.

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On FoodStuff, Celery Stalks You Aug 31, 2018

Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks displayed them in vases. Anney & Lauren dig into the history and science of celery.

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Cheese Curls: What the Puff?! Aug 29, 2018

Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. Anney and Lauren dig into the fortuitously fab history (and making of) cheese puffs.

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Pepperoni: Live Free and Pie Hard Aug 24, 2018

Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. Anney & Lauren explore the history of this Italian-American invention, plus explain how the sausage is made.

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Maraschinos: The Cherry on Top Aug 22, 2018

The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. Anney and Lauren take a pitiless look at the science and history, including how the classic type is making a comeback.

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Fictional Foods: The Hitchhiker's Guide to the Galaxy Aug 17, 2018

Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this episode will help fill you in on the local fare, from perfectly normal beast sandwiches to pan galactic gargle blasters.

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Tea: A Real Brouhaha Aug 15, 2018

After water, tea is the second most popular drink in the world -- and every cup is steeped in history. Anney and Lauren explore the health, production, and origins of tea.

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FoodStuff Side Dish: Fettuccine Alfredo Aug 11, 2018

Fettuccine Alfredo may seem like an Americanized dish, but it was created by a real Italian chef -- it even bears his name. Christopher Hassiotis joins us for this bonus episode about the origins of Alfredo.

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The Pea Pod(cast) Aug 10, 2018

The seemingly humble garden pea has soil superpowers, caused a medieval craze, and drove Orson Welles to distraction. Come along with Anney and Lauren as they give world peas a chance.

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Oh Ship: The Cruise Food Episode Aug 09, 2018

Cruise ships are something between floating hotels and luxury battleships, but the food served on them doesn't have the best reputation. Anney and Lauren go overboard exploring how cruise food works and how cruise lines are working to change that rep.

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Oh Snap: The Gingerbread Episode Aug 03, 2018

Why do we shape gingerbread cookies into people and houses? Why is it generally considered a winter treat? Anney and Lauren tackle gingerbread (in all its formats) head first.

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The Almighty Cod Aug 01, 2018

For a simple fish, the cod played a huge role in Europe's colonization of North America. Anney & Lauren dive into the story of the fish that changed the course of history in this episode of FoodStuff.

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Dispensing the Facts on Vending Machines Jul 27, 2018

From their holy beginnings to massive modern success, we explore the twisting history of vending machines -- plus how they can tell real money from counterfeit (and why they're so darn stubborn sometimes).

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Tea Time: Pinkies Out with Julia Skinner Jul 25, 2018

Though it's a fairly recent invention, tea time is a meal with very specific etiquette and traditions. Historian Dr. Julia Skinner joins us to discuss how this came about, how it’s changed over the years, and why you should keep your pinkie in.

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Phonominal Pho Jul 20, 2018

This Vietnamese soup-and-noodle dish can (and does!) take on infinite forms and formats, but at its core, it's a hearty comfort food. Anney and Lauren dig into the rich history of phở.

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FoodStuff Fairy Tales: 'Goblin Market' Jul 19, 2018

Because food is so often featured in fairy tales and fantasy stories, Anney & Lauren offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & Joe McCormick. Come buy, y'all, come buy.

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A Bountiful Look at the Breadfruit Jul 13, 2018

Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? Join Anney and Lauren as they get a loaf of breadfruit.

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Cocktail Hour: The Daiquiri Jul 11, 2018

From a simple rum punch to a frozen neon monstrosity to a call for mindfulness, the daiquiri is a cocktail with as many definitions as it has drinkers. Anney and Lauren dive into the winding history of the daiquiri.

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FoodStuff's Spin on Cotton Candy Jul 06, 2018

Dentists originally created this fairground favorite, and the science behind it is fascinating. Anney and Lauren explore the history, chemistry, and physics of cotton candy.

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FoodStuff Gets Frank About Hot Dogs Jul 04, 2018

For better or wurst, the hot dog is an icon of American eating. Anney and Lauren dig into this sausage sandwich's history, explain how they're made, and discuss the many styles of hot doggery.

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Basil: Herb Your Enthusiasm Jun 29, 2018

One of the most popular and ancient herbs around, basil is associated with a strange range of myths and legends. From scorpions and basilisks to star-crossed lovers, join us as we explore the many stories of basil.

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The Un-Chill Story of Quiescently Frozen Confections Jun 27, 2018

The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made.

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A Fresh Look at the Cucumber Jun 22, 2018

Although sometimes thin-skinned, cucumbers have only rarely lost their cool factor over the millennia. Anney & Lauren look into the history and science behind this popular summer addition to everything from salads to sour beers.

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On the Road with FoodStuff Jun 20, 2018

On our trip to Kentucky's bourbon trail, we visited a few other eateries along the way and chatted (a bunch) about food. Join Anney, Lauren, and Producer Dylan from the road to hear about the original KFC, local Lexington breweries, donuts and lots more.

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The Fishy Tale of Worcestershire Sauce Jun 15, 2018

As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. Anney and Lauren examine the history and science that make Worcestershire sauce possible.

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The Spread of Peanut Butter Jun 13, 2018

Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. Anney and Lauren explore how peanut butter came to be, plus the science of how it stays fresh for so long.

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The Can-Do Story of the Can Opener Jun 08, 2018

Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. Anney and Lauren explore the history and physics of this finger-saving device.

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Bourbon: Talking (Wild) Turkey Jun 06, 2018

We went behind the scenes at the Wild Turkey distillery to learn how bourbon is made, plus sat down with Master Distiller Eddie Russell to talk about the past, present, and future of American whiskey.

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Bourbon: America's Spirit Jun 02, 2018

The history and science of bourbon and the barrels it's aged in is fascinating, frisky, and overall neat. Just how we like our bourbon. The episode isn't this corny, we promise.

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The Dish on Crayfish May 30, 2018

Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

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Kentucky Derby Field Trip: Juleps, Hot Browns, and Pies, Oh My! May 26, 2018

The longest-running sporting competition in the U.S., the Kentucky Derby is both a national and specifically local cultural event. Fresh back from a field trip, we discuss the foods & drinks of the Derby.

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50 Shapes of Pasta May 23, 2018

From acini di pepe to ziti, pasta comes in way more than 50 different shapes. But why? And how?? Anney and Lauren explore the saucy history and science of pasta in all its glorious forms.

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Pomegranate: The Seediest Fruit May 19, 2018

The pomegranate has been associated with fertility in everything from ancient myth to modern marketing campaigns. So how did it get this reputation? Is there any science behind the stories? Anney and Lauren explore in this episode of FoodStuff.

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Interview: Finding Equity at the Table May 17, 2018

When you cook, you're telling a story -- but in the food industry, some voices have typically gone unheard. We speak with two activists, Julia Turshen and Hawa Hassan, who are working to give those voices a platform and help connect us all through food.

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The Four Humours: Humor Us Here May 12, 2018

Ancient Greco-Islamic medicine and philosophy created the concept of the four humours: bodily fluids that must be kept in balance -- or else. Anney and Lauren explore how humoral theory codified food and healthy eating habits for millennia.

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Mocktail Hour May 10, 2018

No- or low-alcohol cocktails are getting some serious attention these days, and for pretty excellent reasons. We explore the science, history, and culture of mocktails with help from a special guest: podcaster and food writer Julia Bainbridge.

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Fictional Foods: Willy Wonka May 05, 2018

This episode is your (golden) ticket to 'Charlie and the Chocolate Factory' and its films -- we explore both our favorite fictional foods and their weirder-than-fiction, real-life counterparts, from Everlasting Gobstoppers to flammable ice cream.

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The Sappy Story of Maple Syrup May 02, 2018

Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. Anney and Lauren pour themselves into the history and science of maple syrup.

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The Awesome-Sauce Sriracha Episode Apr 27, 2018

This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore where sriracha comes from, its meteoric pop-culture rise, and the science of why hot sauce burns so good.

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Why Do We Eat Three Meals a Day? Apr 26, 2018

Many cultures, especially Western ones, eat three meals a day -- by why? Have we always done that? We explore the history (and etymology) of breakfast, lunch, and dinner -- plus some science behind whether breakfast is really the most important meal.

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The Fully-Baked Episode on Cannabis Edibles Apr 21, 2018

History: How people have infused cannabis into food and drink for millennia, but recent stigma rendered edibles illicit and illegal. Science: Why the edible high is different. Bonus: Beca Grimm joins us to talk about modern pot culture and dope girls.

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Hot Tamales! Apr 18, 2018

Tamales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.

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James Beard: A Giant of the Kitchen Apr 13, 2018

James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. We explore the life of this sometimes troubled chef, writer, and bon vivant.

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Tempting Tempeh Apr 11, 2018

This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.

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Bonus Episode: A Salty Interview Apr 10, 2018

In researching our previous episode, we spoke with salt expert Suzi Sheffield about where different salts come from, and how they can provide a palate of flavors to play with in your cooking. Join us for the full interview in this bonus episode.

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Salt: What's Shaking? Apr 07, 2018

Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. We dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about salts’ amazing flavor properties.

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FoodStuff Brings Home the Bacon Apr 05, 2018

The same things that make bacon delicious also made it safer to eat in the era before refrigeration -- but they're also the same things that make it less than healthy. Learn the history and science behind bacon's popularity in this episode of FoodStuff.

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Cocktail Hour: The Martini Mar 30, 2018

The martini (and its glass) are American icons -- but why? How? And should you order it shaken or stirred? Anney and Lauren dip into the shaky history and storied science behind the martini.

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Don't Kale Us, We'll Kale You Mar 28, 2018

Nutrient dense and easy to grow, kale was a culinary staple long before it was labeled a superfood. Anney and Lauren go behind the trend to explore kale's rich history and savory science.

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The Craft of American Cheese Mar 23, 2018

Process cheese (aka American cheese) is an innovation that's affordable, reduces factory waste, and melts like a dream -- but is it really food? Anney and Lauren dive into the science and history behind this cheesiest of products.

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Lights. Camera. FoodStuff! Mar 22, 2018

On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! We speak with SFX technician Vii Kelly about inexpensive edible gore, plus go into the history of food effects in movies and television.

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Corned Beef and Baggage Mar 16, 2018

The Irish don't eat much corned beef, but it's a staple of American St. Patrick's Day celebrations. Anney and Lauren explore how this happened and why corned beef is commonly canned, plus the science behind how it's cooked.

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A Prepper on Black Pepper Mar 14, 2018

Black pepper is ubiquitous these days, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. Anney and Lauren explore where peppercorns come from, how they're processed, and why they became commonplace.

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Getting Figgy With It Mar 09, 2018

Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig.

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The Take-Away History of Food Delivery Mar 07, 2018

The concept of having food delivered to your home is centuries old, but technology and culture are constantly changing what -- and how -- we order. Anney and Lauren explore the history and tech that drive delivery.

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Spam Uncanned Mar 02, 2018

The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. Anney and Lauren explore the history and science behind Spam.

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Cocktail Hour: The Margarita Feb 28, 2018

Frozen, on the rocks, or straight up, there's science behind every sip of margarita -- and some seriously muddled history. Anney and Lauren explore in this episode of FoodStuff.

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The Everything Bagel Episode Feb 23, 2018

For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. We explore the history and baking science behind bagels.

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Fictional Foods: 'Star Trek' Edition Feb 21, 2018

This is an episode of the podcast FoodStuff. Its continuing mission: to explore strange (blue) beverages, to seek out new foods and new replications. To boldly go where -- well, where lots of fans have gone before: the food & drink of ‘Star Trek.’ Engage!

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Mushrooms: Not to Be Truffled With Feb 16, 2018

Mushrooms are a delicious, nutritious part of our diets, but they’ve more traditionally been a medicine -- and you definitely shouldn't eat wild mushrooms without an expert. We dig into the history and science of the fungus among us.

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The Saucy History of Ketchup Feb 14, 2018

That stuff you probably dip your fries in descended from Chinese fermented fish sauce, and it had a hand in creating the FDA. We explore the non-Newtonian science and surprisingly fascinating history of ketchup.

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Artificial Flavors: Fake It Till You Make It Feb 09, 2018

Added flavors feature in as much as 90% of our groceries, so the science of creating them is a serious business. We unpack the difference between natural and artificial flavors and explore how some of the most famous (blue raspberry! MSG!) came to be.

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The Edible Puns of Lunar New Year Feb 07, 2018

The Lunar or Chinese New Year celebration, also known as the Spring Festival, is a 15-day marathon of family, friends, food -- and puns. We share some of the holiday's most popular traditions -- and welcome our friends Stuff to Blow Your Mind to come chat.

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Candy Hearts: Recipe for Love Feb 02, 2018

Chalky candy hearts printed with sweet (or salty!) messages are apparently the most prolific candy of Valentine's Day. Anney and Lauren explore the past and present of the product, plus some of its strangest messages.

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This Episode Is Bananas Jan 31, 2018

B-A-N-A-N-A-S. The most popular fruit in the world has driven food technology and military coups alike. It's also in danger of being wiped out. We peel back the disturbing history and science surrounding bananas.

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FoodStuff Takes the Cupcake Jan 26, 2018

The cupcake caused quite a culinary kerfuffle in the early 2000s. Anney and Lauren explore how cupcakes (and their cousins, muffins) became what they were then, and what they are today.

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Absinthe: The FoodStuff Green Hour Jan 24, 2018

Banned for a century throughout the Western world, absinthe is officially back on the market. But was it ever dangerous in the first place? Come drink in the history and science behind the Green Fairy in this episode of FoodStuff.

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Garlic: A Stinking Rose By Any Other Name Jan 19, 2018

Garlic has millennia of history with cultures all over the world -- but mostly as a medicine and vampire deterrent, not a food. Anney and Lauren explore how we came to eat garlic, plus whether there's any hard evidence of its supposed health benefits.

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The McDonald's McEpisode Jan 17, 2018

McDonald's is the biggest fast food chain in the world, but this behemoth has humble beginnings. We explore the ambitions and intrigue that made the McEmpire what it is today.

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Sweet Nothings: The Science of Artificial Sweeteners Jan 12, 2018

Sugar substitutes boast the ability to satisfy your sweet tooth with low or no calories. But how can such wonder-compounds exist? Are they hazardous? Can they really help you lose weight? We explore the history and science behind artificial sweeteners.

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The Lasting Power of Fad Diets: Part Deux Jan 10, 2018

In this, the second half of our conversation about fad diets, we head into the modern era of calorie counting and curious trends spreading at broadband speeds. If you missed Part 1, maybe listen to that one first!

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The Lasting Power of Fad Diets: Part 1 Jan 05, 2018

Since before the word 'diet', there have been fad diets. And egad, some of them were bad ideas. Anney and Lauren unearth and demystify some of history's weirdest (and longest-running) fad diets.

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The Jumbled Story of Jambalaya Jan 03, 2018

Jambalaya really is a melting pot of a dish, influenced by all of the native populations, settlers, and enslaved peoples of the American South. Anney and Lauren dish on the history of jambalaya.

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Licorice: Heard It Through the Red Vines Dec 29, 2017

Is red licorice really licorice? Can you overdose on licorice?? Anney and Lauren answer these and other burning licorice questions.

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New Year’s Food Traditions: Eating for Luck and Money Dec 27, 2017

All around the world, people ring in the New Year with foods said to bring good fortune. Anney and Lauren talk through traditions from their own homes and beyond.

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Cheddar: Insert Cheesy Title Here Dec 22, 2017

This quintessential British cheese has a history cut with myth, fraud, and war. Anney and Lauren dig in, plus explain the science and process behind making a wheel of cheddar.

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The Not-So-Gratuitous Tipping Episode Dec 20, 2017

Tipping at restaurants can be stressful for all parties involved. How much is enough? How much is based on actual quality of service? How did we start doing this, anyway? FoodStuff discusses the equally depressing and important answers.

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A Hard Look at Soft Drinks Dec 15, 2017

Soda, pop, coke, or plain ol' carbonated water: We dive into the sometimes explosive science and history of all agua that sparkles, from natural mineral springs to soda fountains to Big Gulps.

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Stop and (Don't) Smell the Durian Dec 13, 2017

The durian fruit is famous for its rich custardlike flavor and infamous for its staunch corpselike scent. Anney and Lauren dig into the history and science behind this stinky delicacy.

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Raise a Glass to Toasting Dec 08, 2017

Toasting can be an art, an honor, or an excuse to drink a lot. Anney and Lauren explore, from ancient toasting traditions to how people do it around the world today. Hear hear!

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Chock Full of Chocolate Dec 06, 2017

That chocolate bar you're craving contains some 5000 years of history and more than a couple psychoactive substances. Learn how a tropical seed changed the world, for the good and the bad, in this episode of FoodStuff.

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Cocktail Hour: Mai Tai Dec 01, 2017

For a rum punch designed with escapism in mind, the mai tai has a lot of controversy swirling around it. Anney and Lauren explore. (Plus, cocktail umbrellas!)

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We Are All Jelly Doughnuts Nov 29, 2017

Sufganiyot, pączki, Berliners, bismarcks, or jambusters: Whatever you call 'em, we love jelly doughnuts. Anney and Lauren explore how this treat became a part of holidays around the world.

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Popcorn: Insert Corny Episode Title Nov 24, 2017

America's favorite movie theater snack involves at least 7,000 years of history and fascinating physics. We explore everything from how popcorn pops to how it basically got the theater industry through the Great Depression.

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The Not-So-Vanilla Vanilla Episode Nov 22, 2017

The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and what lengths researchers go to to replicate the flavor.

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Fictional Foods: Lembas Nov 17, 2017

Lembas is the one bread to rule them all from J.R.R. Tolkien's world of 'The Lord of the Rings.' We delve into the real-world inspirations and Elvish science behind lembas and other foods of Middle Earth.

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Stick a Fork in It Nov 15, 2017

This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper).

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Turkey Talk Nov 10, 2017

The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. We cover everything turkey, from cooking tips to snood science.

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Flavor Tripping with the Miracle Berry Nov 08, 2017

The miracle berry is a fruit that can make sour foods taste incredibly sweet. We explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United States.

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Ramen: Oodles of History Nov 03, 2017

From a Chinese side dish to a Japanese staple to an international phenomenon, we slurp through the history and science of ramen.

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Rice Rice Baby Nov 01, 2017

It's just a staple food for over half the population of the planet, and has been for long enough that it shaped our languages, religions, and maybe even social psychology. This will probably be a short episode.

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Vegemite: Fright or Delight? Oct 27, 2017

A savory spread with a divisively strong flavor, Vegemite earned its place in Australian culture through decades of clever marketing. We explore the history and yeast-extract science -- plus talk Tim Tams.

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The Quiche of Death Oct 25, 2017

Quiche, the simple baked custard that took the '70s by storm, has a winding history involving some weird gender issues. We serve forth the ins and outs of quiche.

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Space Food: Ground Control to Major Nom Oct 20, 2017

We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. We dig into the history (and sometimes questionable menus) of space food.

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The Julia Child Episode Oct 18, 2017

Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. We trace the biography behind this TV icon

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Cocktail Hour: The Whiskey Sour Oct 13, 2017

Despite (or perhaps due to) its simplicity, the whiskey sour is one of the most popular cocktails on the planet. We walk through the history and science behind the drink in this edition of cocktail (half-) hour.z

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Cranberries from Bog to Table Oct 11, 2017

This North American winter staple has sprouted crazes, battles, and bitter scares. Let's linger just a little on the cranberry.

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Aspirational Aspics Oct 06, 2017

The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Tune in to learn about history's fanciest aspics, plus the science of gelatin.

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Leggo Eleven's Eggo: A Tale of Frozen Waffles Oct 04, 2017

Waffles have been around in more or less their modern form since the 1400s, but we have three 20th-century brothers to thank for the technology behind tasty, convenient frozen waffles. Here's their story.

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Cinnamon: The Tastiest of Tree Barks Sep 29, 2017

Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. We dig into spicy history and culture of this delicious bark.

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Pumpkin: Jack-of-all-Foods Sep 27, 2017

You knew we had to do a pumpkin episode. This squash and its pie spice blend have a rep for being basic, but we go behind the gourd to explore pumpkin's history as food, decor, and phenomenon.

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Sour Beer: Don't Call it a Comeback Sep 22, 2017

Humans may have invented agriculture to make beer, and for millennia that beer was kinda sour. We explore the science and history of sour beer, plus the chemistry of flavor.

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Expiration Dates: Best If Listened By Sep 15, 2017

Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception).

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The World Is Your Oyster Sep 08, 2017

Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. We dive into the biology, culinary history, and bloody piracy behind oysters.

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Chuck E. Cheese's: Pizza, Intrigue, and Entertainment Sep 01, 2017

A pizza-loving rat, a live band of animatronic animals, and beer on tap: We explore how a scheme to make more money off of arcade games became an international cultural phenomenon.

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You Butter Believe It’s a Two-Parter: Part 2 Aug 25, 2017

What the heck is margarine, and how does it play in butter's history? Is it healthier to eat one versus the other? We wrap up our butterganza with these questions, plus cultural notes and cooking tips.

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You Butter Believe It’s a Two-Parter: Part 1 Aug 18, 2017

Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) We explore the slippery physics and surprising strife behind butter.

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You Say Tomato, I Say Wolfpeach Aug 11, 2017

Once considered deadly, the tomato has a fascinating history as a tax evader, protest device, and potential hallucinogen! GASP. There's also a lot of great science and nicknames involved in the tomato's story.

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Fictional Foods: Butterbeer, from Book to Mug Aug 04, 2017

Once a mere fantasy from the pages of "Harry Potter," butterbeer is now very real, very popular, and very delicious. In this new segment, we discuss the real-world history of a fictional food and its transition into reality.

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Tofu: The Cheese of the Bean World Jul 28, 2017

Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, health, and environmental impact of tofu.

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A Graham Cracker A Day to Keep Sin Away Jul 21, 2017

Graham crackers, one-third of delightful campfire s'mores, originated as a bland health food peddled by a temperance preacher. We explore how they became the treats they are today.

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How Did French Cuisine Become King? Jul 14, 2017

French cuisine has a reputation as the best the culinary world has to offer, but why is that? Anney and Lauren trace the history of haute cuisine (and get to talk about celebrity chefs, lawyers, and tires along the way).

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Marshmallows: A Cure for Your Ills Jul 07, 2017

Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying.

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Life of (Apple) Pie Jun 29, 2017

The saying goes, "as American as apple pie," but why? Anney and Lauren dig into the historical events that made apple pie a cultural icon. And talk pie science. Yes.

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A Starter Guide to Sourdough Jun 23, 2017

Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of sourdough starters along the way.

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Cocktail Hour: Gin and Tonic Jun 16, 2017

This simple, refreshing staple cocktail wouldn't be here if it weren't for heart disease and malaria. We trace the history of gin and tonic water, both separately and together, and explain the science behind why they're so darn tasty.

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Sweetbreads: Neither Sweet nor Bread Jun 09, 2017

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback.

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May I Rent Your Pineapple? Jun 02, 2017

Throughout its history, the much-sought-after pineapple has symbolized friendship, luxury and royalty. Anney and Lauren look into the pineapple's past to determine where this symbolism arose from, as well as where the pineapple is heading.

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Could Honey Save Us All? May 26, 2017

Humans have been eating honey since before recorded history -- and it may be the oldest medicine known to humankind, too. From ancient remedies to cutting-edge cures to rare dangers, we explore the amazing medical properties of honey.

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Honey, a History May 19, 2017

Join Anney Reese and Lauren Vogelbaum as they dive into the history of honey in this two part series.

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A Spork by Any Other Name May 12, 2017

How has the spork captured so much attention? Who designed such a questionably useful utensil? Anney and Lauren explore the surprisingly rich history of the spork.

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The Troubled, Tasty Story of Fried Chicken May 05, 2017

Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken.

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The (Non)Science Behind Juice Cleanses Apr 28, 2017

Do juice cleanses actually deliver on their promises? How did commercial juices become a thing anyway? Anney and Lauren extract the truth from the myths about juicing.

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Much Ado About Brunch Apr 21, 2017

Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! We break down the problematic yet delicious history of brunch.

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FoodStuff Is Moving to Fridays Apr 19, 2017

This is not a full episode, but a quick notice: FoodStuff will be publishing on Fridays from now on! Yes. See you Friday!

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Bloody Marys: Dubious Historically and Hangoverly Apr 12, 2017

History is as unsure about where the Bloody Mary came from and how it came to be named as science is about its status as a hangover cure. Anney and Lauren uncover the fascinating possibilities in this FoodStuff: Cocktail Hour.

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Yogurt: More Than Just Bacteria Poop Apr 05, 2017

Humans have been enjoying yogurt and its health benefits for millennia. From prehistory to bizarre sanitarium treatments to modern marketing campaigns, we explore the culture of yogurt.

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Defrosting Frozen Food Mar 29, 2017

What technologies have brought us the convenience of frozen foods? Is frozen really as nutritious as fresh? Learn what it takes scientifically to bring that bag of vegetables from the farm to your freezer.

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The Unsweetened History and Technology of Sugar Mar 22, 2017

The demand for sugar has driven over a thousand years of greed, tragedy, political power shifts, and technological innovation. We won't sugarcoat it.

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Sugar and Your Health Mar 15, 2017

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Cauliflower: Fractaliscious and Nutritious Mar 08, 2017

This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.

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Champagne (and Sparkling Wine) Mar 01, 2017

In just 400 years, sparkling wines have gone from a dangerous mistake (the famous Dom Perignon was hired to get RID of bubbles in wine) to a symbol of wealth and celebration. We trace the history and explain the science behind champagne.

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