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    Savor

    Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

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    Latest Episodes:
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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).

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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).

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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’.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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!

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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).

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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’.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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!

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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."

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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).

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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’.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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.

    Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
    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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    Introducing Get Down with K-Town Aug 22, 2020

    Through cooking and conversation, chef Esther Choi dives deep into the rich world of Korean-American culture. Esther invites guests to open up as she cooks their favorite Korean dishes, drawing on traditional family recipes she’s refined at her restaurants Mŏkbar and Ms. Yoo. Esther and her guest dive into topics ranging from food to family, from K-pop to K-dramas, and from fashion to sexuality, plastic surgery, adoption and more – all to explore what being Korean in America means today.

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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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    Cocktail Hour: The Manhattan Sep 21, 2018

    This seemingly simple mix of whiskey, vermouth, and bitters with a cherry garnish has been interpreted infinite ways over its 140-year lifetime. Anney and Lauren take on the history & science of the Manhattan. Plus: a PSA (podcast service announcement).

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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 Is Coming 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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    FoodStuff: Episode Zero Feb 23, 2017


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