Savor

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Latest Episodes:

The Bubbly Tepache Episode Jan 27, 2024

Show notes

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

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The Light Golden Syrup Episode Jan 24, 2024

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

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Savor Classics: Kale Jan 22, 2024

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

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Hats Off to Sea Urchins Jan 19, 2024

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

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The House That Escoffier Built Jan 12, 2024

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

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Papaya: Gettin’ It Ripe Jan 12, 2024

Show notes

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

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

Show notes

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

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Mulling Over Mulled Wine Jan 04, 2024

Show notes

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

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

Show notes

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

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Savor Classics: Brie Dec 27, 2023

Show notes

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

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