Savor

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Latest Episodes:

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

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

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Chewing the Fat with Lardo Nov 11, 2023

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

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Pan de Muerto: Raising the Bread Nov 09, 2023

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

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Interview: Eating Is Our Common Ground Nov 04, 2023

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

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Chowing on Chowder Oct 27, 2023

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

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

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

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Savor Classics: Tempeh Oct 20, 2023

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

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

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

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Kefir: Some Ingrained Ideas Oct 11, 2023

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

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Savor Classics: Worcestershire Sauce Oct 06, 2023

Show notes

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

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