Savor

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Latest Episodes:

Interview: Daydreaming in Liquid Form Aug 28, 2023

Show notes

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

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Losing Our Marbles Over Ramune Aug 23, 2023

Show notes

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

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Stuff Savor Never Told You Aug 19, 2023

Show notes

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

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Savor Classics: The Can Opener Aug 16, 2023

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

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The Pigeonholed Squab Episode Aug 11, 2023

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

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Oh, Fudge Aug 10, 2023

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

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Savor Grills Halloumi Aug 09, 2023

Show notes

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

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Savor Sips: Champagne in Space! Aug 04, 2023

Show notes

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

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Interview: Más Masa in Las Vegas Jul 31, 2023

Show notes

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

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The Expansive Quaker Oats Episode Jul 25, 2023

Show notes

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

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