Savor

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Latest Episodes:

Rhubarb: The Humble Pie Plant Jun 27, 2019

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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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