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Latest Episodes:

The Croissant: Who You Calling Flakey? Apr 17, 2019

Show notes

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

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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

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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

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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

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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

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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

Show notes

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

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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

Show notes

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

Show notes

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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