Savor

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Latest Episodes:

Cocktail Hour: The Mimosa Jan 09, 2019

Show notes

The combination of orange juice and sparkling wine is an American brunch classic, but its arrival on the scene is pretty recent. Anney and Lauren dive into the history of the mimosa -- and the economics of the bottomless mimosa brunch.

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Nutritional Yeast: Rising to the Occasion Jan 04, 2019

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Nutritional yeast is a recent-ish edible innovation that provides a vegan source of protein and cheesy/savory flavors, but it's far from the first yeast humans have consumed. Anney and Lauren delve into the weird history and science of nutritional yeast.

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Savor on Ice! Jan 03, 2019

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Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.

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The Concentrated Orange Episode Dec 29, 2018

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Sweet oranges have been prized for their bright, fragrant skin and juice for at least 4,000 years, but our modern concepts of them are mostly due to marketing campaigns. Anney and Lauren get juiced up about the history and culture of oranges.

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Dishing On Tetrazzini Dec 27, 2018

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Tetrazzini is a dish with as many possible ingredients as it has possible origin stories. Anney and Lauren swing into the tetrazzini-verse to explore this comforting, all-American casserole.

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The Neat Scotch Episode Dec 21, 2018

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This liquor originated in Scotland as the 'water of life', but scotch-style whisk(e)ys are now made the world over. Anney and Lauren dip into the history and science behind scotch, with help from local Atlanta distillers American Spirit Works.

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We Like You A Latke Dec 20, 2018

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Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. Anney and Lauren get to the root of latke history (and the science behind making them the tastiest).

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Bonus: A Whole Milk Science Episode Dec 17, 2018

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There are many different types of milk on the market -- even considering dairy alone, a lot of technologies go into processing more stable, reliable products. In this sponsored bonus episode, Anney and Lauren dive into the history and science behind milk.

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To Brie, Or Not To Brie Dec 15, 2018

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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. We’re talking about brie, y’all. /LV)

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Wasabi: Not Horsin' Around Dec 12, 2018

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This spicy-hot Japanese plant is known as a condiment for sushi around the world, but most humans have never had the real thing. Anney and Lauren dig into the history and science of wasabi -- both the original and imitations.

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