Savor
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721 episodes
This is a cheese of many holes and many imitators. Anney and Lauren dig in to the science and history of Emmental, the original Swiss cheese. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This popular and ancient herb is associated with a strange range of myths and legends, from scorpions and basilisks to star-crossed lovers. In this classic episode, Anney and Lauren explore the many stories of basil. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
It's the seven-year anniversary of our first episode!?!? In celebration, our excellent producers, Andrew and Dylan, joined us to chat about how we all came together to create the show, and about some of our favorite memories (and meals) from along the way. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This iteration of tasty deep-fried dough bedevils historians as much as it delights fans. Anney and Lauren think the science and history of churros really shaped up in the end. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This sweet syrup adds smooth, fruity flavors to cocktails, coffee, and beyond thanks to the ‘milk’ of almonds (or other nuts/seeds). Anney and Lauren contend with what they’ve wrought in the science and history of orgeat. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
These mid-sized, milk-producing mammals have been part of human cuisine and culture for millennia. Anney and Lauren are not kidding around about the biology and history of goats. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This condiment is a study in contrasts – crunchy-silky, savory-fruity, and varyingly spicy. Anney and Lauren dip into the history and culture(s) of chili crisp. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
These small, tart fruits love the cold but are extra useful when they’re heated up. Anney and Lauren dig into the science and history of lingonberries. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
Once again we return to our version of rule by the people: Messages from you, good listeners! In this original script, we’ve got everything from fairy bread to salad fries and capybaras to apple butters. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
Though her story was almost lost, this accomplished Black American cook and cookbook writer from the 1800s is teaching us new things about the cuisine and culture of her time. Anney and Lauren dig into the rediscovery of Malinda Russell and her recipes. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
For a rum punch designed with escapism in mind, this cocktail has a lot of controversy swirling around it. In our classic episode, Anney and Lauren dip into the history of the mai tai (plus, the science and history of cocktail umbrellas). See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This social meal is a tradition in communities across the United States for a couple of dovetailing (fishtailing?) reasons. Anney and Lauren dig into the history and cultures behind the Friday fish fry. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This buttery pastry has as many iterations as it (often) has thin, flaky layers. Anney and Lauren dig into the history and cultures behind baklava. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This slightly aged, green-blue veined cheese is prized for its heckishly piquant flavor. Anney and Lauren dig into the science and history of gorgonzola. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This vivid yellow underground stem has been used as a spice, medicine, and pigment for millennia. Anney and Lauren get into the rhi-zone with the science and history of turmeric. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This sweet, rich spread is made by cooking down apples until they’re smooth as butter. Anney and Lauren dip into the dairy-free science and history of apple butter. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This dish of marinated, barbecued beef doesn’t necessarily need to be barbecued, and it doesn’t need to be beef. Anney and Lauren dig into the history and science behind bulgogi. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This lightly fermented drink is often made tangy-sweet with pineapple skin, core, and fruit. Anney and Lauren dip into the science and history of tepache. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This sweet syrup is a baker’s friend -- and an industrial byproduct of sugar refinement. Anney and Lauren dip into the history and science of golden syrup. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
Nutrient dense and easy to grow, this leafy green was a culinary staple long before it was labeled a superfood. In this classic episode, Anney and Lauren dig into the rich history and savory science of kale. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
These marine invertebrates have excellent skeletons and delicious gonads. Anney and Lauren dig into the science and history of eating sea urchin. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are run to the experience of dining. Anney and Lauren explore the life and impact of Auguste Escoffier. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This tart, crunchy salad ingredient morphs into a soft, sweet (and slightly funky) dessert when it ripens. Anney and Lauren peel back the science and history of papaya. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
In this category of cuisine, many (many) types of dishes, teas, and establishments may feature – but all add up to a deliciously communal experience. Anney and Lauren dip into the history and culture of dim sum. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This spiced beverage is seasoned with bright fruit and served warm – and, like all of the ingredients, the wine can vary (or be optional). Anney and Lauren dip into the science and history of mulled wine. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
Ah, the holidays! Because nothing is more merry and bright than a marketing campaign, Anney and Lauren present another season's worth of the weirdest gimmicks and co-brandings that the food & beverage industry has to offer. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
To brie, or not to brie, 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. This is a classic about brie, y’all. /LV) See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This fragrant flavoring has been favored for millennia, and was ubiquitous in American desserts before vanilla became affordable. Anney and Lauren dip into the history and science behind rose water. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore where sriracha comes from, its meteoric pop-culture rise, and the science of why hot sauce burns so good. Plus, an update: Corporate drama and comeuppance! See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
These airy cookies are made waffle-style in specialized presses with beautiful designs. Anney and Lauren dig into the science and history of pizzelle. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.
