Savor
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
276
Getting to the Heart of Moonshine
Many governments restrict alcohol distillation for safety/tax reasons, but Appalachian moonshiners are undeterred – and that’s putting it mildly. Anney and Lauren explore the history and science of moonshine, plus what bears that label in stores today.
43 min
277
In the Hall of the Mall Food Court
The idea of selling snacks and meals in shopping centers is far from new, but mall food courts keep reinventing themselves. Anney and Lauren explore how the food court as we know it was born -- and what's replacing it.
37 min
278
The Merits of the Carrot
The path of this vegetable from its use as a medicinal green to a sweet root isn’t entirely clear. Anney and Lauren dig into the twisting history of the carrot – including where radar technology and Bugs Bunny come in.
42 min
279
The Pizza Episode (with Extra Cheese)
This dish has inspired strong emotions and opposing opinions for hundreds of years. Anney and Lauren present a slice of pizza’s history, plus the science behind baking a good pie at home.
56 min
280
Rhubarb: The Humble Pie Plant
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.
31 min
281
Airline Food: More than Peanuts
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.
49 min
282
Interview: Cheesemaking (and Eating) in Asheville
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.
48 min
283
Savor Classics: Tofu
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).
45 min
284
Gazpacho: Straight Chilling
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.
29 min
285
Savor Classics: Chuck E. Cheese's
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.
44 min
286
How the Chocolate Chip Cookie Crumbles
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.
44 min
287
Interview: Forging Food and Water Solutions
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.
63 min
288
A Tour of MREs
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.
35 min
289
Kiss from a Rosé
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!
31 min
290
The Not-So-Seedy Story of Watermelon
Although watermelons have been part of our diets basically forever, they’re getting better all the time thanks to clever farming techniques. Anney and Lauren explore how we got to the sweet, sturdy (and sometimes seedless or square) watermelons of today.
37 min
291
Gruyère, You Make Us Melt
Gruyère’s excellent meltability is undisputed, but ownership of its name has been a matter of controversy. Anney and Lauren explore the contention behind gruyère, plus the science of how cheeses melt.
25 min
292
Let’s Talk About Tacos
People have been wrapping food in tortillas for millennia – since way before the wrappers were called ‘tortillas’ or the food ‘tacos’. Anney and Lauren explore the ancient and modern history of this Mexican mainstay.
40 min
293
The Glorious Sweet Potato Episode
The sweet potato is a member of the morning glory family – the tuberous root we eat also stores food for its curling vines and flowers. Anney and Lauren dig up its history and the science of how to unlock its sweetness.
31 min
294
The Sweet History of Nutella
This chocolate-hazelnut spread has inspired a serious fandom around the world. Anney and Lauren dip into how wars spurred its creation and how popular it’s become.
30 min
295
Complimentary Bar Snacks: This One’s On Us
From pretzels to peanuts to pickled eggs, bars the world over serve complimentary snacks to their patrons. Anney & Lauren explore the history of the hardboiled bar egg in particular, plus the science of why these salty, fatty snacks go so well with booze.
33 min
296
Game of Thrones: A Song of Food and Drink
The creators of the world of ‘Game of Thrones’ help make their fantasy immersive through rich depictions of foods and drinks. Anney and Lauren explore the often-opulent cuisine of the TV series and books (with no spoilers from the recent seasons).
41 min
297
Shawarma and Gyros: Assemble!
These two flatbread wraps – and their cousin, donair – feature slices of meat shaved from a vertical spit. Anney and Lauren explore the history of these superhero-worthy wraps and their common root, the döner kebab.
33 min
298
Food-Shaped Vehicles: Fuel for Puns
For about as long as humans have been making motor vehicles, we’ve been shaping them like foods for promotional purposes. We chat with CarStuff’s Scott Benjamin about the history of these vehicles – and interview two drivers of the iconic Wienermobile.
72 min
299
Jackfruit of All Trades
This tropical fruit can grow up to 100 pounds (about 45 kilos) and is often served as a meat substitute. Anney and Lauren explore the jackfruit’s history, science, and potential future as a crop to prevent hunger despite climate change.
26 min
300
The Croissant: Who You Calling Flakey?
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.
31 min