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?
326
Bonus Interview: ASW Distillery
In preparation for our scotch episode, we visited the local ASW Distillery in late 2018 to learn how they make their peated single-malt whiskey. This bonus episode is that interview -- a deep dive into the art and science of creating a scotch-style whiskey in the American South.
47 min
327
Savor Wings It
Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. Guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delicious.
52 min
328
Ranch, Dude
Ranch, America's favorite salad dressing, originated on an actual dude ranch. Guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings.
62 min
329
Profiles in Deliciousness: Isabella Beeton
Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But Beeton wasn't a stodgy matron. We explore the fashionable, savvy woman behind this seminal cookbook.
30 min
330
Cocktail Hour: The Mimosa
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.
35 min
331
Nutritional Yeast: Rising to the Occasion
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.
35 min
332
Savor on Ice!
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.
43 min
333
The Concentrated Orange Episode
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.
38 min
334
Dishing On Tetrazzini
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.
21 min
335
The Neat Scotch Episode
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.
35 min
336
We Like You A Latke
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).
25 min
337
Bonus: A Whole Milk Science Episode
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.
33 min
338
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. We’re talking about brie, y’all. /LV)
36 min
339
Wasabi: Not Horsin' Around
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.
26 min
340
Scratchin' Our Noggins About Eggnog
How did this drinkable (and usually alcoholic) custard become a winter holiday standard? Anney and Lauren dip into the history of eggnog -- plus the science of how raw eggs and dairy can be not just safe to drink, but safe to keep for months.
29 min
341
Big Gum Questions
While it's not strictly a food, humans have been chewing gum-type stuff for 9,000 years. Anney and Lauren blow up the history, science, and sticky menace of chewing gum.
40 min
342
The Doorstopping Story of Fruitcake
This oft-mocked holiday dessert wasn't always so maligned. Anney and Lauren explore the well-preserved history and rich science behind fruitcakes. (And plum puddings, a little bit.)
31 min
343
Yes Pecan
This nut is a Southern U.S. staple — and has been since way before such a thing existed. Anney and Lauren break open the history and culture behind pecans.
38 min
344
Food Fairy Tales: The Almond Tree
Because fairy tales so often feature food (er, and cannibalism), we’re offering up a dramatic reading of the Grimms' 'The Almond Tree', along with commentary and special guests Stuff They Don’t Want You To Know, Julie Douglas, and Alexander Williams.
48 min
345
The Over-Stuffed Thanksgiving Episode
This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subcultures are making Thanksgiving their own, why some protest the holiday, and Anney’s many mishaps.
42 min
346
Bonus Interview: Changing How We Farm
Our tastes and considerations as eaters are changing, and small farms have to stay ahead of those curves to ensure success. We talk with fourth-generation farmer Jamie Ager about how being sustainable, humane, and open can actually be a boon to business.
42 min
347
Hail Seitan
This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). Anney and Lauren dig into the debated history and gooey, chewy science of seitan.
19 min
348
My Island for Some Nutmeg
Spices like nutmeg drove European exploration and globalization -- and meant genocide for the native producers. We explore this history (and the psychedelic science) of nutmeg.
34 min
349
Consider the Red Lobster
The Red Lobster restaurant chain made seafood accessibly aspirational to inland, middle class Americans. Anney and Lauren dive into the stories behind its successes and scandals -- and those cheddar biscuits.
43 min
350
Farewell, Asheville
As we finish out our miniseries on Asheville, NC, we wanted to share a few more stories about the flavor of the city -- and what challenges it faces in the future.
30 min