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?
401
Bourbon: Talking (Wild) Turkey
We went behind the scenes at the Wild Turkey distillery to learn how bourbon is made, plus sat down with Master Distiller Eddie Russell to talk about the past, present, and future of American whiskey.
75 min
402
Bourbon: America's Spirit
The history and science of bourbon and the barrels it's aged in is fascinating, frisky, and overall neat. Just how we like our bourbon. The episode isn't this corny, we promise.
56 min
403
The Dish on Crayfish
Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.
38 min
404
Kentucky Derby Field Trip: Juleps, Hot Browns, ...
The longest-running sporting competition in the U.S., the Kentucky Derby is both a national and specifically local cultural event. Fresh back from a field trip, we discuss the foods & drinks of the Derby.
51 min
405
50 Shapes of Pasta
From acini di pepe to ziti, pasta comes in way more than 50 different shapes. But why? And how?? Anney and Lauren explore the saucy history and science of pasta in all its glorious forms.
45 min
406
Pomegranate: The Seediest Fruit
The pomegranate has been associated with fertility in everything from ancient myth to modern marketing campaigns. So how did it get this reputation? Is there any science behind the stories? Anney and Lauren explore in this episode of FoodStuff.
44 min
407
Interview: Finding Equity at the Table
When you cook, you're telling a story -- but in the food industry, some voices have typically gone unheard. We speak with two activists, Julia Turshen and Hawa Hassan, who are working to give those voices a platform and help connect us all through food.
41 min
408
The Four Humours: Humor Us Here
Ancient Greco-Islamic medicine and philosophy created the concept of the four humours: bodily fluids that must be kept in balance -- or else. Anney and Lauren explore how humoral theory codified food and healthy eating habits for millennia.
30 min
409
Mocktail Hour
No- or low-alcohol cocktails are getting some serious attention these days, and for pretty excellent reasons. We explore the science, history, and culture of mocktails with help from a special guest: podcaster and food writer Julia Bainbridge.
44 min
410
Fictional Foods: Willy Wonka
This episode is your (golden) ticket to 'Charlie and the Chocolate Factory' and its films -- we explore both our favorite fictional foods and their weirder-than-fiction, real-life counterparts, from Everlasting Gobstoppers to flammable ice cream.
39 min
411
The Sappy Story of Maple Syrup
Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. Anney and Lauren pour themselves into the history and science of maple syrup.
41 min
412
The Awesome-Sauce Sriracha Episode
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.
31 min
413
Why Do We Eat Three Meals a Day?
Many cultures, especially Western ones, eat three meals a day -- by why? Have we always done that? We explore the history (and etymology) of breakfast, lunch, and dinner -- plus some science behind whether breakfast is really the most important meal.
33 min
414
The Fully-Baked Episode on Cannabis Edibles
History: How people have infused cannabis into food and drink for millennia, but recent stigma rendered edibles illicit and illegal. Science: Why the edible high is different. Bonus: Beca Grimm joins us to talk about modern pot culture and dope girls.
62 min
415
Hot Tamales!
Tamales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.
30 min
416
James Beard: A Giant of the Kitchen
James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. We explore the life of this sometimes troubled chef, writer, and bon vivant.
39 min
417
Tempting Tempeh
Tempting Tempeh
28 min
418
Bonus Episode: A Salty Interview
Bonus Episode: A Salty Interview
26 min
419
Salt: What's Shaking?
Salt: What's Shaking?
45 min
420
FoodStuff Brings Home the Bacon
FoodStuff Brings Home the Bacon
37 min
421
Cocktail Hour: The Martini
Cocktail Hour: The Martini
33 min
422
Don't Kale Us, We'll Kale You
Don't Kale Us, We'll Kale You
27 min
423
The Craft of American Cheese
The Craft of American Cheese
40 min
424
Lights. Camera. FoodStuff!
On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! We speak with SFX technician Vii Kelly about inexpensive edible gore, plus go into the history of food effects in movies and television.
57 min
425
Corned Beef and Baggage
The Irish don't eat much corned beef, but it's a staple of American St. Patrick's Day celebrations. Anney and Lauren explore how this happened and why corned beef is commonly canned, plus the science behind how it's cooked.
33 min