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?
501
Defrosting Frozen Food
What technologies have brought us the convenience of frozen foods? Is frozen really as nutritious as fresh? Learn what it takes scientifically to bring that bag of vegetables from the farm to your freezer.
47 min
502
The Unsweetened History and Technology of Sugar
The demand for sugar has driven over a thousand years of greed, tragedy, political power shifts, and technological innovation. We won't sugarcoat it.
38 min
503
Sugar and Your Health
56 min
504
Cauliflower: Fractaliscious and Nutritious
This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.
50 min
505
Champagne (and Sparkling Wine)
In just 400 years, sparkling wines have gone from a dangerous mistake (the famous Dom Perignon was hired to get RID of bubbles in wine) to a symbol of wealth and celebration. We trace the history and explain the science behind champagne.
48 min
506
FoodStuff: Episode Zero
3 min