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?
51
All Around the Mulberry Episode
This tree (or bush, if you like) provides fruit for summery jams and pies – and food for the silkworm, thus placing it at the center of a lucrative global industry. Anney and Lauren smooth out the science and history of the mulberry.
36 min
52
The Scoop on Dippin' Dots
This brand uses cryogenic technology to create treats containing tiny, tingling-cold pellets of ice cream. Anney and Lauren connect the science and history of Dippin’ Dots.”
37 min
53
Nutrition Labels: What’s in the Box?
These disclosures of packaged foods’ nutritional content exist at the strange intersection of science, corporate interests, public health, and lawmaking. Anney and Lauren do a number on the convoluted history of nutrition labels in the United States.
56 min
54
Anise: Keeping It Fresh
This sweet, herbaceous spice features in everything from cookies and breads to sausages and liquors. Anney and Lauren dig into the science and history of anise.
25 min
55
The Corndog Days of Summer
This deep-fried fairground food has an impressive number of contending origin stories. Anney and Lauren dip into the history and culture behind corndogs.
51 min
56
The Fabulous Aquafaba Episode
This egg white substitute whips up like the real thing, and we’ve been pouring it down our drains for years -- it’s just the cooking liquid from legumes like chickpeas. Anney and Lauren explore the science and history of aquafaba.
30 min
57
Savor Classics: The Fictional Foods of Middle E...
Lembas is the one bread to rule them all in J.R.R. Tolkien's world of 'The Lord of the Rings.' In this classic episode, Anney and Lauren delve into the real-world inspirations and Elvish science behind lembas and other food and drink from Middle Earth.
30 min
58
The Punchy Sangria Episode
This summery cocktail of wine and fruit (or fruit flavorings) is adapted ad infinitum, from light handmade draughts to sweet bottled drinks. Anney and Lauren dip into the history and culture of sangria.
33 min
59
Zucchini: Hot Squash Summer
This prolific summer squash turns up as everything from a side dish staple to a baked good booster to a noodle substitute. Anney and Lauren dig into the science and history of the zucchini (and its blossoms).
28 min
60
The Chaotic Tater Tot Episode
These beloved, nostalgic shredded potato nuggets started simply as a way to save french fry scraps from going to waste. Anney and Lauren explore the science, history, and culture of tots.
36 min
61
Nada but the Empanada
These tasty stuffed pastries come in near-infinite iterations around the world. Anney and Lauren get wrapped up in the history and culture of empanadas.
30 min
62
Za'atar: A Wild Thyme?
This herb (or herb group) and the eponymous spice blends made from it are ubiquitous in cuisines around the Eastern Mediterranean. Anney and Lauren dig into the history and culture of za’atar.
33 min
63
Savor Classics: Soft Drinks
Call it soda, pop, coke, or plain ol' carbonated water: In this classic episode, we dive into the sometimes explosive science and history of all agua that sparkles, from mineral springs to soda fountains to Big Gulps.
50 min
64
Savor's Got the Blueberries
These berries are beloved as a pie filling and a health food alike. Anney and Lauren dig into the science, history, and health marketing of blueberries.
42 min
65
The Tubular Bundt Episode
These fluted tube pans can be used to create dense, beautiful cakes with a minimum of fuss. Anney and Lauren explore the science and history of Nordic Ware's Bundt pans.
32 min
66
The Basics of Bouillabaisse
This fish/seafood soup/stew, made famous by Marseille, sees a lot of iterations throughout the city and beyond. Anney and Lauren dip into the history and culture behind bouillabaisse (and rouille).
31 min
67
Cocktail Hour: The Negroni
This simple cocktail – composed of gin, sweet vermouth, and Campari (or another bright amaro) – has a complicated backstory. Anney and Lauren dip into the culture and history of the negroni.
45 min
68
Cilantro: A Soap Opera
This herb, which tastes fresh and lemony to some but bitter and soapy to others, has been gracing tables for thousands of years along with its spice counterpart, coriander. Anney and Lauren dig into the science and history of cilantro.
30 min
69
Baked Beans: Yer Darn Tootin'
This hearty dish of beans in tangy sauce conjures nostalgia whether served as a cookout side or a breakfast staple, from a can or made fresh. Anney and Lauren spill the science and history behind baked beans (and their, er, musical properties).
43 min
70
A Soft Spot for Gelato
This silky frozen treat that started out as a status symbol has become a ubiquitous Italian street food. Anney and Lauren dip into the science and history of gelato.
36 min
71
Savor Classics: Sweetbreads
Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. In this classic episode, we explore how people treated this odd, tasty gland in the past, and how it made a comeback.
38 min
72
The Seedy Chia Episode
This plant and its nutritious, gel-producing seeds have been used as a staple crop, in nanotech, and as an indoor pet. Anney and Lauren dig into the science and history of chia.
32 min
73
Tootsie Roll: The World May Never Know
This chocolatey, chewy candy is at the center of more than just lollipops – there’s a lot of mystery surrounding it, too. Anney and Lauren bite into the history of the Tootsie Roll.
38 min
74
The Masterful Pimento Cheese Episode
This cheese spread/dip is so popular in the American South that its recipe – and Northern origins – garner controversy. Anney and Lauren explore the history and culture of pimento cheese.
42 min
75
We Are Gruit
These ancient botanical blends gave beers a depth of flavor and antimicrobial punch (plus other properties, maybe) before hops came to dominate the scene. Anney and Lauren get mixed up in the history and pronunciation of gruit.
32 min