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?
76
Fictional Foods: Fallout
This post-apocalyptic game franchise features an array of food and drink items for players to interact with – at their own risk. Anney and Lauren explore the questionable cuisine of ‘Fallout’.
43 min
77
Muscadines: No Sour Grapes
These sweet grapes, native to the American South, are known for their large size, thick skins, and aromatic wines. Anney and Lauren explore the botany and history of muscadines and scuppernongs.
30 min
78
Savor Classics: Vegemite
This savory spread with a divisively strong flavor earned its place in Australian culture through decades of clever marketing. In this classic episode, Anney and Lauren explore the history and yeast-extract science of Vegemite -- plus talk Tim Tams.
38 min
79
Do You Fondue?
These warming, communal, simple-yet-sophisticated dishes gained popularity thanks to a Swiss dairy cartel. Anney and Lauren dip into the history and science of fondue.
43 min
80
The Open Sesame Seed Episode
This small seed (and its large oil content) grace sweet and savory dishes around the world. Anney and Lauren dig into the botany and history behind sesame seeds.
32 min
81
Listener Mail VII: The Inbox Awakens
With our hearts and inboxes full, we turn again to the stories y'all have sent us, including but not limited to Old Bay and root beer controversies, tyrannical milk tea, squid poems, crab massacres, and geese. Geese!
44 min
82
Mad About Madeleines
These small, simple, shell-shaped cakes are the result (and subject) of a lot of complex work. Anney and Lauren explore the science and history behind the madeleine and its perfect hump.
37 min
83
The Tale of Skipjack Tuna
This small, prolific type of tuna is common in two very different preparations: canned, and raw in poke. Anney and Lauren reel in the biology and history of skipjack tuna.
47 min
84
Cocktail Hour: The Moscow Mule
This cocktail of vodka, ginger beer, and lime gets its kick from the way it sets off our heat sensors. Anney and Lauren burn through the spicy science and scattered history of the Moscow Mule.
35 min
85
Filipino Adobo: Choose Your Own Adventure
This method of cooking is endlessly adaptable, and the various dishes it creates represent the history of the Philippines on a plate. Anney and Lauren dig into the history and culture of Filipino adobo.
31 min
86
Habaneros: Over 9000
These small but fiery chili peppers became so widely popular that they’ve caused historical confusion. Anney and Lauren give some hot takes on the history and science of habaneros.
42 min
87
The Face-Hugging Blue Crab Episode
These crustaceans are the most-consumed type of crab in the U.S., which is the top crab-consuming country in the world. Anney and Lauren explore the history and, honestly, just very strange science of blue crabs.
64 min
88
Savor Classics: Expiration Dates
Expiration dates cause confusion and food waste. In this classic episode, Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception).
32 min
89
Our Cup of Bubble Tea
This highly customizable treat is part drink, part snack, and a complete sensation. Anney and Lauren spill the history and culture of bubble tea.
40 min
90
The Souped Up Bouillon Episode
This shelf-stable concentrate of broth or stock is a mainstay of modern home cooking, but similarly portable soups go back hundreds of years. Anney and Lauren take stock of the science and history of bouillon.
39 min
91
Cracking Open the Pistachio
This lime-green culinary nut partially deshells itself when it’s ready for us to eat. Anney and Lauren shake down the history and science behind pistachios.
39 min
92
Old Bay on the Block
This brand of seasonings has made itself synonymous with Maryland seafood. Anney and Lauren boil down the history and culture of Old Bay products.
41 min
93
Root Beer: Bark AND Bite
This sweet beverage doesn’t necessarily contain either roots or beer, but it certainly can. Anney and Lauren dip into the history and culture of root beer.
41 min
94
Savor Classics: Space Food
We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. In this classic episode, Anney and Lauren launch into the history (and sometimes questionable menus) of space food.
43 min
95
Foods of 'Pokémon': Gotta Eat ‘Em All
This sweeping media franchise has featured plenty of foods and drinks in its 25 years – including some made from Pokémon themselves. (Our courage will pull us through.) Y’all teach us, and we’ll teach you about the fictional foods of the 'Pokémon' universe.
57 min
96
Listener Mail VI: Return of the Inbox
It’s not a trap! We again reach into the mailbag (digital and physical) to share listeners’ stories -- including mac & cheese disasters, Guinness lyrics, and literal snail mail.
40 min
97
The Dandelion Episode Blows
This prolific yellow flower has tender, nutritious leaves and a somewhat weedy reputation. Anney and Lauren explore the bittersweet science and history of the dandelion.
30 min
98
Dishing on General Tso's Chicken
This Chinese-American comfort food was inspired by Hunan, originated in Taipei, and developed in New York City. Anney and Lauren dig into the history and culture(s) behind General Tso’s chicken.
32 min
99
The Cardamom Pod(cast)
This complex spice, both warming and cooling, brings zing to foods from baked goods and curries to caffeinated drinks and beyond. Anney and Lauren dig into the science and history of cardamom.
31 min
100
The Smooth Guinness Episode
This brewing company, famous for its Irish stouts, is one of the most recognizable beer brands in the world. Anney and Lauren tap into the history and science of Guinness.
51 min