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?
101
Say Mac 'n' Cheese!
This creamy comfort food is a classic, whether it’s crafted or Krafted. Anney and Lauren dig into the history and industrial evolution of macaroni and cheese.
61 min
102
The Morel Mushroom of the Story
These prized mushrooms have been around for a long time, but they’ve managed to remain mysterious. Anney and Lauren explore the science and history behind morel mushrooms.
40 min
103
The Plucky Haggis Episode
This Scottish sausage may be made with humble ingredients, but it’s the stuff(ing?) of legend. Anney and Lauren explore the biology, sportsmanship, and poetry of haggis.
51 min
104
The Sweet-and-Sour Tamarind Episode
This tropical fruit lends a bright punch of flavor to both sweet and savory dishes in cuisines around the world. Anney and Lauren dig into the science and history of tamarind.
27 min
105
The Sublime Freeze Drying Episode
This process creates lightweight, flavorful preserved foods that keep for years and can be easily reconstituted – just add water. Anney and Lauren explore the cool science and history of freeze drying.
38 min
106
The Grueling Oatmeal Episode
Bowls of this cereal grain have been sustaining humans for tens of thousands of years. Anney and Lauren explore the sweet/savory science and history of oatmeal.
54 min
107
Winner, Winner, Chicken Nugget
These crisp-coated, bite-sized bits of processed chicken changed the way the chicken industry works. Anney and Lauren dip into the history and culture of the chicken nugget.
46 min
108
On Air with Whipped Cream
Turning liquid cream into this delicate foam requires only a little work – but a lot of science. Anney and Lauren dig into the history and structure of whipped cream, including how it came to be sold in pressurized cans.
46 min
109
Savor Classics: Brunch
Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! In this classic episode, Anney and Lauren break down the problematic yet delicious history of brunch.
42 min
110
The Power of the Praline
In the New Orleans tradition, these melt-in-your-mouth pecan confections welcome tourists to the French Quarter – and related treats delight in other corners of the world. Anney and Lauren stir up the history and culture of pralines.
37 min
111
Persimmons of Interest
These sweet fruits can be shockingly astringent before they’re ripe – and they owe all kinds of amazing properties to that astringency. Anney and Lauren dig into the not at all cut-and-dried science and history of persimmons.
49 min
112
Dipping into Queso
This melty, seasoned cheese dip is best known for having physical properties that do not belong to cheese. Anney and Lauren flow with the science and history of chile con queso.
46 min
113
Saffron: As Good As Gold
This spice is the most expensive in the world because it’s made from one small part of flowers that bloom only once a year. Anney and Lauren follow the threads of the science and history of saffron.
49 min
114
The Paella Episode Panned Out
This comforting dish is a lot more than just rice with stuff – it’s been called the history of Spain in a pan. Anney and Lauren dig into the rich story behind paella.
38 min
115
The Maligned Lima Bean
These half-moon legumes go by many names and spark many strong opinions. Anney and Lauren explore the science and history of the lima bean/butterbean.
38 min
116
Savor Classics: Jelly Doughnuts
Sufganiyot, pączki, Berliners, bismarcks, or jambusters: Whatever you call 'em, we love jelly doughnuts. Anney and Lauren explore how this treat became a part of holidays around the world.
30 min
117
The Scrapple of Our Eye
This breakfast protein isn’t well known outside of the Mid-Atlantic, but not for a lack of enthusiastic press. Anney and Lauren dig into the history, culture, and poetry of scrapple.
36 min
118
Poppin' Off About Pringles
These potato-based snack chips are wonders of structural science. Anney and Lauren explore the history and mathematics behind Pringles.
48 min
119
The Icewine Cometh
This sweet wine is made from grapes frozen on the vine to produce concentrated flavors. Anney and Lauren explore the decidedly cool science and history of ice wine.
27 min
120
Cracking Wise with Sage
This warm-flavored herb has been highly regarded as a seasoning and a medicine throughout the ages. Anney and Lauren explore the history, culture, and science of sage.
33 min
121
Our Daily Cornbread
This bread is definitely made from cornmeal, but what else goes in (or definitely doesn’t go in) is a matter of some opinion. Anney and Lauren dig into the history and culture of cornbread.
43 min
122
Bowled Over by Miso
This seasoning paste (and soup ingredient) owes its complex flavors to a double fermentation of grains and legumes. Anney and Lauren dip into the history and science of miso.
37 min
123
Fictional Foods: The Chronicles of Narnia
This series of fantasy stories is about adventure, friendship, loyalty, faith – and food. Anney and Lauren go further up and further into the fantastical fruits and humble feasts of C.S. Lewis’s ‘The Chronicles of Narnia’.
53 min
124
Savor Classics: Toasting
Toasting can be an art, an honor, or an excuse to drink a lot. In this classic episode, Anney and Lauren explore the culture of clinking glasses (or not!), from ancient toasting traditions to how people do it around the world today. Hear hear!
38 min
125
Savor Classics: Quiche
"Quiche, the simple baked custard that took the '70s by storm, has a winding history -- involving some weird gender issues. In this classic episode, Anney and Lauren serve forth the ins and outs of quiche."
27 min