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?
126
Making Peace with Olives
These fruits prove that being bitter and oily doesn’t mean you can’t be popular. Anney and Lauren pit their wits against the science and history of olives.
40 min
127
Listener Mail V: The Inbox Strikes Back
The adventure continues! We turn again to our inboxes to share your stories, from a persevering pineapple and a beef with Ginger Beef to sweet maple syrup memories and one spicy Princess Stew.
43 min
128
The Smokin' Pastrami Episode
A treatment including curing, smoking, and seasoning turns tough beef brisket into this delectable deli meat. Anney and Lauren dig into the history and science behind pastrami.
36 min
129
The Souped Up Campbell's Episode
This brand of shelf-stable soups (and other foods) is an American staple, replete with nostalgia, sodium, and labor disputes. Anney and Lauren tap into the history and culture behind the Campbell Soup Company and their products.
58 min
130
Grapefruit: One Strange Mother Pucker
This large citrus fruit features tasty tart and bitter flavors – but watch out, because it doesn’t mix with some medications. Anney and Lauren explore the history and science of grapefruit.
42 min
131
Savor Classics: Gingerbread
Why do we shape gingerbread cookies into people and houses? Why is it generally considered a winter treat? In this classic episode, Anney and Lauren tackle gingerbread (in all its formats) head first.
42 min
132
Ginger Snaps Back
This warming spice is an ingredient in both sweet and savory dishes the world over. Anney and Lauren dig up the history and science of ginger.
32 min
133
The Interesting Intrigue of Margarine
This nondairy butter substitute has been embroiled in legal and nutritional controversy since its invention. Anney and Lauren explore the history and science of margarine.
42 min
134
Get Schooled on the Anchovy
This small, silvery fish may have a bad reputation in the U.S., but it’s a tasty (and integral!) part of cuisines all over the world. Anney and Lauren dive into the history and science of anchovies.
33 min
135
The Flippin' Burger Episode
These highly customizable sandwiches are an American classic with a highly debated history. Anney and Lauren explore the origins and permutations of the hamburger.
60 min
136
In the Trenches with Victory Gardens
These home and community gardens helped citizens eat better (and keep busy) during the World Wars. Anney and Lauren dig into the history of victory gardens -- and the ways that sustenance gardening has thrived during peacetime, too.
40 min
137
Listener Mail Episode IV: A New Hope
We turn again to the listener mailbox to hear from all y’all about your cheesecake successes (and failures), good drinks, historic dinner parties, very best macaron tips, and more.
37 min
138
Savor Classics: Butter
Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) In this classic episode, we explore the slippery physics, surprising strife, and salubrious nutrition of butter (and margarine, sorta).
60 min
139
Food Fairy Tales: 'Hansel and Gretel'
Food (and the lack thereof) plays heavily in this folk tale popularized by the Brothers Grimm. We explore the tropes in ‘Hansel and Gretel’, and special guests join us for a soundscaped reading of the story.
41 min
140
The Carob Pod
This sweet, rich legume has sometimes been used as a chocolate substitute, but it can (and should!) stand on its own. Anney and Lauren dip into the history and science of carob.
30 min
141
In Bibi's Kitchen' with Hawa Hassan
This new cookbook invites readers into the kitchens of East African grandmothers, who share their stories through recipes. We chat with the author, Hawa Hassan, about how her own story led to the book’s creation, and the community that made it possible.
27 min
142
Cream Cheese: What a Spread
This fresh, spreadable cheese has roots that go back hundreds of years, but it found its niche in American cuisine in the past century with bagels, dips, and casseroles. Anney and Lauren dip into the science and history of cream cheese.
39 min
143
Putting Together the Pieces of Reese's
This brand of candies and snacks has the peanut-butter-and-chocolate market cornered. Anney and Lauren dig into the sweet and salty story of Reese’s.
42 min
144
Fleshing Out the Food of ‘Hannibal’
This creepy television show features downright delicious-looking dishes – which have to appear to be maybe-human flesh but be made of actor-friendly ingredients. Anney and Lauren discuss the implications and reality of the food featured in ‘Hannibal’.
49 min
145
The Appealing Apple Episode
This popular tree fruit has been the subject of myths and legends throughout the ages – possibly due to linguistic confusion. Anney and Lauren explore the juicy history and snaking science of the apple.
54 min
146
Savor Classics: Mocktail Hour
No- or low-alcohol cocktails are getting some serious attention these days. In this classic episode, we explore the science, history, and culture of ‘mocktails’ with special guest Julia Bainbridge, whose new book 'Good Drinks' explores the subject.
47 min
147
The Cuban Sandwich: A Tale of Two Cities
This classic Cuban/Floridian sandwich includes various pork products, cheese, mustard, and pickles – but its exact makeup is as contested as its exact birthplace. Anney and Lauren get to the meat of the story behind the Cubano.
35 min
148
In for a Treat With Rice-A-Roni
This brand of easily prepared rice pilaf and noodle dishes was born from a marriage of cultures during America’s era of convenience food. Anney and Lauren dig into the story behind Rice-A-Roni.
38 min
149
Interview: Celebrating ‘The Sporkful’ with Dan ...
’The Sporkful’ is toasting to its 10-year anniversary this week, so we sat down with host Dan Pashman to chat about how the show has changed over the past decade – and how the food world has changed along with it.
41 min
150
Spring into Fall with Märzen
This traditional lager was the most popular beer at Munich’s Oktoberfest for a century. Anney and Lauren dip into the bottom-fermenting science and barmy history of märzen and other Oktoberfest beers.
34 min