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?
151
Krab: Imitation Is a Form of Crab
The ‘crab’ in your California roll and seafood salad is almost certainly an imitation made up of other seafood that’s been shaped and flavored to resemble crab legs. Anney and Lauren crack open the science of surimi and the history of krab sticks.
31 min
152
Cashing in on Cashews
This buttery-sweet tree nut makes a tasty snack, milk, or ingredient – but its fruit is poisonous. But but: Its apple is not! Anney and Lauren break down the science and history of the cashew tree, nut, and apple.
40 min
153
Gochujang: Awesome Sauce
This spicy-savory-salty-funky-sweet sauce is the product of thousands of years of fermentation tradition. Anney and Lauren dip into the science and history of gochujang.
35 min
154
The Bon Macaron Episode
These pretty, meringue-based cookies are a delightful treat – but can be a disaster to attempt making. Anney and Lauren explore the convoluted history and complex structural science of macarons.
42 min
155
Unboxing Boxed Wine
This often inexpensive, sometimes maligned method of packaging wine has a history steeped in intrigue. Anney and Lauren dip into the environmental science and crime-ridden history of boxed wine.
53 min
156
The Fennel Countdown
This lightly anise-flavored vegetable is used for its bulb, stalks, fronds, and seeds alike. Anney and Lauren dig into the science and history of fennel.
27 min
157
The Killer Breakfast Cereal Episode
These often sugary, heavily advertised products all root from an ascetic health food movement in the 1800s. Anney and Lauren explore the strange history and gun-puffed science of breakfast cereals.
58 min
158
Savor Classics: Oysters
Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. In this classic episode, Anney and Lauren dive into the biology and bloody history (piracy! murder!) behind oysters.
50 min
159
Breaking Down Molecular Gastronomy
This branch of food science studies the physics, chemistry, and creative art of making food. Anney and Lauren explore the difficult definitions and delightful nerdery behind molecular gastronomy.
47 min
160
In for a Treat with Ice Cream Trucks
These vehicles don’t just bring frozen desserts to their customers – they can bring neighborhoods together. Anney and Lauren explore the history and music of ice cream trucks.
43 min
161
The Great Caper
These small, preserved flavor bombs are made from flower buds. Anney and Lauren investigate the salty science and history of capers and caperberries.
27 min
162
What’s Shaking with Salt and Pepper Shakers?
When you need just a sprinkle of seasoning, salt and pepper shakers are a practical solution – but the designs people create for these everyday objects can be spectacular. Anney and Lauren explore the opulent history and kitschy culture of condiment casters.
36 min
163
Listener Mail 3: With a Vengeance
Anney and Lauren once again dig into the virtual listener mail bag and discuss the good, the bad, and the vodka.
48 min
164
Savor Classics: Marshmallows
Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying.
44 min
165
Cocktail Hour: The Mojito
For a simple mix of rum, mint, lime, and sugar, this cocktail has inspired a complex blend of love and hate. Anney and Lauren dip into the uncertain history and contentious culture of the mojito.
38 min
166
Bustin’ in with the Kool-Aid Episode
This brand of bright-colored drink mixes dates to the 1920s and owes its place it pop culture to an anthropomorphic pitcher. Anney and Lauren explore the history of Kool-Aid and its enthusiastic mascot.
56 min
167
The Queen Mangosteen
This tropical fruit is famously delectable and infamously finicky to grow. Anney and Lauren dig into the history and horticulture of the mangosteen.
32 min
168
The Edna Lewis Episode
Edna Lewis was a Black Southern chef and writer who deeply influenced the movement toward fresh, seasonal American cuisine. Anney and Lauren dip into the life, career, and legacy of this sometimes unsung culinary hero.
34 min
169
Stake Out: Food in ‘Buffy the Vampire Slayer’
If you count vampirism, this show was technically all about food. Anney and Lauren buff up on the sometimes magical, sometimes metaphorical foods and drinks featured in the television series ‘Buffy the Vampire Slayer’.
56 min
170
Fugu: Savor and the Blowfish
Many pufferfish contain a deadly neurotoxin – and that’s part of why they’re a delicacy in some cuisines. Anney and Lauren dip into the swell science and strange history of eating pufferfish.
46 min
171
Banking on Seed Vaults
These cryogenic storage facilities are a newfangled way to accomplish an old goal: preserving seeds for later study and use. Anney and Lauren explore the science and history behind seed banks and vaults.
38 min
172
Chef Boyardee: Can-Do Attitude
This brand of mass-produced canned pasta dishes started in the kitchen of an actual Italian American chef – Ettore Boiardi – whose picture is still on the packaging. Anney and Lauren dig into the history of Chef Boyardee.
37 min
173
Savor Classics: The Gin & Tonic
This simple, refreshing staple cocktail wouldn't exist if it weren't for heart disease and malaria. In this classic episode, Anney and Lauren trace the history of gin and tonic water -- and explain the science of why they're so tasty together.
41 min
174
Listener Mail 2: The New Batch
We dive back into the mail bag for more stories from y’all excellent listeners, including (but not limited to!) pizza sacrilege, invasive ranch, vintage ads, and elusive egg hunts.
46 min
175
Interview: Agricultural Infotainment in Hawaii
Kualoa Ranch hosts cattle, oysters, cacao, Godzilla footprints, Kong bones, and tourists aplenty. We speak with Kualoa's Director of Diversified Agriculture & Land Stewardship about building a sustainable ranch among the bounty and challenges Oahu offers.
56 min