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?
176
The Funky Green Onion Episode
Call 'em scallions, spring onions, salad onions, bunching onions, or welsh onions -- these leafy green onion tops add a mild kick to dishes the world over. Anney and Lauren dig into the tangled history and etymology of scallions.
42 min
177
This Episode Is a Peach
These tasty tree fruits have a simple genome and a complicated history. Anney and Lauren explore the origins, science, and marketing behind peaches.
49 min
178
Savor Classics: Cinnamon
Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. Anney and Lauren dig into the troubled history of this delicious bark.
35 min
179
Stewing on Oxtail
This cut of beef is prized for its toughness – treated properly, it turns everything it touches delectable. Anney and Lauren dig into the history and science of oxtail.
31 min
180
Roquefort: Worth Its Weight In Mold
This French blue cheese, famous for its funk, wouldn’t be possible without limestone and mold. Anney and Lauren explore the legendary history and rockin’ science of Roquefort.
42 min
181
Oregano and Marjoram: Herbs by Any Other Name
This family of herbs lends warm, woody flavors to all kinds of dishes, and has been used medicinally for millennia. Anney and Lauren explore the science and history of oregano and marjoram.
38 min
182
Mustard: Going Against the Grain
This spice and the condiments made from it bring heat (and color, and structural cohesion) to dishes around the world. Anney and Lauren dip into spicy science and history of mustard.
36 min
183
Listener Maaaaaaail!
Y’all are the heart of this show. Anney and Lauren read & respond to messages from listeners on topics from asparagus to sauerkraut to snails.
42 min
184
Tikka Masala: Lost in the Sauce
This creamy, warming dish is the subject of tremendous popularity -- and tremendous debate. Anney and Lauren dig into the many recipes and histories behind tikka masala.
25 min
185
Yerba Mate: Steeped in History
This plant is used to make highly popular (and highly caffeinated) drinks around South America and the world. Anney and Lauren dip into the history and science of yerba mate.
34 min
186
Savor Classics: Sourdough
In your own kitchen, you can tame wild microbes and use them to bake tasty, slightly tart sourdough bread. In this classic (yet timely) episode, Anney and Lauren explore the twisting history and practical science of making sourdough.
46 min
187
Fictional Foods: 'The Simpsons'
From donuts to Duff beer, this long-running television show spends a lot of time focusing on food. Anney and Lauren explore the silly, the satirical, and the strangely delicious-sounding foods of ‘The Simpsons’.
54 min
188
That Risotto, Though
This saucy rice dish seems deceptively simple for the potency of the opinions it can inspire. Anney and Lauren dig into the history (fascism??) and science (no stirring necessary?!?) of risotto.
33 min
189
Relishing the Radish
These spicy, crunchy root vegetables can grow to amazing sizes and give a kick to all kinds of dishes. Anney and Lauren dig into the history and science behind radishes.
32 min
190
The Popular Poppy Seed
These crunchy, oily seeds compliment many baked goods and other dishes – but they have a dangerous reputation. Anney and Lauren explore the history and science of poppy seeds and opium poppies.
43 min
191
Savor Knows the Muffin, Man
These (supposedly) single-serving quickbreads – and their yeast-risen cousins, English muffins – are relatively new inventions. Anney and Lauren explore the nooks and crannies of muffins.
41 min
192
Interview: Food Is a Universal Language
Hawaiian foodways have intersected with immigrants’ and colonists’ influences to create delicious local dishes. On Oahu, we spoke with Highway Inn restaurant owner Monica Toguchi Ryan about history, generosity, making do, and cooking with aloha.
47 min
193
Cocktail Hour: The Collins
This classic cocktail of spiked sparkling lemonade may have been born from a popular 19th-century hoax. Anney and Lauren explore the strange history of the Collins – including Tom, John, and other varieties.
29 min
194
Savor Classics: Julia Child
Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. Anney and Lauren trace the life of the TV icon in this classic episode.
37 min
195
Unboxing Girl Scout Cookies
The cookies that Girl Scouts sell as a fundraiser each year have gained a mythic quality and epic following. Anney and Lauren dig into the sweet history (and psychology) behind Girl Scout Cookies.
41 min
196
The Power of Sauerkraut
This simple dish of fermented cabbage adds depth of flavor to meals as an ingredient, side dish, or condiment. Anney and Lauren explore the bacterial science and bubbling history behind sauerkraut.
30 min
197
A Peep at Easter Eggs
Decorating eggshells predates written history and has been linked to Easter celebrations for a thousand years. Anney and Lauren explore how Easter eggs became a tradition, how they became chocolate, and why a rabbit is said to bring them.
50 min
198
Springing for Asparagus
This vegetable has long been prized for its flavor, appearance, and effect on our urine. Yep. Anney and Lauren explore the spirited history and science of asparagus.
41 min
199
Food Banks, Pantries and Soup Kitchens from Sou...
Organizations that help fight food insecurity are more important than ever in times of crisis. Anney and Lauren explore the history and modern workings of food banks, food pantries, and soup kitchens.
27 min
200
Banh Mi: More Than the Crumb of Its Parts
This Vietnamese sandwich combines multiple textures, flavors, and cultural influences to create a universally delicious experience. We dig into the history and culture of banh mi.”
34 min