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?
1
Cocktail Hour: The Sazerac
This classic New Orleans cocktail is almost as storied as the city that created it. Anney and Lauren dip into the history of the Sazerac.
40 min
2
Fictional Foods: 'Downton Abbey'
This television series and its following films feature detailed depictions of Edwardian-era dining from the perspective of both the aristocratic class and those who served them – with a dose of snark from each. Anney and Lauren explore the semi-fictional foods of ‘Downton Abbey’.
41 min
3
The Crusty Baguette Episode
This long, skinny loaf of bread is deceptively simple and deeply loved. Anney and Lauren tear into the history and science behind the baguette.
32 min
4
Soaking in the Sunflowers
These large, lovely flowers each bear hundreds of seeds, prized for snacking and oil production alike. Anney and Lauren stick by ya -- and by the history and science of the sunflower.
38 min
5
Savor Chews on Toothpicks
These small utensils, most often made of disposable wood, bamboo, or plastic, find use across all kinds of hygienic and structural applications. Anney and Lauren take a stab at the history and science behind toothpicks.
45 min
6
A Layered Look at Biryani
This one-pot, rice-based main dish has infinite iterations that all come down to comfort. Anney and Lauren dig into the history and science behind biryani.
28 min
7
Listener Mail X: Rogue Mail
We return once again with mail from y’all -- a set of stories perhaps not in our main timeline, but distinctly from the Savor universe, including different uses for spinach and cloves, a deeper understanding of Dade, and a debunking of a debunking.
36 min
8
Savor Classics: Candy Hearts
Chalky candy hearts printed with sweet (or salty!) messages are apparently the most prolific candy of Valentine's Day. In this classic episode, Anney and Lauren explore the product's past and present, plus some of its strangest messages.
33 min
9
Fortune Favors the Kumquat
This small citrus(y) fruit can be eaten whole like a grape or cooked into sweet and savory dishes aplenty. Anney and Lauren dig into the science and history of kumquats.
26 min
10
The Vinous Barley Wine Episode
This style of beer ekes wine-level alcohol content (and big flavors) out of malted barley. Anney and Lauren barrel right into the history and science of barley wine.
30 min
11
Fictional Foods: 'Redwall'
This children’s fantasy franchise features food descriptions so lush that they’re one of the first things fans talk about. Anney and Lauren get caught up in the long tale of the food and drink in Brian Jacques’s ‘Redwall’ series.
51 min
12
Spinach: Isn't It Ironic?
This leafy green provides soft structure, bright color, and a punch of nutrients to some of the world’s favorite comfort foods. Anney and Lauren dig into the science and history of spinach.
39 min
13
The Towering Tupperware Episode
This brand of kitchenware began with a burping bowl – and a party planner – but became a cultural phenomenon. Anney and Lauren break the seal on the science and history of Tupperware.
50 min
14
Ricotta: This Is the Whey
This fresh, soft, cheese-adjacent product is made with milk’s whey instead of curds. Anney and Lauren dig into the history and science of ricotta.
30 min
15
A Searing Look at Ceviche
This seafood salad has complex layers of culture and chemistry behind its simple preparation. Anney and Lauren dig into the history and science of ceviche.
33 min
16
Savor Classics: The Miracle Berry
The miracle berry is a fruit that can make sour foods taste incredibly sweet. In this classic episode, Anney and Lauren explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United States.
28 min
17
Quince: Charming
This fragrant fruit is color changing, makes excellent jam, and may have been the ‘golden apple’ of myth. Anney and Lauren gel up the history and science of quince.
33 min
18
Cocktail Hour: The Hot Toddy
This adaptable cocktail won't cure a cold, but it'll certainly make you feel warm and cozy. Anney and Lauren dip into the heated science and history behind the hot toddy.
27 min
19
The Marzipan Episode Is Shaping Up
These simple ground-almond candies are molded into fantastic shapes for the winter holidays and beyond. Anney and Lauren explore the history and culture of marzipan.
37 min
20
The Fully Reconstituted Condensed Milk Episode
This canned, concentrated milk product features in lots of sweet holiday recipes today, but it was invented for survival and safety. Anney and Lauren spread it on thick with the history and science of sweetened condensed milk (plus its unsweet cousin, evaporated milk).
45 min
21
Listener Mail IX: The Rise of Inbox
The listeners speak! From delicious crêpes and breakfast poutine to divisive durian and baby corn, Anney and Lauren share your stories, recipes, memories, and reckonings.
45 min
22
Case Cloves
This warm and strongly aromatic spice, made from the flower buds of a tropical tree, has long been a prized part of food and medicine everywhere that people could get it. Anney and Lauren dig into the history and science of cloves.
39 min
23
Savor Classics: Artificial Flavors
Added flavors feature in as much as 90% of our groceries, so the science of creating them is a serious business. We unpack the difference between natural and artificial flavors and explore how some of the most famous (blue raspberry! MSG!) came to be.
42 min
24
The Fully Baked Betty Crocker Story
This brand of recipes and food products that help out home cooks is based around a woman who never existed. Anney and Lauren explore the fictional history and very real science behind Betty Crocker.
37 min
25
Crêpes: Rolling in Dough
These flat, delicate pancakes can be sweet or savory, simple or a spectacle. Anney and Lauren dig into the science and history of crêpes.
40 min