Savor

This fish-shaped, not-too-sweet treat comes in a veritable ocean of iterations. Anney and Lauren dip into the history and culture behind taiyaki.See omnystudio.com/listener for privacy information.

Published: 13 June 2025

These small, fermented snacks have been popular for thousands of years. Anney and Lauren dig into the science and history of kalamata olives.See omnystudio.com/listener for privacy information.

Transcribed - Published: 11 June 2025

Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. In this classic episode, Anney and Lauren have the scoop on the competing tales behind sundaes.See omnystudio.com/listener for privacy information.

Transcribed - Published: 9 June 2025

These extra-large shrimp were the darling of the aquaculture industry for decades – and are excellent escape artists. Anney and Lauren dip into the biology and history of the giant tiger prawn.See omnystudio.com/listener for privacy information.

Transcribed - Published: 5 June 2025

This classic summer side dish has infinite ingredient combinations and a nebulous past. Anney and Lauren get mixed up in the science and history of pasta/macaroni salad(s).See omnystudio.com/listener for privacy information.

Transcribed - Published: 30 May 2025

This international brand of tortilla chips (and dips, and scientifically engineered flavors) got its start at Disneyland. Anney and Lauren dust off the intense science and history of Doritos.See omnystudio.com/listener for privacy information.

Transcribed - Published: 28 May 2025

This ultra-creamy cheese achieves its texture and funk from a species of mold that was named after it. Anney and Lauren dig into the science and history of camembert.See omnystudio.com/listener for privacy information.

Transcribed - Published: 22 May 2025

These edible flowers are a tasty decoration used fresh or made into vibrant extracts – and they mess with your sense of smell, making the experience of them fleeting. Anney and Lauren dip into the history and weird science of violets.See omnystudio.com/listener for privacy information.

Transcribed - Published: 15 May 2025

This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Lauren dig into the history and cultures behind churrascarias and rodizio-style service.See omnystudio.com/listener for privacy information.

Transcribed - Published: 9 May 2025

Although sometimes thin skinned, cucumbers have only rarely lost their cool factor over the millennia. In this classic episode, Anney and Lauren dig into the history and science behind this popular summer addition to everything from salads to sour beers.See omnystudio.com/listener for privacy information.

Transcribed - Published: 7 May 2025

The leaves of this aromatic tree add a complex bright, herbal, earthy spice to all kinds of savory dishes. Anney and Lauren go out on a limb with the botany and history of the curry tree.See omnystudio.com/listener for privacy information.

Transcribed - Published: 2 May 2025

This wide category of crisp, yeast-forward ales has a murky history. Anney and Lauren dip into that history, plus the science behind saisons.See omnystudio.com/listener for privacy information.

Transcribed - Published: 1 May 2025

This brand of doughnuts and coffee is famous for its fresh in-shop experience but poised to distribute its treats on a massive scale. Anney and Lauren don’t glaze over the science and history behind Krispy Kreme.See omnystudio.com/listener for privacy information.

Transcribed - Published: 25 April 2025

This savory pie with a filling of greens, cheese, and eggs satisfies around Easter -- or any time of year. Anney and Lauren slice into the history and cultures behind torta pascualina.See omnystudio.com/listener for privacy information.

Transcribed - Published: 18 April 2025

This delicious fungus grows on hardwood and can help make biofuel. Anney and Lauren dig into the science and history of the shiitake.See omnystudio.com/listener for privacy information.

Transcribed - Published: 16 April 2025

These fish cakes can inspire a lot of nostalgia -- and other strong opinions. Anney and Lauren dip into the science, history, and many forms of gefilte fish.See omnystudio.com/listener for privacy information.

Transcribed - Published: 10 April 2025

This soft, chewy jelly candy ranges from a simple treat to fabulously fancy. Anney and Lauren dig into the sweet science and sticky history of Turkish delight (aka lokum).See omnystudio.com/listener for privacy information.

Transcribed - Published: 4 April 2025

Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? In this classic episode, Anney and Lauren dig into the science and history of breadfruit.See omnystudio.com/listener for privacy information.

Transcribed - Published: 2 April 2025

Ever wonder if your pet is lying to you, what's inside a black hole, or whether you'd survive being cryogenically frozen? With infectious curiosity, cartoonist and former roboticist Jorge Cham makes science fun and accessible as he answers your biggest questions on the ScienceStuff podcast. Listen to ScienceStuff on the iHeartRadio app or wherever you get your podcasts. https://www.iheart.com/podcast/1119-sciencestuff-269210018/ See omnystudio.com/listener for privacy information.

Transcribed - Published: 29 March 2025

Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. In this classic episode, Anney and Lauren dig into the fortuitously fab history (and making of) cheese curls.See omnystudio.com/listener for privacy information.

Transcribed - Published: 28 March 2025

These simple, often disposable devices make brewing a single cuppa quick and easy. Anney and Lauren steep in the science and history of tea bags.See omnystudio.com/listener for privacy information.

Transcribed - Published: 26 March 2025

These large, long-haired cousins to cattle make life a lot easier (and more buttery) in their frigid highland environments. Anney and Lauren yak about the history, biology, and many products of yaks.See omnystudio.com/listener for privacy information.

Transcribed - Published: 21 March 2025

This category of breads leavened with baking soda encompasses both simple staples and rich treats. Anney and Lauren dig into the science and history of Irish (and Irish-ish) soda breads.See omnystudio.com/listener for privacy information.

Transcribed - Published: 19 March 2025

This hot sauce brand has been expanding from a restaurant staple to a household name. Anney and Lauren get in their feels about the science and history of Cholula.See omnystudio.com/listener for privacy information.

Transcribed - Published: 12 March 2025

This one-pot main dish is a comfort food in all its many iterations. Anney and Lauren dig into the history, cultures, and (mostly) good-natured wars behind jollof rice.See omnystudio.com/listener for privacy information.

Transcribed - Published: 7 March 2025

This category of aged, blended brandies can get expensive real quick. Anney and Lauren dip into the rich history and many regulations around cognac.See omnystudio.com/listener for privacy information.

Transcribed - Published: 5 March 2025

This spice brings complex warmth to everything from corned beef to rice puddings to sauerkraut. Come caraway, come caraway, come caraway with Anney and Lauren as we dig into the science and history of caraway.See omnystudio.com/listener for privacy information.

Transcribed - Published: 1 March 2025

Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. In this classic episode, Anney and Lauren explore the history of this Italian-American invention, plus explain how the sausage is made.See omnystudio.com/listener for privacy information.

Transcribed - Published: 21 February 2025

This crumbly, not-too-sweet cookie can take a lot of forms based on just three ingredients: flour, butter, and sugar. Anney and Lauren break into the science and history of shortbread.See omnystudio.com/listener for privacy information.

Transcribed - Published: 20 February 2025

This marine sea snail, considered a delicacy in lots of cuisines, often needs some tender(izing) love & care. Anney and Lauren dip into the biology and history of abalone.See omnystudio.com/listener for privacy information.

Transcribed - Published: 14 February 2025

This massive brand kicked off the sports drink industry in the 1960s. Anney and Lauren explore the history and (some) science of Gatorade.See omnystudio.com/listener for privacy information.

Transcribed - Published: 12 February 2025

This fresh, springy cheese sears instead of melting, meaning it works like other proteins in many preparations. Anney and Lauren dig into the science and history of paneer.See omnystudio.com/listener for privacy information.

Transcribed - Published: 5 February 2025

This category of citrus is prized for its small, sweet segments and easy-to-peel rind. Anney and Lauren dig into the botany and history of mandarin oranges.See omnystudio.com/listener for privacy information.

Transcribed - Published: 1 February 2025

This fresh, uncooked sauce can be made in jarringly different ways, even with the same ingredients. Anney and Lauren dip into the history and science of pesto.See omnystudio.com/listener for privacy information.

Transcribed - Published: 29 January 2025

These proteins are real meat produced without having to rear and slaughter animals. Anney and Lauren explore the developing industry of lab-grown meats.See omnystudio.com/listener for privacy information.

Transcribed - Published: 18 January 2025

Historical true crime doesn’t have to be dry. We chat with Holly Frey and Maria Trimarchi, hosts of the podcast Criminalia, about how they illuminate stories through cocktails (and mocktails!) in their show and new book: Killer Cocktails: Dangerous Drinks Inspired by History’s Most Nefarious Criminals.See omnystudio.com/listener for privacy information.

Transcribed - Published: 15 January 2025

This dish of rice & beans simmered with smoked pork has become a New Year’s Day tradition – but how did it start? Anney and Lauren spill the hypothetical history of hoppin’ john.See omnystudio.com/listener for privacy information.

Transcribed - Published: 9 January 2025

There is a rumor that the legendary listener mailbox has returned, with new(ish) visions for the new year from you, dear listeners! This batch includes a lot of helpful tips, from catfish cleaning and pastéis de nata to a film festival and visiting Prosecco.See omnystudio.com/listener for privacy information.

Transcribed - Published: 3 January 2025

Because food is so often featured in fairy tales and fantasy stories, in this classic episode we offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & Joe McCormick. Come buy, y'all, come buy.See omnystudio.com/listener for privacy information.

Transcribed - Published: 27 December 2024

Ah, the holidays! Because nothing is cozier than a marketing campaign, Anney and Lauren have brought the gift of the season’s weirdest food & beverage industry gimmicks once again. Get ready to deck those hot dogs.See omnystudio.com/listener for privacy information.

Transcribed - Published: 25 December 2024

This spice drove European exploration and globalization -- and meant genocide for the native producers. In today's classic episode, Anney and Lauren dig into that history (and the psychedelic science) of nutmeg.See omnystudio.com/listener for privacy information.

Transcribed - Published: 22 December 2024

This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.See omnystudio.com/listener for privacy information.

Transcribed - Published: 21 December 2024

This global corporation sells herbs and spices in grocery stores, yes, but it also has hands in all sorts of aspects of the business of flavor. Anney and Lauren explore the history and reach of McCormick & Company.See omnystudio.com/listener for privacy information.

Transcribed - Published: 18 December 2024

This soft, tart, typically nonfat cheese is eaten like a yogurt -- sometimes with cream and sugar on top. Anney and Lauren dig into the history and science of skyr.See omnystudio.com/listener for privacy information.

Transcribed - Published: 12 December 2024

This egg custard cupped in crisp puff pastry is a must-try street food for travelers to Lisbon. Anney and Lauren dig into the science and history of pastéis de nata.See omnystudio.com/listener for privacy information.

Transcribed - Published: 6 December 2024

This inexpensive sparkling wine has a short history that’s nonetheless very storied. Anney and Lauren pop open the science, cultures, and marketing behind Prosecco.See omnystudio.com/listener for privacy information.

Transcribed - Published: 5 December 2024

This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subcultures are making Thanksgiving their own, why some protest the holiday, and Anney’s many mishaps.See omnystudio.com/listener for privacy information.

Transcribed - Published: 29 November 2024

Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks displayed them in vases. In this classic episode, Anney and Lauren dig into the history and science of celery.See omnystudio.com/listener for privacy information.

Transcribed - Published: 27 November 2024

This condiment is traditionally made with extra-fancy ingredients, from expensive seafood to aged ham. Anney and Lauren dig into the history and culture behind XO sauce.See omnystudio.com/listener for privacy information.

Transcribed - Published: 20 November 2024

This savory, creamy, starchy dish can be made in all sorts of ways, and it has a tangle of historical ties to match. Anney and Lauren dig into the history and cultures behind stroganoff.See omnystudio.com/listener for privacy information.

Transcribed - Published: 15 November 2024