Savor

By iHeartRadio

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Category: Society & Culture

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Subscribers: 919
Reviews: 7


 Jun 8, 2019
The audio needs to be better mixed.


 Jan 28, 2019

Kristi
 Oct 20, 2018
I like their gentle, easy, kind of dorky vibe. Love hearing about the history and culture of the foods they discuss.

A Podcast Republic user
 Oct 19, 2018
Love the chemistry of the hosts and the discussions!

Kate
 Sep 29, 2018
I used to absolutely love this podcast but with the rebranding nonsense it just caters to hipster wanna be foodies. Tragic.

Description

<p>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?</p>

Episode Date
A Crooked Look at the Candy Cane
2122
Why are hard candy sticks that are red-and-white striped, peppermint flavored, and bent at one end a Christmas Thing? Anney and Lauren separate fact from fiction and explore the sugary science behind candy canes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 06, 2019
Noodling About Pad Thai
2551
This stir-fried noodle dish is famous not just because it’s delicious – it’s also the product of an intense marketing campaign from Thailand’s government. Anney and Lauren dig in to the slippery history of pad Thai. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 05, 2019
Savor Classics: Cranberries, from Bog to Table
2267
This North American winter staple has sprouted crazes, battles, and bitter scares. In this classic episode, Anney and Lauren linger just a little on the cranberry. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 30, 2019
Goodbye, HI
2403
We’ve talked a lot about the food and drinks around Oahu, but what’s it really like being part of the food & beverage industry there? We close out our Hawaii miniseries and say so long, Oahu, and thanks for all the fish. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 28, 2019
The Ballad of Ambrosia Salad
2161
This divine fruit salad(/soup?) comes in near-infinite varieties these days, but they all stem back to a simple layering of orange slices, shredded coconut, and sugar. Anney and Lauren explore the semi-gelled history of ambrosia salad. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 22, 2019
Savoring Sustainability (and Chocolate)
2577
Sustainability is a buzzword, but we should all be taking it seriously – and Hawaii has even more reasons to than most. We talk through the history of the movement towards greater environmental and social responsibility, using chocolate as an example. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 21, 2019
Escargot: The Original Slow Food
2342
Humans have been cooking and eating snails as sustenance for at least 30,000 years, but it’s often considered a delicacy today. Anney and Lauren explore the history and slimy science of escargot. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 15, 2019
Savor: Big Fish Industry
3165
The system by which fish get from the water to your plate is... complex. (Like, we’re-gonna-need-a-bigger-episode complex.) We untangle the trials and triumphs of the fishing industry with special guest Brooks Takenaka of the Honolulu Fish Auction. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 14, 2019
Cinnamon Rolls: Snailed It
2466
However you eat them and whatever you call them, these sweet & spiced pastries warm hearts the world over. Anney and Lauren attempt to untangle the swirling history of the cinnamon roll. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 08, 2019
Savor Spills the Beans on Coffee
4582
Globally, we humans consume around 2.25 billion cups of coffee every day. Anney and Lauren explore the turbulent history of coffee, plus what it takes to bring each bean from a farm to your cup, with special guest Shawn Steiman – aka Dr. Coffee. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 07, 2019
Interview: Food Is Inherently Political
2987
We’re passionate about understanding the origins of what we eat and drink -- so we leapt at the chance to chat with Stephen Satterfield, host of the new food podcast Point of Origin, about our own origin stories, orange wine, and the politics of food. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 02, 2019
Cocktail Hour: Oahu
3206
The cocktail scene in Honolulu has a reputation for pandering to tourism's lowest common denominator, but bartenders there are doing beautiful things with the local ingredients and influences. We dip into the cocktail culture of Oahu. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 31, 2019
Rhum Agricole: Grass to Glass
2349
Agricole-style rum (spelled ‘rhum’ in French) is made from fresh sugarcane juice, which lends it grassy flavors. We learn how it’s made with Hawaii’s Kō Hana Distillers and some of the bartenders who use it around Oahu. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 28, 2019
Savor Classics: Pumpkin
2894
This winter squash and its pie spice blend have a rep for being basic, but in our classic episode, Anney and Lauren go behind the gourd to explore pumpkin's history as food, decor, and phenomenon. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 25, 2019
Cider: How About Them Apples?
2701
Both unfiltered apple juice and the bubbly alcoholic beverage made from it are fall favorites in places that grow apples. Anney and Lauren explore the history and science of cider. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 18, 2019
Poi Oh Poi!
1643
This Hawaiian staple starch made from pounded, fermented taro root is delicious, nutritious, and sometimes misunderstood. We dip into the history and science of poi, along with a restauranteur and a cultural practitioner who both grew up with it on Oahu. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 17, 2019
Turn Up for Turnips
2767
This root vegetable and its greens have been both reviled and celebrated for their bitter, pungent flavors. Anney and Lauren explore the storied history and spicy science of the turnip. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 14, 2019
A Passion for Lilikoi
1608
Lilikoi, aka passion fruit, didn’t originate in Hawaii – but its bright flowers and tangy flavor have found a home there. We explore the storied history and tasty science of lilikoi. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 09, 2019
Animal Crackers Uncaged
2307
These lightly sweetened cookies played off the popularity of turn-of-the-20th-century traveling circuses – but as circuses have changed, so have animal crackers. Anney and Lauren unpack the history of animal crackers. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 04, 2019
Everything Is Poke
1913
Poke is a Hawaiian dish of chopped and seasoned fish – but culturally, it’s a lot more than that (and pop-culturally, it’s been a lot of other things). We delve into the long history and modern explosion of poke. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 02, 2019
The Academia of the Macadamia
2019
Macadamia nuts are often associated with Hawaii, but they didn’t originate there. Anney and Lauren delve into the genetic and cultural history of the trees that produce this sweet, buttery seed. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 28, 2019
Welcome to Oahu
3666
Hawaii is a small, remote chain of islands, but its culinary culture has a lot of influence – and a lot of influences. To kick off this travel miniseries, we explore Hawaii’s history & foodways with people who helped shape what the food scene is today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 26, 2019
The Call of Couscous
1862
This grain-based staple is the basis of both sweet and savory dishes throughout Northern Africa and the cultures they've touched around the world. Anney and Lauren explore the many uses and conflicting histories of couscous. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 21, 2019
The Poppin' Jalapeño Episode
2184
These peppers are a staple fresh, pickled, dried, and fried -- and their heat can sneak up on you. Anney and Lauren dig in to the history and spicy science of jalapeños and chipotles. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 19, 2019
Cocktail Hour: The Caipirinha
1582
This simple Brazilian cocktail – just lime, sugar, cachaça (a sugarcane juice liquor), and ice – has a complex history. Anney and Lauren dip into the stories behind the caipirinha. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 13, 2019
Cephalopods: They Ink, Therefore We Eat
1981
The rich inks that squid and cuttlefish produce for self-defense make striking food colorings and flavorings. Anney and Lauren dive into the deep, slightly obscured history and science of cephalopod ink. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 11, 2019
Reducing Food Waste at Home
3110
Food waste is a global problem, but most of it happens locally — in our homes. Anney and Lauren chat with food historian Dr. Julia Skinner about fun and tasty ways to prevent waste and preserve abundance. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 07, 2019
Arugula: It's Not Rocket Science
1332
This leafy green has a peppery bite – that ‘hot’ nature is likely responsible for its long history of being regarded as an aphrodisiac. Anney and Lauren explore the history and science of arugula (also known as rocket). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 04, 2019
Fictional Foods: Star Wars Edition
2631
A long time ago in a galaxy far, far away (or now, in a kitchen or theme park near you) the foods and drinks portrayed in Star Wars help bring the story to life. Anney and Lauren explore the sustenance of Star Wars. May the foods be with you! Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 30, 2019
Savor’s Takeaway on Fish and Chips
2212
Although it’s now considered one of the national dishes of the U.K., fish and chips as we know it is less than two centuries old. Anney and Lauren dive into how fried fish and fried potatoes became such good companions. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 28, 2019
The Bleeding Edge of Meat Alternatives
2819
A new class of burgers is aiming to save the planet by converting beef eaters to plant-based alternatives that look, feel, and even bleed like meat. Anney and Lauren explore the history and science behind Impossible Foods, Beyond Meat, and other brands. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 23, 2019
Stop and Smell the Lavender
1627
This powerfully aromatic herb has been a medicinal staple for millennia and graces sweet and savory dishes alike today. Anney and Lauren delve into the long history and calming science of lavender. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 22, 2019
Interview: Cookin' With Jazz
3523
Regional cuisine is trendy, but it’s been the focus of New Orleans' restaurants for decades. We talk with restauranteur Richard 'Dickie' Brennan about growing up in Prudhomme and Emeril’s kitchens, how education empowers, and how New Orleanians live life. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 19, 2019
Savor Classics: Sour Beer
2913
Sour beers are the new big thing, but humanity‘s first brews had tart, funky flavors. In this classic episode, Anney and Lauren explore the long history and microbial science behind sour beers. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 15, 2019
Say Kimchi!
1760
This versatile category of Korean pickled vegetables is gaining a global presence. Anney and Lauren dive into the long history and delicious fermentation science behind kimchi. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 10, 2019
This Episode Is a Picnic
2263
Picnics haven’t always been casual affairs – they haven’t even always been held outdoors. Anney and Lauren explore the twisting history of picnicking and picnic baskets (aka hampers). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 07, 2019
Interview: Where Barbecue Meets Rocket Science
2408
Some serious engineering is required to bring us to space -- and to bring us really good barbecue. We chat with Dr. Howard Conyers about how he applies his knowledge of each to the other as a rocket scientist and barbecue pitmaster. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 03, 2019
Savor Classics: Butterbeer
2063
Once a mere fantasy from the pages of 'Harry Potter,' butterbeer is now very real and very popular. Anney and Lauren delve into butterbeer's transition into reality -- and explore the history of a similar real-world beverage. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 31, 2019
The Saga of Salad
2739
How did salads with a base of raw leafy greens go from being a mere course to a full meal to an aspirational lifestyle? Anney and Lauren explore the nutritional science and long sexist history of salad. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 27, 2019
Savor Chews on the History of Salt Water Taffy
2461
This soft, chewy candy has only a little bit of salt but a lot of history in the American Northeast. Anney and Lauren dive into how it’s made and how it became such a pull at summer tourist spots. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 25, 2019
The Stimulating Cocktail Bitters Episode
2026
Bitter preparations of plant extracts in alcohol have been used medicinally for thousands of years – and they happen to make many cocktails the concoctions we know and love today. Anney and Lauren explore the history and potential benefits of bitters. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 20, 2019
Unshelling the Boiled Peanut
2387
This salty snack is a specialty of the American South and other peanut-growing regions around the world. Anney and Lauren crack open the boiled peanut’s history, including how it got tied into the Civil Rights movement. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 17, 2019
This Episode is Your Lobster
3493
These crustaceans haven’t always been a luxury food, but they have always reminded people of bugs. Anney and Lauren explore the lobster’s economic (and entomologic) history plus some of the weirdest points of their amazing biology. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 13, 2019
Getting to the Heart of Moonshine
2772
Many governments restrict alcohol distillation for safety/tax reasons, but Appalachian moonshiners are undeterred – and that’s putting it mildly. Anney and Lauren explore the history and science of moonshine, plus what bears that label in stores today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 10, 2019
In the Hall of the Mall Food Court
2437
The idea of selling snacks and meals in shopping centers is far from new, but mall food courts keep reinventing themselves. Anney and Lauren explore how the food court as we know it was born -- and what's replacing it. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 06, 2019
The Merits of the Carrot
2685
The path of this vegetable from its use as a medicinal green to a sweet root isn’t entirely clear. Anney and Lauren dig into the twisting history of the carrot – including where radar technology and Bugs Bunny come in. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 03, 2019
The Pizza Episode (with Extra Cheese)
3576
This dish has inspired strong emotions and opposing opinions for hundreds of years. Anney and Lauren present a slice of pizza’s history, plus the science behind baking a good pie at home. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 28, 2019
Rhubarb: The Humble Pie Plant
2042
This tart, fruity vegetable often baked into pies today was once worth more than gold, opium, or saffron. Anney and Lauren get to the roots of rhubarb’s popularity. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 27, 2019
Airline Food: More than Peanuts
3159
Flight staff have been serving in-air meals and snacks almost since the beginning of commercial flight. Anney and Lauren explore the best and worst of what airlines have offered, plus the science behind why food & drink tastes different in the air. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 21, 2019
Interview: Cheesemaking (and Eating) in Asheville
3054
How does any given cheese get from an udder to your plate? The creators at Looking Glass Creamery give us a tour and talk about the science and culture of crafting wildly different cheeses from just three base ingredients: milk, salt, and bacteria. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 20, 2019
Savor Classics: Tofu
2876
Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, health, and environmental impact of tofu (the cheese of the bean world). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 17, 2019
Gazpacho: Straight Chilling
1914
This soup is made and served so fresh that it's sometimes called a salad. Anney and Lauren dip into the many varieties (and histories) of gazpacho, plus the science of making a perfect bowl. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 15, 2019
Savor Classics: Chuck E. Cheese's
2823
A pizza-loving rat, a live band of animatronic animals, and beer on tap: In this classic episode, Anney and Lauren explore how a scheme to make more money off of arcade games became an international cultural phenomenon. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 12, 2019
How the Chocolate Chip Cookie Crumbles
2848
This perhaps quintessential American cookie has a deceptively straightforward ingredient list and backstory. Anney and Lauren explore the history and baking science of the chocolate chip cookie. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 07, 2019
Interview: Forging Food and Water Solutions
3994
Though New Orleans has an amazing food scene, it also struggles with access for all to healthy foods and clean water. We talk with attorney Pepper Bowen about food deserts and swamps, lead pipes, and how people are working to make things better. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 03, 2019
A Tour of MREs
2305
Technologies developed to make military food rations dependable and acceptable have changed how everyone eats – civilians included. We explore the history & science behind feeding literal armies – plus what’s on the menus of the past, present, and future. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 29, 2019
Kiss from a Rosé
2055
Pink wines have risen and crashed in popularity again and again over the past few millennia. Anney and Lauren dive into the tumultuous history and colorful science of rosés. Plus: Travel announcements! Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 24, 2019
The Not-So-Seedy Story of Watermelon
2413
Although watermelons have been part of our diets basically forever, they’re getting better all the time thanks to clever farming techniques. Anney and Lauren explore how we got to the sweet, sturdy (and sometimes seedless or square) watermelons of today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 23, 2019
Gruyère, You Make Us Melt
1665
Gruyère’s excellent meltability is undisputed, but ownership of its name has been a matter of controversy. Anney and Lauren explore the contention behind gruyère, plus the science of how cheeses melt. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 17, 2019
Let’s Talk About Tacos
2619
People have been wrapping food in tortillas for millennia – since way before the wrappers were called ‘tortillas’ or the food ‘tacos’. Anney and Lauren explore the ancient and modern history of this Mexican mainstay. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 16, 2019
The Glorious Sweet Potato Episode
2069
The sweet potato is a member of the morning glory family – the tuberous root we eat also stores food for its curling vines and flowers. Anney and Lauren dig up its history and the science of how to unlock its sweetness. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 10, 2019
The Sweet History of Nutella
2024
This chocolate-hazelnut spread has inspired a serious fandom around the world. Anney and Lauren dip into how wars spurred its creation and how popular it’s become. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 08, 2019
Complimentary Bar Snacks: This One’s On Us
2162
From pretzels to peanuts to pickled eggs, bars the world over serve complimentary snacks to their patrons. Anney & Lauren explore the history of the hardboiled bar egg in particular, plus the science of why these salty, fatty snacks go so well with booze. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 04, 2019
Game of Thrones: A Song of Food and Drink
2660
The creators of the world of ‘Game of Thrones’ help make their fantasy immersive through rich depictions of foods and drinks. Anney and Lauren explore the often-opulent cuisine of the TV series and books (with no spoilers from the recent seasons). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 01, 2019
Shawarma and Gyros: Assemble!
2163
These two flatbread wraps – and their cousin, donair – feature slices of meat shaved from a vertical spit. Anney and Lauren explore the history of these superhero-worthy wraps and their common root, the döner kebab. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 27, 2019
Food-Shaped Vehicles: Fuel for Puns
4486
For about as long as humans have been making motor vehicles, we’ve been shaping them like foods for promotional purposes. We chat with CarStuff’s Scott Benjamin about the history of these vehicles – and interview two drivers of the iconic Wienermobile. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 25, 2019
Jackfruit of All Trades
1746
This tropical fruit can grow up to 100 pounds (about 45 kilos) and is often served as a meat substitute. Anney and Lauren explore the jackfruit’s history, science, and potential future as a crop to prevent hunger despite climate change. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 19, 2019
The Croissant: Who You Calling Flakey?
2074
This quintessentially French pastry doesn’t technically come from France and can consist of more butter than dough. Anney and Lauren unroll the history and science behind croissants. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 17, 2019
The Sublime Lime Episode
2108
These zesty citrus fruits are integral to cuisines all over the world – juice, skin, and leaves included. Anney and Lauren explore the genetic roots and long history of limes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 13, 2019
Pavlova Whisks Us Off Our Feet
2165
This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 10, 2019
Cocktail Hour: The Grasshopper
2214
This creamy mint-chocolate cocktail is a classic dessert drink that’s making a comeback – and, in some places, never went away. Anney and Lauren offer a fresh look at the history and culture of the grasshopper. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 05, 2019
The Cool Mint Episode
2075
This wide category of herbs shares a cooling effect that’s made it prized in cuisine and medicine alike around the world. Anney and Lauren explore the refreshing history and freshest science behind mint. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 03, 2019
The Hardboiled Deviled Eggs Episode
2462
People have been stuffing hardboiled eggs with mixtures of their own yolks plus various flavorings for millennia. Anney and Lauren explore the long history and exacting science behind deviled eggs. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 29, 2019
A Peppering of Paprika
2178
This spice, made from ground red peppers and ranging in flavor from sweet to pungent to spicy, is the stuff of culinary, legal, and puppet legend. Yes. Anney and Lauren explore the rich, colorful history of paprika. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 27, 2019
The Knotty Pretzel Episode
2190
Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. Anney and Lauren explore the twists of pretzel history, culture, and science. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 22, 2019
The Bloomin’ Story of the Onion
2254
This vegetable hibernates for the winter and has tear-inducing defense mechanisms. Anney and Lauren peel back layers of the long history and smelly science of onions. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 20, 2019
Food TV: For Your Consumption
3073
Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the history of food TV, from its radio roots through YouTube. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 15, 2019
Farewell, New Orleans
2409
To finish out our miniseries on New Orleans, we share a few more stories from our guests about what it’s really like to live there – of course the food scene, but also the music, the tourists, the unexpected inspirations – and the ghosts. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 14, 2019
The Extra-Saucy Louisiana-Style Hot Sauce Episode
2487
This wide category of hot sauces spices up dishes all over the South – and beyond. Anney and Lauren explore the history and culture of these cayenne- and tabasco-based condiments. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 08, 2019
Law and Order: Food and Water Unit
2798
Fresh food and clean water are necessary for human health and productivity, but many people lack access due to systemic problems with infrastructure, education, and opportunity. We skim the surface of food and water policy in New Orleans and beyond. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 07, 2019
Bonus Interview: Raekwon The Chef
1170
Rapper and Wu-Tang Clan member Raekwon got his nickname from the flavor he brings to his music, but it could just as easily refer to his passion for food. In this bonus interview, listen in as the Savor team catches up with Raekwon at A3C 2018. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 02, 2019
Savor the Gator
2168
Alligator seems like an unlikely food source, but it’s been enjoyed for millennia. Anney and Lauren play investigators (not sorry) into the history, habits, and amazing (U.S.) ecological recovery of alligators. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 02, 2019
King (Cake) for a Day
1910
Variations on this festive Mardi Gras cake are served during Carnival season around the world, so how did the New Orleans version come to be? Anney and Lauren dig into the history and traditions surrounding king cake and Mardi Gras. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 27, 2019
This Episode Is Anything But Medi-Okra
1819
Okra is both prized and demonized for its goo – the vegetable thickens stews beautifully, but some find it slimy. Learn the history and slime science behind okra (including how to cut back on the goo when you cook it). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 22, 2019
New Orleans: The Sandwiching
2005
The po’boy and muffuletta are integral stops on any New Orleans food tour, and their histories help tell the story of the city. Anney and Lauren explore the origins of these iconic sandwiches. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 21, 2019
You Want Fries With That?
2339
Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore the uncertain history and intense science of French fries. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 15, 2019
Cocktail Hour: New Orleans
2884
This city invented (or, at least, popularized) a legion of cocktails. Anney and Lauren dip into the history that made New Orleans’ drinking culture possible, and explore the Sazerac, the Ramos gin fizz, and the French 75 in particular. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 15, 2019
Kit Kats: Give Us a Break
2554
This iconic, sharable British candy bar is consumed at a rate of billions per year in hundreds of flavors around the world. Anney and Lauren chat about Kit Kat’s history, psychology, and structural science. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 08, 2019
Stewing Over Gumbo
2276
This classic dish contains contributions from the many cultures that created New Orleans, and everyone’s recipe is a little bit different. Anney and Lauren explore the many forms and fans of gumbo (plus, how roux works). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 06, 2019
Boudin: The Cajun Link
2267
This type of fresh sausage made throughout Europe is also a regional specialty in Cajun country. Anney and Lauren explore the history, etymology, and making of Cajun boudin. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 01, 2019
New Orleans: The South Is North From Here
3212
You can trace the whole history of New Orleans through the creation of its signature drinks and dishes. Anney and Lauren (along with a host of expert guests) explore the city’s roots -- and how Cajun and Creole cuisines came to be. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 31, 2019
The Inexhaustible Energy Drink Episode
2047
Energy drinks toe the line between recreational beverage and nutritional supplement. Anney & Lauren explore their history, plus the science of why those jolts/surges of pep that can make you feel like a rock star can also come with monstrous side effects. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 25, 2019
The Blow-Out Birthday Cake Episode
2234
Why do we eat cake on people's birthdays? Why do we blow out candles? What on earth is "birthday cake" flavor?? Anney and Lauren explore the answers to these and other layers within birthday cakes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 23, 2019
Bonus Interview: ASW Distillery
2998
In preparation for our scotch episode, we visited the local ASW Distillery in late 2018 to learn how they make their peated single-malt whiskey. This bonus episode is that interview -- a deep dive into the art and science of creating a scotch-style whiskey in the American South. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 19, 2019
Savor Wings It
3335
Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. Guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delicious. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 19, 2019
Ranch, Dude
3900
Ranch, America's favorite salad dressing, originated on an actual dude ranch. Guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 16, 2019
Profiles in Deliciousness: Isabella Beeton
2014
Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But Beeton wasn't a stodgy matron. We explore the fashionable, savvy woman behind this seminal cookbook. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 11, 2019
Cocktail Hour: The Mimosa
2269
The combination of orange juice and sparkling wine is an American brunch classic, but its arrival on the scene is pretty recent. Anney and Lauren dive into the history of the mimosa -- and the economics of the bottomless mimosa brunch. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 09, 2019
Nutritional Yeast: Rising to the Occasion
2309
Nutritional yeast is a recent-ish edible innovation that provides a vegan source of protein and cheesy/savory flavors, but it's far from the first yeast humans have consumed. Anney and Lauren delve into the weird history and science of nutritional yeast. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 04, 2019
Savor on Ice!
2771
Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 03, 2019
The Concentrated Orange Episode
2480
Sweet oranges have been prized for their bright, fragrant skin and juice for at least 4,000 years, but our modern concepts of them are mostly due to marketing campaigns. Anney and Lauren get juiced up about the history and culture of oranges. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 29, 2018
Dishing On Tetrazzini
1476
Tetrazzini is a dish with as many possible ingredients as it has possible origin stories. Anney and Lauren swing into the tetrazzini-verse to explore this comforting, all-American casserole. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 27, 2018
The Neat Scotch Episode
2272
This liquor originated in Scotland as the 'water of life', but scotch-style whisk(e)ys are now made the world over. Anney and Lauren dip into the history and science behind scotch, with help from local Atlanta distillers American Spirit Works. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 21, 2018
We Like You A Latke
1697
Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. Anney and Lauren get to the root of latke history (and the science behind making them the tastiest). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 20, 2018
Bonus: A Whole Milk Science Episode
2162
There are many different types of milk on the market -- even considering dairy alone, a lot of technologies go into processing more stable, reliable products. In this sponsored bonus episode, Anney and Lauren dive into the history and science behind milk. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 17, 2018
To Brie, Or Not To Brie
2363
That is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yeast poops, and, post-ripening, eat them. (Sorry I borked the meter. We’re talking about brie, y’all. /LV) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 15, 2018
Wasabi: Not Horsin' Around
1730
This spicy-hot Japanese plant is known as a condiment for sushi around the world, but most humans have never had the real thing. Anney and Lauren dig into the history and science of wasabi -- both the original and imitations. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 12, 2018
Scratchin' Our Noggins About Eggnog
1939
How did this drinkable (and usually alcoholic) custard become a winter holiday standard? Anney and Lauren dip into the history of eggnog -- plus the science of how raw eggs and dairy can be not just safe to drink, but safe to keep for months. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 07, 2018
Big Gum Questions
2598
While it's not strictly a food, humans have been chewing gum-type stuff for 9,000 years. Anney and Lauren blow up the history, science, and sticky menace of chewing gum. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 05, 2018
The Doorstopping Story of Fruitcake
2076
This oft-mocked holiday dessert wasn't always so maligned. Anney and Lauren explore the well-preserved history and rich science behind fruitcakes. (And plum puddings, a little bit.) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 30, 2018
Yes Pecan
2451
This nut is a Southern U.S. staple — and has been since way before such a thing existed. Anney and Lauren break open the history and culture behind pecans. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 29, 2018
Food Fairy Tales: The Almond Tree
3080
Because fairy tales so often feature food (er, and cannibalism), we’re offering up a dramatic reading of the Grimms' 'The Almond Tree', along with commentary and special guests Stuff They Don’t Want You To Know, Julie Douglas, and Alexander Williams. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 23, 2018
The Over-Stuffed Thanksgiving Episode
2693
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. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 21, 2018
Bonus Interview: Changing How We Farm
2717
Our tastes and considerations as eaters are changing, and small farms have to stay ahead of those curves to ensure success. We talk with fourth-generation farmer Jamie Ager about how being sustainable, humane, and open can actually be a boon to business. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 17, 2018
Hail Seitan
1358
This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). Anney and Lauren dig into the debated history and gooey, chewy science of seitan. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 17, 2018
My Island for Some Nutmeg
2239
Spices like nutmeg drove European exploration and globalization -- and meant genocide for the native producers. We explore this history (and the psychedelic science) of nutmeg. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 15, 2018
Consider the Red Lobster
2773
The Red Lobster restaurant chain made seafood accessibly aspirational to inland, middle class Americans. Anney and Lauren dive into the stories behind its successes and scandals -- and those cheddar biscuits.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 09, 2018
Farewell, Asheville
2019
As we finish out our miniseries on Asheville, NC, we wanted to share a few more stories about the flavor of the city -- and what challenges it faces in the future.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 07, 2018
Bonus Interview: French Broad Chocolates
2666
Chocolate's main ingredients, cacao & sugar, have a long history as crops that can be harmful to their farmers and environments. So what does it take to make chocolate responsibly? We talk with Asheville chocolate makers about their journey to bean-to-bar. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 03, 2018
The Scorn of Candy Corn
2012
Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 02, 2018
An Amaro Never Reveals Its Secrets
2268
Amari, bitter liquors long loved in Europe, are catching on and even being made here in the States. Anney & Lauren delve into the weird history of amaro with help from an Asheville producer – and present the ghost story that inspired their name. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 31, 2018
Bonus Episode: Street Food Moves Us
2548
Chef Meherwan Irani brought Indian street food to the mountains of Appalachia and the heart of the South. In this interview, we talk with him about how these foods remix and resonate through the cultures they touch, and how food has shaped humanity. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 27, 2018
Mayonnaise and Mayo-Nays
3078
Mayonnaise may be the spread that binds sandwiches together, but it seriously divides opinion: Which brand is best? Does it deserve to be there at all? Anney & Lauren get into the thick of the history and science behind mayo. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 26, 2018
The Health of the Food Industry
2306
Food unites humanity, but the food industry can be a divisive place to work. We look at Asheville as a microcosm of the issues plaguing U.S. food and restaurant workers -- and of how we can come together to help solve those issues. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 24, 2018
Bonus Episode: Taking Cues from a Pitmaster
1655
Chef Elliott Moss brought whole-hog, wood-coal, Eastern Carolina barbecue to Asheville. In this interview, we cover the comfort of ‘cue (and other classic Carolina dishes), his inspirations, and how a BBQ restaurant wound up being his artistic outlet. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 20, 2018
Mind Your Own Biscuits
2560
Southern biscuits are the fluffy, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 19, 2018
Nostalgia, Comfort Food, and Carolina BBQ
2196
Why do we form such strong emotional attachments to certain foods? Anney & Lauren explore the science and history of nostalgia and comfort food -- plus, we take a dip into the hotly debated, heavily nostalgic notion of what Carolina barbecue really is. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 18, 2018
Bonus Episode: Foraging for Fun and (Personal) Profit
5951
Mushroom expert Alan Muskat, a self-described mycomedian, is a professional forager (and likes puns at least as much as we do). In this bonus interview, he takes us out foraging in Western North Carolina to share his experience and philosophy. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 13, 2018
Stay Golden, Chanterelles
1734
These trumpet-shaped mushrooms, long prized for their delicate flavor and seafood-esque texture, resist being farmed. Anney and Lauren dig into the history and science of foraging for this fungus. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 12, 2018
The Once-in-a-Lifetime Meal
1975
A truly unique meal doesn't have to be fancy -- it might just be made from ingredients that you can only get in a particular time and place. Anney & Lauren talk to chefs and foragers about the artistic science of using terroir to make a meal. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 10, 2018
Bonus Episode: The Story of Asheville's First (Legal) Brewery
2301
Post-Prohibition, Asheville had zero legal breweries until Highland Brewing opened in 1994. We interviewed Leah Wong Ashburn, the second-generation family owner, about how the brewery has changed -- and how beer changed the city for the better. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 06, 2018
The Hoppin' History of IPAs
2245
India Pale Ales rule the American craft beer market and don't seem in danger of being usurped by another style anytime soon. But why? Anney and Lauren explore the colonial history and bitter science behind IPAs. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 05, 2018
The Craft Behind Asheville's Beer Scene
2734
Asheville's breweries are integral to its community -- and a microcosm of craft beer in America. Anney and Lauren dive into the history of how this came to be, plus the science of sour and funky beers, with help from the brewers themselves. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 03, 2018
Bonus Episode: The History of Asheville
3488
Historian and Ashville native Kevan Frazier has seen a lot of the city's changes -- and he’s studied the rest. Here's our more-or-less full intereview with Kevan, covering how Asheville went from railroad stop to health resort to Beer City, USA. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 29, 2018
Hummus: Where the Heart Is
2147
Several cultures claim hummus as their own invention, but all agree that the dish (although seen as a hippie/health food in the West) soothes the soul. Anney and Lauren explore the contentious history of hummus. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 28, 2018
Welcome to Savor (and Asheville)
2098
Beer and food pulled this Southern/Appalachian city out of 70 years of economic depression. Anney and Lauren, along with a bevy of guides, explore the edible history and science of keeping Asheville weird. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 26, 2018
Cocktail Hour: The Manhattan
2039
This seemingly simple mix of whiskey, vermouth, and bitters with a cherry garnish has been interpreted infinite ways over its 140-year lifetime. Anney and Lauren take on the history & science of the Manhattan. Plus: a PSA (podcast service announcement). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 21, 2018
FoodStuff Goes for (Edible) Gold
2316
Even though gold has no flavor and no nutritional benefits, people have been eating gold pretty much forever. Anney and Lauren mine the AUdacious ancient and modern practice of consuming gold. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 19, 2018
Trailer: Savor Is Coming
117
FoodStuff has big news: We're relaunching as Savor! Hosts Anney and Lauren are going on the road with Producer Dylan to interview culinary creators and consumers about how they eat – and why – starting 9/26. (Our RSS feed isn't changing, just our name!) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 19, 2018
The Split on Sundaes
2286
Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. Anney and Lauren have the scoop on the competing tales behind ice cream sundaes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 14, 2018
Pickles: Kind of a Big Dill
2362
Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. Anney and Lauren explore the long history and bacteria-laden science of pickles. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 12, 2018
A Plum Episode
2254
Plums have played a major role in cultures' arts and diets for millennia, all around the world. Anney and Lauren plumb the science and history of this seriously multipurpose fruit. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 08, 2018
The Gamble of All-You-Can-Eat Buffets
2791
Putting lots of food on a long table isn't new, but the all-you-can-eat buffet restaurant is a very 20th-century, very American concept. Anney and Lauren explore the history and science of going your own way with the buffet. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 05, 2018
On FoodStuff, Celery Stalks You
1841
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. Anney & Lauren dig into the history and science of celery. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 31, 2018
Cheese Curls: What the Puff?!
2522
Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. Anney and Lauren dig into the fortuitously fab history (and making of) cheese puffs. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 29, 2018
Pepperoni: Live Free and Pie Hard
2621
Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. Anney & Lauren explore the history of this Italian-American invention, plus explain how the sausage is made. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 24, 2018
Maraschinos: The Cherry on Top
2118
The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. Anney and Lauren take a pitiless look at the science and history, including how the classic type is making a comeback. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 22, 2018
Fictional Foods: The Hitchhiker's Guide to the Galaxy
2104
Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this episode will help fill you in on the local fare, from perfectly normal beast sandwiches to pan galactic gargle blasters.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 17, 2018
Tea: A Real Brouhaha
3674
After water, tea is the second most popular drink in the world -- and every cup is steeped in history. Anney and Lauren explore the health, production, and origins of tea. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 15, 2018
FoodStuff Side Dish: Fettuccine Alfredo
1086
Fettuccine Alfredo may seem like an Americanized dish, but it was created by a real Italian chef -- it even bears his name. Christopher Hassiotis joins us for this bonus episode about the origins of Alfredo. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 11, 2018
The Pea Pod(cast)
2266
The seemingly humble garden pea has soil superpowers, caused a medieval craze, and drove Orson Welles to distraction. Come along with Anney and Lauren as they give world peas a chance. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 10, 2018
Oh Ship: The Cruise Food Episode
2608
Cruise ships are something between floating hotels and luxury battleships, but the food served on them doesn't have the best reputation. Anney and Lauren go overboard exploring how cruise food works and how cruise lines are working to change that rep. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 09, 2018
Oh Snap: The Gingerbread Episode
2428
Why do we shape gingerbread cookies into people and houses? Why is it generally considered a winter treat? Anney and Lauren tackle gingerbread (in all its formats) head first. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 03, 2018
The Almighty Cod
2099
For a simple fish, the cod played a huge role in Europe's colonization of North America. Anney & Lauren dive into the story of the fish that changed the course of history in this episode of FoodStuff. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 01, 2018
Dispensing the Facts on Vending Machines
2747
From their holy beginnings to massive modern success, we explore the twisting history of vending machines -- plus how they can tell real money from counterfeit (and why they're so darn stubborn sometimes). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 27, 2018
Tea Time: Pinkies Out with Julia Skinner
2754
Though it's a fairly recent invention, tea time is a meal with very specific etiquette and traditions. Historian Dr. Julia Skinner joins us to discuss how this came about, how it’s changed over the years, and why you should keep your pinkie in. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 25, 2018
Phonominal Pho
1734
This Vietnamese soup-and-noodle dish can (and does!) take on infinite forms and formats, but at its core, it's a hearty comfort food. Anney and Lauren dig into the rich history of phở. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 20, 2018
FoodStuff Fairy Tales: 'Goblin Market'
3067
Because food is so often featured in fairy tales and fantasy stories, Anney & Lauren 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.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 19, 2018
A Bountiful Look at the Breadfruit
1788
Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? Join Anney and Lauren as they get a loaf of breadfruit.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 13, 2018
Cocktail Hour: The Daiquiri
2033
From a simple rum punch to a frozen neon monstrosity to a call for mindfulness, the daiquiri is a cocktail with as many definitions as it has drinkers. Anney and Lauren dive into the winding history of the daiquiri. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 11, 2018
FoodStuff's Spin on Cotton Candy
2036
Dentists originally created this fairground favorite, and the science behind it is fascinating. Anney and Lauren explore the history, chemistry, and physics of cotton candy. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 06, 2018
FoodStuff Gets Frank About Hot Dogs
2920
For better or wurst, the hot dog is an icon of American eating. Anney and Lauren dig into this sausage sandwich's history, explain how they're made, and discuss the many styles of hot doggery. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 04, 2018
Basil: Herb Your Enthusiasm
2107
One of the most popular and ancient herbs around, basil is associated with a strange range of myths and legends. From scorpions and basilisks to star-crossed lovers, join us as we explore the many stories of basil. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 29, 2018
The Un-Chill Story of Quiescently Frozen Confections
1983
The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 27, 2018
A Fresh Look at the Cucumber
2232
Although sometimes thin-skinned, cucumbers have only rarely lost their cool factor over the millennia. Anney & Lauren look into the history and science behind this popular summer addition to everything from salads to sour beers. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 22, 2018
On the Road with FoodStuff
4062
On our trip to Kentucky's bourbon trail, we visited a few other eateries along the way and chatted (a bunch) about food. Join Anney, Lauren, and Producer Dylan from the road to hear about the original KFC, local Lexington breweries, donuts and lots more. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 20, 2018
The Fishy Tale of Worcestershire Sauce
1666
As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. Anney and Lauren examine the history and science that make Worcestershire sauce possible. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 15, 2018
The Spread of Peanut Butter
3448
Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. Anney and Lauren explore how peanut butter came to be, plus the science of how it stays fresh for so long. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 13, 2018
The Can-Do Story of the Can Opener
2601
Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. Anney and Lauren explore the history and physics of this finger-saving device. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 08, 2018
Bourbon: Talking (Wild) Turkey
4665
We went behind the scenes at the Wild Turkey distillery to learn how bourbon is made, plus sat down with Master Distiller Eddie Russell to talk about the past, present, and future of American whiskey. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 06, 2018
Bourbon: America's Spirit
3582
The history and science of bourbon and the barrels it's aged in is fascinating, frisky, and overall neat. Just how we like our bourbon. The episode isn't this corny, we promise.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 02, 2018
The Dish on Crayfish
2486
Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 30, 2018
Kentucky Derby Field Trip: Juleps, Hot Browns, and Pies, Oh My!
3264
The longest-running sporting competition in the U.S., the Kentucky Derby is both a national and specifically local cultural event. Fresh back from a field trip, we discuss the foods & drinks of the Derby. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 26, 2018
50 Shapes of Pasta
2903
From acini di pepe to ziti, pasta comes in way more than 50 different shapes. But why? And how?? Anney and Lauren explore the saucy history and science of pasta in all its glorious forms. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 23, 2018
Pomegranate: The Seediest Fruit
2805
The pomegranate has been associated with fertility in everything from ancient myth to modern marketing campaigns. So how did it get this reputation? Is there any science behind the stories? Anney and Lauren explore in this episode of FoodStuff. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 19, 2018
Interview: Finding Equity at the Table
2647
When you cook, you're telling a story -- but in the food industry, some voices have typically gone unheard. We speak with two activists, Julia Turshen and Hawa Hassan, who are working to give those voices a platform and help connect us all through food. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 17, 2018
The Four Humours: Humor Us Here
1997
Ancient Greco-Islamic medicine and philosophy created the concept of the four humours: bodily fluids that must be kept in balance -- or else. Anney and Lauren explore how humoral theory codified food and healthy eating habits for millennia. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 12, 2018
Mocktail Hour
2836
No- or low-alcohol cocktails are getting some serious attention these days, and for pretty excellent reasons. We explore the science, history, and culture of mocktails with help from a special guest: podcaster and food writer Julia Bainbridge. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 10, 2018
Fictional Foods: Willy Wonka
2553
This episode is your (golden) ticket to 'Charlie and the Chocolate Factory' and its films -- we explore both our favorite fictional foods and their weirder-than-fiction, real-life counterparts, from Everlasting Gobstoppers to flammable ice cream. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 05, 2018
The Sappy Story of Maple Syrup
2644
Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. Anney and Lauren pour themselves into the history and science of maple syrup. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 02, 2018
The Awesome-Sauce Sriracha Episode
2056
This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore where sriracha comes from, its meteoric pop-culture rise, and the science of why hot sauce burns so good. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 27, 2018
Why Do We Eat Three Meals a Day?
2197
Many cultures, especially Western ones, eat three meals a day -- by why? Have we always done that? We explore the history (and etymology) of breakfast, lunch, and dinner -- plus some science behind whether breakfast is really the most important meal. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 26, 2018
The Fully-Baked Episode on Cannabis Edibles
3893
History: How people have infused cannabis into food and drink for millennia, but recent stigma rendered edibles illicit and illegal. Science: Why the edible high is different. Bonus: Beca Grimm joins us to talk about modern pot culture and dope girls. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 21, 2018
Hot Tamales!
1972
Tamales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 18, 2018
James Beard: A Giant of the Kitchen
2513
James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. We explore the life of this sometimes troubled chef, writer, and bon vivant. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 13, 2018
Tempting Tempeh
1900
This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 11, 2018
Bonus Episode: A Salty Interview
1657
In researching our previous episode, we spoke with salt expert Suzi Sheffield about where different salts come from, and how they can provide a palate of flavors to play with in your cooking. Join us for the full interview in this bonus episode. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 10, 2018
Salt: What's Shaking?
2869
Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. We dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about salts’ amazing flavor properties. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 07, 2018
FoodStuff Brings Home the Bacon
2402
The same things that make bacon delicious also made it safer to eat in the era before refrigeration -- but they're also the same things that make it less than healthy. Learn the history and science behind bacon's popularity in this episode of FoodStuff. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 05, 2018
Cocktail Hour: The Martini
2151
The martini (and its glass) are American icons -- but why? How? And should you order it shaken or stirred? Anney and Lauren dip into the shaky history and storied science behind the martini. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 30, 2018
Don't Kale Us, We'll Kale You
1799
Nutrient dense and easy to grow, kale was a culinary staple long before it was labeled a superfood. Anney and Lauren go behind the trend to explore kale's rich history and savory science. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 28, 2018
The Craft of American Cheese
2620
Process cheese (aka American cheese) is an innovation that's affordable, reduces factory waste, and melts like a dream -- but is it really food? Anney and Lauren dive into the science and history behind this cheesiest of products. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 23, 2018
Lights. Camera. FoodStuff!
3642
On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! We speak with SFX technician Vii Kelly about inexpensive edible gore, plus go into the history of food effects in movies and television. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 22, 2018
Corned Beef and Baggage
2199
The Irish don't eat much corned beef, but it's a staple of American St. Patrick's Day celebrations. Anney and Lauren explore how this happened and why corned beef is commonly canned, plus the science behind how it's cooked. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 16, 2018
A Prepper on Black Pepper
1950
Black pepper is ubiquitous these days, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. Anney and Lauren explore where peppercorns come from, how they're processed, and why they became commonplace. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 14, 2018
Getting Figgy With It
2541
Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 09, 2018
The Take-Away History of Food Delivery
2216
The concept of having food delivered to your home is centuries old, but technology and culture are constantly changing what -- and how -- we order. Anney and Lauren explore the history and tech that drive delivery. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 07, 2018
Spam Uncanned
2650
The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. Anney and Lauren explore the history and science behind Spam. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 02, 2018
Cocktail Hour: The Margarita
1990
Frozen, on the rocks, or straight up, there's science behind every sip of margarita -- and some seriously muddled history. Anney and Lauren explore in this episode of FoodStuff. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 28, 2018
The Everything Bagel Episode
2791
For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. We explore the history and baking science behind bagels. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 23, 2018
Fictional Foods: 'Star Trek' Edition
2270
This is an episode of the podcast FoodStuff. Its continuing mission: to explore strange (blue) beverages, to seek out new foods and new replications. To boldly go where -- well, where lots of fans have gone before: the food & drink of ‘Star Trek.’ Engage! Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 21, 2018
Mushrooms: Not to Be Truffled With
2594
Mushrooms are a delicious, nutritious part of our diets, but they’ve more traditionally been a medicine -- and you definitely shouldn't eat wild mushrooms without an expert. We dig into the history and science of the fungus among us. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 16, 2018
The Saucy History of Ketchup
2773
That stuff you probably dip your fries in descended from Chinese fermented fish sauce, and it had a hand in creating the FDA. We explore the non-Newtonian science and surprisingly fascinating history of ketchup. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 14, 2018
Artificial Flavors: Fake It Till You Make It
2520
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. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 09, 2018
The Edible Puns of Lunar New Year
2485
The Lunar or Chinese New Year celebration, also known as the Spring Festival, is a 15-day marathon of family, friends, food -- and puns. We share some of the holiday's most popular traditions -- and welcome our friends Stuff to Blow Your Mind to come chat. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 07, 2018
Candy Hearts: Recipe for Love
2017
Chalky candy hearts printed with sweet (or salty!) messages are apparently the most prolific candy of Valentine's Day. Anney and Lauren explore the past and present of the product, plus some of its strangest messages. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 02, 2018
This Episode Is Bananas
3186
B-A-N-A-N-A-S. The most popular fruit in the world has driven food technology and military coups alike. It's also in danger of being wiped out. We peel back the disturbing history and science surrounding bananas. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 31, 2018
FoodStuff Takes the Cupcake
2338
The cupcake caused quite a culinary kerfuffle in the early 2000s. Anney and Lauren explore how cupcakes (and their cousins, muffins) became what they were then, and what they are today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 26, 2018
Absinthe: The FoodStuff Green Hour
2595
Banned for a century throughout the Western world, absinthe is officially back on the market. But was it ever dangerous in the first place? Come drink in the history and science behind the Green Fairy in this episode of FoodStuff. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 24, 2018
Garlic: A Stinking Rose By Any Other Name
2821
Garlic has millennia of history with cultures all over the world -- but mostly as a medicine and vampire deterrent, not a food. Anney and Lauren explore how we came to eat garlic, plus whether there's any hard evidence of its supposed health benefits. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 19, 2018
The McDonald's McEpisode
3516
McDonald's is the biggest fast food chain in the world, but this behemoth has humble beginnings. We explore the ambitions and intrigue that made the McEmpire what it is today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 17, 2018
Sweet Nothings: The Science of Artificial Sweeteners
3211
Sugar substitutes boast the ability to satisfy your sweet tooth with low or no calories. But how can such wonder-compounds exist? Are they hazardous? Can they really help you lose weight? We explore the history and science behind artificial sweeteners. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 12, 2018
The Lasting Power of Fad Diets: Part Deux
2999
In this, the second half of our conversation about fad diets, we head into the modern era of calorie counting and curious trends spreading at broadband speeds. If you missed Part 1, maybe listen to that one first! Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 10, 2018
The Lasting Power of Fad Diets: Part 1
2232
Since before the word 'diet', there have been fad diets. And egad, some of them were bad ideas. Anney and Lauren unearth and demystify some of history's weirdest (and longest-running) fad diets. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 05, 2018
The Jumbled Story of Jambalaya
1451
Jambalaya really is a melting pot of a dish, influenced by all of the native populations, settlers, and enslaved peoples of the American South. Anney and Lauren dish on the history of jambalaya. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 03, 2018
Licorice: Heard It Through the Red Vines
2349
Is red licorice really licorice? Can you overdose on licorice?? Anney and Lauren answer these and other burning licorice questions. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 29, 2017
New Year’s Food Traditions: Eating for Luck and Money
2568
All around the world, people ring in the New Year with foods said to bring good fortune. Anney and Lauren talk through traditions from their own homes and beyond. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 27, 2017
Cheddar: Insert Cheesy Title Here
1744
This quintessential British cheese has a history cut with myth, fraud, and war. Anney and Lauren dig in, plus explain the science and process behind making a wheel of cheddar. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 22, 2017
The Not-So-Gratuitous Tipping Episode
2558
Tipping at restaurants can be stressful for all parties involved. How much is enough? How much is based on actual quality of service? How did we start doing this, anyway? FoodStuff discusses the equally depressing and important answers. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 20, 2017
A Hard Look at Soft Drinks
2980
Soda, pop, coke, or plain ol' carbonated water: We dive into the sometimes explosive science and history of all agua that sparkles, from natural mineral springs to soda fountains to Big Gulps. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 15, 2017
Stop and (Don't) Smell the Durian
1976
The durian fruit is famous for its rich custardlike flavor and infamous for its staunch corpselike scent. Anney and Lauren dig into the history and science behind this stinky delicacy. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 13, 2017
Raise a Glass to Toasting
2432
Toasting can be an art, an honor, or an excuse to drink a lot. Anney and Lauren explore, from ancient toasting traditions to how people do it around the world today. Hear hear! Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 08, 2017
Chock Full of Chocolate
3131
That chocolate bar you're craving contains some 5000 years of history and more than a couple psychoactive substances. Learn how a tropical seed changed the world, for the good and the bad, in this episode of FoodStuff. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 06, 2017
Cocktail Hour: Mai Tai
1797
For a rum punch designed with escapism in mind, the mai tai has a lot of controversy swirling around it. Anney and Lauren explore. (Plus, cocktail umbrellas!) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 01, 2017
We Are All Jelly Doughnuts
1815
Sufganiyot, pączki, Berliners, bismarcks, or jambusters: Whatever you call 'em, we love jelly doughnuts. Anney and Lauren explore how this treat became a part of holidays around the world. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 29, 2017
Popcorn: Insert Corny Episode Title
2618
America's favorite movie theater snack involves at least 7,000 years of history and fascinating physics. We explore everything from how popcorn pops to how it basically got the theater industry through the Great Depression. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 24, 2017
The Not-So-Vanilla Vanilla Episode
2216
The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and what lengths researchers go to to replicate the flavor. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 22, 2017
Fictional Foods: Lembas
1957
Lembas is the one bread to rule them all from J.R.R. Tolkien's world of 'The Lord of the Rings.' We delve into the real-world inspirations and Elvish science behind lembas and other foods of Middle Earth. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 17, 2017
Stick a Fork in It
1843
This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 15, 2017
Turkey Talk
2935
The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. We cover everything turkey, from cooking tips to snood science. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 10, 2017
Flavor Tripping with the Miracle Berry
1820
The miracle berry is a fruit that can make sour foods taste incredibly sweet. We explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United States. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 08, 2017
Ramen: Oodles of History
2618
From a Chinese side dish to a Japanese staple to an international phenomenon, we slurp through the history and science of ramen. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 03, 2017
Rice Rice Baby
2573
It's just a staple food for over half the population of the planet, and has been for long enough that it shaped our languages, religions, and maybe even social psychology. This will probably be a short episode. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 01, 2017
Vegemite: Fright or Delight?
2359
A savory spread with a divisively strong flavor, Vegemite earned its place in Australian culture through decades of clever marketing. We explore the history and yeast-extract science -- plus talk Tim Tams. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 27, 2017
The Quiche of Death
1726
Quiche, the simple baked custard that took the '70s by storm, has a winding history involving some weird gender issues. We serve forth the ins and outs of quiche. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 25, 2017
Space Food: Ground Control to Major Nom
2626
We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. We dig into the history (and sometimes questionable menus) of space food. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 20, 2017
The Julia Child Episode
2228
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. We trace the biography behind this TV icon Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 18, 2017
Cocktail Hour: The Whiskey Sour
1915
Despite (or perhaps due to) its simplicity, the whiskey sour is one of the most popular cocktails on the planet. We walk through the history and science behind the drink in this edition of cocktail (half-) hour.z Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 13, 2017
Cranberries from Bog to Table
2222
This North American winter staple has sprouted crazes, battles, and bitter scares. Let's linger just a little on the cranberry. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 11, 2017
Aspirational Aspics
2326
The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Tune in to learn about history's fanciest aspics, plus the science of gelatin. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 06, 2017
Leggo Eleven's Eggo: A Tale of Frozen Waffles
1683
Waffles have been around in more or less their modern form since the 1400s, but we have three 20th-century brothers to thank for the technology behind tasty, convenient frozen waffles. Here's their story. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Oct 04, 2017
Cinnamon: The Tastiest of Tree Barks
2133
Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. We dig into spicy history and culture of this delicious bark. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 29, 2017
Pumpkin: Jack-of-all-Foods
2943
You knew we had to do a pumpkin episode. This squash and its pie spice blend have a rep for being basic, but we go behind the gourd to explore pumpkin's history as food, decor, and phenomenon. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 27, 2017
Sour Beer: Don't Call it a Comeback
2658
Humans may have invented agriculture to make beer, and for millennia that beer was kinda sour. We explore the science and history of sour beer, plus the chemistry of flavor. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 22, 2017
Expiration Dates: Best If Listened By
1933
Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 15, 2017
The World Is Your Oyster
2822
Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. We dive into the biology, culinary history, and bloody piracy behind oysters. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 08, 2017
Chuck E. Cheese's: Pizza, Intrigue, and Entertainment
2536
A pizza-loving rat, a live band of animatronic animals, and beer on tap: We explore how a scheme to make more money off of arcade games became an international cultural phenomenon. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 01, 2017
You Butter Believe It’s a Two-Parter: Part 2
2011
What the heck is margarine, and how does it play in butter's history? Is it healthier to eat one versus the other? We wrap up our butterganza with these questions, plus cultural notes and cooking tips. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 25, 2017
You Butter Believe It’s a Two-Parter: Part 1
1972
Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) We explore the slippery physics and surprising strife behind butter. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 18, 2017
You Say Tomato, I Say Wolfpeach
2182
Once considered deadly, the tomato has a fascinating history as a tax evader, protest device, and potential hallucinogen! GASP. There's also a lot of great science and nicknames involved in the tomato's story. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 11, 2017
Fictional Foods: Butterbeer, from Book to Mug
1869
Once a mere fantasy from the pages of "Harry Potter," butterbeer is now very real, very popular, and very delicious. In this new segment, we discuss the real-world history of a fictional food and its transition into reality. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 04, 2017
Tofu: The Cheese of the Bean World
2592
Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, health, and environmental impact of tofu. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 28, 2017
A Graham Cracker A Day to Keep Sin Away
2028
Graham crackers, one-third of delightful campfire s'mores, originated as a bland health food peddled by a temperance preacher. We explore how they became the treats they are today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 21, 2017
How Did French Cuisine Become King?
2528
French cuisine has a reputation as the best the culinary world has to offer, but why is that? Anney and Lauren trace the history of haute cuisine (and get to talk about celebrity chefs, lawyers, and tires along the way). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 14, 2017
Marshmallows: A Cure for Your Ills
2639
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. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 07, 2017
Life of (Apple) Pie
2652
The saying goes, "as American as apple pie," but why? Anney and Lauren dig into the historical events that made apple pie a cultural icon. And talk pie science. Yes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 29, 2017
A Starter Guide to Sourdough
2823
Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of sourdough starters along the way. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 23, 2017
Cocktail Hour: Gin and Tonic
2365
This simple, refreshing staple cocktail wouldn't be here if it weren't for heart disease and malaria. We trace the history of gin and tonic water, both separately and together, and explain the science behind why they're so darn tasty. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 16, 2017
Sweetbreads: Neither Sweet nor Bread
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Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 09, 2017
May I Rent Your Pineapple?
2773
Throughout its history, the much-sought-after pineapple has symbolized friendship, luxury and royalty. Anney and Lauren look into the pineapple's past to determine where this symbolism arose from, as well as where the pineapple is heading. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 02, 2017
Could Honey Save Us All?
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Humans have been eating honey since before recorded history -- and it may be the oldest medicine known to humankind, too. From ancient remedies to cutting-edge cures to rare dangers, we explore the amazing medical properties of honey. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 26, 2017
Honey, a History
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Join Anney Reese and Lauren Vogelbaum as they dive into the history of honey in this two part series. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 19, 2017
A Spork by Any Other Name
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How has the spork captured so much attention? Who designed such a questionably useful utensil? Anney and Lauren explore the surprisingly rich history of the spork. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 12, 2017
The Troubled, Tasty Story of Fried Chicken
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Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 05, 2017
The (Non)Science Behind Juice Cleanses
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Do juice cleanses actually deliver on their promises? How did commercial juices become a thing anyway? Anney and Lauren extract the truth from the myths about juicing. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 28, 2017
Much Ado About Brunch
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Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! We break down the problematic yet delicious history of brunch. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 21, 2017
FoodStuff Is Moving to Fridays
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This is not a full episode, but a quick notice: FoodStuff will be publishing on Fridays from now on! Yes. See you Friday! Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 19, 2017
Bloody Marys: Dubious Historically and Hangoverly
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History is as unsure about where the Bloody Mary came from and how it came to be named as science is about its status as a hangover cure. Anney and Lauren uncover the fascinating possibilities in this FoodStuff: Cocktail Hour. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 12, 2017
Yogurt: More Than Just Bacteria Poop
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Humans have been enjoying yogurt and its health benefits for millennia. From prehistory to bizarre sanitarium treatments to modern marketing campaigns, we explore the culture of yogurt. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 05, 2017
Defrosting Frozen Food
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What technologies have brought us the convenience of frozen foods? Is frozen really as nutritious as fresh? Learn what it takes scientifically to bring that bag of vegetables from the farm to your freezer. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 29, 2017
The Unsweetened History and Technology of Sugar
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The demand for sugar has driven over a thousand years of greed, tragedy, political power shifts, and technological innovation. We won't sugarcoat it. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 22, 2017
Sugar and Your Health
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Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 15, 2017
Cauliflower: Fractaliscious and Nutritious
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This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 08, 2017
Champagne (and Sparkling Wine)
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In just 400 years, sparkling wines have gone from a dangerous mistake (the famous Dom Perignon was hired to get RID of bubbles in wine) to a symbol of wealth and celebration. We trace the history and explain the science behind champagne. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 01, 2017
FoodStuff: Episode Zero
190
Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 23, 2017