Savor

By iHeartRadio

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Category: Society & Culture

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Subscribers: 1132
Reviews: 9


 Sep 3, 2020


 Apr 6, 2020


 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.

Description

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?

Episode Date
Krab: Imitation Is a Form of Crab
2211
The ‘crab’ in your California roll and seafood salad is almost certainly an imitation made up of other seafood that’s been shaped and flavored to resemble crab legs. Anney and Lauren crack open the science of surimi and the history of krab sticks. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 18, 2020
Cashing in on Cashews
2739
This buttery-sweet tree nut makes a tasty snack, milk, or ingredient – but its fruit is poisonous. But but: Its apple is not! Anney and Lauren break down the science and history of the cashew tree, nut, and apple. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 17, 2020
Gochujang: Awesome Sauce
2447
This spicy-savory-salty-funky-sweet sauce is the product of thousands of years of fermentation tradition. Anney and Lauren dip into the science and history of gochujang. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 12, 2020
The Bon Macaron Episode
2904
These pretty, meringue-based cookies are a delightful treat – but can be a disaster to attempt making. Anney and Lauren explore the convoluted history and complex structural science of macarons. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 10, 2020
Unboxing Boxed Wine
3557
This often inexpensive, sometimes maligned method of packaging wine has a history steeped in intrigue. Anney and Lauren dip into the environmental science and crime-ridden history of boxed wine. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 04, 2020
The Fennel Countdown
1986
This lightly anise-flavored vegetable is used for its bulb, stalks, fronds, and seeds alike. Anney and Lauren dig into the science and history of fennel. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Sep 03, 2020
The Killer Breakfast Cereal Episode
3823
These often sugary, heavily advertised products all root from an ascetic health food movement in the 1800s. Anney and Lauren explore the strange history and gun-puffed science of breakfast cereals. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 31, 2020
Savor Classics: Oysters
3340
Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. In this classic episode, Anney and Lauren dive into the biology and bloody history (piracy! murder!) behind oysters. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 26, 2020
Breaking Down Molecular Gastronomy
3191
This branch of food science studies the physics, chemistry, and creative art of making food. Anney and Lauren explore the difficult definitions and delightful nerdery behind molecular gastronomy. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 24, 2020
Introducing Get Down with K-Town
214
Through cooking and conversation, chef Esther Choi dives deep into the rich world of Korean-American culture. Esther invites guests to open up as she cooks their favorite Korean dishes, drawing on traditional family recipes she’s refined at her restaurants Mŏkbar and Ms. Yoo. Esther and her guest dive into topics ranging from food to family, from K-pop to K-dramas, and from fashion to sexuality, plastic surgery, adoption and more – all to explore what being Korean in America means today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 22, 2020
In for a Treat with Ice Cream Trucks
2916
These vehicles don’t just bring frozen desserts to their customers – they can bring neighborhoods together. Anney and Lauren explore the history and music of ice cream trucks. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 20, 2020
The Great Caper
1960
These small, preserved flavor bombs are made from flower buds. Anney and Lauren investigate the salty science and history of capers and caperberries. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 15, 2020
What’s Shaking with Salt and Pepper Shakers?
2533
When you need just a sprinkle of seasoning, salt and pepper shakers are a practical solution – but the designs people create for these everyday objects can be spectacular. Anney and Lauren explore the opulent history and kitschy culture of condiment casters. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 14, 2020
Listener Mail 3: With a Vengeance
3249
Anney and Lauren once again dig into the virtual listener mail bag and discuss the good, the bad, and the vodka. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 11, 2020
Savor Classics: Marshmallows
2993
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
Aug 05, 2020
Cocktail Hour: The Mojito
2621
For a simple mix of rum, mint, lime, and sugar, this cocktail has inspired a complex blend of love and hate. Anney and Lauren dip into the uncertain history and contentious culture of the mojito. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Aug 04, 2020
Bustin’ in with the Kool-Aid Episode
3741
This brand of bright-colored drink mixes dates to the 1920s and owes its place it pop culture to an anthropomorphic pitcher. Anney and Lauren explore the history of Kool-Aid and its enthusiastic mascot. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 31, 2020
The Queen Mangosteen
2308
This tropical fruit is famously delectable and infamously finicky to grow. Anney and Lauren dig into the history and horticulture of the mangosteen. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 25, 2020
The Edna Lewis Episode
2400
Edna Lewis was a Black Southern chef and writer who deeply influenced the movement toward fresh, seasonal American cuisine. Anney and Lauren dip into the life, career, and legacy of this sometimes unsung culinary hero. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 22, 2020
Stake Out: Food in ‘Buffy the Vampire Slayer’
3744
If you count vampirism, this show was technically all about food. Anney and Lauren buff up on the sometimes magical, sometimes metaphorical foods and drinks featured in the television series ‘Buffy the Vampire Slayer’. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 18, 2020
Fugu: Savor and the Blowfish
3110
Many pufferfish contain a deadly neurotoxin – and that’s part of why they’re a delicacy in some cuisines. Anney and Lauren dip into the swell science and strange history of eating pufferfish. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 17, 2020
Banking on Seed Vaults
2655
These cryogenic storage facilities are a newfangled way to accomplish an old goal: preserving seeds for later study and use. Anney and Lauren explore the science and history behind seed banks and vaults. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 10, 2020
Chef Boyardee: Can-Do Attitude
2605
This brand of mass-produced canned pasta dishes started in the kitchen of an actual Italian American chef – Ettore Boiardi – whose picture is still on the packaging. Anney and Lauren dig into the history of Chef Boyardee. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 09, 2020
Savor Classics: The Gin & Tonic
2818
This simple, refreshing staple cocktail wouldn't exist if it weren't for heart disease and malaria. In this classic episode, Anney and Lauren trace the history of gin and tonic water -- and explain the science of why they're so tasty together. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 03, 2020
Listener Mail 2: The New Batch
3128
We dive back into the mail bag for more stories from y’all excellent listeners, including (but not limited to!) pizza sacrilege, invasive ranch, vintage ads, and elusive egg hunts. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jul 02, 2020
Interview: Agricultural Infotainment in Hawaii
3736
Kualoa Ranch hosts cattle, oysters, cacao, Godzilla footprints, Kong bones, and tourists aplenty. We speak with Kualoa's Director of Diversified Agriculture & Land Stewardship about building a sustainable ranch among the bounty and challenges Oahu offers. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 29, 2020
Introducing Citizen Chef
95
Tom Colicchio has issues with food! This podcast is about what we eat, where and who it comes from, and the politics, decisions, policies and people that shape our food system – with the goal of turning curious listeners into more informed, engaged citizens. Led by restaurateur and Top Chef host Tom Colicchio, the podcast delves into policy, labor, hunger, democracy, sustainability, farming, health, social justice, technology and the restaurant business. Of particular concern is a post-coronavirus and covid-19 world. Each episode Tom takes a deep dive into an issue by interviewing experts, journalists, food producers or others to tell an engaging and topical story about an aspect of our food system that the general public may not know, connecting the dots about how our food system really works, really doesn’t, and outlining its impact on our society – all while remaining positive and presenting attainable solutions to some of the biggest food issues out there. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 27, 2020
The Funky Green Onion Episode
2884
Call 'em scallions, spring onions, salad onions, bunching onions, or welsh onions -- these leafy green onion tops add a mild kick to dishes the world over. Anney and Lauren dig into the tangled history and etymology of scallions. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 25, 2020
This Episode Is a Peach
3317
These tasty tree fruits have a simple genome and a complicated history. Anney and Lauren explore the origins, science, and marketing behind peaches. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 23, 2020
Savor Classics: Cinnamon
2481
Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. Anney and Lauren dig into the troubled history of this delicious bark. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 17, 2020
Stewing on Oxtail
2225
This cut of beef is prized for its toughness – treated properly, it turns everything it touches delectable. Anney and Lauren dig into the history and science of oxtail. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 12, 2020
Roquefort: Worth Its Weight In Mold
2886
This French blue cheese, famous for its funk, wouldn’t be possible without limestone and mold. Anney and Lauren explore the legendary history and rockin’ science of Roquefort. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 11, 2020
Oregano and Marjoram: Herbs by Any Other Name
2620
This family of herbs lends warm, woody flavors to all kinds of dishes, and has been used medicinally for millennia. Anney and Lauren explore the science and history of oregano and marjoram. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 08, 2020
Mustard: Going Against the Grain
2549
This spice and the condiments made from it bring heat (and color, and structural cohesion) to dishes around the world. Anney and Lauren dip into spicy science and history of mustard. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 04, 2020
Listener Maaaaaaail!
2870
Y’all are the heart of this show. Anney and Lauren read & respond to messages from listeners on topics from asparagus to sauerkraut to snails. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jun 04, 2020
Tikka Masala: Lost in the Sauce
1866
This creamy, warming dish is the subject of tremendous popularity -- and tremendous debate. Anney and Lauren dig into the many recipes and histories behind tikka masala. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 28, 2020
Yerba Mate: Steeped in History
2413
This plant is used to make highly popular (and highly caffeinated) drinks around South America and the world. Anney and Lauren dip into the history and science of yerba mate. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 22, 2020
Savor Classics: Sourdough
3098
In your own kitchen, you can tame wild microbes and use them to bake tasty, slightly tart sourdough bread. In this classic (yet timely) episode, Anney and Lauren explore the twisting history and practical science of making sourdough. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 21, 2020
Fictional Foods: 'The Simpsons'
3628
From donuts to Duff beer, this long-running television show spends a lot of time focusing on food. Anney and Lauren explore the silly, the satirical, and the strangely delicious-sounding foods of ‘The Simpsons’. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 15, 2020
That Risotto, Though
2316
This saucy rice dish seems deceptively simple for the potency of the opinions it can inspire. Anney and Lauren dig into the history (fascism??) and science (no stirring necessary?!?) of risotto. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 13, 2020
Relishing the Radish
2287
These spicy, crunchy root vegetables can grow to amazing sizes and give a kick to all kinds of dishes. Anney and Lauren dig into the history and science behind radishes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 08, 2020
The Popular Poppy Seed
2924
These crunchy, oily seeds compliment many baked goods and other dishes – but they have a dangerous reputation. Anney and Lauren explore the history and science of poppy seeds and opium poppies. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 06, 2020
Savor Knows the Muffin, Man
2809
These (supposedly) single-serving quickbreads – and their yeast-risen cousins, English muffins – are relatively new inventions. Anney and Lauren explore the nooks and crannies of muffins. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
May 02, 2020
Interview: Food Is a Universal Language
3186
Hawaiian foodways have intersected with immigrants’ and colonists’ influences to create delicious local dishes. On Oahu, we spoke with Highway Inn restaurant owner Monica Toguchi Ryan about history, generosity, making do, and cooking with aloha. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 30, 2020
Cocktail Hour: The Collins
2107
This classic cocktail of spiked sparkling lemonade may have been born from a popular 19th-century hoax. Anney and Lauren explore the strange history of the Collins – including Tom, John, and other varieties. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 24, 2020
Savor Classics: Julia Child
2582
Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. Anney and Lauren trace the life of the TV icon in this classic episode. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 23, 2020
Unboxing Girl Scout Cookies
2834
The cookies that Girl Scouts sell as a fundraiser each year have gained a mythic quality and epic following. Anney and Lauren dig into the sweet history (and psychology) behind Girl Scout Cookies. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 17, 2020
The Power of Sauerkraut
2175
This simple dish of fermented cabbage adds depth of flavor to meals as an ingredient, side dish, or condiment. Anney and Lauren explore the bacterial science and bubbling history behind sauerkraut. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 16, 2020
A Peep at Easter Eggs
3372
Decorating eggshells predates written history and has been linked to Easter celebrations for a thousand years. Anney and Lauren explore how Easter eggs became a tradition, how they became chocolate, and why a rabbit is said to bring them. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 11, 2020
Springing for Asparagus
2817
This vegetable has long been prized for its flavor, appearance, and effect on our urine. Yep. Anney and Lauren explore the spirited history and science of asparagus. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 09, 2020
Food Banks, Pantries and Soup Kitchens from Soup to Nuts
2004
Organizations that help fight food insecurity are more important than ever in times of crisis. Anney and Lauren explore the history and modern workings of food banks, food pantries, and soup kitchens. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 03, 2020
Banh Mi: More Than the Crumb of Its Parts
2396
This Vietnamese sandwich combines multiple textures, flavors, and cultural influences to create a universally delicious experience. We dig into the history and culture of banh mi.” Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 01, 2020
Savor Drinks Your Milkshake
3385
This hypothetically drinkable dessert has been the impetus for great inventions and the means of (attempted) assassination. Anney and Lauren dip into the history and science of milkshakes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 27, 2020
The Royal Eggplant Episode
2537
This fruit is used as a vegetable and was once believed to cause insanity. Anney and Lauren dig into the odd history and science of the eggplant. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 26, 2020
Savor Classics: Aspics
2544
The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Anney and Lauren dip into the history of humanity's most aspirational aspics, plus the science of gelatin. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 20, 2020
Interview: Oahu’s Changing Agriculture
1922
Hawaii State Senator Donovan Dela Cruz built a significant part of his platform on helping Oahu’s agriculture adjust to its citizens’ changing needs. We chat with Senator Dela Cruz about his personal history with and sustainable hopes for Oahu’s farms. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 19, 2020
Getting to the Meat of Meat Pies
3447
Every culture that eats both pastry and meat has figured out a tasty way to combine them. In honor of Pi Day, Anney and Lauren explore the long history (and bizarre revenge-cannibalism trope) of meat pies. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 15, 2020
Introducing: The Passenger with Hugh Acheson
107
Driven by cultural curiosity, celebrity chef Hugh Acheson (Bravo TV's Top Chef, Iron Chef Canada) is a globetrotter who travels the world for his acclaimed cooking and his television appearances, and he knows the best way to understand a destination starts with a good meal. This new travel podcast takes listeners off the beaten path with Hugh’s opinionated anecdotes and insights on where to go, what to eat, who to meet, what to do, where to stay – as well as what overrated tourist experiences to avoid. Episodes focus on a single destination, be it Havana, Cuba or Cincinnati, Ohio, and dig into its unique culture through food, music, literature and cinema. There’s narrative storytelling, interviews, and a whole lot of exploration. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 14, 2020
Savor Classics: Vanilla
2415
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 to what lengths researchers go to replicate the flavor. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 12, 2020
The Hidden Surprises of Purim
2072
This Jewish festival holiday celebrates the story of Queen Esther with thematic food and drink -- and lots of it. Anney and Lauren dip into the history and traditions of Purim. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 06, 2020
The Trouble with Truffles
2626
This macrofungus is so expensive because it only grows underground, and only under particular conditions. Anney and Lauren dig into the long history and uncertain science of truffles. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 05, 2020
Medieval Times: A Most Noble Episode
2821
Medieval Times Dinner and Tournament, a medieval-themed dinner theater chain, has been hosting feasts and tournaments since the 1980s. Anney and Lauren dig into how it works – and how medieval it really is. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 29, 2020
How the Pancake Stacks Up
3025
As an American breakfast food, pancakes are a specifically fluffy, sweet dish that wasn’t possible until the Industrial Revolution. Anney and Lauren explore the predecessors to and science behind the breakfast pancake. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 28, 2020
Interview: Celebrating Life and Community in New Orleans
4777
New Orleans isn’t just a collection of influences – it’s a community in ways that many places aren’t. On our first night there, we interviewed SOFAB Museum founder Liz Williams, Chef Isaac Toups, and Beverage Manager Bryson Downham to get a foundational concept of the city – but in the true spirit of that community, they gave us a lot more. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 22, 2020
Red Alert: The Strawberry Episode
2602
As strawberries have gotten sturdier, they’ve lost some of the fragrant qualities they were originally prized for. Anney and Lauren explore the (hopefully not tasteless) history and science of the strawberry. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 19, 2020
Interview: 'Authentic' New Orleans
2443
New Orleans’ cuisines developed over centuries as new peoples made the city their home. We chat with Louisianan chef Amy Sins about growing up with Cajun and Creole foods, preserving the traditions of the past, and creating new traditions for the future. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 15, 2020
Holy Pierogi!
1725
These Polish dumplings are often filled with mashed potatoes and cheese, but there are as many varieties of pierogi as there are people who love them. Anney and Lauren dig into the history and culture of the pierogi. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 12, 2020
The Thing About Porters and Stouts
3080
The porter/stout family of beers has risen, and fallen, and risen again. Anney and Lauren dive into the winding history of stouts and porters – and the roasty, toasty science behind them. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 10, 2020
Savor Classics: What the Fork?
2325
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
Feb 06, 2020
A Nacho, Nacho Pod
2343
The allure of the nacho cannot be argued, but everything else about this dish has been debated. Anney and Lauren dip into the history of the phenomenon that is nachos, from the melty-cheese-and-crispy-corn-chips varieties to the wildest nacho dreams. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 01, 2020
Waxing Poetic About Sticky Rice
2160
Glutinous rice’s super stickiness has given it a starring role in dishes across Southeastern Asia and beyond. Anney and Lauren dig into the science behind sticky rice – and dish on some of those dishes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 30, 2020
Lots to Make of Salisbury Steak
2157
This classic 20th-century American dish exists thanks to a 19th-century fad diet and Germany’s aggression during the World Wars. Yep. Anney and Lauren explore the strange history of Salisbury steak (and its cousin, the Hamburg steak). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 25, 2020
Just the Flax, Ma'am
2179
Flaxseeds and their oil (along with the plant’s inedible fibers) are considered one of the eight products that led early humans to create agriculture as we know it. Anney and Lauren weave together the history and science of flaxseed/linseed. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 23, 2020
Interview: A Hawaiian Cultural Practitioner Who Cooks
2840
Native Hawaiian cultural practitioners help revive traditions – including foods – that were almost lost during colonization. We speak with Kealoha Domingo about imu cooking, community, and how the best food is what’s on the table in front of you. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 21, 2020
Savor Classics: Graham Crackers
2102
Graham crackers today are sweet, airy, and often a component in desserts, but they originated as a bland health food peddled by a temperance preacher. In this classic episode, Anney and Lauren explore the long, weird journey of graham crackers. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 16, 2020
Caviar: Every Roe Has Its Thorns
2770
Sure, it’s just salt-cured fish eggs, but caviar’s status as a luxury good has made it into something mythic. Anney and Lauren dive into the conflicting history and uncertain future of caviar.” Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 10, 2020
Savor Does Time with Food Heists
2599
Forget fine art, gold, or jewels – food and drink make up over a quarter of all cargo heists worldwide. (It’s the largest single category!) Anney and Lauren explore the strange, sad, thrilling, and sometimes sorta hilarious world of food heists. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 08, 2020
Turning a New Leaf with Collards
2132
These leafy greens -- another traditional New Year’s food in the American South – have been sustaining humans pretty much ever since humans existed. Anney and Lauren explore the history and culture of collard greens. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 04, 2020
Like Black-Eyed Peas in a Podcast
2149
Black-eyed peas, a traditional New Year’s food in the American South, are an important staple all year long around the world. We dig into the history of this hardy legume – plus the science of minimizing beans’ musical properties. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Jan 02, 2020
Savor Redux: Pineapple
3248
Throughout its history, the much-sought-after pineapple has symbolized friendship, luxury, and royalty. Anney and Lauren take another look into the pineapple's history and future with help from some of the people they met on Oahu. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 31, 2019
Introducing Service: Stories of Hunger and War
96
How do our food stories change during wartime? Each episode follows a World War II veteran from their home in the United States through their overseas deployment and back again. We hear firsthand where they fought, who they fed, how they ate, and what tastes they missed most while away at war. "Service: Stories of Hunger and War" is an iHeartRadio production hosted by Jacqueline Raposo. Listen now everywhere podcasts are found: https://megaphone.link/service Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 30, 2019
That Old Chestnut Episode
1791
This tree nut helped make civilizations in North America possible — and is now practically extinct in the region. Anney and Lauren explore why the chestnut is so useful, why it was nearly lost here, and what's being done to bring it back. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 26, 2019
Staying Abreast with the Butterball Turkey Talk-Line
3326
Since 1981, confounded cooks have been able to call a free holiday hotline for answers to their burning turkey questions – sometimes literally. We chat with Turkey Talk-Line Director Nicole Johnson about the science & psychology that goes into the gig. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 21, 2019
Savor Classics: Popcorn
2630
America's favorite movie theater snack involves 7,000 years of history and fascinating physics. In this corny but classic episode, Anney and Lauren explore how popcorn pops -- and how it basically got the theater industry through the Great Depression. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 18, 2019
Interview: We Drink and We Learn Things
3764
The forces that made New Orleans’ drinking culture unique in the U.S. also made the city what it is today. We sit down with a historian who explores and explains New Orleans through its cocktails, Elizabeth Pearce of Drink and Learn. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 14, 2019
The Noble Bay Leaf
2530
This aromatic leaf has been a symbol of victory and compared to dryer sheets. Anney and Lauren explore the ancient (and modern) myths surrounding bay leaves. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dec 12, 2019
A Crooked Look at the Candy Cane
2287
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
2716
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
2432
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
2568
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
2326
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)
2742
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
2507
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
3330
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
2631
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
4747
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
3152
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
Introducing From Scratch with Michael Ruhlman
162
Better cooking comes from a deeper understanding. This instructive food series from acclaimed cookbook author Michael Ruhlman highlights essential kitchen techniques and ingredients, drawing from Ruhlman’s best-selling books, decades of experience and personal relationships with the country’s best chefs. Driven by an insatiable curiosity to learn and teach, Ruhlman approaches his topics every episode by exploring the stories of one notable chef, and one non-chef with surprising connections to the focal ingredients – all with the goal of getting listeners to engage with food more fully, and to cook more confidently. Listen to From Scratch with Michael Ruhlman on the iHeartRadio app and everywhere podcasts are found: megaphone.link/fromscratch Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Nov 02, 2019
Cocktail Hour: Oahu
3371
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
2514
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
3059
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?
2866
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!
1808
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
2932
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.

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Oct 14, 2019
A Passion for Lilikoi
1773
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.

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Oct 09, 2019
Animal Crackers Uncaged
2472
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.

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Oct 04, 2019
Everything Is Poke
2078
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.

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Oct 02, 2019
The Academia of the Macadamia
2184
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.

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Sep 28, 2019
Welcome to Oahu
3831
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.

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Sep 26, 2019
The Call of Couscous
2027
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.

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Sep 21, 2019
The Poppin' Jalapeño Episode
2349
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.

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Sep 19, 2019
Cocktail Hour: The Caipirinha
1747
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.

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Sep 13, 2019
Cephalopods: They Ink, Therefore We Eat
2146
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.

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Sep 11, 2019
Reducing Food Waste at Home
3275
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.

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Sep 07, 2019
Arugula: It's Not Rocket Science
1497
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).

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Sep 04, 2019
Fictional Foods: Star Wars Edition
2796
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!

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Aug 30, 2019
Savor’s Takeaway on Fish and Chips
2377
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.

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Aug 28, 2019
The Bleeding Edge of Meat Alternatives
2984
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.

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Aug 23, 2019
Stop and Smell the Lavender
1792
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.

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Aug 22, 2019
Interview: Cookin' With Jazz
3688
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.

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Aug 19, 2019
Savor Classics: Sour Beer
3078
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.

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Aug 15, 2019
Say Kimchi!
1925
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.

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Aug 10, 2019
This Episode Is a Picnic
2428
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).

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Aug 07, 2019
Interview: Where Barbecue Meets Rocket Science
2573
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.

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Aug 03, 2019
Savor Classics: Butterbeer
2228
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.

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Jul 31, 2019
The Saga of Salad
2904
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.

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Jul 27, 2019
Savor Chews on the History of Salt Water Taffy
2626
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.

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Jul 25, 2019
The Stimulating Cocktail Bitters Episode
2191
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.

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Jul 20, 2019
Unshelling the Boiled Peanut
2552
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.

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Jul 17, 2019
Introducing Food 360
145
Chef Marc Murphy’s debut podcast, Food 360, is a true celebration of the culinary world. With a little help from historians, fellow celebrity chefs, food writers, and more, the Chopped judge and restaurateur examines food culture from every possible angle, shedding new light on even the most familiar culinary topics. He’ll explore questions like: Why does food taste better on a white plate? How do menu layouts affect the way we order? And what does it really take to open up a restaurant? Listeners will walk away feeling smarter (and hopefully hungrier)!

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Jul 16, 2019
This Episode is Your Lobster
3658
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.

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Jul 13, 2019
Getting to the Heart of Moonshine
2937
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.

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Jul 10, 2019
In the Hall of the Mall Food Court
2602
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.

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Jul 06, 2019
The Merits of the Carrot
2850
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.

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Jul 03, 2019
The Pizza Episode (with Extra Cheese)
3741
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.

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Jun 28, 2019
Rhubarb: The Humble Pie Plant
2207
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.

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Jun 27, 2019
Airline Food: More than Peanuts
3324
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.

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Jun 21, 2019
Interview: Cheesemaking (and Eating) in Asheville
3219
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.

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Jun 20, 2019
Savor Classics: Tofu
3041
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).

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Jun 17, 2019
Gazpacho: Straight Chilling
2079
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.

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Jun 15, 2019
Savor Classics: Chuck E. Cheese's
2988
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.

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Jun 12, 2019
How the Chocolate Chip Cookie Crumbles
3013
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.

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Jun 07, 2019
Interview: Forging Food and Water Solutions
4159
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.

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Jun 03, 2019
A Tour of MREs
2470
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.

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May 29, 2019
Kiss from a Rosé
2220
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!

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May 24, 2019
The Not-So-Seedy Story of Watermelon
2578
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.

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May 23, 2019
Introducing Ephemeral
487
Lost materials, dropped threads, forgotten stories. Ephemera in the way that it’s intertwined in our lives. All those things, tangible and intangible, that you wish you could take just one more look at before they vanish into the past. Listen wherever podcasts are found and learn more at www.ephemeral.show

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May 23, 2019
Gruyère, You Make Us Melt
1830
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.

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May 17, 2019
Let’s Talk About Tacos
2784
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.

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May 16, 2019
The Glorious Sweet Potato Episode
2234
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.

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May 10, 2019
The Sweet History of Nutella
2189
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.

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May 08, 2019
Complimentary Bar Snacks: This One’s On Us
2327
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.

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May 04, 2019
Game of Thrones: A Song of Food and Drink
2825
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).

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May 01, 2019
Shawarma and Gyros: Assemble!
2328
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.

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Apr 27, 2019
Food-Shaped Vehicles: Fuel for Puns
4651
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.

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Apr 25, 2019
Jackfruit of All Trades
1911
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.

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Apr 19, 2019
The Croissant: Who You Calling Flakey?
2239
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.

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Apr 17, 2019
The Sublime Lime Episode
2273
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.

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Apr 13, 2019
Pavlova Whisks Us Off Our Feet
2330
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.

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Apr 10, 2019
Cocktail Hour: The Grasshopper
2379
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.

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Apr 05, 2019
The Cool Mint Episode
2240
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.

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Apr 03, 2019
The Hardboiled Deviled Eggs Episode
2627
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.

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Mar 29, 2019
A Peppering of Paprika
2343
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.

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Mar 27, 2019
The Knotty Pretzel Episode
2355
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.

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Mar 22, 2019
The Bloomin’ Story of the Onion
2419
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.

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Mar 20, 2019
Food TV: For Your Consumption
3238
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.

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Mar 15, 2019
Farewell, New Orleans
2574
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.

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Mar 14, 2019
The Extra-Saucy Louisiana-Style Hot Sauce Episode
2652
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.

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Mar 08, 2019
Law and Order: Food and Water Unit
2963
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.

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Mar 07, 2019
Bonus Interview: Raekwon The Chef
1275
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.

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Mar 02, 2019
Savor the Gator
2333
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.

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Mar 02, 2019
King (Cake) for a Day
2075
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.

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Feb 27, 2019
This Episode Is Anything But Medi-Okra
1984
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).

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Feb 22, 2019
New Orleans: The Sandwiching
2170
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.

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Feb 21, 2019
You Want Fries With That?
2504
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.

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Feb 15, 2019
Cocktail Hour: New Orleans
3049
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.

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Feb 15, 2019
Kit Kats: Give Us a Break
2719
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.

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Feb 08, 2019
Stewing Over Gumbo
2441
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).

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Feb 06, 2019
Boudin: The Cajun Link
2432
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.

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Feb 01, 2019
New Orleans: The South Is North From Here
3377
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.

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Jan 31, 2019
The Inexhaustible Energy Drink Episode
2212
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.

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Jan 25, 2019
The Blow-Out Birthday Cake Episode
2399
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.

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Jan 23, 2019
Bonus Interview: ASW Distillery
3163
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.

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Jan 19, 2019
Savor Wings It
3500
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.

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Jan 19, 2019
Ranch, Dude
4065
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.

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Jan 16, 2019
Profiles in Deliciousness: Isabella Beeton
2179
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.

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Jan 11, 2019
Cocktail Hour: The Mimosa
2434
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.

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Jan 09, 2019
Nutritional Yeast: Rising to the Occasion
2474
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.

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Jan 04, 2019
Savor on Ice!
2936
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.

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Jan 03, 2019
The Concentrated Orange Episode
2645
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.

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Dec 29, 2018
Dishing On Tetrazzini
1641
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.

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Dec 27, 2018
The Neat Scotch Episode
2437
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.

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Dec 21, 2018
We Like You A Latke
1862
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).

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Dec 20, 2018
Bonus: A Whole Milk Science Episode
2327
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.

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Dec 17, 2018
To Brie, Or Not To Brie
2528
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)

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Dec 15, 2018
Wasabi: Not Horsin' Around
1895
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.

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Dec 12, 2018
Scratchin' Our Noggins About Eggnog
2104
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.

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Dec 07, 2018
Big Gum Questions
2763
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.

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Dec 05, 2018
The Doorstopping Story of Fruitcake
2241
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.)

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Nov 30, 2018
Yes Pecan
2616
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.

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Nov 29, 2018
Food Fairy Tales: The Almond Tree
3245
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.

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Nov 23, 2018
The Over-Stuffed Thanksgiving Episode
2858
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.

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Nov 21, 2018
Bonus Interview: Changing How We Farm
2882
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.

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Nov 17, 2018
Hail Seitan
1523
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.

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Nov 17, 2018
My Island for Some Nutmeg
2404
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.

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Nov 15, 2018
Consider the Red Lobster
2938
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. 

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Nov 09, 2018
Farewell, Asheville
2184
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. 

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Nov 07, 2018
Bonus Interview: French Broad Chocolates
2831
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.

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Nov 03, 2018
The Scorn of Candy Corn
2177
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.

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Nov 02, 2018
An Amaro Never Reveals Its Secrets
2433
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.

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Oct 31, 2018
Bonus Episode: Street Food Moves Us
2713
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.

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Oct 27, 2018
Mayonnaise and Mayo-Nays
3243
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.

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Oct 26, 2018
The Health of the Food Industry
2471
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.

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Oct 24, 2018
Bonus Episode: Taking Cues from a Pitmaster
1820
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.

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Oct 20, 2018
Mind Your Own Biscuits
2725
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.

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Oct 19, 2018
Nostalgia, Comfort Food, and Carolina BBQ
2361
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.

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Oct 18, 2018
Bonus Episode: Foraging for Fun and (Personal) Profit
6116
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.

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Oct 13, 2018
Stay Golden, Chanterelles
1899
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.

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Oct 12, 2018
The Once-in-a-Lifetime Meal
2140
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.

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Oct 10, 2018
Bonus Episode: The Story of Asheville's First (Legal) Brewery
2466
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.

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Oct 06, 2018
The Hoppin' History of IPAs
2410
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.

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Oct 05, 2018
The Craft Behind Asheville's Beer Scene
2899
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.

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Oct 03, 2018
Bonus Episode: The History of Asheville
3653
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.

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Sep 29, 2018
Hummus: Where the Heart Is
2312
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.

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Sep 28, 2018
Welcome to Savor (and Asheville)
2263
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.

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Sep 26, 2018
Cocktail Hour: The Manhattan
2204
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).

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Sep 21, 2018
FoodStuff Goes for (Edible) Gold
2481
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.

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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!)

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Sep 19, 2018
The Split on Sundaes
2451
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.

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Sep 14, 2018
Pickles: Kind of a Big Dill
2527
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.

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Sep 12, 2018
A Plum Episode
2419
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.

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Sep 08, 2018
The Gamble of All-You-Can-Eat Buffets
2956
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.

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Sep 05, 2018
On FoodStuff, Celery Stalks You
2006
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.

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Aug 31, 2018
Cheese Curls: What the Puff?!
2687
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.

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Aug 29, 2018
Pepperoni: Live Free and Pie Hard
2786
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.

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Aug 24, 2018
Maraschinos: The Cherry on Top
2283
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.

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Aug 22, 2018
Fictional Foods: The Hitchhiker's Guide to the Galaxy
2269
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. 

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Aug 17, 2018
Tea: A Real Brouhaha
3839
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.

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Aug 15, 2018
FoodStuff Side Dish: Fettuccine Alfredo
1131
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.

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Aug 11, 2018
The Pea Pod(cast)
2431
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.

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Aug 10, 2018
Oh Ship: The Cruise Food Episode
2773
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.

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Aug 09, 2018
Oh Snap: The Gingerbread Episode
2593
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.

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Aug 03, 2018
The Almighty Cod
2264
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.

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Aug 01, 2018
Dispensing the Facts on Vending Machines
2912
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).

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Jul 27, 2018
Tea Time: Pinkies Out with Julia Skinner
2919
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.

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Jul 25, 2018
Phonominal Pho
1899
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.

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Jul 20, 2018
FoodStuff Fairy Tales: 'Goblin Market'
3232
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. 

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Jul 19, 2018
A Bountiful Look at the Breadfruit
1953
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. 

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Jul 13, 2018
Cocktail Hour: The Daiquiri
2198
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.

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Jul 11, 2018
FoodStuff's Spin on Cotton Candy
2201
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.

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Jul 06, 2018
FoodStuff Gets Frank About Hot Dogs
3085
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.

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Jul 04, 2018
Basil: Herb Your Enthusiasm
2272
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.

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Jun 29, 2018
The Un-Chill Story of Quiescently Frozen Confections
2148
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.

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Jun 27, 2018
A Fresh Look at the Cucumber
2397
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.

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Jun 22, 2018
On the Road with FoodStuff
4227
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.

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Jun 20, 2018
The Fishy Tale of Worcestershire Sauce
1831
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.

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Jun 15, 2018
The Spread of Peanut Butter
3613
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.

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Jun 13, 2018
The Can-Do Story of the Can Opener
2766
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.

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Jun 08, 2018
Bourbon: Talking (Wild) Turkey
4830
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.

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Jun 06, 2018
Bourbon: America's Spirit
3747
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. 

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Jun 02, 2018
The Dish on Crayfish
2651
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.

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May 30, 2018
Kentucky Derby Field Trip: Juleps, Hot Browns, and Pies, Oh My!
3429
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.

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May 26, 2018
50 Shapes of Pasta
3068
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.

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May 23, 2018
Pomegranate: The Seediest Fruit
2970
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.

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May 19, 2018
Interview: Finding Equity at the Table
2812
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.

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May 17, 2018
The Four Humours: Humor Us Here
2162
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.

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May 12, 2018
Mocktail Hour
3001
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.

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May 10, 2018
Fictional Foods: Willy Wonka
2718
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.

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May 05, 2018
The Sappy Story of Maple Syrup
2809
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.

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May 02, 2018
The Awesome-Sauce Sriracha Episode
2221
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.

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Apr 27, 2018
Why Do We Eat Three Meals a Day?
2362
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.

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Apr 26, 2018
The Fully-Baked Episode on Cannabis Edibles
4058
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.

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Apr 21, 2018
Hot Tamales!
2137
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.

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Apr 18, 2018
James Beard: A Giant of the Kitchen
2678
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.

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Apr 13, 2018
Tempting Tempeh
2065
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.

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Apr 11, 2018
Bonus Episode: A Salty Interview
1702
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.

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Apr 10, 2018
Salt: What's Shaking?
3034
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.

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Apr 07, 2018
FoodStuff Brings Home the Bacon
2567
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.

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Apr 05, 2018
Cocktail Hour: The Martini
2316
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.

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Mar 30, 2018
Don't Kale Us, We'll Kale You
1964
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.

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Mar 28, 2018
The Craft of American Cheese
2785
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.

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Mar 23, 2018
Lights. Camera. FoodStuff!
3807
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.

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Mar 22, 2018
Corned Beef and Baggage
2364
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.

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Mar 16, 2018
A Prepper on Black Pepper
2115
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.

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Mar 14, 2018
Getting Figgy With It
2706
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.

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Mar 09, 2018
The Take-Away History of Food Delivery
2381
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.

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Mar 07, 2018
Spam Uncanned
2815
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.

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Mar 02, 2018
Cocktail Hour: The Margarita
2155
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.

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Feb 28, 2018
The Everything Bagel Episode
2956
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.

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Feb 23, 2018
Fictional Foods: 'Star Trek' Edition
2435
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!

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Feb 21, 2018
Mushrooms: Not to Be Truffled With
2759
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.

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Feb 16, 2018
The Saucy History of Ketchup
2938
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.

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Feb 14, 2018
Artificial Flavors: Fake It Till You Make It
2685
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.

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Feb 09, 2018
The Edible Puns of Lunar New Year
2530
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.

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Feb 07, 2018
Candy Hearts: Recipe for Love
2182
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.

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Feb 02, 2018
This Episode Is Bananas
3351
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.

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Jan 31, 2018
FoodStuff Takes the Cupcake
2503
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.

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Jan 26, 2018
Absinthe: The FoodStuff Green Hour
2760
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.

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Jan 24, 2018
Garlic: A Stinking Rose By Any Other Name
2986
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.

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Jan 19, 2018
The McDonald's McEpisode
3681
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.

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Jan 17, 2018
Sweet Nothings: The Science of Artificial Sweeteners
3376
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.

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Jan 12, 2018
The Lasting Power of Fad Diets: Part Deux
3164
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!

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Jan 10, 2018
The Lasting Power of Fad Diets: Part 1
2397
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.

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Jan 05, 2018
The Jumbled Story of Jambalaya
1616
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.

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Jan 03, 2018
Licorice: Heard It Through the Red Vines
2514
Is red licorice really licorice? Can you overdose on licorice?? Anney and Lauren answer these and other burning licorice questions.

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Dec 29, 2017
New Year’s Food Traditions: Eating for Luck and Money
2733
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.

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Dec 27, 2017
Cheddar: Insert Cheesy Title Here
1909
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.

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Dec 22, 2017
The Not-So-Gratuitous Tipping Episode
2723
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.

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Dec 20, 2017
A Hard Look at Soft Drinks
3145
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.

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Dec 15, 2017
Stop and (Don't) Smell the Durian
2141
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.

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Dec 13, 2017
Raise a Glass to Toasting
2597
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!

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Dec 08, 2017
Chock Full of Chocolate
3296
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.

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Dec 06, 2017
Cocktail Hour: Mai Tai
1962
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!)

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Dec 01, 2017
We Are All Jelly Doughnuts
1980
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.

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Nov 29, 2017
Popcorn: Insert Corny Episode Title
2783
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.

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Nov 24, 2017
The Not-So-Vanilla Vanilla Episode
2381
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.

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Nov 22, 2017
Fictional Foods: Lembas
2122
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.

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Nov 17, 2017
Stick a Fork in It
2008
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).

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Nov 15, 2017
Turkey Talk
3100
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.

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Nov 10, 2017
Flavor Tripping with the Miracle Berry
1985
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.

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Nov 08, 2017
Ramen: Oodles of History
2783
From a Chinese side dish to a Japanese staple to an international phenomenon, we slurp through the history and science of ramen.

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Nov 03, 2017
Rice Rice Baby
2738
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.

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Nov 01, 2017
Vegemite: Fright or Delight?
2524
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.

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Oct 27, 2017
The Quiche of Death
1891
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.

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Oct 25, 2017
Space Food: Ground Control to Major Nom
2791
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.

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Oct 20, 2017
The Julia Child Episode
2393
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

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Oct 18, 2017
Cocktail Hour: The Whiskey Sour
2080
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

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Oct 13, 2017
Cranberries from Bog to Table
2387
This North American winter staple has sprouted crazes, battles, and bitter scares. Let's linger just a little on the cranberry.

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Oct 11, 2017
Aspirational Aspics
2491
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.

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Oct 06, 2017
Leggo Eleven's Eggo: A Tale of Frozen Waffles
1848
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.

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Oct 04, 2017
Cinnamon: The Tastiest of Tree Barks
2298
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.

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Sep 29, 2017
Pumpkin: Jack-of-all-Foods
3108
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.

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Sep 27, 2017
Sour Beer: Don't Call it a Comeback
2823
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.

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Sep 22, 2017
Expiration Dates: Best If Listened By
2098
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).

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Sep 15, 2017
The World Is Your Oyster
2987
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.

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Sep 08, 2017
Chuck E. Cheese's: Pizza, Intrigue, and Entertainment
2701
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.

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Sep 01, 2017
You Butter Believe It’s a Two-Parter: Part 2
2176
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.

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Aug 25, 2017
You Butter Believe It’s a Two-Parter: Part 1
2137
Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) We explore the slippery physics and surprising strife behind butter.

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Aug 18, 2017
You Say Tomato, I Say Wolfpeach
2347
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.

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Aug 11, 2017
Fictional Foods: Butterbeer, from Book to Mug
2034
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.

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Aug 04, 2017
Tofu: The Cheese of the Bean World
2757
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.

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Jul 28, 2017
A Graham Cracker A Day to Keep Sin Away
2193
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.

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Jul 21, 2017
How Did French Cuisine Become King?
2693
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).

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Jul 14, 2017
Marshmallows: A Cure for Your Ills
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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.

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Jul 07, 2017
Life of (Apple) Pie
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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.

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Jun 29, 2017
A Starter Guide to Sourdough
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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.

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Jun 23, 2017
Cocktail Hour: Gin and Tonic
2530
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.

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Jun 16, 2017
Sweetbreads: Neither Sweet nor Bread
2689
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.

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Jun 09, 2017
May I Rent Your Pineapple?
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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.

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Jun 02, 2017
Could Honey Save Us All?
2493
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.

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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.

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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.

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May 12, 2017
The Troubled, Tasty Story of Fried Chicken
2828
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.

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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.

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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.

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Apr 21, 2017
FoodStuff Is Moving to Fridays
126
This is not a full episode, but a quick notice: FoodStuff will be publishing on Fridays from now on! Yes. See you Friday!

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Apr 19, 2017
Bloody Marys: Dubious Historically and Hangoverly
2038
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.

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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.

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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.

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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.

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Mar 22, 2017
Sugar and Your Health
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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.

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Mar 08, 2017
Champagne (and Sparkling Wine)
3265
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.

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Mar 01, 2017
FoodStuff: Episode Zero
190


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Feb 23, 2017