Savor

Going Strong with Mahi Mahi

15 Apr 2026

Contributed by Lukas

These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world’s warm oceans. Anney and Lauren ...

Gummy Candy: A Mixed Bag

13 Apr 2026

Contributed by Lukas

This wide category of chewy candies comes in all kinds of flavors and shapes, and can get their bounce from a bunch of different ingredients. Anney an...

Interview: Preserving the Past and the Future

09 Apr 2026

Contributed by Lukas

The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. I...

School Lunches: Food for Thought

03 Apr 2026

Contributed by Lukas

In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of...

The Herbaceous Parsley Episode

27 Mar 2026

Contributed by Lukas

This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley.See omn...

Hedging on Sloe Gin

25 Mar 2026

Contributed by Lukas

This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and hi...

The No-Nonsense Naan Episode

19 Mar 2026

Contributed by Lukas

This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the sc...

Savor Classics: Ice

14 Mar 2026

Contributed by Lukas

Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic epi...

The Lipton Episode Is in the Bag

12 Mar 2026

Contributed by Lukas

This international brand of teas and other beverages (including instant soups) all got its start with one Scottish grocer. Anney and Lauren dip into t...

Vietnamese Fish Sauce: Two-Ingredient Wonder

06 Mar 2026

Contributed by Lukas

This complexly savory liquid seasoning is often made with only two ingredients: fish and sea salt. Anney and Lauren get lost in the history and scienc...

In a Scrape with Raclette

27 Feb 2026

Contributed by Lukas

This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.See omnystudio.com/li...

The Taming of the Screw Cap

27 Feb 2026

Contributed by Lukas

This now-ubiquitous container closure got its start in the 1800s and has been through a lot of innovation since then. Anney and Lauren follow the thre...

Oysters and Activism: The Thomas and George Downing Episode

20 Feb 2026

Contributed by Lukas

This Black father & son duo ran some of the first fancy restaurants in America – and had a stop on the Underground Railroad in their cellar....

Savor Gives You a Raspberry

19 Feb 2026

Contributed by Lukas

This small, sweet/tart fruit has been a favorite for millennia across basically the entire Northern Hemisphere. Anney and Lauren bramble on about the ...

Seeing Red Beans and Rice

13 Feb 2026

Contributed by Lukas

This simple, hearty dish will give you a serious case of the Mondays (commendatory). Anney and Lauren simmer on the history and cultures behind red be...

Pining for Taiwanese Pineapple Cake

10 Feb 2026

Contributed by Lukas

This bite-sized treat, made of short-crust pastry filled with pineapple jam, is said to bring good fortune. Anney and Lauren dig into the science and ...

Savor Classics: Chicken Wings

06 Feb 2026

Contributed by Lukas

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. In this classic episode...

Rye Whiskey Goes A-Rye

05 Feb 2026

Contributed by Lukas

This liquor, made with rye grain and usually barrel aged, was the most popular in America for a century before it almost died out. But it lives again!...

Savor Classics: Ranch

30 Jan 2026

Contributed by Lukas

Ranch, America's favorite salad dressing, originated on an actual dude ranch. In this classic episode, guest Ben Bowlin joins Anney and Lauren to wran...

Winging It with the European Quail

29 Jan 2026

Contributed by Lukas

This migrating game bird is a model of quality over quantity. Anney and Lauren go beak to tail with the science and history of the European quail.See ...

Shiso: Turning Over an Old Leaf

23 Jan 2026

Contributed by Lukas

This leafy herb comes with a dense set of names, varieties, and uses. Anney and Lauren dig into the science and history of Perilla frutescens (sometim...

The Moka Pot: Grounds for an Episode

16 Jan 2026

Contributed by Lukas

This type of home coffeemaker is simple, stylish, and steam powered. Anney and Lauren dip into the science and history of the moka pot.See omnystudio....

Cottage (Cheese) Core

15 Jan 2026

Contributed by Lukas

This lumpy dairy product has somehow managed to become divisive, trendy, and old-fashioned all at once. Anney and Lauren stir the pot with the history...

Spilling the Beans About Cassoulet

09 Jan 2026

Contributed by Lukas

This ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet...

Vegetable Shortening: Long Story Short

07 Jan 2026

Contributed by Lukas

This cooking fat made from liquid plant oils is manufactured to be solid at room temperature – and it’s caused a lot of controversy for a ...

The Spirited Falernum Episode

31 Dec 2025

Contributed by Lukas

This spiced syrup might be made with lime zest, cloves, almonds, and rum – or none of the above. Anney and Lauren dip into the history and cultu...

Savor Classics: Black-Eyed Peas

26 Dec 2025

Contributed by Lukas

Black-eyed peas, a traditional New Year’s food in the American South, are an important staple all year long around the world. In this classic ep...

Food Poetry: ‘After Apple-Picking’ by Robert Frost

24 Dec 2025

Contributed by Lukas

We can always wax poetic about food, but we’re not the only ones. As a cold-weather treat, we’re offering up a dramatic reading and discus...

Yule Logs Take the Cake

19 Dec 2025

Contributed by Lukas

This festive dessert is carefully crafted to look like a fallen log. Anney and Lauren roll with the science and history behind yule logs.See omnystudi...

The Joy of Bok Choy

17 Dec 2025

Contributed by Lukas

This leafy green is a mild, tender cousin of cabbage that goes by many names. Anney and Lauren dig into the science and history of bok choy.See omnyst...

Checking Off the Chex Episode

12 Dec 2025

Contributed by Lukas

This brand of breakfast cereal is widely used in snack mixes, both sweet and savory. Anney and Lauren get in the mix with the science and history of C...

Hard Clams: The Clamoring

10 Dec 2025

Contributed by Lukas

These marine mollusks can be enjoyed raw, steamed, or cooked into all kinds of dishes. Anney and Lauren pry open the science and history behind hard c...

The Spaghetti Episode Is Ready

05 Dec 2025

Contributed by Lukas

This type of pasta with a long, thin cylindrical shape has become a global staple because it’s easy to make, store, and cook – and expound...

Savor Classics: Pecans

29 Nov 2025

Contributed by Lukas

This culinary nut is a staple the Southern U.S. — and has been since way before such a thing existed. In this classic episode, Anney and Lauren ...

The Sufferin’ Succotash Episode

27 Nov 2025

Contributed by Lukas

This versatile vegetable dish frequently features beans and sweet corn, but part of its appeal is that anything goes. Anney and Lauren take a fresh lo...

Pining for Spruce Beer

21 Nov 2025

Contributed by Lukas

This carbonated beverage made from the tender tips of new spruce branches can be alcoholic or not – but it’s always a bit bracing. Anney a...

The Syrupy Stroopwafel Episode

20 Nov 2025

Contributed by Lukas

These thin, crisp sandwich cookies with a chewy caramel center are a favorite snack of café patrons and endurance athletes alike. Anney and Lau...

The Portable Jamaican Patty Episode

14 Nov 2025

Contributed by Lukas

These golden yellow hand pies are a savory comfort food that’s traveled around the world. Anney and Lauren fill out the history and cultures beh...

Introducing Wayfinder: Life-Changing Travel

13 Nov 2025

Contributed by Lukas

Wayfinder invites you to indulge in the art of travel through story, sensation, and self-discovery. Hosted by Daniel Scheffler, veteran travel writer,...

Making Scents of Jasmine Tea

08 Nov 2025

Contributed by Lukas

This fragrant beverage combines (usually green) tea leaves with jasmine flowers just as they bloom. Anney and Lauren dip into the science and history ...

Savor Classics: Peas

05 Nov 2025

Contributed by Lukas

The seemingly humble garden pea has soil superpowers, caused a medieval craze, and drove Orson Welles to distraction. Come along with Anney and Lauren...

Butterfinger Candies: Crunch Time

31 Oct 2025

Contributed by Lukas

This brand of candy – with crisp layers of peanut buttery toffee and a chocolatey coating – is almost as memorable for its marketing as it...

The Bewitching Trick-or-Treat Episode

30 Oct 2025

Contributed by Lukas

This Halloween tradition has many roots and can take many forms. Anney and Lauren dig into the tricky history and cultures behind trick-or-treating.Se...

Dungeness Crab: Claw and Order

24 Oct 2025

Contributed by Lukas

The meat and tomalley from this large, squat crab are considered delicacies – partially because their populations are slightly mysterious. Anney...

The Killer Halloween Marketing Episode

22 Oct 2025

Contributed by Lukas

During spooky season, when the veil is thin, the undead may walk – and marketers run with it. Anney and Lauren present the creepy and the kooky ...

Falling for Butternut Squash

17 Oct 2025

Contributed by Lukas

This seasonal staple was designed to be an easygoing addition to dishes both savory and sweet. Anney and Lauren cozy up to the history and botany behi...

Provolone: Talk Curdy to Me

15 Oct 2025

Contributed by Lukas

This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone...

Savor Classics: IPAs

10 Oct 2025

Contributed by Lukas

Despite many changes in the beer industry since this episode originally published, India Pale Ales still rule the American craft beer market. In this ...

Savor Puts a Cork in It

08 Oct 2025

Contributed by Lukas

Cork is a component of tree bark that insulates the tree from the outside world – and those same properties make cork a near-perfect closure for...

Fly Me to the Mooncakes

03 Oct 2025

Contributed by Lukas

This treat associated with the Mid-Autumn Festival is the stuff of legends. Anney and Lauren dig into the history and many varieties of mooncakes.See ...

Getting to the Roots of A&W

30 Sep 2025

Contributed by Lukas

This international brand of root beer, other sodas, and fast-food joints goes back over a century to a single root beer stand along a veterans’ ...

The Tangled Kugel Episode

25 Sep 2025

Contributed by Lukas

This category of casseroles encompasses both sweet and savory flavors and starches of many kinds, but it all comes down to comfort food. Anney and Lau...

Thoughts on Apricots

23 Sep 2025

Contributed by Lukas

This delicate stone fruit packs a sunny flavor whether fresh or dried. Anney and Lauren jam on the botany and history behind apricots.See omnystudio.c...

The Hammy Jamón Ibérico Episode

18 Sep 2025

Contributed by Lukas

This cured pork product is especially celebrated when the pigs it comes from feed free-range on acorns. Anney and Lauren dig into the science and hist...

Episode, Earl Grey, Hot

10 Sep 2025

Contributed by Lukas

This type of tea is flavored with bergamot for a bright brew, but its background is foggy. Anney and Lauren engage with the science and history of ear...

Squaring the Foods of SpongeBob SquarePants

05 Sep 2025

Contributed by Lukas

This children’s animated comedy/pop culture phenomenon follows the (mis)adventures of an extremely enthusiastic fry cook. Anney and Lauren dive ...

Savor Classics: Isabella Beeton

29 Aug 2025

Contributed by Lukas

Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives t...

Conveyor Belt Sushi: Let the Good Times Roll

28 Aug 2025

Contributed by Lukas

In this style of restaurant, the kitchen sends dishes through the dining room via varyingly automated systems for customers to select from. Anney and ...

Looped into Hostess Cupcakes

23 Aug 2025

Contributed by Lukas

These industrially produced snack cakes have a rich corporate history. Anney and Lauren fill in the science and saga of Hostess Cupcakes.See omnystudi...

Savor Classics: Chewing Gum

21 Aug 2025

Contributed by Lukas

While it's not strictly a food, humans have been chewing gum-type stuff for around 9,000 years. In this classic episode, Anney and Lauren blow up the ...

The Slightly Bitter Amaretto Episode

16 Aug 2025

Contributed by Lukas

This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney ...

The Symphony of Mapo Tofu

14 Aug 2025

Contributed by Lukas

This hot and numbing tofu dish features cascading layers of flavors – and a near-mythic backstory. Anney and Lauren dig into the science and his...

The Not-So-Little Tomatillo Episode

08 Aug 2025

Contributed by Lukas

This tart fruit in the nightshade family gives a verdant kick to savory sauces, soups, and much more. Anney and Lauren go green with the botany and hi...

Channel Catfish Got Your Tongue?

06 Aug 2025

Contributed by Lukas

This freshwater fish is one of the most-farmed fish on the planet (and happens to be excellent when cornmeal fried). Anney and Lauren dive into the hi...

All Eyes on Jarlsberg Cheese

28 Jul 2025

Contributed by Lukas

This mild cow-milk cheese has a texture like gouda and holes like Emmental – because that’s exactly how it was designed. Anney and Lauren ...

The Crushable Orange Blossom Water Episode

18 Jul 2025

Contributed by Lukas

This fragrant flavoring is what's left over when you steam distill neroli oil out of bitter orange blossoms – and it’s anything but an aft...

Sachertorte: Just Desserts

17 Jul 2025

Contributed by Lukas

This chocolate layer cake with a dab of apricot jam and a chocolate coating may seem simple, but it’s caused a lot of fuss. Anney and Lauren dig...

Savor Classics: Hail Seitan

11 Jul 2025

Contributed by Lukas

This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). In this classic episode, Anney and Lauren ...

Memphis-Style Barbecue: Save Your Qs for the End

09 Jul 2025

Contributed by Lukas

This type of cuisine involves elements like pork shoulders and ribs, charcoal and hickory wood, a dry rub, a tangy sauce – and impassioned argum...

Tarragon: Long Live the King

04 Jul 2025

Contributed by Lukas

This bittersweet, peppery herb has a bit of licorice flavor and a slightly serpentine history. Anney and Lauren dig into that history – plus the...

The Seasoned Lawry’s Episode

01 Jul 2025

Contributed by Lukas

This brand of seasonings was made famous by the theatrical prime rib restaurant that created it. Anney and Lauren shake out the history of Lawry&rsquo...

The Colorful Curaçao Liqueur Episode

25 Jun 2025

Contributed by Lukas

This type of liqueur is traditionally made with bitter orange peel and comes in largely non-orange colors. Anney and Lauren dip into the science and h...

Listener Mail XXII: Visions

20 Jun 2025

Contributed by Lukas

We present once again a collection of fantastic visions from you, dear listeners! This batch includes adventures both near and far, the finer points o...

The Southern-Style Cafeteria Episode Is Off the Rails

18 Jun 2025

Contributed by Lukas

This type of restaurant serves nostalgic cuisine at affordable prices – though they’re becoming more difficult to find. Anney and Lauren l...

Taiyaki: Bursting at the Breams

13 Jun 2025

Contributed by Lukas

This fish-shaped, not-too-sweet treat comes in a veritable ocean of iterations. Anney and Lauren dip into the history and culture behind taiyaki.See o...

Pitting Our Wits Against Kalamata Olives

11 Jun 2025

Contributed by Lukas

These small, fermented snacks have been popular for thousands of years. Anney and Lauren dig into the science and history of kalamata olives.See omnys...

Savor Classics: The Split on Sundaes

09 Jun 2025

Contributed by Lukas

Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. In this classic episode, Anney and Lauren have the scoop on t...

Tailing the Giant Tiger Prawn

05 Jun 2025

Contributed by Lukas

These extra-large shrimp were the darling of the aquaculture industry for decades – and are excellent escape artists. Anney and Lauren dip into ...

The Pasta Salad Episode Is a Toss-Up

30 May 2025

Contributed by Lukas

This classic summer side dish has infinite ingredient combinations and a nebulous past. Anney and Lauren get mixed up in the science and history of pa...

Doritos: Cash in Your Chips

28 May 2025

Contributed by Lukas

This international brand of tortilla chips (and dips, and scientifically engineered flavors) got its start at Disneyland. Anney and Lauren dust off th...

The Camembert Necessities

22 May 2025

Contributed by Lukas

This ultra-creamy cheese achieves its texture and funk from a species of mold that was named after it. Anney and Lauren dig into the science and histo...

The Violet Episode Comes and Goes

15 May 2025

Contributed by Lukas

These edible flowers are a tasty decoration used fresh or made into vibrant extracts – and they mess with your sense of smell, making the experi...

The Beefed Up Churrascaria Episode

09 May 2025

Contributed by Lukas

This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Laure...

Savor Classics: Cucumbers

07 May 2025

Contributed by Lukas

Although sometimes thin skinned, cucumbers have only rarely lost their cool factor over the millennia. In this classic episode, Anney and Lauren dig i...

Rooting for the Curry Tree

02 May 2025

Contributed by Lukas

The leaves of this aromatic tree add a complex bright, herbal, earthy spice to all kinds of savory dishes. Anney and Lauren go out on a limb with the ...

Tis the Saison

01 May 2025

Contributed by Lukas

This wide category of crisp, yeast-forward ales has a murky history. Anney and Lauren dip into that history, plus the science behind saisons.See omnys...

The Krispy Kreme Episode Is Hot Now

25 Apr 2025

Contributed by Lukas

This brand of doughnuts and coffee is famous for its fresh in-shop experience but poised to distribute its treats on a massive scale. Anney and Lauren...

Torta Pascualina: A Deep Cut

18 Apr 2025

Contributed by Lukas

This savory pie with a filling of greens, cheese, and eggs satisfies around Easter -- or any time of year. Anney and Lauren slice into the history and...

The Shiitake Episode Is the Shiitake Mushroom

16 Apr 2025

Contributed by Lukas

This delicious fungus grows on hardwood and can help make biofuel. Anney and Lauren dig into the science and history of the shiitake.See omnystudio.co...

Making Heads or Tails of Gefilte Fish

10 Apr 2025

Contributed by Lukas

These fish cakes can inspire a lot of nostalgia -- and other strong opinions. Anney and Lauren dip into the science, history, and many forms of gefilt...

The Tempting Turkish Delight Episode

04 Apr 2025

Contributed by Lukas

This soft, chewy jelly candy ranges from a simple treat to fabulously fancy. Anney and Lauren dig into the sweet science and sticky history of Turkish...

Savor Classics: Breadfruit

02 Apr 2025

Contributed by Lukas

Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? In this classic episode, A...

Savor Classics: Cheese Curls (What the Puff?)

28 Mar 2025

Contributed by Lukas

Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. In this classic episode, Anney and Lauren dig into the fortu...

Spilling the Tea on Tea Bags

26 Mar 2025

Contributed by Lukas

These simple, often disposable devices make brewing a single cuppa quick and easy. Anney and Lauren steep in the science and history of tea bags.See o...

You Don't Know Yak

21 Mar 2025

Contributed by Lukas

These large, long-haired cousins to cattle make life a lot easier (and more buttery) in their frigid highland environments. Anney and Lauren yak about...

Raising Questions About Irish Soda Bread

19 Mar 2025

Contributed by Lukas

This category of breads leavened with baking soda encompasses both simple staples and rich treats. Anney and Lauren dig into the science and history o...

Cholula: Condiment to Be

12 Mar 2025

Contributed by Lukas

This hot sauce brand has been expanding from a restaurant staple to a household name. Anney and Lauren get in their feels about the science and histor...

The Enticing Jollof Rice Episode

07 Mar 2025

Contributed by Lukas

This one-pot main dish is a comfort food in all its many iterations. Anney and Lauren dig into the history, cultures, and (mostly) good-natured wars b...

The Very Special Cognac Episode

05 Mar 2025

Contributed by Lukas

This category of aged, blended brandies can get expensive real quick. Anney and Lauren dip into the rich history and many regulations around cognac.Se...

A Little Goes a Long Caraway

01 Mar 2025

Contributed by Lukas

This spice brings complex warmth to everything from corned beef to rice puddings to sauerkraut. Come caraway, come caraway, come caraway with Anney an...