Savor
Episodes
Savor Classics: Pepperoni
21 Feb 2025
Contributed by Lukas
Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. In this classic episode, Anney and Lauren explore the his...
The Long and Short of Shortbread
20 Feb 2025
Contributed by Lukas
This crumbly, not-too-sweet cookie can take a lot of forms based on just three ingredients: flour, butter, and sugar. Anney and Lauren break into the ...
Abalone: Happy Snails to You
14 Feb 2025
Contributed by Lukas
This marine sea snail, considered a delicacy in lots of cuisines, often needs some tender(izing) love & care. Anney and Lauren dip into the biolog...
Savor Tackles Gatorade
12 Feb 2025
Contributed by Lukas
This massive brand kicked off the sports drink industry in the 1960s. Anney and Lauren explore the history and (some) science of Gatorade.See omnystud...
Paneer: Hear, Hear!
05 Feb 2025
Contributed by Lukas
This fresh, springy cheese sears instead of melting, meaning it works like other proteins in many preparations. Anney and Lauren dig into the science ...
In Luck With Mandarin Oranges
01 Feb 2025
Contributed by Lukas
This category of citrus is prized for its small, sweet segments and easy-to-peel rind. Anney and Lauren dig into the botany and history of mandarin or...
Presto: Pesto!
29 Jan 2025
Contributed by Lukas
This fresh, uncooked sauce can be made in jarringly different ways, even with the same ingredients. Anney and Lauren dip into the history and science ...
Lab-Grown Meats: A Meet-n-Greet
18 Jan 2025
Contributed by Lukas
These proteins are real meat produced without having to rear and slaughter animals. Anney and Lauren explore the developing industry of lab-grown meat...
Interview: Killer Cocktails with Criminalia
15 Jan 2025
Contributed by Lukas
Historical true crime doesn’t have to be dry. We chat with Holly Frey and Maria Trimarchi, hosts of the podcast Criminalia, about how they illum...
Stirring the Pot with Hoppin’ John
09 Jan 2025
Contributed by Lukas
This dish of rice & beans simmered with smoked pork has become a New Year’s Day tradition – but how did it start? Anney and Lauren spi...
Listener Mail XXI: Savor of the Future
03 Jan 2025
Contributed by Lukas
There is a rumor that the legendary listener mailbox has returned, with new(ish) visions for the new year from you, dear listeners! This batch include...
Savor Classics: 'Goblin Market'
27 Dec 2024
Contributed by Lukas
Because food is so often featured in fairy tales and fantasy stories, in this classic episode we offer up a dramatic reading of Christina Rossetti's '...
Holly, Jolly Marketing: 2024 Edition
25 Dec 2024
Contributed by Lukas
Ah, the holidays! Because nothing is cozier than a marketing campaign, Anney and Lauren have brought the gift of the season’s weirdest food &...
Savor Classics: Nutmeg
22 Dec 2024
Contributed by Lukas
This spice drove European exploration and globalization -- and meant genocide for the native producers. In today's classic episode, Anney and Lauren d...
The Guava Episode Has Juice
21 Dec 2024
Contributed by Lukas
This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.See omnystud...
McCormick: Sugar and Spice and Everything Else
18 Dec 2024
Contributed by Lukas
This global corporation sells herbs and spices in grocery stores, yes, but it also has hands in all sorts of aspects of the business of flavor. Anney ...
The Cultured Skyr Episode
12 Dec 2024
Contributed by Lukas
This soft, tart, typically nonfat cheese is eaten like a yogurt -- sometimes with cream and sugar on top. Anney and Lauren dig into the history and sc...
Pastel de Nata: More Than a Puff Piece
06 Dec 2024
Contributed by Lukas
This egg custard cupped in crisp puff pastry is a must-try street food for travelers to Lisbon. Anney and Lauren dig into the science and history of p...
Under Pressure with Prosecco
05 Dec 2024
Contributed by Lukas
This inexpensive sparkling wine has a short history that’s nonetheless very storied. Anney and Lauren pop open the science, cultures, and marketing ...
Savor Classics: Thanksgiving
29 Nov 2024
Contributed by Lukas
This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subc...
Savor Classics: Celery
27 Nov 2024
Contributed by Lukas
Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks displaye...
The Not-Too-Extra XO Sauce Episode
20 Nov 2024
Contributed by Lukas
This condiment is traditionally made with extra-fancy ingredients, from expensive seafood to aged ham. Anney and Lauren dig into the history and cultu...
Going Off on Stroganoff
15 Nov 2024
Contributed by Lukas
This savory, creamy, starchy dish can be made in all sorts of ways, and it has a tangle of historical ties to match. Anney and Lauren dig into the his...
Sweet Corn: Aww Shucks
13 Nov 2024
Contributed by Lukas
This grain is eaten as a vegetable, right off the cob or in all kinds of dishes both savory and sweet. Anney and Lauren talk your ears off about the a...
Betting the Farm on U-Pick Farms
08 Nov 2024
Contributed by Lukas
These small business ventures bring the public and its produce closer together – but they started as a way to save crops from going to waste. Anney ...
Savor Snacks: Pumpkin Shenanigans
01 Nov 2024
Contributed by Lukas
Sure, we bake them into pies and carve them into jack-o’-lanterns, but there is a wide world of pumpkin growing, rowing, and destruction. In this mi...
The Sometimes-Nutty Almond Joy and Mounds Episode
31 Oct 2024
Contributed by Lukas
These coconut-based candy bars have supported soldiers overseas, jobs during the Depression, and even anti-Nazi espionage. Anney and Lauren dip into t...
White-Tailed Deer: The Buck Stops Here
25 Oct 2024
Contributed by Lukas
The venison and other products from these large, quick mammals has been an important (if sometimes controversial) part of North American cultures for ...
The Cracking English Walnut Episode
24 Oct 2024
Contributed by Lukas
This useful culinary nut has a surprising structure and a plethora of names. Anney and Lauren shell out the science and history behind English walnuts...
A Savorween Snack: ‘Red Velvet’
18 Oct 2024
Contributed by Lukas
We’ve talked before about food in horror – and now Anney has a treat for you. In this special episode, we present a short story from the horror an...
Buffalo Mozzarella: Go Your Own Whey
16 Oct 2024
Contributed by Lukas
This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the sc...
Savor Classics: Candy Corn
09 Oct 2024
Contributed by Lukas
Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. In this classic episode, Anney and Lauren dig int...
May the Schwarzbier Be with You
02 Oct 2024
Contributed by Lukas
This black lager belies its heavy look with a light, crisp feel. Anney and Lauren dip into the science and history of Schwarzbier.See omnystudio.com/l...
Automats: A Window in Time
27 Sep 2024
Contributed by Lukas
In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-fut...
The Revolutionary Soup Joumou Episode
25 Sep 2024
Contributed by Lukas
This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and c...
Classic: Southern Biscuits
21 Sep 2024
Contributed by Lukas
Southern biscuits are the fluffly, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, ...
Cajeta Gets Our Goat
18 Sep 2024
Contributed by Lukas
Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.See omnystudio.com/lis...
The Zesty Yuzu Episode
17 Sep 2024
Contributed by Lukas
This tart, fragrant citrus fruit brings depth to everything from condiments to cocktails to capybara baths. Anney and Lauren dip into the botany and h...
The Stable Non-Dairy Creamer Episode
11 Sep 2024
Contributed by Lukas
Whether in liquid or powder format, these long-lasting products add cream-like properties to coffee drinks and beyond without technically containing d...
The Red Hot Piri Piri Episode
06 Sep 2024
Contributed by Lukas
These small peppers, and the sauces made from them, pack an outsized punch. Anney and Lauren dig into the spicy science and colonial history of piri p...
The Mountainous Chartreuse Episode
03 Sep 2024
Contributed by Lukas
This brand of brightly colored liqueurs is made, to this day, by monks who live mainly in solitude and silence. Anney and Lauren dip into the rocky hi...
The Red King Crab Episode Has Legs
28 Aug 2024
Contributed by Lukas
These long-legged crustaceans are the largest on the commercial market. Anney and Lauren fathom the science, history, and politics of red king crabs.S...
Savor Snacks: Food Fragrances
23 Aug 2024
Contributed by Lukas
The worlds of food and perfume have always overlapped, but there's been a recent spate of fragrances meant to evoke branded food products, from soft p...
The Joyce Chen Episode
21 Aug 2024
Contributed by Lukas
Through her many ventures -- including restaurants, a cookbook, kitchen inventions, and television programs -- Joyce Chen strived to educate and delig...
Savor Classics: Quiescently Frozen Confections
16 Aug 2024
Contributed by Lukas
The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. In this classic episode, Anney and Lauren explo...
The Sharp Prickly Pear Cactus Episode
16 Aug 2024
Contributed by Lukas
This succulent desert plant, with pad-like stems and sweet fruit, has historically been propagated in hopes of farming a parasitic insect for dye. Ann...
Savor Snacks: Tomatoes Lost in Space
08 Aug 2024
Contributed by Lukas
Last year on the International Space Station, a mystery was afoot. Two precious, space-grown tomatoes had gone missing. Had someone secretly stolen a ...
Be Stilton, Our Heart
06 Aug 2024
Contributed by Lukas
This (usually) blue-veined cheese is one traditional product that’s changed with the times. Anney and Lauren dig into the science and history of Sti...
Mixing It Up with Halo-Halo
03 Aug 2024
Contributed by Lukas
This shaved ice dessert can include everything from fruit and jellies to ice cream and evaporated milk. Anney and Lauren dig into the history and cult...
Grape Scott! The Welch’s Episode
27 Jul 2024
Contributed by Lukas
This brand of fruit-based products was the first to successfully NOT ferment grape juice in the 1800s. Anney and Lauren dip into the twisting history ...
Savor Classics: Maraschino Cherries
26 Jul 2024
Contributed by Lukas
The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. In this classic episode, Anney and Lauren take a p...
Getting to the Bottom of the Chicory Root
25 Jul 2024
Contributed by Lukas
This bitter root vegetable is often roasted and used to make hot beverages, like chicory coffee. Anney and Lauren dig up the science and history of ro...
B-b-b-b-b-bad to the Bone Marrow
19 Jul 2024
Contributed by Lukas
This type of animal fat, housed inside bones, lends silky richness to soups, stews, and simple toast -- and eating it may be how humans evolved in the...
The Hefty ‘Larousse Gastronomique’ Episode
17 Jul 2024
Contributed by Lukas
This well-loved reference book serves not just as an encyclopedia of gastronomy, but a window into the (mostly French) culinary world from when it was...
Crown Caps: A Crowning Achievement
11 Jul 2024
Contributed by Lukas
This bottle cap’s simple, effective design – and its inventor’s business savvy – shaped the beverage industry as we know it. Anney and Lauren ...
Who Brought the Potato Salad Episode?
09 Jul 2024
Contributed by Lukas
This starchy side dish can inspire some strong opinions -- and side-eye. Anney and Lauren peel back the history behind the many, many iterations of po...
Natto: Cool Beans
04 Jul 2024
Contributed by Lukas
This preparation of soybeans employs a fermentation process to bring a funky flavor and stringy texture to the mix. Anney and Lauren spill the beans o...
Listener Mail XX: Rebels
29 Jun 2024
Contributed by Lukas
We return once again with missives from you, dear listeners! Included in this motley crew are some strong opinions about regular cannoli and regular o...
Savor Classics: Cotton Candy
27 Jun 2024
Contributed by Lukas
Dentists originally created this fairground favorite, and the physics behind it is fascinating. In this classic episode, Anney and Lauren put their sp...
Lemon: Squeeze the Day
26 Jun 2024
Contributed by Lukas
This near-omnipresent citrus has been a rare treat, a reason to develop irrigation technology, a cure for scurvy, and a protection against the black p...
HP Sauce: Bringing Down the House
21 Jun 2024
Contributed by Lukas
This brand of savory sauces has as many origin stories as it has uses. Anney and Lauren dip into the history and phenomenon of HP Sauce.See omnystudio...
Aquavit: The Water of Life of the Party
13 Jun 2024
Contributed by Lukas
This botanical liquor can be made with many things, but often brings flavors like caraway or dill seed to the party. Anney and Lauren dip into the sci...
Market Squid Pro Quo
07 Jun 2024
Contributed by Lukas
These small cephalopods are a huge part of California’s fishing industry. Anney and Lauren dip into the biology and history of California market squ...
Listen to the Episode, Take the Cannoli
06 Jun 2024
Contributed by Lukas
These ricotta-filled, deep-fried pastries are the stuffed stuff of slightly bawdy legends. Anney and Lauren shell out the science and history of canno...
Allspice Considered
31 May 2024
Contributed by Lukas
This spice is made from tiny fruit that pack a huge wallop of flavor. Anney and Lauren dig into the science and history of allspice. (Correction: The ...
The Pizza Hut Episode Pans Out
24 May 2024
Contributed by Lukas
This fast-food pizza franchise has served up literacy programs, space sponsorships, government-promoted cheese – and a lot of pizzas. Anney and Laur...
Savor Classics: James Beard
23 May 2024
Contributed by Lukas
James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulge...
In the Stew with Vindaloo
17 May 2024
Contributed by Lukas
This bright-hot stew can come out a number of ways thanks to the many culinary influences that have gone into it. Anney and Lauren marinate on the his...
Cotija: Worth Its Salt
16 May 2024
Contributed by Lukas
This crumbly mountain cheese may not melt, but it’s the perfect finishing touch on all kinds of snacks, sides, and meals. Anney and Lauren dig into ...
The Blockbuster Popcorn Bucket Episode
09 May 2024
Contributed by Lukas
These pieces of movie merchandise are far more than a way to hold popcorn. Anney and Lauren dig into the history and popularity of popcorn buckets.See...
The Truth About Vermouth
06 May 2024
Contributed by Lukas
Wines in this wide, complicated category are flavored with herbs and spices, stabilized with liquor, and sweetened (a lot or a little). Anney and Laur...
Ramps: Raising a Stink
26 Apr 2024
Contributed by Lukas
These wild members of the onion family have catapulted from local favorite to foodie phenomenon. Anney and Lauren dig into the science and history of ...
Mooning Over Macaroons
24 Apr 2024
Contributed by Lukas
These cookies can be light or dense, made with shredded coconut or ground almonds, fancy or plain -- and their history is closely tied to pasta. Anney...
Savor Classic: Pickles
22 Apr 2024
Contributed by Lukas
Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. In this classic episode, Anney and La...
Atlantic Halibut: Bombastic Side Eye
18 Apr 2024
Contributed by Lukas
Don’t call it a comeback quite yet, but this seafloor-dwelling fish is doing well in some places across the North Atlantic. Anney and Lauren dip int...
Inside ‘Your Mama’s Kitchen’ with Michele Norris
13 Apr 2024
Contributed by Lukas
We kinda like food, but talking about the kitchens we grew up in involves a lot more than that. Anney and Lauren chat with journalist Michele Norris a...
A Tour of Thousand Island Dressing
11 Apr 2024
Contributed by Lukas
This creamy condiment adds a pop of color and flavor to salads and sandwiches alike – but its origin story isn’t so magnanimous. Anney and Lauren ...
Savor Sips: Total Eclipse of the Pod
08 Apr 2024
Contributed by Lukas
We love astronomical events and we love weird food & beverage industry marketing tactics. Today, the two join forces! In this mini episode, Anney ...
The X-TREME Mountain Dew Episode
05 Apr 2024
Contributed by Lukas
This brand of soft drinks has always gone hard in its marketing concepts. Anney and Lauren x-plore the science and history of Mountain Dew.See omnystu...
Down the Rabbit Hole with Carrot Cake
03 Apr 2024
Contributed by Lukas
This special-occasion cake comes from a long line of vegetal desserts. Anney and Lauren dig into the science and history of carrot cake.See omnystudio...
A Fresh Pair of Eyes on Emmental
28 Mar 2024
Contributed by Lukas
This is a cheese of many holes and many imitators. Anney and Lauren dig in to the science and history of Emmental, the original Swiss cheese.See omnys...
Savor Classics: Basil
26 Mar 2024
Contributed by Lukas
This popular and ancient herb is associated with a strange range of myths and legends, from scorpions and basilisks to star-crossed lovers. In this cl...
Savor Turns Seven!
22 Mar 2024
Contributed by Lukas
It's the seven-year anniversary of our first episode!?!? In celebration, our excellent producers, Andrew and Dylan, joined us to chat about how we all...
Churros: No Small Fry
20 Mar 2024
Contributed by Lukas
This iteration of tasty deep-fried dough bedevils historians as much as it delights fans. Anney and Lauren think the science and history of churros re...
Got Orgeat?
15 Mar 2024
Contributed by Lukas
This sweet syrup adds smooth, fruity flavors to cocktails, coffee, and beyond thanks to the ‘milk’ of almonds (or other nuts/seeds). Anney and Lau...
The Goat Episode: The GOAT??
14 Mar 2024
Contributed by Lukas
These mid-sized, milk-producing mammals have been part of human cuisine and culture for millennia. Anney and Lauren are not kidding around about the b...
All That and a Jar of Chili Crisp
07 Mar 2024
Contributed by Lukas
This condiment is a study in contrasts – crunchy-silky, savory-fruity, and varyingly spicy. Anney and Lauren dip into the history and culture(s) of ...
In a Jam with Lingonberries
02 Mar 2024
Contributed by Lukas
These small, tart fruits love the cold but are extra useful when they’re heated up. Anney and Lauren dig into the science and history of lingonberri...
Listener Mail XIX: Adventures of the Inbox
29 Feb 2024
Contributed by Lukas
Once again we return to our version of rule by the people: Messages from you, good listeners! In this original script, we’ve got everything from fai...
Rewriting History: The Malinda Russell Episode
24 Feb 2024
Contributed by Lukas
Though her story was almost lost, this accomplished Black American cook and cookbook writer from the 1800s is teaching us new things about the cuisine...
Savor Classics: The Mai Tai Cocktail
21 Feb 2024
Contributed by Lukas
For a rum punch designed with escapism in mind, this cocktail has a lot of controversy swirling around it. In our classic episode, Anney and Lauren di...
Friday Fish Fry (Oh, Tartar Sauce)
19 Feb 2024
Contributed by Lukas
This social meal is a tradition in communities across the United States for a couple of dovetailing (fishtailing?) reasons. Anney and Lauren dig into ...
The Many-Layered Baklava Episode
16 Feb 2024
Contributed by Lukas
This buttery pastry has as many iterations as it (often) has thin, flaky layers. Anney and Lauren dig into the history and cultures behind baklava.See...
The Demogorgonzola
14 Feb 2024
Contributed by Lukas
This slightly aged, green-blue veined cheese is prized for its heckishly piquant flavor. Anney and Lauren dig into the science and history of gorgonzo...
Turmeric: It Was All Yellow
10 Feb 2024
Contributed by Lukas
This vivid yellow underground stem has been used as a spice, medicine, and pigment for millennia. Anney and Lauren get into the rhi-zone with the scie...
Apple Butter: Spread the Word
07 Feb 2024
Contributed by Lukas
This sweet, rich spread is made by cooking down apples until they’re smooth as butter. Anney and Lauren dip into the dairy-free science and history ...
Savor Marinates on Bulgogi
02 Feb 2024
Contributed by Lukas
This dish of marinated, barbecued beef doesn’t necessarily need to be barbecued, and it doesn’t need to be beef. Anney and Lauren dig into the his...
The Bubbly Tepache Episode
27 Jan 2024
Contributed by Lukas
This lightly fermented drink is often made tangy-sweet with pineapple skin, core, and fruit. Anney and Lauren dip into the science and history of tepa...
The Light Golden Syrup Episode
24 Jan 2024
Contributed by Lukas
This sweet syrup is a baker’s friend -- and an industrial byproduct of sugar refinement. Anney and Lauren dip into the history and science of golden...
Savor Classics: Kale
22 Jan 2024
Contributed by Lukas
Nutrient dense and easy to grow, this leafy green was a culinary staple long before it was labeled a superfood. In this classic episode, Anney and Lau...