Savor
Episodes
Hats Off to Sea Urchins
19 Jan 2024
Contributed by Lukas
These marine invertebrates have excellent skeletons and delicious gonads. Anney and Lauren dig into the science and history of eating sea urchin.See o...
The House That Escoffier Built
12 Jan 2024
Contributed by Lukas
At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are ru...
Papaya: Gettin’ It Ripe
12 Jan 2024
Contributed by Lukas
This tart, crunchy salad ingredient morphs into a soft, sweet (and slightly funky) dessert when it ripens. Anney and Lauren peel back the science and ...
Dim Sum: More Than the Sum of Its Parts
08 Jan 2024
Contributed by Lukas
In this category of cuisine, many (many) types of dishes, teas, and establishments may feature – but all add up to a deliciously communal experience...
Mulling Over Mulled Wine
04 Jan 2024
Contributed by Lukas
This spiced beverage is seasoned with bright fruit and served warm – and, like all of the ingredients, the wine can vary (or be optional). Anney and...
Savor Side Dish: Holly, Jolly Marketing
30 Dec 2023
Contributed by Lukas
Ah, the holidays! Because nothing is more merry and bright than a marketing campaign, Anney and Lauren present another season's worth of the weirdest ...
Savor Classics: Brie
27 Dec 2023
Contributed by Lukas
To brie, or not to brie, that is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take we...
Kiss from a Rose Water
22 Dec 2023
Contributed by Lukas
This fragrant flavoring has been favored for millennia, and was ubiquitous in American desserts before vanilla became affordable. Anney and Lauren dip...
Savor Updates: Sriracha
20 Dec 2023
Contributed by Lukas
This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore wh...
The Flat-Out Delightful Pizzelle Episode
18 Dec 2023
Contributed by Lukas
These airy cookies are made waffle-style in specialized presses with beautiful designs. Anney and Lauren dig into the science and history of pizzelle....
Savor Does Las Vegas
14 Dec 2023
Contributed by Lukas
It’s recap o’clock! Having logged three trips to Vegas this year, Anney and Lauren (and Super Producer Andrew) sampled a lot more excellent cuis...
Interview: The Feel and Function of Pastry
08 Dec 2023
Contributed by Lukas
Pastry is an edible, architectural art form – creating it at a resort-level scale takes a lot of teamwork. In this sponsored interview, Anney and La...
The Low and Slow Rendang Episode
07 Dec 2023
Contributed by Lukas
This dish (and/or cooking method) reduces a stew completely – and invites infinite iterations. Anney and Lauren dig into the history and culture(s) ...
Five Spice of Life
01 Dec 2023
Contributed by Lukas
This spice blend can contain any number of ingredients – the idea is that they should work together to balance five traditional flavors: bitter, swe...
The Dragon Fruit Episode Slays
29 Nov 2023
Contributed by Lukas
These mild-flavored fruits grow on giant cacti and look like dragon eggs. Anney and Lauren dig into the history and science of the dragon fruit.See om...
Savor Classics: Crayfish
27 Nov 2023
Contributed by Lukas
Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. In this classic episode, Anney and Lauren dig into the...
The Malted Milk Episode Is a Whopper
22 Nov 2023
Contributed by Lukas
This shelf-stable powder made from milk, wheat, and barley malt has been everywhere from your milkshake glass to the mountains of the Antarctic. Anney...
Fannie Farmer: The Mother of Level Measurements
16 Nov 2023
Contributed by Lukas
Fannie Farmer’s practical, scientific guide to home cooking, ‘The Boston Cooking-School Cook Book,’ changed the way we write recipes amidst a ra...
Chewing the Fat with Lardo
11 Nov 2023
Contributed by Lukas
This cured pork product is composed almost entirely of fat – no meat necessary. Anney and Lauren get salty about the history and science of lardo.Se...
Pan de Muerto: Raising the Bread
09 Nov 2023
Contributed by Lukas
This aromatic sweetened bread welcomes celebrants both living and dead to the festivities of el Día de los Muertos. Anney and Lauren dig into the his...
Interview: Eating Is Our Common Ground
04 Nov 2023
Contributed by Lukas
Specialized fields like wine can seem intimidating, but we’re all just here to make connections and have a nice time. In this sponsored interview, A...
Chowing on Chowder
27 Oct 2023
Contributed by Lukas
This thick, comforting soup comes in red, white, and clear varieties with countless adaptations. Anney and Lauren dip into the history and culture of ...
Chinese Water Chestnuts: Children of the Corm
25 Oct 2023
Contributed by Lukas
This sweet, semiaquatic vegetable stays crisp even when cooked or canned. Anney and Lauren dig into the science and history of the Chinese water chest...
Savor Classics: Tempeh
20 Oct 2023
Contributed by Lukas
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 am...
Semi-Fictional Foods: ‘The Menu’
17 Oct 2023
Contributed by Lukas
This dark comedy/horror film satirizes fine dining – and tackles some very real issues in the restaurant industry and food media. Anney and Lauren r...
Kefir: Some Ingrained Ideas
11 Oct 2023
Contributed by Lukas
This beverage is more than just drinkable yogurt – it’s fermented with whole colonies of friendly bacteria and yeasts. Anney and Lauren dip into t...
Savor Classics: Worcestershire Sauce
06 Oct 2023
Contributed by Lukas
As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. In this classic episode, Anney and Lauren examine...
The Twisty Tale of Twizzlers
05 Oct 2023
Contributed by Lukas
This chewy, licorice-type candy is one of the oldest candy brands in the United States. Anney and Lauren unravel the science and history behind Twizzl...
The Clutch Kölsch Episode
30 Sep 2023
Contributed by Lukas
This crisp, golden beer straddles the line between a pale ale and a lager. Anney and Lauren dip into the science and history of Kölsch.See omnystudio...
Lahontan Cutthroat Trout: Crossing the Streams
28 Sep 2023
Contributed by Lukas
This subspecies of fish has adapted to living in lakes and streams situated in high-altitude deserts – and it’s pretty tasty. Anney and Lauren div...
Interview: Keeping Things Fresh with Dry-Aged Fish
22 Sep 2023
Contributed by Lukas
Not all seafood is its best right off the boat. Using preservation techniques that go back centuries, Chefs Christoper Lee and David Middleton have de...
Listener Mail: XVIII: The Book(s) of Savor
20 Sep 2023
Contributed by Lukas
We turn again to stories from you, dear listeners! This bounty includes a lot of stories about stories, from cozy mysteries to kids’ cartoons -- plu...
The Unfussy Tzimmes Episode
18 Sep 2023
Contributed by Lukas
This sweetened root vegetable side dish has so many potentials for personalization that it may be cause for a bit of introspection. Anney and Lauren g...
Savor Cuts the Dijon Mustard
14 Sep 2023
Contributed by Lukas
This type of prepared mustard, though traditionally made with Burgundy wine byproducts, has gone global. Anney and Lauren dip into the sharp science a...
Savor Classics: Black Pepper
11 Sep 2023
Contributed by Lukas
This spice is ubiquitous today, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. In this classi...
The Kiwifruit Episode Takes Flight
02 Sep 2023
Contributed by Lukas
This often brown, often fuzzy fruit got its name thanks to a marketing campaign in the 1950s. Anney and Lauren dig into the history and botany of kiwi...
Savor Classics: Tamales
30 Aug 2023
Contributed by Lukas
amales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? In this classic episode, Anney...
Interview: Daydreaming in Liquid Form
28 Aug 2023
Contributed by Lukas
Scent and flavor can take you back to a place you love -- or off to a place you've never been. As the Master Mixologist of the Wynn Las Vegas Resort, ...
Losing Our Marbles Over Ramune
23 Aug 2023
Contributed by Lukas
This iteration of sparkling lemonade in a marble-in-gasket enclosed bottle became so popular that the name refers to both the flavor and the bottle ty...
Stuff Savor Never Told You
19 Aug 2023
Contributed by Lukas
Anney co-wrote a book! To celebrate, we sat down with her co-writer and co-host of Stuff Mom Never Told You, Samantha McVey, to chat about how gatheri...
Savor Classics: The Can Opener
16 Aug 2023
Contributed by Lukas
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. In this classic e...
The Pigeonholed Squab Episode
11 Aug 2023
Contributed by Lukas
This poultry has taken a dive in popularity in some places, but it's still considered a delicacy in others. Anney and Lauren swoop through the agricul...
Oh, Fudge
10 Aug 2023
Contributed by Lukas
This rich, sweet candy owes its smooth texture to sugar science – and stirring. All the stirring. Anney and Lauren don't fudge up the science and hi...
Savor Grills Halloumi
09 Aug 2023
Contributed by Lukas
This goat- and sheep-milk cheese doesn’t melt when cooked, making it perfect for panfrying or grilling. Anney and Lauren dig into the science and hi...
Savor Sips: Champagne in Space!
04 Aug 2023
Contributed by Lukas
If you’ve always thought that what outer space is missing is a good glass of bubbly, fear not! A Champagne house has teamed up with the French space...
Interview: Más Masa in Las Vegas
31 Jul 2023
Contributed by Lukas
The types and treatments of corn used to create masa make all the difference between colorful tortillas, tender tamales, and crisp tostadas. At the Wy...
The Expansive Quaker Oats Episode
25 Jul 2023
Contributed by Lukas
The Quaker Oats brand wasn't founded by Quakers and has sold a lot more than oats. Anney and Lauren dig into the winding history of Quaker, oats and a...
Hail the Caesar Salad Episode
24 Jul 2023
Contributed by Lukas
This simple classic of American steakhouses has a contested history -- but it definitely begins in Mexico. Anney and Lauren toss around the history an...
Savor Classics: Salt
14 Jul 2023
Contributed by Lukas
Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. In this classic episode, Anney and Lauren dig into the...
Bucking the Trend with Soba Noodles
13 Jul 2023
Contributed by Lukas
These tender, slurpable, earthy noodles have buckwheat to thank for their delicate flavor and texture. Anney and Lauren dip into the history and cultu...
The Thorny Blackberry Episode
07 Jul 2023
Contributed by Lukas
This small, sweet fruit and its brambles grow so well around the world that they’re sometimes considered a menace. Anney and Lauren dig into the sci...
Cocktail Hour: The Piña Colada
29 Jun 2023
Contributed by Lukas
This smooth, bright cocktail is a tropical time machine no matter how you mix it. Anney and Lauren dip into the history and culture behind the piña c...
En Garde: The Swordfish Episode
26 Jun 2023
Contributed by Lukas
This large, apex-predator fish throws around a lot of (tasty) muscle. Anney and Lauren dive into the biology and history of swordfish.See omnystudio.c...
Listener Mail XVII: The Listeners Speak!
21 Jun 2023
Contributed by Lukas
Once again, we return to our inbox for messages from you, dear listeners! This one is mostly currywurst emails, with a smattering of song lyrics, not-...
Semi-Fictional Foods: The ‘Little House’ Series
20 Jun 2023
Contributed by Lukas
This series of children’s books about a simple homesteading family in late-1800s America has become a complicated cultural phenomenon. Anney and Lau...
Dipping into Shacha Sauce
12 Jun 2023
Contributed by Lukas
The ingredients and iterations of this super-savory condiment reflect its journey through generations of traveling workers and immigrants. Anney and L...
The Bittersweet Sugar Sculpture Episode
09 Jun 2023
Contributed by Lukas
In the heyday of this (semi-)edible art form, the extremely rich displayed intricate landscapes of sugar figurines as a show of power. Anney and Laure...
The Stuffed Stouffer’s Episode
05 Jun 2023
Contributed by Lukas
This brand of nostalgic American frozen dinners once also encompassed a restaurant and hotel empire. Anney and Lauren dig into the history and science...
Savor Classics: Why Do We Eat Three Meals a Day?
30 May 2023
Contributed by Lukas
Many cultures eat three meals a day -- but why? Have we always done that? In this classic episode, Anney and Lauren explore the history (and etymology...
The Currywurst of Times
24 May 2023
Contributed by Lukas
This sausage-based, tomato-smothered, curry-sprinkled street food comes in many iterations. Anney and Lauren dig into the history and culture behind t...
Savor Redux: Tomatoes
23 May 2023
Contributed by Lukas
Once considered deadly by some Europeans, this vegetable (fruit? berry??) has a fascinating history as a tax evader, protest device, and potential age...
Biscotti: One Smart Cookie
15 May 2023
Contributed by Lukas
This category of cookies is twice-baked to create a crunch that lasts. Anney and Lauren dip into the history and culture behind biscotti.See omnystudi...
Savor Classics: The Martini
11 May 2023
Contributed by Lukas
This cocktail (and its glass) are American icons — but why? How? And should you order it shaken or stirred? In this classic episode, Anney and Laure...
The Jacked-Up Monterey Jack Episode
05 May 2023
Contributed by Lukas
This mild, melty cheese comes has a spicy history. Anney and Lauren dig into the story of Monterey/Jack/Monterey Jack cheese.See omnystudio.com/listen...
The Gold-Star Marigold Episode
03 May 2023
Contributed by Lukas
This edible flower brightens all kinds of dishes, baked goods, and drinks – fresh from the plant, dried, or as a food dye. Anney and Lauren trip thr...
Thinking Outside the Juice Box
01 May 2023
Contributed by Lukas
These multilayered, folded cartons weren’t originally designed with juice in mind, and today they help make many drinks and foods shelf stable. Anne...
Listener Mail XVI: Tales of the Inbox
28 Apr 2023
Contributed by Lukas
We return once again to tales from you, dear listeners! This compilation includes stories of fate and matzah, of a world of cheese and a world of Cadb...
Harissa: A Hot Topic
24 Apr 2023
Contributed by Lukas
This traditional condiment, made of red chili peppers and various warm seasonings, is going increasingly global. Anney and Lauren dip into the history...
The Stirring Polenta Episode
21 Apr 2023
Contributed by Lukas
This comforting porridge can be many things: soft or firm, simple or dressy, corn-based or otherwise. Anney and Lauren dig into the science and histor...
Savor Classics: Figs
17 Apr 2023
Contributed by Lukas
Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. In this classic episode...
Blue Mussels: Weird Flex
14 Apr 2023
Contributed by Lukas
These common marine shellfish help protect shorelines, are a good environmental indicator, produce threads that can be woven into cloth – and happen...
Unwrapping the Story of Cadbury
10 Apr 2023
Contributed by Lukas
This brand grew from a small Quaker cocoa shop to one of the largest chocolate & snack companies in the world. Anney and Lauren go on the hunt for...
The Matzah Episode Is Squared Away
06 Apr 2023
Contributed by Lukas
This unleavened, often crunchy flatbread is consumed as a symbol – and as a tasty snack. Anney and Lauren dig into the culture and history of matzah...
New Kids on the Bock
01 Apr 2023
Contributed by Lukas
This category of winter-to-springtime beers brings deep, toasty malts into focus. Anney and Lauren kick up the science and history behind bock-style b...
Fictional Foods: 'Spirited Away'
30 Mar 2023
Contributed by Lukas
This acclaimed animated film spins a cautionary tale about consumption and fulfillment through its vivid depictions of food. Anney and Lauren explore ...
Brunost: Simmer Down
24 Mar 2023
Contributed by Lukas
This caramelized whey cheese can add creamy, tangy sweetness to breakfasts and beyond. Anney and Lauren dig into the science and history of brunost. (...
Star Anise Rising
23 Mar 2023
Contributed by Lukas
This star-shaped spice adds warmth to sweet and savory dishes, plus drinks of all kinds, in cuisines around the world. Anney and Lauren dig into the s...
Gelling With Carrageenan
20 Mar 2023
Contributed by Lukas
This seaweed extract literally brings together many of the foods and beverages on store shelves. Anney and Lauren dip into the science and history of ...
The Tres Leches Episode Is Milking It
17 Mar 2023
Contributed by Lukas
This cool, creamy cake maintains a light & lofty air despite its titular triple dairy content. Anney and Lauren soak in the science and history of...
Rabbit: A Jumping-Off Point
14 Mar 2023
Contributed by Lukas
Despite bunnies being just as prolific as the sayings go, this lean protein has never been as widely popular as other meats. Anney and Lauren dig into...
Savor Classics: Spam Uncanned
08 Mar 2023
Contributed by Lukas
The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. In this classic episode, Spammy Reese and Laure...
Listener Mail XV: An Inbox of Courage
07 Mar 2023
Contributed by Lukas
We return to the not-so-distant world of our inbox for tales of friendship and magic from you, dear listeners! This iteration involves mostly more spo...
Oops, All Sherries
06 Mar 2023
Contributed by Lukas
This diverse category of fortified wines covers dry, briny whites to sticky dessert varieties – all from a tiny production triangle. Anney and Laure...
The Gutsy Garum Episode
27 Feb 2023
Contributed by Lukas
This liquid seasoning/condiment made from salted, fermented fish reigned in the Mediterranean for a thousand years, but then nearly disappeared for a ...
The Spiny Rambutan Episode
23 Feb 2023
Contributed by Lukas
This tropical fruit has a spiky exterior, but its heart is mild and refreshingly sweet. Anney and Lauren dig into the botany and history of rambutan.S...
Turtle Soup Talk
18 Feb 2023
Contributed by Lukas
The raging popularity of this soup in centuries past nearly drove three separate species of turtles to extinction, and it can still be (more sustainab...
Savor Classics: Peanut Butter
16 Feb 2023
Contributed by Lukas
Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. In this classic episode, Anney and Lauren explore h...
On the Sidelines with Food-Themed Mascots
13 Feb 2023
Contributed by Lukas
Crawfish, corncobs, biscuits, and s’mores – we’re not putting together a menu; these are all sports teams’ mascots. Anney and Lauren explore t...
The Cool Story of Coleslaw
08 Feb 2023
Contributed by Lukas
This surprisingly wide category of cabbage salads is a classic side dish/topping precisely because it’s so adaptable. In this sponsored episode, Ann...
The Joy of ‘The Joy of Cooking’
06 Feb 2023
Contributed by Lukas
This classic cookbook, revered today, was originally self-published by an admittedly bad cook. Anney and Lauren flip through the history of ‘The Joy...
The Meady T’ej Episode
03 Feb 2023
Contributed by Lukas
This effervescent honey wine can boast flavors from herbal to tart to funky depending on the preferences and process of its many makers. Anney and Lau...
All of Our Geoducks in a Row
27 Jan 2023
Contributed by Lukas
This curiously shaped mollusk is the largest species of digging clam in the world – and a delicacy wherever it’s served. Anney and Lauren let it a...
Limburger: That’s Putting It Mildly
27 Jan 2023
Contributed by Lukas
This cheese is famously stinky but actually very mild in flavor. Anney and Lauren dig into the science and history of limburger cheese.See omnystudio....
The Lucky Lotus Root Episode
20 Jan 2023
Contributed by Lukas
This lace-like, semiaquatic rhizome has worked its way into all kinds of dishes – some of which are specialties for the Lunar New Year. Anney and La...
The Creamy Dreamy Tahini Episode
20 Jan 2023
Contributed by Lukas
The simplicity of this sesame seed paste belies the depth of flavor and texture it brings to everything it touches. Anney and Lauren dip into the scie...
Savor Classics: Bagels
13 Jan 2023
Contributed by Lukas
For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. In this classic epi...
Mofongo: We Did the Mash
12 Jan 2023
Contributed by Lukas
This savory starchbomb of fried, mashed green plantains exemplifies how various cultural influences came together to form modern Puerto Rico. Anney an...
Lettuce: Just the Tip of the Iceberg
06 Jan 2023
Contributed by Lukas
This broad category of leafy greens has a rep for being boring, but they can add awesome structure and flavor to a dish. Anney and Lauren unfurl the s...
Warming Up With Cream Liqueurs
06 Jan 2023
Contributed by Lukas
These sweetened, creamy alcoholic beverages may be perceived as simplistic, but are actually achievements of science and marketing. Anney and Lauren d...
Listener Mail XIV: The Holiday Special
02 Jan 2023
Contributed by Lukas
In the spirit of spending time with family and friends, we turn once again to messages from you, dear listeners! This one includes a call to cookie ac...