Savor

Spinach: Isn't It Ironic?

19 Jan 2022

Contributed by Lukas

This leafy green provides soft structure, bright color, and a punch of nutrients to some of the world’s favorite comfort foods. Anney and Lauren dig...

The Towering Tupperware Episode

14 Jan 2022

Contributed by Lukas

This brand of kitchenware began with a burping bowl – and a party planner – but became a cultural phenomenon. Anney and Lauren break the seal on t...

Ricotta: This Is the Whey

12 Jan 2022

Contributed by Lukas

This fresh, soft, cheese-adjacent product is made with milk’s whey instead of curds. Anney and Lauren dig into the history and science of ricotta. ...

A Searing Look at Ceviche

08 Jan 2022

Contributed by Lukas

This seafood salad has complex layers of culture and chemistry behind its simple preparation. Anney and Lauren dig into the history and science of ce...

Savor Classics: The Miracle Berry

05 Jan 2022

Contributed by Lukas

The miracle berry is a fruit that can make sour foods taste incredibly sweet. In this classic episode, Anney and Lauren explore the science behind fla...

Quince: Charming

31 Dec 2021

Contributed by Lukas

This fragrant fruit is color changing, makes excellent jam, and may have been the ‘golden apple’ of myth. Anney and Lauren gel up the history and ...

Cocktail Hour: The Hot Toddy

30 Dec 2021

Contributed by Lukas

This adaptable cocktail won't cure a cold, but it'll certainly make you feel warm and cozy. Anney and Lauren dip into the heated science and history b...

The Marzipan Episode Is Shaping Up

24 Dec 2021

Contributed by Lukas

These simple ground-almond candies are molded into fantastic shapes for the winter holidays and beyond. Anney and Lauren explore the history and cultu...

The Fully Reconstituted Condensed Milk Episode

22 Dec 2021

Contributed by Lukas

This canned, concentrated milk product features in lots of sweet holiday recipes today, but it was invented for survival and safety. Anney and Lauren ...

Listener Mail IX: The Rise of Inbox

17 Dec 2021

Contributed by Lukas

The listeners speak! From delicious crêpes and breakfast poutine to divisive durian and baby corn, Anney and Lauren share your stories, recipes, memo...

Case Cloves

15 Dec 2021

Contributed by Lukas

This warm and strongly aromatic spice, made from the flower buds of a tropical tree, has long been a prized part of food and medicine everywhere that ...

Savor Classics: Artificial Flavors

10 Dec 2021

Contributed by Lukas

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 natu...

The Fully Baked Betty Crocker Story

08 Dec 2021

Contributed by Lukas

This brand of recipes and food products that help out home cooks is based around a woman who never existed. Anney and Lauren explore the fictional his...

Crêpes: Rolling in Dough

03 Dec 2021

Contributed by Lukas

These flat, delicate pancakes can be sweet or savory, simple or a spectacle. Anney and Lauren dig into the science and history of crêpes. Learn more...

Baby Corn: The Real Children of the Corn

01 Dec 2021

Contributed by Lukas

These diminutive ears of corn, eaten whole as a vegetable, actually are young corn cobs. Anney and Lauren hope you’ll be all ears for the history an...

Fictional Foods: Adventure Time

26 Nov 2021

Contributed by Lukas

This fantastical cartoon series frequently features characters (many of whom are anthropomorphic foods) eating -- or avoiding being eaten. Anney and L...

A Granular Look at Wild Rice

25 Nov 2021

Contributed by Lukas

This North American grain is technically neither rice nor truly wild, but has been cared for and harvested by indigenous peoples for thousands of year...

A Whole New Beaujolais Nouveau

19 Nov 2021

Contributed by Lukas

This fruit-forward wine is released just two months after the grapes’ harvest (thanks to some specific fermentation and dissemination practices). An...

Savor Classics: Turkey Talk

17 Nov 2021

Contributed by Lukas

The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely...

Scallops: A Feast for the Eyes

12 Nov 2021

Contributed by Lukas

These mollusks are prized for their delicate meat and divine shells alike. Anney and Lauren dip into the history, aquaculture, and biology of scallops...

A Cumin Interest Story

10 Nov 2021

Contributed by Lukas

This warm, earthy spice has made its place in comforting cuisine around the world. Anney and Lauren explore the science and history of cumin. Learn m...

Poutine: Good Gravy

06 Nov 2021

Contributed by Lukas

This hearty dish of fries topped with cheese curds and brown gravy, though once looked down upon, has earned its place as a global trend. Anney and La...

Liquid Smoke and Mirrors

04 Nov 2021

Contributed by Lukas

This product, made of real smoke from smoldering wood, is used as a seasoning and safety measure alike. Anney and Lauren blow through the science and ...

Food Fairy Tales: The Mad Tea Party

30 Oct 2021

Contributed by Lukas

'Alice’s Adventures in Wonderland’ focuses on a Victorian girl’s curiosity about (and frustration with) the absurdities of adulthood and society...

White Chocolate: Wouldst Thou Like the Taste of Cocoa Butter?

28 Oct 2021

Contributed by Lukas

This sometimes maligned candy is made from the fats of cacao seeds, not the solids, resulting in a subtle and smooth form of chocolate. Anney and Laur...

Beets by Savor

22 Oct 2021

Contributed by Lukas

This versatile vegetable is used for its tasty taproot, leafy greens, and sugar production capacity. Anney and Lauren dig into the earthy history and ...

A Tall Drink of Horchata

20 Oct 2021

Contributed by Lukas

This category of beverages encompasses a continuum of often creamy, spiced, and slightly sweet nondairy drinks – and beyond. Anney and Lauren dip in...

Savor Classics: Food in SFX

15 Oct 2021

Contributed by Lukas

On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! In this classic episode, we speak with special e...

Gouda Lord Help

13 Oct 2021

Contributed by Lukas

This long-beloved cheese starts sweet and simple, but can be aged and smoked into a number of specific styles. Anney and Lauren explore the science an...

Listener Mail VIII: The Last Inbox

08 Oct 2021

Contributed by Lukas

We return once again to stories from you, dear listeners! From pierogis and prosciutto to blueberries and burgers (both Bob’s and beyond), Anney and...

Pining for Rosemary

07 Oct 2021

Contributed by Lukas

This herb has been used in foods, drinks, medicines, and religious practices since time immemorial. Anney and Lauren explore the science and history o...

The Candy-Coated M&M’s Episode

01 Oct 2021

Contributed by Lukas

These chocolate candies in a sugar shell have inspired colorful debate and serious science. Anney and Lauren get the history and culture of M&M’...

The Odd Duck Episode

29 Sep 2021

Contributed by Lukas

This waterfowl is raised for its eggs, and the whole animal is used in different ways in cuisines around the world. Anney and Lauren flock to the scie...

Borscht: You’re Hot and You’re Cold

24 Sep 2021

Contributed by Lukas

This soup comes in many styles and variations, incorporating broth with beets and beyond to create a satisfying (and often slightly sour) dish. Anney ...

Getting a Grip on Chopsticks

22 Sep 2021

Contributed by Lukas

These utensils come in all sorts of shapes, sizes, and materials specialized to the type of eating, cooking, and serving they’re intended for. Anney...

Fictional Foods: 'Bob's Burgers'

17 Sep 2021

Contributed by Lukas

This animated sitcom relays the (mis)adventures of the Belchers as they live and work around the titular family restaurant. Anney and Lauren explore t...

The Downlow on Merlot

15 Sep 2021

Contributed by Lukas

Winemakers use this grape to produce soft, fruity red wines and balanced blends. Anney and Lauren dip into the science and only slightly sideways hist...

Savor Classics: Cheddar Cheese

10 Sep 2021

Contributed by Lukas

This quintessential English cheese has a history cut with myth, fraud, and war. In this classic episode, Anney and Lauren dig into the science and his...

Quinoa: Going Against the Grain

08 Sep 2021

Contributed by Lukas

This Andean seed has seen a global boom in use as a grain substitute over the past couple of decades. Anney and Lauren sort through the science and hi...

All Around the Mulberry Episode

03 Sep 2021

Contributed by Lukas

This tree (or bush, if you like) provides fruit for summery jams and pies – and food for the silkworm, thus placing it at the center of a lucrative ...

The Scoop on Dippin' Dots

01 Sep 2021

Contributed by Lukas

This brand uses cryogenic technology to create treats containing tiny, tingling-cold pellets of ice cream. Anney and Lauren connect the science and hi...

Nutrition Labels: What’s in the Box?

27 Aug 2021

Contributed by Lukas

These disclosures of packaged foods’ nutritional content exist at the strange intersection of science, corporate interests, public health, and lawma...

Anise: Keeping It Fresh

25 Aug 2021

Contributed by Lukas

This sweet, herbaceous spice features in everything from cookies and breads to sausages and liquors. Anney and Lauren dig into the science and history...

The Corndog Days of Summer

20 Aug 2021

Contributed by Lukas

This deep-fried fairground food has an impressive number of contending origin stories. Anney and Lauren dip into the history and culture behind corndo...

The Fabulous Aquafaba Episode

18 Aug 2021

Contributed by Lukas

This egg white substitute whips up like the real thing, and we’ve been pouring it down our drains for years -- it’s just the cooking liquid from l...

Savor Classics: The Fictional Foods of Middle Earth

13 Aug 2021

Contributed by Lukas

Lembas is the one bread to rule them all in J.R.R. Tolkien's world of 'The Lord of the Rings.' In this classic episode, Anney and Lauren delve into th...

The Punchy Sangria Episode

11 Aug 2021

Contributed by Lukas

This summery cocktail of wine and fruit (or fruit flavorings) is adapted ad infinitum, from light handmade draughts to sweet bottled drinks. Anney and...

Zucchini: Hot Squash Summer

06 Aug 2021

Contributed by Lukas

This prolific summer squash turns up as everything from a side dish staple to a baked good booster to a noodle substitute. Anney and Lauren dig into t...

The Chaotic Tater Tot Episode

04 Aug 2021

Contributed by Lukas

These beloved, nostalgic shredded potato nuggets started simply as a way to save french fry scraps from going to waste. Anney and Lauren explore the s...

Nada but the Empanada

30 Jul 2021

Contributed by Lukas

These tasty stuffed pastries come in near-infinite iterations around the world. Anney and Lauren get wrapped up in the history and culture of empanada...

Za'atar: A Wild Thyme?

28 Jul 2021

Contributed by Lukas

This herb (or herb group) and the eponymous spice blends made from it are ubiquitous in cuisines around the Eastern Mediterranean. Anney and Lauren di...

Savor Classics: Soft Drinks

23 Jul 2021

Contributed by Lukas

Call it soda, pop, coke, or plain ol' carbonated water: In this classic episode, we dive into the sometimes explosive science and history of all agua ...

Savor's Got the Blueberries

21 Jul 2021

Contributed by Lukas

These berries are beloved as a pie filling and a health food alike. Anney and Lauren dig into the science, history, and health marketing of blueberrie...

The Tubular Bundt Episode

16 Jul 2021

Contributed by Lukas

These fluted tube pans can be used to create dense, beautiful cakes with a minimum of fuss. Anney and Lauren explore the science and history of Nordic...

The Basics of Bouillabaisse

14 Jul 2021

Contributed by Lukas

This fish/seafood soup/stew, made famous by Marseille, sees a lot of iterations throughout the city and beyond. Anney and Lauren dip into the history ...

Cocktail Hour: The Negroni

09 Jul 2021

Contributed by Lukas

This simple cocktail – composed of gin, sweet vermouth, and Campari (or another bright amaro) – has a complicated backstory. Anney and Lauren dip ...

Cilantro: A Soap Opera

08 Jul 2021

Contributed by Lukas

This herb, which tastes fresh and lemony to some but bitter and soapy to others, has been gracing tables for thousands of years along with its spice c...

Baked Beans: Yer Darn Tootin'

02 Jul 2021

Contributed by Lukas

This hearty dish of beans in tangy sauce conjures nostalgia whether served as a cookout side or a breakfast staple, from a can or made fresh. Anney an...

A Soft Spot for Gelato

30 Jun 2021

Contributed by Lukas

This silky frozen treat that started out as a status symbol has become a ubiquitous Italian street food. Anney and Lauren dip into the science and his...

Savor Classics: Sweetbreads

25 Jun 2021

Contributed by Lukas

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. In this classic episode, we explore h...

The Seedy Chia Episode

23 Jun 2021

Contributed by Lukas

This plant and its nutritious, gel-producing seeds have been used as a staple crop, in nanotech, and as an indoor pet. Anney and Lauren dig into the s...

Tootsie Roll: The World May Never Know

18 Jun 2021

Contributed by Lukas

This chocolatey, chewy candy is at the center of more than just lollipops – there’s a lot of mystery surrounding it, too. Anney and Lauren bite in...

The Masterful Pimento Cheese Episode

16 Jun 2021

Contributed by Lukas

This cheese spread/dip is so popular in the American South that its recipe – and Northern origins – garner controversy. Anney and Lauren explore t...

We Are Gruit

11 Jun 2021

Contributed by Lukas

These ancient botanical blends gave beers a depth of flavor and antimicrobial punch (plus other properties, maybe) before hops came to dominate the sc...

Fictional Foods: Fallout

09 Jun 2021

Contributed by Lukas

This post-apocalyptic game franchise features an array of food and drink items for players to interact with – at their own risk. Anney and Lauren ex...

Muscadines: No Sour Grapes

04 Jun 2021

Contributed by Lukas

These sweet grapes, native to the American South, are known for their large size, thick skins, and aromatic wines. Anney and Lauren explore the botany...

Savor Classics: Vegemite

02 Jun 2021

Contributed by Lukas

This savory spread with a divisively strong flavor earned its place in Australian culture through decades of clever marketing. In this classic episode...

Do You Fondue?

28 May 2021

Contributed by Lukas

These warming, communal, simple-yet-sophisticated dishes gained popularity thanks to a Swiss dairy cartel. Anney and Lauren dip into the history and s...

The Open Sesame Seed Episode

26 May 2021

Contributed by Lukas

This small seed (and its large oil content) grace sweet and savory dishes around the world. Anney and Lauren dig into the botany and history behind se...

Listener Mail VII: The Inbox Awakens

21 May 2021

Contributed by Lukas

With our hearts and inboxes full, we turn again to the stories y'all have sent us, including but not limited to Old Bay and root beer controversies, t...

Mad About Madeleines

21 May 2021

Contributed by Lukas

These small, simple, shell-shaped cakes are the result (and subject) of a lot of complex work. Anney and Lauren explore the science and history behind...

The Tale of Skipjack Tuna

15 May 2021

Contributed by Lukas

This small, prolific type of tuna is common in two very different preparations: canned, and raw in poke. Anney and Lauren reel in the biology and hist...

Cocktail Hour: The Moscow Mule

12 May 2021

Contributed by Lukas

This cocktail of vodka, ginger beer, and lime gets its kick from the way it sets off our heat sensors. Anney and Lauren burn through the spicy science...

Filipino Adobo: Choose Your Own Adventure

07 May 2021

Contributed by Lukas

This method of cooking is endlessly adaptable, and the various dishes it creates represent the history of the Philippines on a plate. Anney and Lauren...

Habaneros: Over 9000

05 May 2021

Contributed by Lukas

These small but fiery chili peppers became so widely popular that they’ve caused historical confusion. Anney and Lauren give some hot takes on the h...

The Face-Hugging Blue Crab Episode

30 Apr 2021

Contributed by Lukas

These crustaceans are the most-consumed type of crab in the U.S., which is the top crab-consuming country in the world. Anney and Lauren explore the h...

Savor Classics: Expiration Dates

29 Apr 2021

Contributed by Lukas

Expiration dates cause confusion and food waste. In this classic episode, Lauren and Anney do some demystifying (and talk about how a notorious gangst...

Our Cup of Bubble Tea

23 Apr 2021

Contributed by Lukas

This highly customizable treat is part drink, part snack, and a complete sensation. Anney and Lauren spill the history and culture of bubble tea. Lea...

The Souped Up Bouillon Episode

22 Apr 2021

Contributed by Lukas

This shelf-stable concentrate of broth or stock is a mainstay of modern home cooking, but similarly portable soups go back hundreds of years. Anney an...

Cracking Open the Pistachio

16 Apr 2021

Contributed by Lukas

This lime-green culinary nut partially deshells itself when it’s ready for us to eat. Anney and Lauren shake down the history and science behind pis...

Old Bay on the Block

15 Apr 2021

Contributed by Lukas

This brand of seasonings has made itself synonymous with Maryland seafood. Anney and Lauren boil down the history and culture of Old Bay products. Le...

Root Beer: Bark AND Bite

09 Apr 2021

Contributed by Lukas

This sweet beverage doesn’t necessarily contain either roots or beer, but it certainly can. Anney and Lauren dip into the history and culture of roo...

Savor Classics: Space Food

07 Apr 2021

Contributed by Lukas

We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. In this classic episode, Anney and Lauren lau...

Foods of 'Pokémon': Gotta Eat ‘Em All

02 Apr 2021

Contributed by Lukas

This sweeping media franchise has featured plenty of foods and drinks in its 25 years – including some made from Pokémon themselves. (Our courage w...

Listener Mail VI: Return of the Inbox

01 Apr 2021

Contributed by Lukas

It’s not a trap! We again reach into the mailbag (digital and physical) to share listeners’ stories -- including mac & cheese disasters, Guinn...

The Dandelion Episode Blows

26 Mar 2021

Contributed by Lukas

This prolific yellow flower has tender, nutritious leaves and a somewhat weedy reputation. Anney and Lauren explore the bittersweet science and histor...

Dishing on General Tso's Chicken

24 Mar 2021

Contributed by Lukas

This Chinese-American comfort food was inspired by Hunan, originated in Taipei, and developed in New York City. Anney and Lauren dig into the history ...

The Cardamom Pod(cast)

19 Mar 2021

Contributed by Lukas

This complex spice, both warming and cooling, brings zing to foods from baked goods and curries to caffeinated drinks and beyond. Anney and Lauren dig...

The Smooth Guinness Episode

17 Mar 2021

Contributed by Lukas

This brewing company, famous for its Irish stouts, is one of the most recognizable beer brands in the world. Anney and Lauren tap into the history and...

Say Mac 'n' Cheese!

12 Mar 2021

Contributed by Lukas

This creamy comfort food is a classic, whether it’s crafted or Krafted. Anney and Lauren dig into the history and industrial evolution of macaroni a...

The Morel Mushroom of the Story

11 Mar 2021

Contributed by Lukas

These prized mushrooms have been around for a long time, but they’ve managed to remain mysterious. Anney and Lauren explore the science and history ...

The Plucky Haggis Episode

05 Mar 2021

Contributed by Lukas

This Scottish sausage may be made with humble ingredients, but it’s the stuff(ing?) of legend. Anney and Lauren explore the biology, sportsmanship, ...

The Sweet-and-Sour Tamarind Episode

03 Mar 2021

Contributed by Lukas

This tropical fruit lends a bright punch of flavor to both sweet and savory dishes in cuisines around the world. Anney and Lauren dig into the science...

The Sublime Freeze Drying Episode

26 Feb 2021

Contributed by Lukas

This process creates lightweight, flavorful preserved foods that keep for years and can be easily reconstituted – just add water. Anney and Lauren e...

The Grueling Oatmeal Episode

24 Feb 2021

Contributed by Lukas

Bowls of this cereal grain have been sustaining humans for tens of thousands of years. Anney and Lauren explore the sweet/savory science and history o...

Winner, Winner, Chicken Nugget

20 Feb 2021

Contributed by Lukas

These crisp-coated, bite-sized bits of processed chicken changed the way the chicken industry works. Anney and Lauren dip into the history and culture...

On Air with Whipped Cream

18 Feb 2021

Contributed by Lukas

Turning liquid cream into this delicate foam requires only a little work – but a lot of science. Anney and Lauren dig into the history and structure...

Savor Classics: Brunch

12 Feb 2021

Contributed by Lukas

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...

The Power of the Praline

11 Feb 2021

Contributed by Lukas

In the New Orleans tradition, these melt-in-your-mouth pecan confections welcome tourists to the French Quarter – and related treats delight in othe...

Persimmons of Interest

06 Feb 2021

Contributed by Lukas

These sweet fruits can be shockingly astringent before they’re ripe – and they owe all kinds of amazing properties to that astringency. Anney and ...