Savor
Episodes
Dipping into Queso
04 Feb 2021
Contributed by Lukas
This melty, seasoned cheese dip is best known for having physical properties that do not belong to cheese. Anney and Lauren flow with the science and ...
Saffron: As Good As Gold
01 Feb 2021
Contributed by Lukas
This spice is the most expensive in the world because it’s made from one small part of flowers that bloom only once a year. Anney and Lauren follow ...
The Paella Episode Panned Out
28 Jan 2021
Contributed by Lukas
This comforting dish is a lot more than just rice with stuff – it’s been called the history of Spain in a pan. Anney and Lauren dig into the rich ...
The Maligned Lima Bean
23 Jan 2021
Contributed by Lukas
These half-moon legumes go by many names and spark many strong opinions. Anney and Lauren explore the science and history of the lima bean/butterbean....
Savor Classics: Jelly Doughnuts
20 Jan 2021
Contributed by Lukas
Sufganiyot, pączki, Berliners, bismarcks, or jambusters: Whatever you call 'em, we love jelly doughnuts. Anney and Lauren explore how this treat beca...
The Scrapple of Our Eye
16 Jan 2021
Contributed by Lukas
This breakfast protein isn’t well known outside of the Mid-Atlantic, but not for a lack of enthusiastic press. Anney and Lauren dig into the history...
Poppin' Off About Pringles
14 Jan 2021
Contributed by Lukas
These potato-based snack chips are wonders of structural science. Anney and Lauren explore the history and mathematics behind Pringles. Learn more ab...
The Icewine Cometh
09 Jan 2021
Contributed by Lukas
This sweet wine is made from grapes frozen on the vine to produce concentrated flavors. Anney and Lauren explore the decidedly cool science and histor...
Cracking Wise with Sage
06 Jan 2021
Contributed by Lukas
This warm-flavored herb has been highly regarded as a seasoning and a medicine throughout the ages. Anney and Lauren explore the history, culture, and...
Our Daily Cornbread
01 Jan 2021
Contributed by Lukas
This bread is definitely made from cornmeal, but what else goes in (or definitely doesn’t go in) is a matter of some opinion. Anney and Lauren dig i...
Bowled Over by Miso
30 Dec 2020
Contributed by Lukas
This seasoning paste (and soup ingredient) owes its complex flavors to a double fermentation of grains and legumes. Anney and Lauren dip into the hist...
Fictional Foods: The Chronicles of Narnia
25 Dec 2020
Contributed by Lukas
This series of fantasy stories is about adventure, friendship, loyalty, faith – and food. Anney and Lauren go further up and further into the fantas...
Savor Classics: Toasting
24 Dec 2020
Contributed by Lukas
Toasting can be an art, an honor, or an excuse to drink a lot. In this classic episode, Anney and Lauren explore the culture of clinking glasses (or n...
Savor Classics: Quiche
18 Dec 2020
Contributed by Lukas
"Quiche, the simple baked custard that took the '70s by storm, has a winding history -- involving some weird gender issues. In this classic episode, A...
Making Peace with Olives
17 Dec 2020
Contributed by Lukas
These fruits prove that being bitter and oily doesn’t mean you can’t be popular. Anney and Lauren pit their wits against the science and history o...
Listener Mail V: The Inbox Strikes Back
14 Dec 2020
Contributed by Lukas
The adventure continues! We turn again to our inboxes to share your stories, from a persevering pineapple and a beef with Ginger Beef to sweet maple s...
The Smokin' Pastrami Episode
10 Dec 2020
Contributed by Lukas
A treatment including curing, smoking, and seasoning turns tough beef brisket into this delectable deli meat. Anney and Lauren dig into the history an...
The Souped Up Campbell's Episode
08 Dec 2020
Contributed by Lukas
This brand of shelf-stable soups (and other foods) is an American staple, replete with nostalgia, sodium, and labor disputes. Anney and Lauren tap int...
Grapefruit: One Strange Mother Pucker
03 Dec 2020
Contributed by Lukas
This large citrus fruit features tasty tart and bitter flavors – but watch out, because it doesn’t mix with some medications. Anney and Lauren exp...
Savor Classics: Gingerbread
30 Nov 2020
Contributed by Lukas
Why do we shape gingerbread cookies into people and houses? Why is it generally considered a winter treat? In this classic episode, Anney and Lauren t...
Ginger Snaps Back
25 Nov 2020
Contributed by Lukas
This warming spice is an ingredient in both sweet and savory dishes the world over. Anney and Lauren dig up the history and science of ginger. Learn ...
The Interesting Intrigue of Margarine
23 Nov 2020
Contributed by Lukas
This nondairy butter substitute has been embroiled in legal and nutritional controversy since its invention. Anney and Lauren explore the history and ...
Get Schooled on the Anchovy
19 Nov 2020
Contributed by Lukas
This small, silvery fish may have a bad reputation in the U.S., but it’s a tasty (and integral!) part of cuisines all over the world. Anney and Laur...
The Flippin' Burger Episode
17 Nov 2020
Contributed by Lukas
These highly customizable sandwiches are an American classic with a highly debated history. Anney and Lauren explore the origins and permutations of t...
In the Trenches with Victory Gardens
12 Nov 2020
Contributed by Lukas
These home and community gardens helped citizens eat better (and keep busy) during the World Wars. Anney and Lauren dig into the history of victory ga...
Listener Mail Episode IV: A New Hope
07 Nov 2020
Contributed by Lukas
We turn again to the listener mailbox to hear from all y’all about your cheesecake successes (and failures), good drinks, historic dinner parties, v...
Savor Classics: Butter
04 Nov 2020
Contributed by Lukas
Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) In this classic episode, we explore the slippery phy...
Food Fairy Tales: 'Hansel and Gretel'
30 Oct 2020
Contributed by Lukas
Food (and the lack thereof) plays heavily in this folk tale popularized by the Brothers Grimm. We explore the tropes in ‘Hansel and Gretel’, and s...
The Carob Pod
29 Oct 2020
Contributed by Lukas
This sweet, rich legume has sometimes been used as a chocolate substitute, but it can (and should!) stand on its own. Anney and Lauren dip into the hi...
In Bibi's Kitchen' with Hawa Hassan
26 Oct 2020
Contributed by Lukas
This new cookbook invites readers into the kitchens of East African grandmothers, who share their stories through recipes. We chat with the author, Ha...
Cream Cheese: What a Spread
22 Oct 2020
Contributed by Lukas
This fresh, spreadable cheese has roots that go back hundreds of years, but it found its niche in American cuisine in the past century with bagels, di...
Putting Together the Pieces of Reese's
19 Oct 2020
Contributed by Lukas
This brand of candies and snacks has the peanut-butter-and-chocolate market cornered. Anney and Lauren dig into the sweet and salty story of Reese’s...
Fleshing Out the Food of ‘Hannibal’
15 Oct 2020
Contributed by Lukas
This creepy television show features downright delicious-looking dishes – which have to appear to be maybe-human flesh but be made of actor-friendly...
The Appealing Apple Episode
12 Oct 2020
Contributed by Lukas
This popular tree fruit has been the subject of myths and legends throughout the ages – possibly due to linguistic confusion. Anney and Lauren explo...
Savor Classics: Mocktail Hour
07 Oct 2020
Contributed by Lukas
No- or low-alcohol cocktails are getting some serious attention these days. In this classic episode, we explore the science, history, and culture of ‘...
The Cuban Sandwich: A Tale of Two Cities
06 Oct 2020
Contributed by Lukas
This classic Cuban/Floridian sandwich includes various pork products, cheese, mustard, and pickles – but its exact makeup is as contested as its exa...
In for a Treat With Rice-A-Roni
02 Oct 2020
Contributed by Lukas
This brand of easily prepared rice pilaf and noodle dishes was born from a marriage of cultures during America’s era of convenience food. Anney and ...
Interview: Celebrating ‘The Sporkful’ with Dan Pashman
26 Sep 2020
Contributed by Lukas
’The Sporkful’ is toasting to its 10-year anniversary this week, so we sat down with host Dan Pashman to chat about how the show has changed over ...
Spring into Fall with Märzen
23 Sep 2020
Contributed by Lukas
This traditional lager was the most popular beer at Munich’s Oktoberfest for a century. Anney and Lauren dip into the bottom-fermenting science and ...
Krab: Imitation Is a Form of Crab
18 Sep 2020
Contributed by Lukas
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 t...
Cashing in on Cashews
17 Sep 2020
Contributed by Lukas
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...
Gochujang: Awesome Sauce
12 Sep 2020
Contributed by Lukas
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 hi...
The Bon Macaron Episode
10 Sep 2020
Contributed by Lukas
These pretty, meringue-based cookies are a delightful treat – but can be a disaster to attempt making. Anney and Lauren explore the convoluted histo...
Unboxing Boxed Wine
04 Sep 2020
Contributed by Lukas
This often inexpensive, sometimes maligned method of packaging wine has a history steeped in intrigue. Anney and Lauren dip into the environmental sci...
The Fennel Countdown
03 Sep 2020
Contributed by Lukas
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 fenn...
The Killer Breakfast Cereal Episode
31 Aug 2020
Contributed by Lukas
These often sugary, heavily advertised products all root from an ascetic health food movement in the 1800s. Anney and Lauren explore the strange histo...
Savor Classics: Oysters
26 Aug 2020
Contributed by Lukas
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 ...
Breaking Down Molecular Gastronomy
24 Aug 2020
Contributed by Lukas
This branch of food science studies the physics, chemistry, and creative art of making food. Anney and Lauren explore the difficult definitions and de...
In for a Treat with Ice Cream Trucks
20 Aug 2020
Contributed by Lukas
These vehicles don’t just bring frozen desserts to their customers – they can bring neighborhoods together. Anney and Lauren explore the history a...
The Great Caper
15 Aug 2020
Contributed by Lukas
These small, preserved flavor bombs are made from flower buds. Anney and Lauren investigate the salty science and history of capers and caperberries. ...
What’s Shaking with Salt and Pepper Shakers?
14 Aug 2020
Contributed by Lukas
When you need just a sprinkle of seasoning, salt and pepper shakers are a practical solution – but the designs people create for these everyday obje...
Listener Mail 3: With a Vengeance
11 Aug 2020
Contributed by Lukas
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 ...
Savor Classics: Marshmallows
05 Aug 2020
Contributed by Lukas
Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science...
Cocktail Hour: The Mojito
04 Aug 2020
Contributed by Lukas
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 h...
Bustin’ in with the Kool-Aid Episode
31 Jul 2020
Contributed by Lukas
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 Queen Mangosteen
25 Jul 2020
Contributed by Lukas
This tropical fruit is famously delectable and infamously finicky to grow. Anney and Lauren dig into the history and horticulture of the mangosteen. ...
The Edna Lewis Episode
22 Jul 2020
Contributed by Lukas
Edna Lewis was a Black Southern chef and writer who deeply influenced the movement toward fresh, seasonal American cuisine. Anney and Lauren dip into ...
Stake Out: Food in ‘Buffy the Vampire Slayer’
18 Jul 2020
Contributed by Lukas
If you count vampirism, this show was technically all about food. Anney and Lauren buff up on the sometimes magical, sometimes metaphorical foods and ...
Fugu: Savor and the Blowfish
17 Jul 2020
Contributed by Lukas
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 sc...
Banking on Seed Vaults
10 Jul 2020
Contributed by Lukas
These cryogenic storage facilities are a newfangled way to accomplish an old goal: preserving seeds for later study and use. Anney and Lauren explore ...
Chef Boyardee: Can-Do Attitude
09 Jul 2020
Contributed by Lukas
This brand of mass-produced canned pasta dishes started in the kitchen of an actual Italian American chef – Ettore Boiardi – whose picture is stil...
Savor Classics: The Gin & Tonic
03 Jul 2020
Contributed by Lukas
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 th...
Listener Mail 2: The New Batch
02 Jul 2020
Contributed by Lukas
We dive back into the mail bag for more stories from y’all excellent listeners, including (but not limited to!) pizza sacrilege, invasive ranch, vin...
Interview: Agricultural Infotainment in Hawaii
29 Jun 2020
Contributed by Lukas
Kualoa Ranch hosts cattle, oysters, cacao, Godzilla footprints, Kong bones, and tourists aplenty. We speak with Kualoa's Director of Diversified Agric...
The Funky Green Onion Episode
25 Jun 2020
Contributed by Lukas
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 ...
This Episode Is a Peach
23 Jun 2020
Contributed by Lukas
These tasty tree fruits have a simple genome and a complicated history. Anney and Lauren explore the origins, science, and marketing behind peaches. ...
Savor Classics: Cinnamon
17 Jun 2020
Contributed by Lukas
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 ...
Stewing on Oxtail
12 Jun 2020
Contributed by Lukas
This cut of beef is prized for its toughness – treated properly, it turns everything it touches delectable. Anney and Lauren dig into the history an...
Roquefort: Worth Its Weight In Mold
11 Jun 2020
Contributed by Lukas
This French blue cheese, famous for its funk, wouldn’t be possible without limestone and mold. Anney and Lauren explore the legendary history and ro...
Oregano and Marjoram: Herbs by Any Other Name
08 Jun 2020
Contributed by Lukas
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 scien...
Mustard: Going Against the Grain
04 Jun 2020
Contributed by Lukas
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...
Listener Maaaaaaail!
04 Jun 2020
Contributed by Lukas
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. ...
Tikka Masala: Lost in the Sauce
28 May 2020
Contributed by Lukas
This creamy, warming dish is the subject of tremendous popularity -- and tremendous debate. Anney and Lauren dig into the many recipes and histories b...
Yerba Mate: Steeped in History
22 May 2020
Contributed by Lukas
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 an...
Savor Classics: Sourdough
21 May 2020
Contributed by Lukas
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...
Fictional Foods: 'The Simpsons'
15 May 2020
Contributed by Lukas
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, ...
That Risotto, Though
13 May 2020
Contributed by Lukas
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 sc...
Relishing the Radish
08 May 2020
Contributed by Lukas
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 scien...
The Popular Poppy Seed
06 May 2020
Contributed by Lukas
These crunchy, oily seeds compliment many baked goods and other dishes – but they have a dangerous reputation. Anney and Lauren explore the history ...
Savor Knows the Muffin, Man
02 May 2020
Contributed by Lukas
These (supposedly) single-serving quickbreads – and their yeast-risen cousins, English muffins – are relatively new inventions. Anney and Lauren e...
Interview: Food Is a Universal Language
30 Apr 2020
Contributed by Lukas
Hawaiian foodways have intersected with immigrants’ and colonists’ influences to create delicious local dishes. On Oahu, we spoke with Highway Inn...
Cocktail Hour: The Collins
24 Apr 2020
Contributed by Lukas
This classic cocktail of spiked sparkling lemonade may have been born from a popular 19th-century hoax. Anney and Lauren explore the strange history o...
Savor Classics: Julia Child
23 Apr 2020
Contributed by Lukas
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. An...
Unboxing Girl Scout Cookies
17 Apr 2020
Contributed by Lukas
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 histo...
The Power of Sauerkraut
16 Apr 2020
Contributed by Lukas
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 ...
A Peep at Easter Eggs
11 Apr 2020
Contributed by Lukas
Decorating eggshells predates written history and has been linked to Easter celebrations for a thousand years. Anney and Lauren explore how Easter egg...
Springing for Asparagus
09 Apr 2020
Contributed by Lukas
This vegetable has long been prized for its flavor, appearance, and effect on our urine. Yep. Anney and Lauren explore the spirited history and scienc...
Food Banks, Pantries and Soup Kitchens from Soup to Nuts
03 Apr 2020
Contributed by Lukas
Organizations that help fight food insecurity are more important than ever in times of crisis. Anney and Lauren explore the history and modern working...
Banh Mi: More Than the Crumb of Its Parts
01 Apr 2020
Contributed by Lukas
This Vietnamese sandwich combines multiple textures, flavors, and cultural influences to create a universally delicious experience. We dig into the hi...
Savor Drinks Your Milkshake
27 Mar 2020
Contributed by Lukas
This hypothetically drinkable dessert has been the impetus for great inventions and the means of (attempted) assassination. Anney and Lauren dip into ...
The Royal Eggplant Episode
26 Mar 2020
Contributed by Lukas
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. Lea...
Savor Classics: Aspics
20 Mar 2020
Contributed by Lukas
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 t...
Interview: Oahu’s Changing Agriculture
19 Mar 2020
Contributed by Lukas
Hawaii State Senator Donovan Dela Cruz built a significant part of his platform on helping Oahu’s agriculture adjust to its citizens’ changing nee...
Getting to the Meat of Meat Pies
15 Mar 2020
Contributed by Lukas
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 histor...
Savor Classics: Vanilla
12 Mar 2020
Contributed by Lukas
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 ...
The Hidden Surprises of Purim
06 Mar 2020
Contributed by Lukas
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 histor...
The Trouble with Truffles
05 Mar 2020
Contributed by Lukas
This macrofungus is so expensive because it only grows underground, and only under particular conditions. Anney and Lauren dig into the long history a...
Medieval Times: A Most Noble Episode
29 Feb 2020
Contributed by Lukas
Medieval Times Dinner and Tournament, a medieval-themed dinner theater chain, has been hosting feasts and tournaments since the 1980s. Anney and Laure...
How the Pancake Stacks Up
28 Feb 2020
Contributed by Lukas
As an American breakfast food, pancakes are a specifically fluffy, sweet dish that wasn’t possible until the Industrial Revolution. Anney and Lauren...
Interview: Celebrating Life and Community in New Orleans
22 Feb 2020
Contributed by Lukas
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...