Savor

Interview: 'Authentic' New Orleans

15 Feb 2020

Contributed by Lukas

New Orleans’ cuisines developed over centuries as new peoples made the city their home. We chat with Louisianan chef Amy Sins about growing up with ...

Holy Pierogi!

12 Feb 2020

Contributed by Lukas

These Polish dumplings are often filled with mashed potatoes and cheese, but there are as many varieties of pierogi as there are people who love them....

The Thing About Porters and Stouts

10 Feb 2020

Contributed by Lukas

The porter/stout family of beers has risen, and fallen, and risen again. Anney and Lauren dive into the winding history of stouts and porters – and ...

Savor Classics: What the Fork?

06 Feb 2020

Contributed by Lukas

This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lau...

A Nacho, Nacho Pod

01 Feb 2020

Contributed by Lukas

The allure of the nacho cannot be argued, but everything else about this dish has been debated. Anney and Lauren dip into the history of the phenomeno...

Waxing Poetic About Sticky Rice

30 Jan 2020

Contributed by Lukas

Glutinous rice’s super stickiness has given it a starring role in dishes across Southeastern Asia and beyond. Anney and Lauren dig into the science ...

Lots to Make of Salisbury Steak

25 Jan 2020

Contributed by Lukas

This classic 20th-century American dish exists thanks to a 19th-century fad diet and Germany’s aggression during the World Wars. Yep. Anney and Laur...

Just the Flax, Ma'am

23 Jan 2020

Contributed by Lukas

Flaxseeds and their oil (along with the plant’s inedible fibers) are considered one of the eight products that led early humans to create agricultur...

Interview: A Hawaiian Cultural Practitioner Who Cooks

21 Jan 2020

Contributed by Lukas

Native Hawaiian cultural practitioners help revive traditions – including foods – that were almost lost during colonization. We speak with Kealoha...

Savor Classics: Graham Crackers

16 Jan 2020

Contributed by Lukas

Graham crackers today are sweet, airy, and often a component in desserts, but they originated as a bland health food peddled by a temperance preacher....

Caviar: Every Roe Has Its Thorns

10 Jan 2020

Contributed by Lukas

Sure, it’s just salt-cured fish eggs, but caviar’s status as a luxury good has made it into something mythic. Anney and Lauren dive into the confl...

Savor Does Time with Food Heists

08 Jan 2020

Contributed by Lukas

Forget fine art, gold, or jewels – food and drink make up over a quarter of all cargo heists worldwide. (It’s the largest single category!) Anney ...

Turning a New Leaf with Collards

04 Jan 2020

Contributed by Lukas

These leafy greens -- another traditional New Year’s food in the American South – have been sustaining humans pretty much ever since humans existe...

Like Black-Eyed Peas in a Podcast

02 Jan 2020

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. We dig into the histor...

Savor Redux: Pineapple

31 Dec 2019

Contributed by Lukas

Throughout its history, the much-sought-after pineapple has symbolized friendship, luxury, and royalty. Anney and Lauren take another look into the pi...

That Old Chestnut Episode

26 Dec 2019

Contributed by Lukas

This tree nut helped make civilizations in North America possible — and is now practically extinct in the region. Anney and Lauren explore why the c...

Staying Abreast with the Butterball Turkey Talk-Line

21 Dec 2019

Contributed by Lukas

Since 1981, confounded cooks have been able to call a free holiday hotline for answers to their burning turkey questions – sometimes literally. We c...

Savor Classics: Popcorn

18 Dec 2019

Contributed by Lukas

America's favorite movie theater snack involves 7,000 years of history and fascinating physics. In this corny but classic episode, Anney and Lauren ex...

Interview: We Drink and We Learn Things

14 Dec 2019

Contributed by Lukas

The forces that made New Orleans’ drinking culture unique in the U.S. also made the city what it is today. We sit down with a historian who explores...

The Noble Bay Leaf

12 Dec 2019

Contributed by Lukas

This aromatic leaf has been a symbol of victory and compared to dryer sheets. Anney and Lauren explore the ancient (and modern) myths surrounding bay ...

A Crooked Look at the Candy Cane

06 Dec 2019

Contributed by Lukas

Why are hard candy sticks that are red-and-white striped, peppermint flavored, and bent at one end a Christmas Thing? Anney and Lauren separate fact f...

Noodling About Pad Thai

05 Dec 2019

Contributed by Lukas

This stir-fried noodle dish is famous not just because it’s delicious – it’s also the product of an intense marketing campaign from Thailand’s...

Savor Classics: Cranberries, from Bog to Table

30 Nov 2019

Contributed by Lukas

This North American winter staple has sprouted crazes, battles, and bitter scares. In this classic episode, Anney and Lauren linger just a little on t...

Goodbye, HI

28 Nov 2019

Contributed by Lukas

We’ve talked a lot about the food and drinks around Oahu, but what’s it really like being part of the food & beverage industry there? We close...

The Ballad of Ambrosia Salad

22 Nov 2019

Contributed by Lukas

This divine fruit salad(/soup?) comes in near-infinite varieties these days, but they all stem back to a simple layering of orange slices, shredded co...

Savoring Sustainability (and Chocolate)

21 Nov 2019

Contributed by Lukas

Sustainability is a buzzword, but we should all be taking it seriously – and Hawaii has even more reasons to than most. We talk through the history ...

Escargot: The Original Slow Food

15 Nov 2019

Contributed by Lukas

Humans have been cooking and eating snails as sustenance for at least 30,000 years, but it’s often considered a delicacy today. Anney and Lauren exp...

Savor: Big Fish Industry

14 Nov 2019

Contributed by Lukas

The system by which fish get from the water to your plate is... complex. (Like, we’re-gonna-need-a-bigger-episode complex.) We untangle the trials a...

Cinnamon Rolls: Snailed It

08 Nov 2019

Contributed by Lukas

However you eat them and whatever you call them, these sweet & spiced pastries warm hearts the world over. Anney and Lauren attempt to untangle th...

Savor Spills the Beans on Coffee

07 Nov 2019

Contributed by Lukas

Globally, we humans consume around 2.25 billion cups of coffee every day. Anney and Lauren explore the turbulent history of coffee, plus what it takes...

Interview: Food Is Inherently Political

02 Nov 2019

Contributed by Lukas

We’re passionate about understanding the origins of what we eat and drink -- so we leapt at the chance to chat with Stephen Satterfield, host of the...

Cocktail Hour: Oahu

31 Oct 2019

Contributed by Lukas

The cocktail scene in Honolulu has a reputation for pandering to tourism's lowest common denominator, but bartenders there are doing beautiful things ...

Rhum Agricole: Grass to Glass

28 Oct 2019

Contributed by Lukas

Agricole-style rum (spelled ‘rhum’ in French) is made from fresh sugarcane juice, which lends it grassy flavors. We learn how it’s made with Haw...

Savor Classics: Pumpkin

25 Oct 2019

Contributed by Lukas

This winter squash and its pie spice blend have a rep for being basic, but in our classic episode, Anney and Lauren go behind the gourd to explore pum...

Cider: How About Them Apples?

18 Oct 2019

Contributed by Lukas

Both unfiltered apple juice and the bubbly alcoholic beverage made from it are fall favorites in places that grow apples. Anney and Lauren explore the...

Poi Oh Poi!

17 Oct 2019

Contributed by Lukas

This Hawaiian staple starch made from pounded, fermented taro root is delicious, nutritious, and sometimes misunderstood. We dip into the history and ...

Turn Up for Turnips

14 Oct 2019

Contributed by Lukas

This root vegetable and its greens have been both reviled and celebrated for their bitter, pungent flavors. Anney and Lauren explore the storied histo...

A Passion for Lilikoi

09 Oct 2019

Contributed by Lukas

Lilikoi, aka passion fruit, didn’t originate in Hawaii – but its bright flowers and tangy flavor have found a home there. We explore the storied h...

Animal Crackers Uncaged

04 Oct 2019

Contributed by Lukas

These lightly sweetened cookies played off the popularity of turn-of-the-20th-century traveling circuses – but as circuses have changed, so have ani...

Everything Is Poke

02 Oct 2019

Contributed by Lukas

Poke is a Hawaiian dish of chopped and seasoned fish – but culturally, it’s a lot more than that (and pop-culturally, it’s been a lot of other t...

The Academia of the Macadamia

28 Sep 2019

Contributed by Lukas

Macadamia nuts are often associated with Hawaii, but they didn’t originate there. Anney and Lauren delve into the genetic and cultural history of th...

Welcome to Oahu

26 Sep 2019

Contributed by Lukas

Hawaii is a small, remote chain of islands, but its culinary culture has a lot of influence – and a lot of influences. To kick off this travel minis...

The Call of Couscous

21 Sep 2019

Contributed by Lukas

This grain-based staple is the basis of both sweet and savory dishes throughout Northern Africa and the cultures they've touched around the world. Ann...

The Poppin' Jalapeño Episode

19 Sep 2019

Contributed by Lukas

These peppers are a staple fresh, pickled, dried, and fried -- and their heat can sneak up on you. Anney and Lauren dig in to the history and spicy sc...

Cocktail Hour: The Caipirinha

13 Sep 2019

Contributed by Lukas

This simple Brazilian cocktail – just lime, sugar, cachaça (a sugarcane juice liquor), and ice – has a complex history. Anney and Lauren dip into...

Cephalopods: They Ink, Therefore We Eat

11 Sep 2019

Contributed by Lukas

The rich inks that squid and cuttlefish produce for self-defense make striking food colorings and flavorings. Anney and Lauren dive into the deep, sli...

Reducing Food Waste at Home

07 Sep 2019

Contributed by Lukas

Food waste is a global problem, but most of it happens locally — in our homes. Anney and Lauren chat with food historian Dr. Julia Skinner about fun...

Arugula: It's Not Rocket Science

04 Sep 2019

Contributed by Lukas

This leafy green has a peppery bite – that ‘hot’ nature is likely responsible for its long history of being regarded as an aphrodisiac. Anney an...

Fictional Foods: Star Wars Edition

30 Aug 2019

Contributed by Lukas

A long time ago in a galaxy far, far away (or now, in a kitchen or theme park near you) the foods and drinks portrayed in Star Wars help bring the sto...

Savor’s Takeaway on Fish and Chips

28 Aug 2019

Contributed by Lukas

Although it’s now considered one of the national dishes of the U.K., fish and chips as we know it is less than two centuries old. Anney and Lauren d...

The Bleeding Edge of Meat Alternatives

23 Aug 2019

Contributed by Lukas

A new class of burgers is aiming to save the planet by converting beef eaters to plant-based alternatives that look, feel, and even bleed like meat. A...

Stop and Smell the Lavender

22 Aug 2019

Contributed by Lukas

This powerfully aromatic herb has been a medicinal staple for millennia and graces sweet and savory dishes alike today. Anney and Lauren delve into th...

Interview: Cookin' With Jazz

19 Aug 2019

Contributed by Lukas

Regional cuisine is trendy, but it’s been the focus of New Orleans' restaurants for decades. We talk with restauranteur Richard 'Dickie' Brennan abo...

Savor Classics: Sour Beer

15 Aug 2019

Contributed by Lukas

Sour beers are the new big thing, but humanity‘s first brews had tart, funky flavors. In this classic episode, Anney and Lauren explore the long his...

Say Kimchi!

10 Aug 2019

Contributed by Lukas

This versatile category of Korean pickled vegetables is gaining a global presence. Anney and Lauren dive into the long history and delicious fermentat...

This Episode Is a Picnic

07 Aug 2019

Contributed by Lukas

Picnics haven’t always been casual affairs – they haven’t even always been held outdoors. Anney and Lauren explore the twisting history of picni...

Interview: Where Barbecue Meets Rocket Science

03 Aug 2019

Contributed by Lukas

Some serious engineering is required to bring us to space -- and to bring us really good barbecue. We chat with Dr. Howard Conyers about how he applie...

Savor Classics: Butterbeer

31 Jul 2019

Contributed by Lukas

Once a mere fantasy from the pages of 'Harry Potter,' butterbeer is now very real and very popular. Anney and Lauren delve into butterbeer's transitio...

The Saga of Salad

27 Jul 2019

Contributed by Lukas

How did salads with a base of raw leafy greens go from being a mere course to a full meal to an aspirational lifestyle? Anney and Lauren explore the n...

Savor Chews on the History of Salt Water Taffy

25 Jul 2019

Contributed by Lukas

This soft, chewy candy has only a little bit of salt but a lot of history in the American Northeast. Anney and Lauren dive into how it’s made and ho...

The Stimulating Cocktail Bitters Episode

20 Jul 2019

Contributed by Lukas

Bitter preparations of plant extracts in alcohol have been used medicinally for thousands of years – and they happen to make many cocktails the conc...

Unshelling the Boiled Peanut

17 Jul 2019

Contributed by Lukas

This salty snack is a specialty of the American South and other peanut-growing regions around the world. Anney and Lauren crack open the boiled peanut...

This Episode is Your Lobster

13 Jul 2019

Contributed by Lukas

These crustaceans haven’t always been a luxury food, but they have always reminded people of bugs. Anney and Lauren explore the lobster’s economic...

Getting to the Heart of Moonshine

10 Jul 2019

Contributed by Lukas

Many governments restrict alcohol distillation for safety/tax reasons, but Appalachian moonshiners are undeterred – and that’s putting it mildly. ...

In the Hall of the Mall Food Court

06 Jul 2019

Contributed by Lukas

The idea of selling snacks and meals in shopping centers is far from new, but mall food courts keep reinventing themselves. Anney and Lauren explore h...

The Merits of the Carrot

03 Jul 2019

Contributed by Lukas

The path of this vegetable from its use as a medicinal green to a sweet root isn’t entirely clear. Anney and Lauren dig into the twisting history of...

The Pizza Episode (with Extra Cheese)

28 Jun 2019

Contributed by Lukas

This dish has inspired strong emotions and opposing opinions for hundreds of years. Anney and Lauren present a slice of pizza’s history, plus the sc...

Rhubarb: The Humble Pie Plant

27 Jun 2019

Contributed by Lukas

This tart, fruity vegetable often baked into pies today was once worth more than gold, opium, or saffron. Anney and Lauren get to the roots of rhubarb...

Airline Food: More than Peanuts

21 Jun 2019

Contributed by Lukas

Flight staff have been serving in-air meals and snacks almost since the beginning of commercial flight. Anney and Lauren explore the best and worst of...

Interview: Cheesemaking (and Eating) in Asheville

20 Jun 2019

Contributed by Lukas

How does any given cheese get from an udder to your plate? The creators at Looking Glass Creamery give us a tour and talk about the science and cultur...

Savor Classics: Tofu

17 Jun 2019

Contributed by Lukas

Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, healt...

Gazpacho: Straight Chilling

15 Jun 2019

Contributed by Lukas

This soup is made and served so fresh that it's sometimes called a salad. Anney and Lauren dip into the many varieties (and histories) of gazpacho, pl...

Savor Classics: Chuck E. Cheese's

12 Jun 2019

Contributed by Lukas

A pizza-loving rat, a live band of animatronic animals, and beer on tap: In this classic episode, Anney and Lauren explore how a scheme to make more m...

How the Chocolate Chip Cookie Crumbles

07 Jun 2019

Contributed by Lukas

This perhaps quintessential American cookie has a deceptively straightforward ingredient list and backstory. Anney and Lauren explore the history and ...

Interview: Forging Food and Water Solutions

03 Jun 2019

Contributed by Lukas

Though New Orleans has an amazing food scene, it also struggles with access for all to healthy foods and clean water. We talk with attorney Pepper Bow...

A Tour of MREs

29 May 2019

Contributed by Lukas

Technologies developed to make military food rations dependable and acceptable have changed how everyone eats – civilians included. We explore the h...

Kiss from a Rosé

24 May 2019

Contributed by Lukas

Pink wines have risen and crashed in popularity again and again over the past few millennia. Anney and Lauren dive into the tumultuous history and col...

The Not-So-Seedy Story of Watermelon

23 May 2019

Contributed by Lukas

Although watermelons have been part of our diets basically forever, they’re getting better all the time thanks to clever farming techniques. Anney a...

Gruyère, You Make Us Melt

17 May 2019

Contributed by Lukas

Gruyère’s excellent meltability is undisputed, but ownership of its name has been a matter of controversy. Anney and Lauren explore the contention ...

Let’s Talk About Tacos

16 May 2019

Contributed by Lukas

People have been wrapping food in tortillas for millennia – since way before the wrappers were called ‘tortillas’ or the food ‘tacos’. Anney...

The Glorious Sweet Potato Episode

10 May 2019

Contributed by Lukas

The sweet potato is a member of the morning glory family – the tuberous root we eat also stores food for its curling vines and flowers. Anney and La...

The Sweet History of Nutella

08 May 2019

Contributed by Lukas

This chocolate-hazelnut spread has inspired a serious fandom around the world. Anney and Lauren dip into how wars spurred its creation and how popular...

Complimentary Bar Snacks: This One’s On Us

04 May 2019

Contributed by Lukas

From pretzels to peanuts to pickled eggs, bars the world over serve complimentary snacks to their patrons. Anney & Lauren explore the history of t...

Game of Thrones: A Song of Food and Drink

01 May 2019

Contributed by Lukas

The creators of the world of ‘Game of Thrones’ help make their fantasy immersive through rich depictions of foods and drinks. Anney and Lauren exp...

Shawarma and Gyros: Assemble!

27 Apr 2019

Contributed by Lukas

These two flatbread wraps – and their cousin, donair – feature slices of meat shaved from a vertical spit. Anney and Lauren explore the history of...

Food-Shaped Vehicles: Fuel for Puns

25 Apr 2019

Contributed by Lukas

For about as long as humans have been making motor vehicles, we’ve been shaping them like foods for promotional purposes. We chat with CarStuff’s ...

Jackfruit of All Trades

19 Apr 2019

Contributed by Lukas

This tropical fruit can grow up to 100 pounds (about 45 kilos) and is often served as a meat substitute. Anney and Lauren explore the jackfruit’s hi...

The Croissant: Who You Calling Flakey?

17 Apr 2019

Contributed by Lukas

This quintessentially French pastry doesn’t technically come from France and can consist of more butter than dough. Anney and Lauren unroll the hist...

The Sublime Lime Episode

13 Apr 2019

Contributed by Lukas

These zesty citrus fruits are integral to cuisines all over the world – juice, skin, and leaves included. Anney and Lauren explore the genetic roots...

Pavlova Whisks Us Off Our Feet

10 Apr 2019

Contributed by Lukas

This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. Anney and Lauren explore where pavlova really comes from and w...

Cocktail Hour: The Grasshopper

05 Apr 2019

Contributed by Lukas

This creamy mint-chocolate cocktail is a classic dessert drink that’s making a comeback – and, in some places, never went away. Anney and Lauren o...

The Cool Mint Episode

03 Apr 2019

Contributed by Lukas

This wide category of herbs shares a cooling effect that’s made it prized in cuisine and medicine alike around the world. Anney and Lauren explore t...

The Hardboiled Deviled Eggs Episode

29 Mar 2019

Contributed by Lukas

People have been stuffing hardboiled eggs with mixtures of their own yolks plus various flavorings for millennia. Anney and Lauren explore the long hi...

A Peppering of Paprika

27 Mar 2019

Contributed by Lukas

This spice, made from ground red peppers and ranging in flavor from sweet to pungent to spicy, is the stuff of culinary, legal, and puppet legend. Yes...

The Knotty Pretzel Episode

22 Mar 2019

Contributed by Lukas

Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. Anney and Lauren explore the twists of p...

The Bloomin’ Story of the Onion

20 Mar 2019

Contributed by Lukas

This vegetable hibernates for the winter and has tear-inducing defense mechanisms. Anney and Lauren peel back layers of the long history and smelly sc...

Food TV: For Your Consumption

15 Mar 2019

Contributed by Lukas

Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the his...

Farewell, New Orleans

14 Mar 2019

Contributed by Lukas

To finish out our miniseries on New Orleans, we share a few more stories from our guests about what it’s really like to live there – of course the...

The Extra-Saucy Louisiana-Style Hot Sauce Episode

08 Mar 2019

Contributed by Lukas

This wide category of hot sauces spices up dishes all over the South – and beyond. Anney and Lauren explore the history and culture of these cayenne...

Law and Order: Food and Water Unit

07 Mar 2019

Contributed by Lukas

Fresh food and clean water are necessary for human health and productivity, but many people lack access due to systemic problems with infrastructure, ...