Savor
Episodes
Bonus Interview: Raekwon The Chef
02 Mar 2019
Contributed by Lukas
Rapper and Wu-Tang Clan member Raekwon got his nickname from the flavor he brings to his music, but it could just as easily refer to his passion for f...
Savor the Gator
02 Mar 2019
Contributed by Lukas
Alligator seems like an unlikely food source, but it’s been enjoyed for millennia. Anney and Lauren play investigators (not sorry) into the history,...
King (Cake) for a Day
27 Feb 2019
Contributed by Lukas
Variations on this festive Mardi Gras cake are served during Carnival season around the world, so how did the New Orleans version come to be? Anney an...
This Episode Is Anything But Medi-Okra
22 Feb 2019
Contributed by Lukas
Okra is both prized and demonized for its goo – the vegetable thickens stews beautifully, but some find it slimy. Learn the history and slime scienc...
New Orleans: The Sandwiching
21 Feb 2019
Contributed by Lukas
The po’boy and muffuletta are integral stops on any New Orleans food tour, and their histories help tell the story of the city. Anney and Lauren exp...
You Want Fries With That?
15 Feb 2019
Contributed by Lukas
Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore ...
Cocktail Hour: New Orleans
15 Feb 2019
Contributed by Lukas
This city invented (or, at least, popularized) a legion of cocktails. Anney and Lauren dip into the history that made New Orleans’ drinking culture ...
Kit Kats: Give Us a Break
08 Feb 2019
Contributed by Lukas
This iconic, sharable British candy bar is consumed at a rate of billions per year in hundreds of flavors around the world. Anney and Lauren chat abou...
Stewing Over Gumbo
06 Feb 2019
Contributed by Lukas
This classic dish contains contributions from the many cultures that created New Orleans, and everyone’s recipe is a little bit different. Anney and...
Boudin: The Cajun Link
01 Feb 2019
Contributed by Lukas
This type of fresh sausage made throughout Europe is also a regional specialty in Cajun country. Anney and Lauren explore the history, etymology, and ...
New Orleans: The South Is North From Here
31 Jan 2019
Contributed by Lukas
You can trace the whole history of New Orleans through the creation of its signature drinks and dishes. Anney and Lauren (along with a host of expert ...
The Inexhaustible Energy Drink Episode
25 Jan 2019
Contributed by Lukas
Energy drinks toe the line between recreational beverage and nutritional supplement. Anney & Lauren explore their history, plus the science of why...
The Blow-Out Birthday Cake Episode
23 Jan 2019
Contributed by Lukas
Why do we eat cake on people's birthdays? Why do we blow out candles? What on earth is "birthday cake" flavor?? Anney and Lauren explore the answers t...
Bonus Interview: ASW Distillery
19 Jan 2019
Contributed by Lukas
In preparation for our scotch episode, we visited the local ASW Distillery in late 2018 to learn how they make their peated single-malt whiskey. This ...
Savor Wings It
19 Jan 2019
Contributed by Lukas
Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. Guest Ramsey Yount join...
Ranch, Dude
16 Jan 2019
Contributed by Lukas
Ranch, America's favorite salad dressing, originated on an actual dude ranch. Guest Ben Bowlin joins Anney and Lauren to wrangle the cool American his...
Profiles in Deliciousness: Isabella Beeton
11 Jan 2019
Contributed by Lukas
Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. Bu...
Cocktail Hour: The Mimosa
09 Jan 2019
Contributed by Lukas
The combination of orange juice and sparkling wine is an American brunch classic, but its arrival on the scene is pretty recent. Anney and Lauren dive...
Nutritional Yeast: Rising to the Occasion
04 Jan 2019
Contributed by Lukas
Nutritional yeast is a recent-ish edible innovation that provides a vegan source of protein and cheesy/savory flavors, but it's far from the first yea...
Savor on Ice!
03 Jan 2019
Contributed by Lukas
Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. Anney and Lauren di...
The Concentrated Orange Episode
29 Dec 2018
Contributed by Lukas
Sweet oranges have been prized for their bright, fragrant skin and juice for at least 4,000 years, but our modern concepts of them are mostly due to m...
Dishing On Tetrazzini
27 Dec 2018
Contributed by Lukas
Tetrazzini is a dish with as many possible ingredients as it has possible origin stories. Anney and Lauren swing into the tetrazzini-verse to explore ...
The Neat Scotch Episode
21 Dec 2018
Contributed by Lukas
This liquor originated in Scotland as the 'water of life', but scotch-style whisk(e)ys are now made the world over. Anney and Lauren dip into the hist...
We Like You A Latke
20 Dec 2018
Contributed by Lukas
Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. Anney and Lauren get to the roo...
Bonus: A Whole Milk Science Episode
17 Dec 2018
Contributed by Lukas
There are many different types of milk on the market -- even considering dairy alone, a lot of technologies go into processing more stable, reliable p...
To Brie, Or Not To Brie
15 Dec 2018
Contributed by Lukas
That is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yea...
Wasabi: Not Horsin' Around
12 Dec 2018
Contributed by Lukas
This spicy-hot Japanese plant is known as a condiment for sushi around the world, but most humans have never had the real thing. Anney and Lauren dig ...
Scratchin' Our Noggins About Eggnog
07 Dec 2018
Contributed by Lukas
How did this drinkable (and usually alcoholic) custard become a winter holiday standard? Anney and Lauren dip into the history of eggnog -- plus the s...
Big Gum Questions
05 Dec 2018
Contributed by Lukas
While it's not strictly a food, humans have been chewing gum-type stuff for 9,000 years. Anney and Lauren blow up the history, science, and sticky men...
The Doorstopping Story of Fruitcake
30 Nov 2018
Contributed by Lukas
This oft-mocked holiday dessert wasn't always so maligned. Anney and Lauren explore the well-preserved history and rich science behind fruitcakes. (An...
Yes Pecan
29 Nov 2018
Contributed by Lukas
This nut is a Southern U.S. staple — and has been since way before such a thing existed. Anney and Lauren break open the history and culture behind ...
Food Fairy Tales: The Almond Tree
23 Nov 2018
Contributed by Lukas
Because fairy tales so often feature food (er, and cannibalism), we’re offering up a dramatic reading of the Grimms' 'The Almond Tree', along with c...
The Over-Stuffed Thanksgiving Episode
21 Nov 2018
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...
Bonus Interview: Changing How We Farm
17 Nov 2018
Contributed by Lukas
Our tastes and considerations as eaters are changing, and small farms have to stay ahead of those curves to ensure success. We talk with fourth-genera...
Hail Seitan
17 Nov 2018
Contributed by Lukas
This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). Anney and Lauren dig into the debated hist...
My Island for Some Nutmeg
15 Nov 2018
Contributed by Lukas
Spices like nutmeg drove European exploration and globalization -- and meant genocide for the native producers. We explore this history (and the psych...
Consider the Red Lobster
09 Nov 2018
Contributed by Lukas
The Red Lobster restaurant chain made seafood accessibly aspirational to inland, middle class Americans. Anney and Lauren dive into the stories behind...
Farewell, Asheville
07 Nov 2018
Contributed by Lukas
As we finish out our miniseries on Asheville, NC, we wanted to share a few more stories about the flavor of the city -- and what challenges it faces i...
Bonus Interview: French Broad Chocolates
03 Nov 2018
Contributed by Lukas
Chocolate's main ingredients, cacao & sugar, have a long history as crops that can be harmful to their farmers and environments. So what does it t...
The Scorn of Candy Corn
02 Nov 2018
Contributed by Lukas
Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. Anney and Lauren dig into the history of how cand...
An Amaro Never Reveals Its Secrets
31 Oct 2018
Contributed by Lukas
Amari, bitter liquors long loved in Europe, are catching on and even being made here in the States. Anney & Lauren delve into the weird history of...
Bonus Episode: Street Food Moves Us
27 Oct 2018
Contributed by Lukas
Chef Meherwan Irani brought Indian street food to the mountains of Appalachia and the heart of the South. In this interview, we talk with him about ho...
Mayonnaise and Mayo-Nays
26 Oct 2018
Contributed by Lukas
Mayonnaise may be the spread that binds sandwiches together, but it seriously divides opinion: Which brand is best? Does it deserve to be there at all...
The Health of the Food Industry
24 Oct 2018
Contributed by Lukas
Food unites humanity, but the food industry can be a divisive place to work. We look at Asheville as a microcosm of the issues plaguing U.S. food and ...
Bonus Episode: Taking Cues from a Pitmaster
20 Oct 2018
Contributed by Lukas
Chef Elliott Moss brought whole-hog, wood-coal, Eastern Carolina barbecue to Asheville. In this interview, we cover the comfort of ‘cue (and other c...
Mind Your Own Biscuits
19 Oct 2018
Contributed by Lukas
Southern biscuits are the fluffy, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, h...
Nostalgia, Comfort Food, and Carolina BBQ
18 Oct 2018
Contributed by Lukas
Why do we form such strong emotional attachments to certain foods? Anney & Lauren explore the science and history of nostalgia and comfort food --...
Bonus Episode: Foraging for Fun and (Personal) Profit
13 Oct 2018
Contributed by Lukas
Mushroom expert Alan Muskat, a self-described mycomedian, is a professional forager (and likes puns at least as much as we do). In this bonus intervie...
Stay Golden, Chanterelles
12 Oct 2018
Contributed by Lukas
These trumpet-shaped mushrooms, long prized for their delicate flavor and seafood-esque texture, resist being farmed. Anney and Lauren dig into the hi...
The Once-in-a-Lifetime Meal
10 Oct 2018
Contributed by Lukas
A truly unique meal doesn't have to be fancy -- it might just be made from ingredients that you can only get in a particular time and place. Anney &am...
Bonus Episode: The Story of Asheville's First (Legal) Brewery
06 Oct 2018
Contributed by Lukas
Post-Prohibition, Asheville had zero legal breweries until Highland Brewing opened in 1994. We interviewed Leah Wong Ashburn, the second-generation fa...
The Hoppin' History of IPAs
05 Oct 2018
Contributed by Lukas
India Pale Ales rule the American craft beer market and don't seem in danger of being usurped by another style anytime soon. But why? Anney and Lauren...
The Craft Behind Asheville's Beer Scene
03 Oct 2018
Contributed by Lukas
Asheville's breweries are integral to its community -- and a microcosm of craft beer in America. Anney and Lauren dive into the history of how this ca...
Bonus Episode: The History of Asheville
29 Sep 2018
Contributed by Lukas
Historian and Ashville native Kevan Frazier has seen a lot of the city's changes -- and he’s studied the rest. Here's our more-or-less full interevi...
Hummus: Where the Heart Is
28 Sep 2018
Contributed by Lukas
Several cultures claim hummus as their own invention, but all agree that the dish (although seen as a hippie/health food in the West) soothes the soul...
Welcome to Savor (and Asheville)
26 Sep 2018
Contributed by Lukas
Beer and food pulled this Southern/Appalachian city out of 70 years of economic depression. Anney and Lauren, along with a bevy of guides, explore the...
FoodStuff Goes for (Edible) Gold
19 Sep 2018
Contributed by Lukas
Even though gold has no flavor and no nutritional benefits, people have been eating gold pretty much forever. Anney and Lauren mine the AUdacious anci...
Trailer: Savor
19 Sep 2018
Contributed by Lukas
FoodStuff has big news: We're relaunching as Savor! Hosts Anney and Lauren are going on the road with Producer Dylan to interview culinary creators an...
The Split on Sundaes
14 Sep 2018
Contributed by Lukas
Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. Anney and Lauren have the scoop on the competing tales behind...
Pickles: Kind of a Big Dill
12 Sep 2018
Contributed by Lukas
Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. Anney and Lauren explore the long his...
A Plum Episode
08 Sep 2018
Contributed by Lukas
Plums have played a major role in cultures' arts and diets for millennia, all around the world. Anney and Lauren plumb the science and history of this...
The Gamble of All-You-Can-Eat Buffets
05 Sep 2018
Contributed by Lukas
Putting lots of food on a long table isn't new, but the all-you-can-eat buffet restaurant is a very 20th-century, very American concept. Anney and Lau...
On FoodStuff, Celery Stalks You
31 Aug 2018
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...
Cheese Curls: What the Puff?!
29 Aug 2018
Contributed by Lukas
Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. Anney and Lauren dig into the fortuitously fab history (and ...
Pepperoni: Live Free and Pie Hard
24 Aug 2018
Contributed by Lukas
Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. Anney & Lauren explore the history of this Italian-Am...
Maraschinos: The Cherry on Top
22 Aug 2018
Contributed by Lukas
The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. Anney and Lauren take a pitiless look at the scien...
Fictional Foods: The Hitchhiker's Guide to the Galaxy
17 Aug 2018
Contributed by Lukas
Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this episode will help fill you in ...
Tea: A Real Brouhaha
15 Aug 2018
Contributed by Lukas
After water, tea is the second most popular drink in the world -- and every cup is steeped in history. Anney and Lauren explore the health, production...
FoodStuff Side Dish: Fettuccine Alfredo
11 Aug 2018
Contributed by Lukas
Fettuccine Alfredo may seem like an Americanized dish, but it was created by a real Italian chef -- it even bears his name. Christopher Hassiotis join...
The Pea Pod(cast)
10 Aug 2018
Contributed by Lukas
The seemingly humble garden pea has soil superpowers, caused a medieval craze, and drove Orson Welles to distraction. Come along with Anney and Lauren...
Oh Ship: The Cruise Food Episode
09 Aug 2018
Contributed by Lukas
Cruise ships are something between floating hotels and luxury battleships, but the food served on them doesn't have the best reputation. Anney and Lau...
Oh Snap: The Gingerbread Episode
03 Aug 2018
Contributed by Lukas
Why do we shape gingerbread cookies into people and houses? Why is it generally considered a winter treat? Anney and Lauren tackle gingerbread (in all...
The Almighty Cod
01 Aug 2018
Contributed by Lukas
For a simple fish, the cod played a huge role in Europe's colonization of North America. Anney & Lauren dive into the story of the fish that chang...
Dispensing the Facts on Vending Machines
27 Jul 2018
Contributed by Lukas
From their holy beginnings to massive modern success, we explore the twisting history of vending machines -- plus how they can tell real money from co...
Tea Time: Pinkies Out with Julia Skinner
25 Jul 2018
Contributed by Lukas
Though it's a fairly recent invention, tea time is a meal with very specific etiquette and traditions. Historian Dr. Julia Skinner joins us to discuss...
Phonominal Pho
20 Jul 2018
Contributed by Lukas
This Vietnamese soup-and-noodle dish can (and does!) take on infinite forms and formats, but at its core, it's a hearty comfort food. Anney and Lauren...
FoodStuff Fairy Tales: 'Goblin Market'
19 Jul 2018
Contributed by Lukas
Because food is so often featured in fairy tales and fantasy stories, Anney & Lauren offer up a dramatic reading of Christina Rossetti's 'Goblin M...
A Bountiful Look at the Breadfruit
13 Jul 2018
Contributed by Lukas
Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? Join Anney and Lauren as t...
Cocktail Hour: The Daiquiri
11 Jul 2018
Contributed by Lukas
From a simple rum punch to a frozen neon monstrosity to a call for mindfulness, the daiquiri is a cocktail with as many definitions as it has drinkers...
FoodStuff's Spin on Cotton Candy
06 Jul 2018
Contributed by Lukas
Dentists originally created this fairground favorite, and the science behind it is fascinating. Anney and Lauren explore the history, chemistry, and p...
FoodStuff Gets Frank About Hot Dogs
04 Jul 2018
Contributed by Lukas
For better or wurst, the hot dog is an icon of American eating. Anney and Lauren dig into this sausage sandwich's history, explain how they're made, a...
Basil: Herb Your Enthusiasm
29 Jun 2018
Contributed by Lukas
One of the most popular and ancient herbs around, basil is associated with a strange range of myths and legends. From scorpions and basilisks to star-...
The Un-Chill Story of Quiescently Frozen Confections
27 Jun 2018
Contributed by Lukas
The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. Anney and Lauren explore the battle over the br...
A Fresh Look at the Cucumber
22 Jun 2018
Contributed by Lukas
Although sometimes thin-skinned, cucumbers have only rarely lost their cool factor over the millennia. Anney & Lauren look into the history and sc...
On the Road with FoodStuff
20 Jun 2018
Contributed by Lukas
On our trip to Kentucky's bourbon trail, we visited a few other eateries along the way and chatted (a bunch) about food. Join Anney, Lauren, and Produ...
The Fishy Tale of Worcestershire Sauce
15 Jun 2018
Contributed by Lukas
As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. Anney and Lauren examine the history and science ...
The Spread of Peanut Butter
13 Jun 2018
Contributed by Lukas
Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. Anney and Lauren explore how peanut butter came to ...
The Can-Do Story of the Can Opener
08 Jun 2018
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. Anney and Lauren ...
Bourbon: Talking (Wild) Turkey
06 Jun 2018
Contributed by Lukas
We went behind the scenes at the Wild Turkey distillery to learn how bourbon is made, plus sat down with Master Distiller Eddie Russell to talk about ...
Bourbon: America's Spirit
02 Jun 2018
Contributed by Lukas
The history and science of bourbon and the barrels it's aged in is fascinating, frisky, and overall neat. Just how we like our bourbon. The episode is...
The Dish on Crayfish
30 May 2018
Contributed by Lukas
Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. Anney and Lauren dig into the history and seriously st...
Kentucky Derby Field Trip: Juleps, Hot Browns, and Pies, Oh My!
26 May 2018
Contributed by Lukas
The longest-running sporting competition in the U.S., the Kentucky Derby is both a national and specifically local cultural event. Fresh back from a f...
50 Shapes of Pasta
23 May 2018
Contributed by Lukas
From acini di pepe to ziti, pasta comes in way more than 50 different shapes. But why? And how?? Anney and Lauren explore the saucy history and scienc...
Pomegranate: The Seediest Fruit
19 May 2018
Contributed by Lukas
The pomegranate has been associated with fertility in everything from ancient myth to modern marketing campaigns. So how did it get this reputation? I...
Interview: Finding Equity at the Table
17 May 2018
Contributed by Lukas
When you cook, you're telling a story -- but in the food industry, some voices have typically gone unheard. We speak with two activists, Julia Turshen...
The Four Humours: Humor Us Here
12 May 2018
Contributed by Lukas
Ancient Greco-Islamic medicine and philosophy created the concept of the four humours: bodily fluids that must be kept in balance -- or else. Anney an...
Mocktail Hour
10 May 2018
Contributed by Lukas
No- or low-alcohol cocktails are getting some serious attention these days, and for pretty excellent reasons. We explore the science, history, and cul...
Fictional Foods: Willy Wonka
05 May 2018
Contributed by Lukas
This episode is your (golden) ticket to 'Charlie and the Chocolate Factory' and its films -- we explore both our favorite fictional foods and their we...
The Sappy Story of Maple Syrup
02 May 2018
Contributed by Lukas
Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. Anney and Lauren pour themselves into...
The Awesome-Sauce Sriracha Episode
27 Apr 2018
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...