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Description
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
878 Episodes
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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. In this classic episode, guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delicious.See omnystudio.com/listener for privacy information.
This liquor, made with rye grain and usually barrel aged, was the most popular in America for a century before it almost died out. But it lives again! Anney and Lauren distill down the science and history of rye whiskey.See omnystudio.com/listener for privacy information.
Ranch, America's favorite salad dressing, originated on an actual dude ranch. In this classic episode, guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings.See omnystudio.com/listener for privacy information.
This migrating game bird is a model of quality over quantity. Anney and Lauren go beak to tail with the science and history of the European quail.See omnystudio.com/listener for privacy information.
This leafy herb comes with a dense set of names, varieties, and uses. Anney and Lauren dig into the science and history of Perilla frutescens (sometimes called shiso).See omnystudio.com/listener for privacy information.
This type of home coffeemaker is simple, stylish, and steam powered. Anney and Lauren dip into the science and history of the moka pot.See omnystudio.com/listener for privacy information.
This lumpy dairy product has somehow managed to become divisive, trendy, and old-fashioned all at once. Anney and Lauren stir the pot with the history and science behind cottage cheese.See omnystudio.com/listener for privacy information.
This ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet.See omnystudio.com/listener for privacy information.
This cooking fat made from liquid plant oils is manufactured to be solid at room temperature – and it’s caused a lot of controversy for a cooking fat. Anney and Lauren dip into the science and history behind vegetable shortening.See omnystudio.com/listener for privacy information.
This spiced syrup might be made with lime zest, cloves, almonds, and rum – or none of the above. Anney and Lauren dip into the history and cultures behind falernum.See omnystudio.com/listener for privacy information.
Black-eyed peas, a traditional New Year’s food in the American South, are an important staple all year long around the world. In this classic episode, Anney and Lauren dig into the history of this hardy legume – plus the science of minimizing beans’ musical properties.See omnystudio.com/listener for privacy information.
We can always wax poetic about food, but we’re not the only ones. As a cold-weather treat, we’re offering up a dramatic reading and discussion of Robert Frost’s poem ‘After Apple-Picking’. Read the poem here: https://poets.org/poem/after-apple-pickingSee omnystudio.com/listener for privacy information.
This festive dessert is carefully crafted to look like a fallen log. Anney and Lauren roll with the science and history behind yule logs.See omnystudio.com/listener for privacy information.
This leafy green is a mild, tender cousin of cabbage that goes by many names. Anney and Lauren dig into the science and history of bok choy.See omnystudio.com/listener for privacy information.
This brand of breakfast cereal is widely used in snack mixes, both sweet and savory. Anney and Lauren get in the mix with the science and history of Chex.See omnystudio.com/listener for privacy information.
These marine mollusks can be enjoyed raw, steamed, or cooked into all kinds of dishes. Anney and Lauren pry open the science and history behind hard clams (aka Northern quahogs).See omnystudio.com/listener for privacy information.
This type of pasta with a long, thin cylindrical shape has become a global staple because it’s easy to make, store, and cook – and expound upon with whatever sauce you like. Anney and Lauren untangle the science and history of spaghetti.See omnystudio.com/listener for privacy information.
This culinary nut is a staple the Southern U.S. — and has been since way before such a thing existed. In this classic episode, Anney and Lauren break open the history and cultures behind pecans.See omnystudio.com/listener for privacy information.
This versatile vegetable dish frequently features beans and sweet corn, but part of its appeal is that anything goes. Anney and Lauren take a fresh look at the history and cultures behind succotash.See omnystudio.com/listener for privacy information.
This carbonated beverage made from the tender tips of new spruce branches can be alcoholic or not – but it’s always a bit bracing. Anney and Lauren stick it out through the science and history of spruce beer.See omnystudio.com/listener for privacy information.
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we have A& W in Montana and A&W share a building with KFC
so much heavy sighing!!
is there something wrong with the hosts or podcast itself? I listen to episodes in order most of the time, so I don't know if something happened of late (im way behind), but they don't sound like they want to be there. so many sighs!!! the episode was mostly listener mail (ugh). Just curious as I have really liked this podcast... 😕
I really wanted to like this but the hosts are so boring and what they actually say isn't very interesting at all. they just spout everyday knowledge which is a shame.
lack of preparation and professionalism.
In my early twenties, I worked with a man from Mexico and every single day he brought tortillas with him for lunch. The mention of workmen doing that reminded me haha. Pretty tasty stuff.
castbox ... wth? inserting an ad midsentence?? knock it off ...
thank you guests....? c'mon, you know their names!
oh that "listener mail" thing is nails on a chalkboard. I forget about it EVERYTIME I listen to an episode. could ya knick it off now and again?? I know you'll never see this as it's not Apple/iTunes but .... *sigh*
This makes me want to download 76 again, I met some decent people and they have made some fun updates since its release a few years ago.
Closest I've been to fondue was a chocolate fountain at Golden Corral like 7 years ago.
Cilantro smells of stink bugs to me. 🤔
I'm so ready for all of this!
-omumum.
I'd love to see a bit of your guys DnD session. I love those kinda things even though I'm not great at playing it.
I really really want mac and cheese now. also, Princesses are cool as heck.
I think I read about the Saffron war, this little spice/flower tendril is worth so much. if it could be grown as well as bananas it would be sold pennies on the stem lol.
need hunger hammer for vr helmets
Aww, I was born in South Lake Tahoe.
I want to like this podcast so much because of the topics, but unfortunately the hosts make it feel like a second-rate, obnoxious version of Gastropod.