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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?
839 Episodes
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This children’s animated comedy/pop culture phenomenon follows the (mis)adventures of an extremely enthusiastic fry cook. Anney and Lauren dive into the fictional foods of SpongeBob SquarePants -- and some of their real-world extrapolations.See omnystudio.com/listener for privacy information.
Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But Beeton wasn't a stodgy matron. In this classic episode, Anney and Lauren explore the fashionable, savvy woman behind this seminal cookbook.See omnystudio.com/listener for privacy information.
In this style of restaurant, the kitchen sends dishes through the dining room via varyingly automated systems for customers to select from. Anney and Lauren dig into the science and history behind conveyor belt sushi restaurants.See omnystudio.com/listener for privacy information.
These industrially produced snack cakes have a rich corporate history. Anney and Lauren fill in the science and saga of Hostess Cupcakes.See omnystudio.com/listener for privacy information.
While it's not strictly a food, humans have been chewing gum-type stuff for around 9,000 years. In this classic episode, Anney and Lauren blow up the history, science, and sticky menace of chewing gum.See omnystudio.com/listener for privacy information.
This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.See omnystudio.com/listener for privacy information.
This hot and numbing tofu dish features cascading layers of flavors – and a near-mythic backstory. Anney and Lauren dig into the science and history of mapo tofu.See omnystudio.com/listener for privacy information.
This tart fruit in the nightshade family gives a verdant kick to savory sauces, soups, and much more. Anney and Lauren go green with the botany and history of the tomatillo.See omnystudio.com/listener for privacy information.
This freshwater fish is one of the most-farmed fish on the planet (and happens to be excellent when cornmeal fried). Anney and Lauren dive into the history and biology of channel catfish.See omnystudio.com/listener for privacy information.
This mild cow-milk cheese has a texture like gouda and holes like Emmental – because that’s exactly how it was designed. Anney and Lauren melt over the science and history of Jarlsberg cheese.See omnystudio.com/listener for privacy information.
This fragrant flavoring is what's left over when you steam distill neroli oil out of bitter orange blossoms – and it’s anything but an afterthought. Anney and Lauren dip into the science and history of orange blossom water.See omnystudio.com/listener for privacy information.
This chocolate layer cake with a dab of apricot jam and a chocolate coating may seem simple, but it’s caused a lot of fuss. Anney and Lauren dig into the science and slightly dramatic history of the sachertorte.See omnystudio.com/listener for privacy information.
This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). In this classic episode, Anney and Lauren dig into the debated history and gooey, chewy science of seitan.See omnystudio.com/listener for privacy information.
This type of cuisine involves elements like pork shoulders and ribs, charcoal and hickory wood, a dry rub, a tangy sauce – and impassioned arguments about what to do with them. Anney and Lauren cue up the history and cultures behind Memphis-style barbecue.See omnystudio.com/listener for privacy information.
This bittersweet, peppery herb has a bit of licorice flavor and a slightly serpentine history. Anney and Lauren dig into that history – plus the botany – of tarragon.See omnystudio.com/listener for privacy information.
This brand of seasonings was made famous by the theatrical prime rib restaurant that created it. Anney and Lauren shake out the history of Lawry’s Seasoned Salt, Lawry’s The Prime Rib, and beyond.See omnystudio.com/listener for privacy information.
This type of liqueur is traditionally made with bitter orange peel and comes in largely non-orange colors. Anney and Lauren dip into the science and history of curaçao liqueur.See omnystudio.com/listener for privacy information.
We present once again a collection of fantastic visions from you, dear listeners! This batch includes adventures both near and far, the finer points of pasta salads, and a deep dive into a delicious urban myth.See omnystudio.com/listener for privacy information.
This type of restaurant serves nostalgic cuisine at affordable prices – though they’re becoming more difficult to find. Anney and Lauren load up on the history and cultures behind Southern-style cafeteria dining.See omnystudio.com/listener for privacy information.
This fish-shaped, not-too-sweet treat comes in a veritable ocean of iterations. Anney and Lauren dip into the history and culture behind taiyaki.See omnystudio.com/listener for privacy information.
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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.
Dear God, it's "lee-chee".
Why did they have to let it linger?