Savor (iHeartPodcasts)

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 science of pasta in all its glorious forms.

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Dentists originally created this fairground favorite, and the physics behind it is fascinating. In this classic episode, Anney and Lauren put their spin on the history and science of cotton candy.

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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 field trip, we discuss the foods & drinks of the Derby.

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This liquid seasoning/condiment made from salted, fermented fish reigned in the Mediterranean for a thousand years, but then nearly disappeared for a thousand more before coming back into fashion. Anney and Lauren dip into the science and history of garum.

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Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this classic episode will help fill you in on the local fare, from perfectly normal beast sandwiches to pan galactic gargle blasters.

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This near-omnipresent citrus has been a rare treat, a reason to develop irrigation technology, a cure for scurvy, and a protection against the black plague. Anney and Lauren unpeel the botany and history behind the lemon.

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It's the seven-year anniversary of our first episode!?!? In celebration, our excellent producers, Andrew and Dylan, joined us to chat about how we all came together to create the show, and about some of our favorite memories (and meals) from along the way.

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This aromatic sweetened bread welcomes celebrants both living and dead to the festivities of el Día de los Muertos. Anney and Lauren dig into the history and culture of pan de muerto.

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This category of cookies is twice-baked to create a crunch that lasts. Anney and Lauren dip into the history and culture behind biscotti.

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This sweet, rich spread is made by cooking down apples until they’re smooth as butter. Anney and Lauren dip into the dairy-free science and history of apple butter.

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This cured pork product is composed almost entirely of fat – no meat necessary. Anney and Lauren get salty about the history and science of lardo.

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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 intereview with Kevan, covering how Asheville went from railroad stop to health resort to Beer City, USA.

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This poultry has taken a dive in popularity in some places, but it's still considered a delicacy in others. Anney and Lauren swoop through the agriculture and history behind squab (i.e., young pigeon).

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Anney co-wrote a book! To celebrate, we sat down with her co-writer and co-host of Stuff Mom Never Told You, Samantha McVey, to chat about how gathering around food is a love language that can drive personal exploration and social movements alike. (You can order the book at https://static.macmillan.com/static/fib/stuff-you-should-read/)

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The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. In this classic episode, Spammy Reese and Lauren Vogelspam explore the history and science behind Spam.

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This large variety of pepper makes up for its lack of heat by presenting in a veritable rainbow of colors and other flavors. Anney and Lauren crack open the history and science behind bell peppers.

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There is a rumor that the legendary listener mailbox has returned, with new(ish) visions for the new year from you, dear listeners! This batch includes a lot of helpful tips, from catfish cleaning and pastéis de nata to a film festival and visiting Prosecco.

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This iteration of tasty deep-fried dough bedevils historians as much as it delights fans. Anney and Lauren think the science and history of churros really shaped up in the end.

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We kinda like food, but talking about the kitchens we grew up in involves a lot more than that. Anney and Lauren chat with journalist Michele Norris about how this became the prompt for her new interview-based podcast, ‘Your Mama’s Kitchen,’ and why those early experiences are both so evocative and instructive to us today.

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These multilayered, folded cartons weren’t originally designed with juice in mind, and today they help make many drinks and foods shelf stable. Anney and Lauren pop open the science and history of juice boxes.

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Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

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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 isn't this corny, we promise. 

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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 the past, present, and future of American whiskey.

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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 explore the history and physics of this finger-saving device.

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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 be, plus the science of how it stays fresh for so long.

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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 that make Worcestershire sauce possible.

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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 Producer Dylan from the road to hear about the original KFC, local Lexington breweries, donuts and lots more.

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Although sometimes thin-skinned, cucumbers have only rarely lost their cool factor over the millennia. Anney & Lauren look into the history and science behind this popular summer addition to everything from salads to sour beers.

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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 brand name, plus how these frozen treats are made.

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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-crossed lovers, join us as we explore the many stories of basil.

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This slightly aged, green-blue veined cheese is prized for its heckishly piquant flavor. Anney and Lauren dig into the science and history of gorgonzola.

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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. In this classic episode, Anney and Lauren pop open the history and physics of these finger-saving devices.

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James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. We explore the life of this sometimes troubled chef, writer, and bon vivant.

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At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are run to the experience of dining. Anney and Lauren explore the life and impact of Auguste Escoffier.

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Set in a dystopian future, this media franchise deals deeply with how hunger can be weaponized – and how food brings us together. Anney and Lauren explore the semi-fictional food of The Hunger Games books and films.

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This lace-like, semiaquatic rhizome has worked its way into all kinds of dishes – some of which are specialties for the Lunar New Year. Anney and Lauren dig into the science and history around lotus roots.

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This category of winter-to-springtime beers brings deep, toasty malts into focus. Anney and Lauren kick up the science and history behind bock-style beers.

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These cream-filled snack cakes may not be eternal, but they do have a long and storied past. Anney and Lauren explore the science and sticky history of the Twinkie brand.

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This star-shaped spice adds warmth to sweet and savory dishes, plus drinks of all kinds, in cuisines around the world. Anney and Lauren dig into the science and history of star anise.

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This category of beverages is often brewed like any other beer, then treated to remove the alcohol while preserving the flavor. Anney and Lauren explore the science and history behind low- and no-alcohol beers.

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These wild members of the onion family have catapulted from local favorite to foodie phenomenon. Anney and Lauren dig into the science and history of ramps.

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The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. In this classic episode, Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made.

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These small cephalopods are a huge part of California’s fishing industry. Anney and Lauren dip into the biology and history of California market squid.

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This brand of prepackaged pastries, ostensibly meant to be toasted, is a success story of marketing and science. Anney and Lauren dig into the history of Pop Tarts.

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Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. In this classic episode, Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

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These long-legged crustaceans are the largest on the commercial market. Anney and Lauren fathom the science, history, and politics of red king crabs.

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This cartoon turned media franchise features food in both very ordinary and very extraordinary situations. Anney and Lauren can’t believe we’ve come so far -- ‘Steven Universe’ food stuff, here we are!

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This subspecies of fish has adapted to living in lakes and streams situated in high-altitude deserts – and it’s pretty tasty. Anney and Lauren dive into the ecology and history of Lahontan cutthroat trout.

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It’s recap o’clock! Having logged three trips to Vegas this year, Anney and Lauren (and Super Producer Andrew) sampled a lot more excellent cuisine than they’ve had time to discuss on the show. So that time is now! From seafood towers to steak basements, we chat through the dishes and drinks we shared during our Vegas visits.

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This spice drove European exploration and globalization -- and meant genocide for the native producers. In today's classic episode, Anney and Lauren dig into that history (and the psychedelic science) of nutmeg.

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Tamales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.

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In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-futurist culture of Horn & Hardart automats.

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These cooktops work by heating not the element under a pan, but rather the pan itself. Anney and Lauren explore the electromagnetic science and history of induction cooking.

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This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.

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The Quaker Oats brand wasn't founded by Quakers and has sold a lot more than oats. Anney and Lauren dig into the winding history of Quaker, oats and all.

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This cooking oil is made from butter that's been browned and clarified to produce something as delicious as it is shelf-stable. Anney and Lauren dip into the science and history of ghee.

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Not all seafood is its best right off the boat. Using preservation techniques that go back centuries, Chefs Christoper Lee and David Middleton have developed a dry aging program for the Wynn Las Vegas Resort's Lakeside restaurant. In this sponsored episode, we chat about how it works, plus other ways they're looking to make traditions modern.

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This tart, fragrant citrus fruit brings depth to everything from condiments to cocktails to capybara baths. Anney and Lauren dip into the botany and history of yuzu.

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The martini (and its glass) are American icons -- but why? How? And should you order it shaken or stirred? Anney and Lauren dip into the shaky history and storied science behind the martini.

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Fettuccine Alfredo may seem like an Americanized dish, but it was created by a real Italian chef -- it even bears his name. Christopher Hassiotis joins us for this bonus episode about the origins of Alfredo.

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This effervescent honey wine can boast flavors from herbal to tart to funky depending on the preferences and process of its many makers. Anney and Lauren dip into the science and history of t’ej.

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This brand of gelatin and pudding dessert mixes has been adding wiggle/jiggle to American tables for over a century. Anney and Lauren explore the science and history of Jell-O.

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This dark comedy/horror film satirizes fine dining – and tackles some very real issues in the restaurant industry and food media. Anney and Lauren relish the dishes and themes of ‘The Menu’ (2022).

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Banned for a century in many places, absinthe is officially back on the market. But was it ever dangerous in the first place? In this classic episode, Anney and Lauren drink in the history and science behind absinthe.

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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 history and microbial science behind sour beers.

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This brand of soft drinks has always gone hard in its marketing concepts. Anney and Lauren x-plore the science and history of Mountain Dew.

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Because food is so often featured in fairy tales and fantasy stories, in this classic episode we offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & Joe McCormick. Come buy, y'all, come buy.

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Every human culture has developed fermentation practices – but beyond that, fermentation helped human culture develop in the first place. In this interview, we chat with food historian Dr. Julia Skinner about how she cooked up her new book, ‘Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities’.

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Specialized fields like wine can seem intimidating, but we’re all just here to make connections and have a nice time. In this sponsored interview, Anney and Lauren chat with Jeff Eichelberger, the Senior Manager of Wine for the Wynn Las Vegas, about how he coordinates with winemakers, chefs, and staff to help people navigate the universal language of food and drink – and have a blast doing it.

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James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. In this classic episode, Anney and Lauren explore the life of this sometimes troubled chef, writer, and bon vivant.

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Though her story was almost lost, this accomplished Black American cook and cookbook writer from the 1800s is teaching us new things about the cuisine and culture of her time. Anney and Lauren dig into the rediscovery of Malinda Russell and her recipes.

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As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. In this classic episode, Anney and Lauren examine the history and science that make Worcestershire sauce possible.

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This shaved ice dessert can include everything from fruit and jellies to ice cream and evaporated milk. Anney and Lauren dig into the history and culture of halo-halo.

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This highly customizable salad can incorporate a range of spicy, savory, salty, and sweet elements – but always with a base of tart, fresh, unripe papaya. Anney and Lauren dig into the iterations and history of green papaya salad.

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This goat- and sheep-milk cheese doesn’t melt when cooked, making it perfect for panfrying or grilling. Anney and Lauren dig into the science and history of halloumi/hellim.

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This unleavened, often crunchy flatbread is consumed as a symbol – and as a tasty snack. Anney and Lauren dig into the culture and history of matzah.

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This tangy Spanish sheep’s milk cheese is thousands of years in the making. Anney and Lauren dig into the history of Manchego.

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These mid-sized, milk-producing mammals have been part of human cuisine and culture for millennia. Anney and Lauren are not kidding around about the biology and history of goats.

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For a rum punch designed with escapism in mind, this cocktail has a lot of controversy swirling around it. In our classic episode, Anney and Lauren dip into the history of the mai tai (plus, the science and history of cocktail umbrellas).

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This marine sea snail, considered a delicacy in lots of cuisines, often needs some tender(izing) love & care. Anney and Lauren dip into the biology and history of abalone.

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Nutrient dense and easy to grow, this leafy green was a culinary staple long before it was labeled a superfood. In this classic episode, Anney and Lauren dig into the rich history and savory science of kale.

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Pastry is an edible, architectural art form – creating it at a resort-level scale takes a lot of teamwork. In this sponsored interview, Anney and Lauren chat with Jen Yee, the Executive Pastry Chef at the Wynn Las Vegas, about how she helms the resort’s pastry program and helps facilitate everything from room-service cheesecake to showstopping centerpieces.

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Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. In this classic episode, Anney and Lauren explore the history of this Italian-American invention, plus explain how the sausage is made.

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This category of breads leavened with baking soda encompasses both simple staples and rich treats. Anney and Lauren dig into the science and history of Irish (and Irish-ish) soda breads.

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This savory sausage, often served at breakfast, traditionally gets its rich color and flavor from blood. Anney and Lauren dig into the history and etymology of black pudding.

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This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.

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Nutrient dense and easy to grow, kale was a culinary staple long before it was labeled a superfood. Anney and Lauren go behind the trend to explore kale's rich history and savory science.

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These tender, slurpable, earthy noodles have buckwheat to thank for their delicate flavor and texture. Anney and Lauren dip into the history and culture behind soba noodles.

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Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. We dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about salts’ amazing flavor properties.

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This deep red grape, though sometimes misunderstood, helped launch California’s wine industry – and wines made from its relatives are loved across Europe. Anney and Lauren dive into the science and history of zinfandel grapes and wines.

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It's the biggest fast food chain in the world, but this behemoth has humble beginnings. In this classic episode, Anney and Lauren explore the ambitions and intrigue that made the McDonald's McEmpire what it is today.

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Wines in this wide, complicated category are flavored with herbs and spices, stabilized with liquor, and sweetened (a lot or a little). Anney and Lauren dip into the history and cultures behind vermouth.

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This dish of rice & beans simmered with smoked pork has become a New Year’s Day tradition – but how did it start? Anney and Lauren spill the hypothetical history of hoppin’ john.

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This creamy condiment adds a pop of color and flavor to salads and sandwiches alike – but its origin story isn’t so magnanimous. Anney and Lauren dip into the many competing histories and recipes for Thousand Island dressing.

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This caramelized whey cheese can add creamy, tangy sweetness to breakfasts and beyond. Anney and Lauren dig into the science and history of brunost. (We’ll always talk about brunost!)

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This form of coffee is highly extracted thanks to the specialized, pressurized-steam process of making it. Anney and Lauren pull out the history and science behind espresso.

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There are many different types of milk on the market -- even considering dairy alone, a lot of technologies go into processing more stable, reliable products. In this sponsored bonus episode, Anney and Lauren dive into the history and science behind milk.

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Historical true crime doesn’t have to be dry. We chat with Holly Frey and Maria Trimarchi, hosts of the podcast Criminalia, about how they illuminate stories through cocktails (and mocktails!) in their show and new book: Killer Cocktails: Dangerous Drinks Inspired by History’s Most Nefarious Criminals.

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This crumbly mountain cheese may not melt, but it’s the perfect finishing touch on all kinds of snacks, sides, and meals. Anney and Lauren dig into the science and history of cotija cheese. (p.s. Since I forgot to say it in the episode, here you go: BACTERIA POOOOOOOOP --LV)

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Horror films are filled with scary foodstuffs, from highly suspect meat pies to the sheer anxiety of dinner parties. In this mini-episode, Anney and Lauren discuss some of their favorite devilish dinners on film.

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