Savor
Right Now in Savor
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 explore the history and slimy science of escargot.
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 and triumphs of the fishing industry with special guest Brooks Takenaka of the Honolulu Fish Auction.
However you eat them and whatever you call them, these sweet & spiced pastries warm hearts the world over. Anney and Lauren attempt to untangle the swirling history of the cinnamon roll.
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 to bring each bean from a farm to your cup, with special guest Shawn Steiman – aka Dr. Coffee.
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 new food podcast Point of Origin, about our own origin stories, orange wine, and the politics of food.
Better cooking comes from a deeper understanding. This instructive food series from acclaimed cookbook author Michael Ruhlman highlights essential kitchen techniques and ingredients, drawing from Ruhlman’s best-selling books, decades of experience and personal relationships with the country’s best chefs. Driven by an insatiable curiosity to learn and teach, Ruhlman approaches his topics every episode by exploring the stories of one notable chef, and one non-chef with surprising connections to the focal ingredients – all with the goal of getting listeners to engage with food more fully, and to cook more confidently. Listen to From Scratch with Michael Ruhlman on the iHeartRadio app and everywhere podcasts are found: megaphone.link/fromscratch
The cocktail scene in Honolulu has a reputation for pandering to tourism's lowest common denominator, but bartenders there are doing beautiful things with the local ingredients and influences. We dip into the cocktail culture of Oahu.
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 Hawaii’s Kō Hana Distillers and some of the bartenders who use it around Oahu.
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 pumpkin's history as food, decor, and phenomenon.
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 history and science of cider.
This Hawaiian staple starch made from pounded, fermented taro root is delicious, nutritious, and sometimes misunderstood. We dip into the history and science of poi, along with a restauranteur and a cultural practitioner who both grew up with it on Oahu.
This root vegetable and its greens have been both reviled and celebrated for their bitter, pungent flavors. Anney and Lauren explore the storied history and spicy science of the turnip.
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 history and tasty science of lilikoi.
These lightly sweetened cookies played off the popularity of turn-of-the-20th-century traveling circuses – but as circuses have changed, so have animal crackers. Anney and Lauren unpack the history of animal crackers.
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 things). We delve into the long history and modern explosion of poke.
Macadamia nuts are often associated with Hawaii, but they didn’t originate there. Anney and Lauren delve into the genetic and cultural history of the trees that produce this sweet, buttery seed.
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 miniseries, we explore Hawaii’s history & foodways with people who helped shape what the food scene is today.
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. Anney and Lauren explore the many uses and conflicting histories of couscous.
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 science of jalapeños and chipotles.
This simple Brazilian cocktail – just lime, sugar, cachaça (a sugarcane juice liquor), and ice – has a complex history. Anney and Lauren dip into the stories behind the caipirinha.
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