Savor
Right Now in Savor
A new class of burgers is aiming to save the planet by converting beef eaters to plant-based alternatives that look, feel, and even bleed like meat. Anney and Lauren explore the history and science behind Impossible Foods, Beyond Meat, and other brands.
This powerfully aromatic herb has been a medicinal staple for millennia and graces sweet and savory dishes alike today. Anney and Lauren delve into the long history and calming science of lavender.
Regional cuisine is trendy, but it’s been the focus of New Orleans' restaurants for decades. We talk with restauranteur Richard 'Dickie' Brennan about growing up in Prudhomme and Emeril’s kitchens, how education empowers, and how New Orleanians live life.
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.
This versatile category of Korean pickled vegetables is gaining a global presence. Anney and Lauren dive into the long history and delicious fermentation science behind kimchi.
Picnics haven’t always been casual affairs – they haven’t even always been held outdoors. Anney and Lauren explore the twisting history of picnicking and picnic baskets (aka hampers).
Some serious engineering is required to bring us to space -- and to bring us really good barbecue. We chat with Dr. Howard Conyers about how he applies his knowledge of each to the other as a rocket scientist and barbecue pitmaster.
Once a mere fantasy from the pages of 'Harry Potter,' butterbeer is now very real and very popular. Anney and Lauren delve into butterbeer's transition into reality -- and explore the history of a similar real-world beverage.
How did salads with a base of raw leafy greens go from being a mere course to a full meal to an aspirational lifestyle? Anney and Lauren explore the nutritional science and long sexist history of salad.
This soft, chewy candy has only a little bit of salt but a lot of history in the American Northeast. Anney and Lauren dive into how it’s made and how it became such a pull at summer tourist spots.
Bitter preparations of plant extracts in alcohol have been used medicinally for thousands of years – and they happen to make many cocktails the concoctions we know and love today. Anney and Lauren explore the history and potential benefits of bitters.
This salty snack is a specialty of the American South and other peanut-growing regions around the world. Anney and Lauren crack open the boiled peanut’s history, including how it got tied into the Civil Rights movement.
Chef Marc Murphy’s debut podcast, Food 360, is a true celebration of the culinary world. With a little help from historians, fellow celebrity chefs, food writers, and more, the Chopped judge and restaurateur examines food culture from every possible angle, shedding new light on even the most familiar culinary topics. He’ll explore questions like: Why does food taste better on a white plate? How do menu layouts affect the way we order? And what does it really take to open up a restaurant? Listeners will walk away feeling smarter (and hopefully hungrier)!
These crustaceans haven’t always been a luxury food, but they have always reminded people of bugs. Anney and Lauren explore the lobster’s economic (and entomologic) history plus some of the weirdest points of their amazing biology.
Many governments restrict alcohol distillation for safety/tax reasons, but Appalachian moonshiners are undeterred – and that’s putting it mildly. Anney and Lauren explore the history and science of moonshine, plus what bears that label in stores today.
The idea of selling snacks and meals in shopping centers is far from new, but mall food courts keep reinventing themselves. Anney and Lauren explore how the food court as we know it was born -- and what's replacing it.
The path of this vegetable from its use as a medicinal green to a sweet root isn’t entirely clear. Anney and Lauren dig into the twisting history of the carrot – including where radar technology and Bugs Bunny come in.
This dish has inspired strong emotions and opposing opinions for hundreds of years. Anney and Lauren present a slice of pizza’s history, plus the science behind baking a good pie at home.
This tart, fruity vegetable often baked into pies today was once worth more than gold, opium, or saffron. Anney and Lauren get to the roots of rhubarb’s popularity.
Flight staff have been serving in-air meals and snacks almost since the beginning of commercial flight. Anney and Lauren explore the best and worst of what airlines have offered, plus the science behind why food & drink tastes different in the air.
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