Right Now in Savor

Why are hard candy sticks that are red-and-white striped, peppermint flavored, and bent at one end a Christmas Thing? Anney and Lauren separate fact from fiction and explore the sugary science behind candy canes.

Noodling About Pad Thai

This stir-fried noodle dish is famous not just because it’s delicious – it’s also the product of an intense marketing campaign from Thailand’s government. Anney and Lauren dig in to the slippery history of pad Thai.

Savor Classics: Cranberries, from Bog to Table

This North American winter staple has sprouted crazes, battles, and bitter scares. In this classic episode, Anney and Lauren linger just a little on the cranberry.

Goodbye, HI

We’ve talked a lot about the food and drinks around Oahu, but what’s it really like being part of the food & beverage industry there? We close out our Hawaii miniseries and say so long, Oahu, and thanks for all the fish.

The Ballad of Ambrosia Salad

This divine fruit salad(/soup?) comes in near-infinite varieties these days, but they all stem back to a simple layering of orange slices, shredded coconut, and sugar. Anney and Lauren explore the semi-gelled history of ambrosia salad.

Savoring Sustainability (and Chocolate)

Sustainability is a buzzword, but we should all be taking it seriously – and Hawaii has even more reasons to than most. We talk through the history of the movement towards greater environmental and social responsibility, using chocolate as an example.

Escargot: The Original Slow Food

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.

Savor: Big Fish Industry

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.

Cinnamon Rolls: Snailed It

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.

Savor Spills the Beans on Coffee

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.

Interview: Food Is Inherently Political

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.

Introducing From Scratch with Michael Ruhlman

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

Cocktail Hour: Oahu

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.

Rhum Agricole: Grass to Glass

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.

Savor Classics: Pumpkin

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.

Cider: How About Them Apples?

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.

Poi Oh Poi!

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.

Turn Up for Turnips

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.

A Passion for Lilikoi

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.

Animal Crackers Uncaged

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.