Savor
Right Now in Savor
Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. Anney and Lauren explore the twists of pretzel history, culture, and science.
This vegetable hibernates for the winter and has tear-inducing defense mechanisms. Anney and Lauren peel back layers of the long history and smelly science of onions.
Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the history of food TV, from its radio roots through YouTube.
To finish out our miniseries on New Orleans, we share a few more stories from our guests about what it’s really like to live there – of course the food scene, but also the music, the tourists, the unexpected inspirations – and the ghosts.
This wide category of hot sauces spices up dishes all over the South – and beyond. Anney and Lauren explore the history and culture of these cayenne- and tabasco-based condiments.
Fresh food and clean water are necessary for human health and productivity, but many people lack access due to systemic problems with infrastructure, education, and opportunity. We skim the surface of food and water policy in New Orleans and beyond.
Rapper and Wu-Tang Clan member Raekwon got his nickname from the flavor he brings to his music, but it could just as easily refer to his passion for food. In this bonus interview, listen in as the Savor team catches up with Raekwon at A3C 2018.
Alligator seems like an unlikely food source, but it’s been enjoyed for millennia. Anney and Lauren play investigators (not sorry) into the history, habits, and amazing (U.S.) ecological recovery of alligators.
Variations on this festive Mardi Gras cake are served during Carnival season around the world, so how did the New Orleans version come to be? Anney and Lauren dig into the history and traditions surrounding king cake and Mardi Gras.
Okra is both prized and demonized for its goo – the vegetable thickens stews beautifully, but some find it slimy. Learn the history and slime science behind okra (including how to cut back on the goo when you cook it).
The po’boy and muffuletta are integral stops on any New Orleans food tour, and their histories help tell the story of the city. Anney and Lauren explore the origins of these iconic sandwiches.
Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore the uncertain history and intense science of French fries.
This city invented (or, at least, popularized) a legion of cocktails. Anney and Lauren dip into the history that made New Orleans’ drinking culture possible, and explore the Sazerac, the Ramos gin fizz, and the French 75 in particular.
This iconic, sharable British candy bar is consumed at a rate of billions per year in hundreds of flavors around the world. Anney and Lauren chat about Kit Kat’s history, psychology, and structural science.
This classic dish contains contributions from the many cultures that created New Orleans, and everyone’s recipe is a little bit different. Anney and Lauren explore the many forms and fans of gumbo (plus, how roux works).
This type of fresh sausage made throughout Europe is also a regional specialty in Cajun country. Anney and Lauren explore the history, etymology, and making of Cajun boudin.
You can trace the whole history of New Orleans through the creation of its signature drinks and dishes. Anney and Lauren (along with a host of expert guests) explore the city’s roots -- and how Cajun and Creole cuisines came to be.
Energy drinks toe the line between recreational beverage and nutritional supplement. Anney & Lauren explore their history, plus the science of why those jolts/surges of pep that can make you feel like a rock star can also come with monstrous side effects.
Why do we eat cake on people's birthdays? Why do we blow out candles? What on earth is "birthday cake" flavor?? Anney and Lauren explore the answers to these and other layers within birthday cakes.
In preparation for our scotch episode, we visited the local ASW Distillery in late 2018 to learn how they make their peated single-malt whiskey. This bonus episode is that interview -- a deep dive into the art and science of creating a scotch-style whiskey in the American South.
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