Savor
Right Now in Savor
This soup is made and served so fresh that it's sometimes called a salad. Anney and Lauren dip into the many varieties (and histories) of gazpacho, plus the science of making a perfect bowl.
A pizza-loving rat, a live band of animatronic animals, and beer on tap: In this classic episode, Anney and Lauren explore how a scheme to make more money off of arcade games became an international cultural phenomenon.
This perhaps quintessential American cookie has a deceptively straightforward ingredient list and backstory. Anney and Lauren explore the history and baking science of the chocolate chip cookie.
Though New Orleans has an amazing food scene, it also struggles with access for all to healthy foods and clean water. We talk with attorney Pepper Bowen about food deserts and swamps, lead pipes, and how people are working to make things better.
Technologies developed to make military food rations dependable and acceptable have changed how everyone eats – civilians included. We explore the history & science behind feeding literal armies – plus what’s on the menus of the past, present, and future.
Pink wines have risen and crashed in popularity again and again over the past few millennia. Anney and Lauren dive into the tumultuous history and colorful science of rosés. Plus: Travel announcements!
Although watermelons have been part of our diets basically forever, they’re getting better all the time thanks to clever farming techniques. Anney and Lauren explore how we got to the sweet, sturdy (and sometimes seedless or square) watermelons of today.
Gruyère’s excellent meltability is undisputed, but ownership of its name has been a matter of controversy. Anney and Lauren explore the contention behind gruyère, plus the science of how cheeses melt.
People have been wrapping food in tortillas for millennia – since way before the wrappers were called ‘tortillas’ or the food ‘tacos’. Anney and Lauren explore the ancient and modern history of this Mexican mainstay.
The sweet potato is a member of the morning glory family – the tuberous root we eat also stores food for its curling vines and flowers. Anney and Lauren dig up its history and the science of how to unlock its sweetness.
This chocolate-hazelnut spread has inspired a serious fandom around the world. Anney and Lauren dip into how wars spurred its creation and how popular it’s become.
From pretzels to peanuts to pickled eggs, bars the world over serve complimentary snacks to their patrons. Anney & Lauren explore the history of the hardboiled bar egg in particular, plus the science of why these salty, fatty snacks go so well with booze.
The creators of the world of ‘Game of Thrones’ help make their fantasy immersive through rich depictions of foods and drinks. Anney and Lauren explore the often-opulent cuisine of the TV series and books (with no spoilers from the recent seasons).
These two flatbread wraps – and their cousin, donair – feature slices of meat shaved from a vertical spit. Anney and Lauren explore the history of these superhero-worthy wraps and their common root, the döner kebab.
For about as long as humans have been making motor vehicles, we’ve been shaping them like foods for promotional purposes. We chat with CarStuff’s Scott Benjamin about the history of these vehicles – and interview two drivers of the iconic Wienermobile.
This tropical fruit can grow up to 100 pounds (about 45 kilos) and is often served as a meat substitute. Anney and Lauren explore the jackfruit’s history, science, and potential future as a crop to prevent hunger despite climate change.
This quintessentially French pastry doesn’t technically come from France and can consist of more butter than dough. Anney and Lauren unroll the history and science behind croissants.
These zesty citrus fruits are integral to cuisines all over the world – juice, skin, and leaves included. Anney and Lauren explore the genetic roots and long history of limes.
This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking.
This creamy mint-chocolate cocktail is a classic dessert drink that’s making a comeback – and, in some places, never went away. Anney and Lauren offer a fresh look at the history and culture of the grasshopper.
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