Right Now in Savor

FoodStuff: Tonic Water: Curatives and Cocktails

Anney and Lauren visit local tonic syrup purveyor (along with other cocktail fixings) 18.21 Bitters to learn more about tonic syrup, quinine and try a couple of cocktails for good measure.

Marshmallows: A Cure for Your Ills

Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying.

FoodStuff: Apple Pie: The (Really) Old-Fashioned Way

Anney and Lauren join forces with local book and recipe historian Julia Skinner to try to follow a 1500s recipe for apple pie.

Life of (Apple) Pie

The saying goes, "as American as apple pie," but why? Anney and Lauren dig into the historical events that made apple pie a cultural icon. And talk pie science. Yes.

A Starter Guide to Sourdough

Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of sourdough starters along the way.

FoodStuff Makes Gin: FoodStuff Makes Gin

Anney and Lauren visit local Old 4th Distillery and try their hand at making gin.

Cocktail Hour: Gin and Tonic

This simple, refreshing staple cocktail wouldn't be here if it weren't for heart disease and malaria. We trace the history of gin and tonic water, both separately and together, and explain the science behind why they're so darn tasty.

Sweetbreads: Neither Sweet nor Bread

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback.

FoodStuff: Sweetbreads: Neither Sweet nor Bread

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback with the help of executive chef Spencer Gomez of Holeman and Finch Public House in Atlanta, Georgia.

FoodStuff: Champagne: Science, History, and Everyday Sipping

Champagne wasn't always a symbol of celebration -- it started as an explosive mistake that French winemakers tried to prevent. Anney and Lauren explore sparkling wine's history with a master sabreur (i.e., a professional at breaking bottles open with swords) and visit a winery to see how it's made today.

FoodStuff: Yogurt: More Than Just Bacteria Poop

Would yogurt make a good video? Anney and Lauren investigate, from prehistory to bizarre sanitarium treatments to modern marketing campaigns, and go inside a yogurt manufacturing plant to see how it's made.

FoodStuff: Honey: Brought to you by Bees

Honey was humanity's first sweetener. Learn more about honey and how it's made in this video from FoodStuff.

May I Rent Your Pineapple?

Throughout its history, the much-sought-after pineapple has symbolized friendship, luxury and royalty. Anney and Lauren look into the pineapple's past to determine where this symbolism arose from, as well as where the pineapple is heading.

Could Honey Save Us All?

Humans have been eating honey since before recorded history -- and it may be the oldest medicine known to humankind, too. From ancient remedies to cutting-edge cures to rare dangers, we explore the amazing medical properties of honey.

Honey, a History

Join Anney Reese and Lauren Vogelbaum as they dive into the history of honey in this two part series.

A Spork by Any Other Name

How has the spork captured so much attention? Who designed such a questionably useful utensil? Anney and Lauren explore the surprisingly rich history of the spork.

The Troubled, Tasty Story of Fried Chicken

Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken.

The (Non)Science Behind Juice Cleanses

Do juice cleanses actually deliver on their promises? How did commercial juices become a thing anyway? Anney and Lauren extract the truth from the myths about juicing.

Much Ado About Brunch

Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! We break down the problematic yet delicious history of brunch.

This is not a full episode, but a quick notice: FoodStuff will be publishing on Fridays from now on! Yes. See you Friday!