Right Now in Savor

Cinnamon: The Tastiest of Tree Barks

Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. We dig into spicy history and culture of this delicious bark.

Pumpkin: Jack-of-all-Foods

You knew we had to do a pumpkin episode. This squash and its pie spice blend have a rep for being basic, but we go behind the gourd to explore pumpkin's history as food, decor, and phenomenon.

Sour Beer: Don't Call it a Comeback

Humans may have invented agriculture to make beer, and for millennia that beer was kinda sour. We explore the science and history of sour beer, plus the chemistry of flavor.

Expiration Dates: Best If Listened By

Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception).

The World Is Your Oyster

Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. We dive into the biology, culinary history, and bloody piracy behind oysters.

Chuck E. Cheese's: Pizza, Intrigue, and Entertainment

A pizza-loving rat, a live band of animatronic animals, and beer on tap: We explore how a scheme to make more money off of arcade games became an international cultural phenomenon.

You Butter Believe It’s a Two-Parter: Part 2

What the heck is margarine, and how does it play in butter's history? Is it healthier to eat one versus the other? We wrap up our butterganza with these questions, plus cultural notes and cooking tips.

FoodStuff: FoodStuff Gets Some Culture(d) Butter

Anney and Lauren visit Banner Butter to learn how cultured butter gets made.

You Butter Believe It’s a Two-Parter: Part 1

Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) We explore the slippery physics and surprising strife behind butter.

FoodStuff: Marshmallows: Make, Eat, Repeat

Anney and Lauren visit MalviMallows to learn how marshmallows are made, sample serveral flavors and roast some marshmallows over a tabletop barbecue.

You Say Tomato, I Say Wolfpeach

Once considered deadly, the tomato has a fascinating history as a tax evader, protest device, and potential hallucinogen! GASP. There's also a lot of great science and nicknames involved in the tomato's story.

Fictional Foods: Butterbeer, from Book to Mug

Once a mere fantasy from the pages of "Harry Potter," butterbeer is now very real, very popular, and very delicious. In this new segment, we discuss the real-world history of a fictional food and its transition into reality.

Tofu: The Cheese of the Bean World

Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, health, and environmental impact of tofu.

A Graham Cracker A Day to Keep Sin Away

Graham crackers, one-third of delightful campfire s'mores, originated as a bland health food peddled by a temperance preacher. We explore how they became the treats they are today.

How Did French Cuisine Become King?

French cuisine has a reputation as the best the culinary world has to offer, but why is that? Anney and Lauren trace the history of haute cuisine (and get to talk about celebrity chefs, lawyers, and tires along the way).

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.