Right Now in Savor

Dispensing the Facts on Vending Machines

From their holy beginnings to massive modern success, we explore the twisting history of vending machines -- plus how they can tell real money from counterfeit (and why they're so darn stubborn sometimes).

Tea Time: Pinkies Out with Julia Skinner

Though it's a fairly recent invention, tea time is a meal with very specific etiquette and traditions. Historian Dr. Julia Skinner joins us to discuss how this came about, how it’s changed over the years, and why you should keep your pinkie in.

Phonominal Pho

This Vietnamese soup-and-noodle dish can (and does!) take on infinite forms and formats, but at its core, it's a hearty comfort food. Anney and Lauren dig into the rich history of phở.

FoodStuff Fairy Tales: 'Goblin Market'

Because food is so often featured in fairy tales and fantasy stories, Anney & Lauren offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & Joe McCormick. Come buy, y'all, come buy. 

A Bountiful Look at the Breadfruit

Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? Join Anney and Lauren as they get a loaf of breadfruit. 

Cocktail Hour: The Daiquiri

From a simple rum punch to a frozen neon monstrosity to a call for mindfulness, the daiquiri is a cocktail with as many definitions as it has drinkers. Anney and Lauren dive into the winding history of the daiquiri.

Introducing Committed

Lauren and Anney would like to introduce you to Committed. Join host Jo Piazza as she delves into the hilarious, heartbreaking and inspiring stories of couples of all kinds who’ve soldiered through unimaginable circumstances, and after the longest of days, still want to wake up next to one another in the morning.

FoodStuff's Spin on Cotton Candy

Dentists originally created this fairground favorite, and the science behind it is fascinating. Anney and Lauren explore the history, chemistry, and physics of cotton candy.

FoodStuff Gets Frank About Hot Dogs

For better or wurst, the hot dog is an icon of American eating. Anney and Lauren dig into this sausage sandwich's history, explain how they're made, and discuss the many styles of hot doggery.

Basil: Herb Your Enthusiasm

One of the most popular and ancient herbs around, basil is associated with a strange range of myths and legends. From scorpions and basilisks to star-crossed lovers, join us as we explore the many stories of basil.

The Un-Chill Story of Quiescently Frozen Confections

The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made.

A Fresh Look at the Cucumber

Although sometimes thin-skinned, cucumbers have only rarely lost their cool factor over the millennia. Anney & Lauren look into the history and science behind this popular summer addition to everything from salads to sour beers.

On the Road with FoodStuff

On our trip to Kentucky's bourbon trail, we visited a few other eateries along the way and chatted (a bunch) about food. Join Anney, Lauren, and Producer Dylan from the road to hear about the original KFC, local Lexington breweries, donuts and lots more.

The Fishy Tale of Worcestershire Sauce

As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. Anney and Lauren examine the history and science that make Worcestershire sauce possible.

The Spread of Peanut Butter

Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. Anney and Lauren explore how peanut butter came to be, plus the science of how it stays fresh for so long.

The Can-Do Story of the Can Opener

Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. Anney and Lauren explore the history and physics of this finger-saving device.

Bourbon: Talking (Wild) Turkey

We went behind the scenes at the Wild Turkey distillery to learn how bourbon is made, plus sat down with Master Distiller Eddie Russell to talk about the past, present, and future of American whiskey.

Bourbon: America's Spirit

The history and science of bourbon and the barrels it's aged in is fascinating, frisky, and overall neat. Just how we like our bourbon. The episode isn't this corny, we promise. 

The Dish on Crayfish

Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

Kentucky Derby Field Trip: Juleps, Hot Browns, and Pies, Oh My!

The longest-running sporting competition in the U.S., the Kentucky Derby is both a national and specifically local cultural event. Fresh back from a field trip, we discuss the foods & drinks of the Derby.