Right Now in Savor

In the Hall of the Mall Food Court

The idea of selling snacks and meals in shopping centers is far from new, but mall food courts keep reinventing themselves. Anney and Lauren explore how the food court as we know it was born -- and what's replacing it.

The Merits of the Carrot

The path of this vegetable from its use as a medicinal green to a sweet root isn’t entirely clear. Anney and Lauren dig into the twisting history of the carrot – including where radar technology and Bugs Bunny come in.

The Pizza Episode (with Extra Cheese)

This dish has inspired strong emotions and opposing opinions for hundreds of years. Anney and Lauren present a slice of pizza’s history, plus the science behind baking a good pie at home.

Rhubarb: The Humble Pie Plant

This tart, fruity vegetable often baked into pies today was once worth more than gold, opium, or saffron. Anney and Lauren get to the roots of rhubarb’s popularity.

Airline Food: More than Peanuts

Flight staff have been serving in-air meals and snacks almost since the beginning of commercial flight. Anney and Lauren explore the best and worst of what airlines have offered, plus the science behind why food & drink tastes different in the air.

Interview: Cheesemaking (and Eating) in Asheville

How does any given cheese get from an udder to your plate? The creators at Looking Glass Creamery give us a tour and talk about the science and culture of crafting wildly different cheeses from just three base ingredients: milk, salt, and bacteria.

Savor Classics: Tofu

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 (the cheese of the bean world).

Gazpacho: Straight Chilling

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.

Savor Classics: Chuck E. Cheese's

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.

How the Chocolate Chip Cookie Crumbles

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.

Interview: Forging Food and Water Solutions

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.

A Tour of MREs

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.

Kiss from a Rosé

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!

The Not-So-Seedy Story of Watermelon

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, You Make Us Melt

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.

Let’s Talk About Tacos

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 Glorious Sweet Potato Episode

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.

The Sweet History of Nutella

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.

Complimentary Bar Snacks: This One’s On Us

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.

Game of Thrones: A Song of Food and Drink

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).