Savor

This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone.

See omnystudio.com/listener for privacy information.

Despite many changes in the beer industry since this episode originally published, India Pale Ales still rule the American craft beer market. In this classic episode, Anney and Lauren explore the colonial history and bitter science behind IPAs.

See omnystudio.com/listener for privacy information.

Cork is a component of tree bark that insulates the tree from the outside world – and those same properties make cork a near-perfect closure for containers holding liquids like wine. Anney and Lauren pop open the science and history behind corks.

See omnystudio.com/listener for privacy information.

This treat associated with the Mid-Autumn Festival is the stuff of legends. Anney and Lauren dig into the history and many varieties of mooncakes.

See omnystudio.com/listener for privacy information.

This international brand of root beer, other sodas, and fast-food joints goes back over a century to a single root beer stand along a veterans’ parade route. Anney and Lauren dip into the history and cultures of A&W.

See omnystudio.com/listener for privacy information.

This category of casseroles encompasses both sweet and savory flavors and starches of many kinds, but it all comes down to comfort food. Anney and Lauren noodle about history and cultures behind kugel.

See omnystudio.com/listener for privacy information.

This delicate stone fruit packs a sunny flavor whether fresh or dried. Anney and Lauren jam on the botany and history behind apricots.

See omnystudio.com/listener for privacy information.

This cured pork product is especially celebrated when the pigs it comes from feed free-range on acorns. Anney and Lauren dig into the science and history of Iberian ham.

See omnystudio.com/listener for privacy information.

This type of tea is flavored with bergamot for a bright brew, but its background is foggy. Anney and Lauren engage with the science and history of earl grey tea.

See omnystudio.com/listener for privacy information.

This children’s animated comedy/pop culture phenomenon follows the (mis)adventures of an extremely enthusiastic fry cook. Anney and Lauren dive into the fictional foods of SpongeBob SquarePants -- and some of their real-world extrapolations.

See omnystudio.com/listener for privacy information.

Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But Beeton wasn't a stodgy matron. In this classic episode, Anney and Lauren explore the fashionable, savvy woman behind this seminal cookbook.

See omnystudio.com/listener for privacy information.

In this style of restaurant, the kitchen sends dishes through the dining room via varyingly automated systems for customers to select from. Anney and Lauren dig into the science and history behind conveyor belt sushi restaurants.

See omnystudio.com/listener for privacy information.

These industrially produced snack cakes have a rich corporate history. Anney and Lauren fill in the science and saga of Hostess Cupcakes.

See omnystudio.com/listener for privacy information.

While it's not strictly a food, humans have been chewing gum-type stuff for around 9,000 years. In this classic episode, Anney and Lauren blow up the history, science, and sticky menace of chewing gum.

See omnystudio.com/listener for privacy information.

This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.

See omnystudio.com/listener for privacy information.

This hot and numbing tofu dish features cascading layers of flavors – and a near-mythic backstory. Anney and Lauren dig into the science and history of mapo tofu.

See omnystudio.com/listener for privacy information.

This tart fruit in the nightshade family gives a verdant kick to savory sauces, soups, and much more. Anney and Lauren go green with the botany and history of the tomatillo.

See omnystudio.com/listener for privacy information.

This freshwater fish is one of the most-farmed fish on the planet (and happens to be excellent when cornmeal fried). Anney and Lauren dive into the history and biology of channel catfish.

See omnystudio.com/listener for privacy information.

This mild cow-milk cheese has a texture like gouda and holes like Emmental – because that’s exactly how it was designed. Anney and Lauren melt over the science and history of Jarlsberg cheese.

See omnystudio.com/listener for privacy information.