Savor

This festive dessert is carefully crafted to look like a fallen log. Anney and Lauren roll with the science and history behind yule logs.

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This leafy green is a mild, tender cousin of cabbage that goes by many names. Anney and Lauren dig into the science and history of bok choy.

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This brand of breakfast cereal is widely used in snack mixes, both sweet and savory. Anney and Lauren get in the mix with the science and history of Chex.

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These marine mollusks can be enjoyed raw, steamed, or cooked into all kinds of dishes. Anney and Lauren pry open the science and history behind hard clams (aka Northern quahogs).

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This type of pasta with a long, thin cylindrical shape has become a global staple because it’s easy to make, store, and cook – and expound upon with whatever sauce you like. Anney and Lauren untangle the science and history of spaghetti.

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This culinary nut is a staple the Southern U.S. — and has been since way before such a thing existed. In this classic episode, Anney and Lauren break open the history and cultures behind pecans.

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This versatile vegetable dish frequently features beans and sweet corn, but part of its appeal is that anything goes. Anney and Lauren take a fresh look at the history and cultures behind succotash.

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This carbonated beverage made from the tender tips of new spruce branches can be alcoholic or not – but it’s always a bit bracing. Anney and Lauren stick it out through the science and history of spruce beer.

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These thin, crisp sandwich cookies with a chewy caramel center are a favorite snack of café patrons and endurance athletes alike. Anney and Lauren iron out the science and history of stroopwafels.

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These golden yellow hand pies are a savory comfort food that’s traveled around the world. Anney and Lauren fill out the history and cultures behind Jamaican patties.

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This fragrant beverage combines (usually green) tea leaves with jasmine flowers just as they bloom. Anney and Lauren dip into the science and history of jasmine tea.

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The seemingly humble garden pea has soil superpowers, caused a medieval craze, and drove Orson Welles to distraction. Come along with Anney and Lauren as they give world peas a chance in this classic episode.

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This brand of candy – with crisp layers of peanut buttery toffee and a chocolatey coating – is almost as memorable for its marketing as it is its signature crunch. Anney and Lauren don’t fumble the science and history of Butterfinger.

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This Halloween tradition has many roots and can take many forms. Anney and Lauren dig into the tricky history and cultures behind trick-or-treating.

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The meat and tomalley from this large, squat crab are considered delicacies – partially because their populations are slightly mysterious. Anney and Lauren dip into the biology and history of the Dungeness crab.

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During spooky season, when the veil is thin, the undead may walk – and marketers run with it. Anney and Lauren present the creepy and the kooky of Halloween seasonal food and beverage marketing.

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This seasonal staple was designed to be an easygoing addition to dishes both savory and sweet. Anney and Lauren cozy up to the history and botany behind butternut squash.

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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.

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