Savor

This Black father & son duo ran some of the first fancy restaurants in America – and had a stop on the Underground Railroad in their cellar. Anney and Lauren explore the story of Thomas G. Downing and George T. Downing.

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This small, sweet/tart fruit has been a favorite for millennia across basically the entire Northern Hemisphere. Anney and Lauren bramble on about the botany and history of the raspberry.

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This simple, hearty dish will give you a serious case of the Mondays (commendatory). Anney and Lauren simmer on the history and cultures behind red beans and rice.

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This bite-sized treat, made of short-crust pastry filled with pineapple jam, is said to bring good fortune. Anney and Lauren dig into the science and history of Taiwanese pineapple cake.

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Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. In this classic episode, guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delicious.

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This liquor, made with rye grain and usually barrel aged, was the most popular in America for a century before it almost died out. But it lives again! Anney and Lauren distill down the science and history of rye whiskey.

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Ranch, America's favorite salad dressing, originated on an actual dude ranch. In this classic episode, guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings.

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This migrating game bird is a model of quality over quantity. Anney and Lauren go beak to tail with the science and history of the European quail.

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This leafy herb comes with a dense set of names, varieties, and uses. Anney and Lauren dig into the science and history of Perilla frutescens (sometimes called shiso).

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This type of home coffeemaker is simple, stylish, and steam powered. Anney and Lauren dip into the science and history of the moka pot.

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This lumpy dairy product has somehow managed to become divisive, trendy, and old-fashioned all at once. Anney and Lauren stir the pot with the history and science behind cottage cheese.

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This ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet.

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This cooking fat made from liquid plant oils is manufactured to be solid at room temperature – and it’s caused a lot of controversy for a cooking fat. Anney and Lauren dip into the science and history behind vegetable shortening.

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This spiced syrup might be made with lime zest, cloves, almonds, and rum – or none of the above. Anney and Lauren dip into the history and cultures behind falernum.

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Black-eyed peas, a traditional New Year’s food in the American South, are an important staple all year long around the world. In this classic episode, Anney and Lauren dig into the history of this hardy legume – plus the science of minimizing beans’ musical properties.

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We can always wax poetic about food, but we’re not the only ones. As a cold-weather treat, we’re offering up a dramatic reading and discussion of Robert Frost’s poem ‘After Apple-Picking’. Read the poem here: https://poets.org/poem/after-apple-picking

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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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