Savor

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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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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