Savor

We turn again to stories from you, dear listeners! This bounty includes a lot of stories about stories, from cozy mysteries to kids’ cartoons -- plus tales of other art forms, from kiwi gardening to tomato costuming.

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This sweetened root vegetable side dish has so many potentials for personalization that it may be cause for a bit of introspection. Anney and Lauren get to the roots of tzimmes.

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This type of prepared mustard, though traditionally made with Burgundy wine byproducts, has gone global. Anney and Lauren dip into the sharp science and spreading history of Dijon mustard.

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This spice is ubiquitous today, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. In this classic episode, Anney and Lauren explore where peppercorns come from, how they're processed, and why they became commonplace.

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This often brown, often fuzzy fruit got its name thanks to a marketing campaign in the 1950s. Anney and Lauren dig into the history and botany of kiwifruit.

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amales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? In this classic episode, Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.

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This iteration of sparkling lemonade in a marble-in-gasket enclosed bottle became so popular that the name refers to both the flavor and the bottle type today. Anney and Lauren pop open the science and history of ramune soda (and the Codd bottle).

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Anney co-wrote a book! To celebrate, we sat down with her co-writer and co-host of Stuff Mom Never Told You, Samantha McVey, to chat about how gathering around food is a love language that can drive personal exploration and social movements alike. (You can order the book at https://static.macmillan.com/static/fib/stuff-you-should-read/)

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Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. In this classic episode, Anney and Lauren pop open the history and physics of these finger-saving devices.

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This poultry has taken a dive in popularity in some places, but it's still considered a delicacy in others. Anney and Lauren swoop through the agriculture and history behind squab (i.e., young pigeon).

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This rich, sweet candy owes its smooth texture to sugar science – and stirring. All the stirring. Anney and Lauren don't fudge up the science and history of fudge.

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This goat- and sheep-milk cheese doesn’t melt when cooked, making it perfect for panfrying or grilling. Anney and Lauren dig into the science and history of halloumi/hellim.

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If you’ve always thought that what outer space is missing is a good glass of bubbly, fear not! A Champagne house has teamed up with the French space agency to design a bottle that meets both French wine and space safety specifications. In this short episode, Anney and Lauren dip into the solutions the team came up with.”

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The Quaker Oats brand wasn't founded by Quakers and has sold a lot more than oats. Anney and Lauren dig into the winding history of Quaker, oats and all.

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This simple classic of American steakhouses has a contested history -- but it definitely begins in Mexico. Anney and Lauren toss around the history and culture of the caesar salad.

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Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. In this classic episode, Anney and Lauren dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about how salts can provide a palate of flavors to play with in your cooking.

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These tender, slurpable, earthy noodles have buckwheat to thank for their delicate flavor and texture. Anney and Lauren dip into the history and culture behind soba noodles.

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