Savor
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
Episodes
This cookbook, stirred up by two women in Manhattan in the early 1980s, helped change how America cooks and eats for the fresher (including a lot of vinaigrette), but their success was hampered by the era. Anney and Lauren explore how Sheila Lukins and Julee Rosso created The Silver Palate cookbooks, and how they lost The Silver Palate shop and packaged products.
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These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world’s warm oceans. Anney and Lauren dip into the biology and history of mahi mahi.
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This wide category of chewy candies comes in all kinds of flavors and shapes, and can get their bounce from a bunch of different ingredients. Anney and Lauren dig into the history and science behind gummy candies, from baby to bear to bean and beyond.
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The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, ‘Essential Food Preserving: The Comprehensive Guide’.
You can find the book here: https://bookshop.org/a/103396/9781635868029
Julia's newsletter on assessing food preserving r...
In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.
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This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley.
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This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin.
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This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.
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Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.
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This international brand of teas and other beverages (including instant soups) all got its start with one Scottish grocer. Anney and Lauren dip into the history and businesses behind Lipton.
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This complexly savory liquid seasoning is often made with only two ingredients: fish and sea salt. Anney and Lauren get lost in the history and science of nước mắm -- Vietnamese fish sauce.
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This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.
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This now-ubiquitous container closure got its start in the 1800s and has been through a lot of innovation since then. Anney and Lauren follow the threads of the science and history of the screw cap (yes, including for wine).
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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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