Savor

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

April 22, 2021 45 min

This shelf-stable concentrate of broth or stock is a mainstay of modern home cooking, but similarly portable soups go back hundreds of years. Anney and Lauren take stock of the science and history of bouillon.

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This lime-green culinary nut partially deshells itself when it’s ready for us to eat. Anney and Lauren shake down the history and science behind pistachios.

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April 14, 2021 46 min

This brand of seasonings has made itself synonymous with Maryland seafood. Anney and Lauren boil down the history and culture of Old Bay products.

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April 9, 2021 46 min

This sweet beverage doesn’t necessarily contain either roots or beer, but it certainly can. Anney and Lauren dip into the history and culture of root beer.

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April 7, 2021 48 min

We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. In this classic episode, Anney and Lauren launch into the history (and sometimes questionable menus) of space food.

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This sweeping media franchise has featured plenty of foods and drinks in its 25 years – including some made from Pokémon themselves. (Our courage will pull us through.) Y’all teach us, and we’ll teach you about the fictional foods of the 'Pokémon' universe.

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March 31, 2021 45 min

It’s not a trap! We again reach into the mailbag (digital and physical) to share listeners’ stories -- including mac & cheese disasters, Guinness lyrics, and literal snail mail.

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March 26, 2021 36 min

This prolific yellow flower has tender, nutritious leaves and a somewhat weedy reputation. Anney and Lauren explore the bittersweet science and history of the dandelion.

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March 24, 2021 38 min

This Chinese-American comfort food was inspired by Hunan, originated in Taipei, and developed in New York City. Anney and Lauren dig into the history and culture(s) behind General Tso’s chicken.

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March 19, 2021 36 min

This complex spice, both warming and cooling, brings zing to foods from baked goods and curries to caffeinated drinks and beyond. Anney and Lauren dig into the science and history of cardamom.

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March 17, 2021 57 min

This brewing company, famous for its Irish stouts, is one of the most recognizable beer brands in the world. Anney and Lauren tap into the history and science of Guinness.

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March 12, 2021 67 min

This creamy comfort food is a classic, whether it’s crafted or Krafted. Anney and Lauren dig into the history and industrial evolution of macaroni and cheese.

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March 11, 2021 46 min

These prized mushrooms have been around for a long time, but they’ve managed to remain mysterious. Anney and Lauren explore the science and history behind morel mushrooms.

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March 5, 2021 57 min

This Scottish sausage may be made with humble ingredients, but it’s the stuff(ing?) of legend. Anney and Lauren explore the biology, sportsmanship, and poetry of haggis.

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March 3, 2021 33 min

This tropical fruit lends a bright punch of flavor to both sweet and savory dishes in cuisines around the world. Anney and Lauren dig into the science and history of tamarind.

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February 26, 2021 44 min

This process creates lightweight, flavorful preserved foods that keep for years and can be easily reconstituted – just add water. Anney and Lauren explore the cool science and history of freeze drying.

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February 24, 2021 59 min

Bowls of this cereal grain have been sustaining humans for tens of thousands of years. Anney and Lauren explore the sweet/savory science and history of oatmeal.

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February 20, 2021 52 min

These crisp-coated, bite-sized bits of processed chicken changed the way the chicken industry works. Anney and Lauren dip into the history and culture of the chicken nugget.

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February 18, 2021 52 min

Turning liquid cream into this delicate foam requires only a little work – but a lot of science. Anney and Lauren dig into the history and structure of whipped cream, including how it came to be sold in pressurized cans.

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February 12, 2021 47 min

Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! In this classic episode, Anney and Lauren break down the problematic yet delicious history of brunch.

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