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

October 15, 2025 33 mins

This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone.

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Despite many changes in the beer industry since this episode originally published, India Pale Ales still rule the American craft beer market. In this classic episode, Anney and Lauren explore the colonial history and bitter science behind IPAs.

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October 8, 2025 48 mins

Cork is a component of tree bark that insulates the tree from the outside world – and those same properties make cork a near-perfect closure for containers holding liquids like wine. Anney and Lauren pop open the science and history behind corks.

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October 3, 2025 38 mins

This treat associated with the Mid-Autumn Festival is the stuff of legends. Anney and Lauren dig into the history and many varieties of mooncakes.

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September 30, 2025 39 mins

This international brand of root beer, other sodas, and fast-food joints goes back over a century to a single root beer stand along a veterans’ parade route. Anney and Lauren dip into the history and cultures of A&W.

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September 25, 2025 31 mins

This category of casseroles encompasses both sweet and savory flavors and starches of many kinds, but it all comes down to comfort food. Anney and Lauren noodle about history and cultures behind kugel.

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September 22, 2025 34 mins

This delicate stone fruit packs a sunny flavor whether fresh or dried. Anney and Lauren jam on the botany and history behind apricots.

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September 17, 2025 46 mins

This cured pork product is especially celebrated when the pigs it comes from feed free-range on acorns. Anney and Lauren dig into the science and history of Iberian ham.

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September 10, 2025 41 mins

This type of tea is flavored with bergamot for a bright brew, but its background is foggy. Anney and Lauren engage with the science and history of earl grey tea.

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September 5, 2025 60 mins

This children’s animated comedy/pop culture phenomenon follows the (mis)adventures of an extremely enthusiastic fry cook. Anney and Lauren dive into the fictional foods of SpongeBob SquarePants -- and some of their real-world extrapolations.

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August 29, 2025 29 mins

Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But Beeton wasn't a stodgy matron. In this classic episode, Anney and Lauren explore the fashionable, savvy woman behind this seminal cookbook.

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In this style of restaurant, the kitchen sends dishes through the dining room via varyingly automated systems for customers to select from. Anney and Lauren dig into the science and history behind conveyor belt sushi restaurants.

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August 23, 2025 37 mins

These industrially produced snack cakes have a rich corporate history. Anney and Lauren fill in the science and saga of Hostess Cupcakes.

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August 21, 2025 44 mins

While it's not strictly a food, humans have been chewing gum-type stuff for around 9,000 years. In this classic episode, Anney and Lauren blow up the history, science, and sticky menace of chewing gum.

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August 15, 2025 40 mins

This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.

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August 13, 2025 40 mins

This hot and numbing tofu dish features cascading layers of flavors – and a near-mythic backstory. Anney and Lauren dig into the science and history of mapo tofu.

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August 8, 2025 33 mins

This tart fruit in the nightshade family gives a verdant kick to savory sauces, soups, and much more. Anney and Lauren go green with the botany and history of the tomatillo.

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August 6, 2025 36 mins

This freshwater fish is one of the most-farmed fish on the planet (and happens to be excellent when cornmeal fried). Anney and Lauren dive into the history and biology of channel catfish.

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July 28, 2025 32 mins

This mild cow-milk cheese has a texture like gouda and holes like Emmental – because that’s exactly how it was designed. Anney and Lauren melt over the science and history of Jarlsberg cheese.

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This fragrant flavoring is what's left over when you steam distill neroli oil out of bitter orange blossoms – and it’s anything but an afterthought. Anney and Lauren dip into the science and history of orange blossom water.

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Hosts And Creators

Anney Reese

Anney Reese

Lauren Vogelbaum

Lauren Vogelbaum

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