Savor

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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The meat and tomalley from this large, squat crab are considered delicacies – partially because their populations are slightly mysterious. Anney and Lauren dip into the biology and history of the Dungeness crab.

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During spooky season, when the veil is thin, the undead may walk – and marketers run with it. Anney and Lauren present the creepy and the kooky of Halloween seasonal food and beverage marketing.

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This seasonal staple was designed to be an easygoing addition to dishes both savory and sweet. Anney and Lauren cozy up to the history and botany behind butternut squash.

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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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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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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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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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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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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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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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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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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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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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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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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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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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