These ancient botanical blends gave beers a depth of flavor and antimicrobial punch (plus other properties, maybe) before hops came to dominate the scene. Anney and Lauren get mixed up in the history and pronunciation of gruit.

This post-apocalyptic game franchise features an array of food and drink items for players to interact with – at their own risk. Anney and Lauren explore the questionable cuisine of ‘Fallout’.

These sweet grapes, native to the American South, are known for their large size, thick skins, and aromatic wines. Anney and Lauren explore the botany and history of muscadines and scuppernongs.

This savory spread with a divisively strong flavor earned its place in Australian culture through decades of clever marketing. In this classic episode, Anney and Lauren explore the history and yeast-extract science of Vegemite -- plus talk Tim Tams.

These warming, communal, simple-yet-sophisticated dishes gained popularity thanks to a Swiss dairy cartel. Anney and Lauren dip into the history and science of fondue.

This small seed (and its large oil content) grace sweet and savory dishes around the world. Anney and Lauren dig into the botany and history behind sesame seeds.

With our hearts and inboxes full, we turn again to the stories y'all have sent us, including but not limited to Old Bay and root beer controversies, tyrannical milk tea, squid poems, crab massacres, and geese. Geese!

These small, simple, shell-shaped cakes are the result (and subject) of a lot of complex work. Anney and Lauren explore the science and history behind the madeleine and its perfect hump.

This small, prolific type of tuna is common in two very different preparations: canned, and raw in poke. Anney and Lauren reel in the biology and history of skipjack tuna.

This cocktail of vodka, ginger beer, and lime gets its kick from the way it sets off our heat sensors. Anney and Lauren burn through the spicy science and scattered history of the Moscow Mule.

This method of cooking is endlessly adaptable, and the various dishes it creates represent the history of the Philippines on a plate. Anney and Lauren dig into the history and culture of Filipino adobo.

These small but fiery chili peppers became so widely popular that they’ve caused historical confusion. Anney and Lauren give some hot takes on the history and science of habaneros.

These crustaceans are the most-consumed type of crab in the U.S., which is the top crab-consuming country in the world. Anney and Lauren explore the history and, honestly, just very strange science of blue crabs.

Expiration dates cause confusion and food waste. In this classic episode, Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception).

This highly customizable treat is part drink, part snack, and a complete sensation. Anney and Lauren spill the history and culture of bubble tea.

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.

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.

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

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.