This quintessential English cheese has a history cut with myth, fraud, and war. In this classic episode, Anney and Lauren dig into the science and history of cheddar cheese.

This Andean seed has seen a global boom in use as a grain substitute over the past couple of decades. Anney and Lauren sort through the science and history of quinoa.

This tree (or bush, if you like) provides fruit for summery jams and pies – and food for the silkworm, thus placing it at the center of a lucrative global industry. Anney and Lauren smooth out the science and history of the mulberry.

This brand uses cryogenic technology to create treats containing tiny, tingling-cold pellets of ice cream. Anney and Lauren connect the science and history of Dippin’ Dots.”

These disclosures of packaged foods’ nutritional content exist at the strange intersection of science, corporate interests, public health, and lawmaking. Anney and Lauren do a number on the convoluted history of nutrition labels in the United States.

This sweet, herbaceous spice features in everything from cookies and breads to sausages and liquors. Anney and Lauren dig into the science and history of anise.

This deep-fried fairground food has an impressive number of contending origin stories. Anney and Lauren dip into the history and culture behind corndogs.

This egg white substitute whips up like the real thing, and we’ve been pouring it down our drains for years -- it’s just the cooking liquid from legumes like chickpeas. Anney and Lauren explore the science and history of aquafaba.

Lembas is the one bread to rule them all in J.R.R. Tolkien's world of 'The Lord of the Rings.' In this classic episode, Anney and Lauren delve into the real-world inspirations and Elvish science behind lembas and other food and drink from Middle Earth.

This summery cocktail of wine and fruit (or fruit flavorings) is adapted ad infinitum, from light handmade draughts to sweet bottled drinks. Anney and Lauren dip into the history and culture of sangria.

This prolific summer squash turns up as everything from a side dish staple to a baked good booster to a noodle substitute. Anney and Lauren dig into the science and history of the zucchini (and its blossoms).

These beloved, nostalgic shredded potato nuggets started simply as a way to save french fry scraps from going to waste. Anney and Lauren explore the science, history, and culture of tots.

These tasty stuffed pastries come in near-infinite iterations around the world. Anney and Lauren get wrapped up in the history and culture of empanadas.

This herb (or herb group) and the eponymous spice blends made from it are ubiquitous in cuisines around the Eastern Mediterranean. Anney and Lauren dig into the history and culture of za’atar.

Call it soda, pop, coke, or plain ol' carbonated water: In this classic episode, we dive into the sometimes explosive science and history of all agua that sparkles, from mineral springs to soda fountains to Big Gulps.

These berries are beloved as a pie filling and a health food alike. Anney and Lauren dig into the science, history, and health marketing of blueberries.

These fluted tube pans can be used to create dense, beautiful cakes with a minimum of fuss. Anney and Lauren explore the science and history of Nordic Ware's Bundt pans.

This fish/seafood soup/stew, made famous by Marseille, sees a lot of iterations throughout the city and beyond. Anney and Lauren dip into the history and culture behind bouillabaisse (and rouille).

This simple cocktail – composed of gin, sweet vermouth, and Campari (or another bright amaro) – has a complicated backstory. Anney and Lauren dip into the culture and history of the negroni.