Savor

This North American grain is technically neither rice nor truly wild, but has been cared for and harvested by indigenous peoples for thousands of years. Anney and Lauren dip into the history and science behind wild rice.

This fruit-forward wine is released just two months after the grapes’ harvest (thanks to some specific fermentation and dissemination practices). Anney and Lauren get fresh with the history and science of Beaujolais Nouveau.

The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. In this classic episode, we cover everything turkey, from cooking tips to snood science.

These mollusks are prized for their delicate meat and divine shells alike. Anney and Lauren dip into the history, aquaculture, and biology of scallops.

This warm, earthy spice has made its place in comforting cuisine around the world. Anney and Lauren explore the science and history of cumin.

This hearty dish of fries topped with cheese curds and brown gravy, though once looked down upon, has earned its place as a global trend. Anney and Lauren dig into the history and culture behind poutine.

This product, made of real smoke from smoldering wood, is used as a seasoning and safety measure alike. Anney and Lauren blow through the science and history of liquid smoke. (p.s. mirrors aren't liquid; glass is an amorphous solid)

'Alice’s Adventures in Wonderland’ focuses on a Victorian girl’s curiosity about (and frustration with) the absurdities of adulthood and society, often exemplified with food. Anney and Lauren discuss Lewis Carroll’s novels, and are joined by Ben Bowlin, Miranda Hawkins, and Dylan Fagan for a dramatic reading of the chapter ‘A Mad Tea-Party’.

This sometimes maligned candy is made from the fats of cacao seeds, not the solids, resulting in a subtle and smooth form of chocolate. Anney and Lauren dip into the buttery science and backwards history of white chocolate.

This versatile vegetable is used for its tasty taproot, leafy greens, and sugar production capacity. Anney and Lauren dig into the earthy history and sweet science of beets.

This category of beverages encompasses a continuum of often creamy, spiced, and slightly sweet nondairy drinks – and beyond. Anney and Lauren dip into the science and history of horchata.

On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! In this classic episode, we speak with special effects artist Vii Kelly about inexpensive edible gore, plus go into the history of food effects in movies and television.

This long-beloved cheese starts sweet and simple, but can be aged and smoked into a number of specific styles. Anney and Lauren explore the science and history of Gouda.

We return once again to stories from you, dear listeners! From pierogis and prosciutto to blueberries and burgers (both Bob’s and beyond), Anney and Lauren dive into the inbox -- and it will not be the last.

This herb has been used in foods, drinks, medicines, and religious practices since time immemorial. Anney and Lauren explore the science and history of rosemary.

These chocolate candies in a sugar shell have inspired colorful debate and serious science. Anney and Lauren get the history and culture of M&M’s in the bag.

This waterfowl is raised for its eggs, and the whole animal is used in different ways in cuisines around the world. Anney and Lauren flock to the science and history behind ducks.

This soup comes in many styles and variations, incorporating broth with beets and beyond to create a satisfying (and often slightly sour) dish. Anney and Lauren dip into the history and cultures behind borscht.

These utensils come in all sorts of shapes, sizes, and materials specialized to the type of eating, cooking, and serving they’re intended for. Anney and Lauren dig into the history and cultures behind chopsticks.