Savor

This protein is such a popular delicacy that it’s caused conservation problems around the world. Anney and Lauren hop to the amphibious history and science of frog legs.

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This fruit is beloved in the subarctic areas where it grows, but you pretty much have to be in one of those places to try it. Anney and Lauren dig into the science and history of the cloudberry.

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Despite (or perhaps due to) its simplicity, this drink is one of the most popular cocktails on the planet. In this classic cocktail (half-)hour, Anney and Lauren walk through the history and science behind the whiskey sour.

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This appliance was created to take the fuss out of cooking rice – but modern models can do a lot more than that. Anney and Lauren dig into the science and history behind rice cookers.

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This British sci-fi franchise has nearly 60 years' worth of lore, including foods from restorative celery to fish fingers and custard. Anney and Lauren dive into the wibbly-wobbly, semi-fictional foods of 'Doctor Who'.

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This method of cooking – developed by necessity to be low, slow, and local – delivers rich flavors and textures. Anney and Lauren dig into the history of Jamaican jerk.

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This brand of gelatin and pudding dessert mixes has been adding wiggle/jiggle to American tables for over a century. Anney and Lauren explore the science and history of Jell-O.

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In this 19th century agricultural disaster, a tiny insect destroyed two-thirds of all European wine grape vineyards over the course of 40 years, changing the wine industry forever. Anney and Lauren explore the science and history of grape phylloxera and the Great French Wine Blight.

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This popular American condiment descended from fermented fish sauce and had a hand in creating the FDA. In this classic episode, Anney and Lauren dip into the non-Newtonian science and fancy history of ketchup.

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This simple, sweet-and-tart beverage has inspired a few legends – but its true history may be stranger than fiction. Anney and Lauren dip into the science and stories behind lemonade.

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Though often used in manufacturing and medicine, this lemony spice is a brilliant way to make dishes pop. Anney and Lauren dig into the science and history of sumac.

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These small, oily fish are an important part of the food chain – and local cuisine – wherever they live. Anney and Lauren dip into the biology and history of sardines.

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These cooktops work by heating not the element under a pan, but rather the pan itself. Anney and Lauren explore the electromagnetic science and history of induction cooking.

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This sweetener is rare in the United States today, but it’s seen us through any number of times when granulated sugar was scarce. Anney and Lauren dip into the history and science of sweet sorghum.

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This category of fluffy, creamy dishes can consist of almost anything – but all include air as a main component. Anney and Lauren explore the science and history of mousse.

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This category of beverages is often brewed like any other beer, then treated to remove the alcohol while preserving the flavor. Anney and Lauren explore the science and history behind low- and no-alcohol beers.

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These bean pods are widely eaten as a vegetable before their beans develop – but how they’re cooked differs just as widely. Anney and Lauren dig into the science and history of green beans.

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Holly Frey, host of Stuff You Missed in History Class, sits down with Kris McDaniel and Andi Gordon, two winners of the Seneca Women to Hear: Search for the Next Great Female Podcasters.

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This Japanese snacking staple can go in lots of directions, but it all starts with seasoned rice. Anney and Lauren fill in the history and culture of onigiri.

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