Savor

Savor

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Episodes

December 7, 2022 48 min

This brand of prepackaged pastries, ostensibly meant to be toasted, is a success story of marketing and science. Anney and Lauren dig into the history of Pop Tarts.

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This South American grape brandy comes in two distinct styles that both delight drinkers in their own ways. Anney and Lauren dip into the history and culture of pisco.

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November 29, 2022 41 min

This category of savory sauces covers starchy sides and keeps main dishes moist across the English-speaking world – and beyond. Anney and Lauren boil down the science and history of gravy.

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November 23, 2022 43 min

Mushrooms are a delicious, nutritious part of our diets, but they’ve more traditionally been a medicine -- and you definitely shouldn't eat wild mushrooms without an expert. In this classic episode, Anney and Lauren dig into the history and science of the fungus among us.

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November 21, 2022 30 min

This sweet, creamy nut lends itself to snacking and all kinds of dishes, but some 90 percent of the world’s crop goes to processing for sweets. Anney and Lauren crack open the science and history of hazelnuts (and filberts).

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November 17, 2022 46 min

This rich, warming beverage can be sweet or bitter, spiced or simple, heavy or feathery light – but every iteration comes down to ground cacao. Anney and Lauren dip into the science and history of hot chocolate.

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November 15, 2022 33 min

This type of single-serving pie often involves dough wrapped around another savory starch, like mashed potatoes or kasha. Anney and Lauren dig into the history and culture of knishes.

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November 14, 2022 39 min

This cooking oil is made from butter that's been browned and clarified to produce something as delicious as it is shelf-stable. Anney and Lauren dip into the science and history of ghee.

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November 4, 2022 34 min

This processed pork product inspires fierce loyalty – and fabulous breakfasts – no matter what you call it. Anney and Lauren dig into the history and culture of pork roll/Taylor ham.

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November 2, 2022 32 min

This diminutive legume plays a giant role in the history of agriculture. Anney and Lauren explore the science and history of lentils.

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October 31, 2022 20 min

Horror films are filled with scary foodstuffs, from highly suspect meat pies to the sheer anxiety of dinner parties. In this mini-episode, Anney and Lauren discuss some of their favorite devilish dinners on film.

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October 28, 2022 41 min

Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. In this classic episode, Anney and Lauren pour themselves into the history and science of maple syrup.

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October 27, 2022 49 min

This film ties together themes of the real, historical power of food and stories via fantastical threads. Anney and Lauren explore the semi-fictional foods of ‘Pan’s Labyrinth’.

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October 22, 2022 35 min

These small dumplings, though perhaps most famously made with flour and potato, can take on near infinite forms. Anney and Lauren dig into the pillowy science and knotty history of gnocchi.

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October 20, 2022 43 min

This deep red grape, though sometimes misunderstood, helped launch California’s wine industry – and wines made from its relatives are loved across Europe. Anney and Lauren dive into the science and history of zinfandel grapes and wines.

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October 17, 2022 41 min

It’s apparent that this juicy, fragrant tree fruit -- whether crunchy or buttery -- is considered by many to be beyond compare. Anney and Lauren pair up to explore the science, history, and poetry of pears.

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October 12, 2022 31 min

This ultra-savory seasoning and soup-starter has months (or years!) of work behind every flake. Anney and Lauren smoke out the science and history of katsuobushi (i.e., dried bonito flakes).

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October 7, 2022 38 min

This cheesy innovation is affordable, reduces factory waste, and melts like a dream -- but is it really food? In our classic episode, Anney and Lauren dive into the science and history behind process cheese (aka American cheese).

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October 5, 2022 28 min

This herb and its seeds bring a warm yet bracing kick to dishes (and, yes, pickles) around the world. Anney and Lauren dig into the science and history of dill.

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October 3, 2022 40 min

This sourdough flatbread isn’t only a delicious staple – it’s servingware and utensils, too. Anney and Lauren round out the history and science of injera.

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Hosts And Creators

Dylan Fagan

Dylan Fagan

Anney Reese

Anney Reese

Lauren Vogelbaum

Lauren Vogelbaum

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