Savor

Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. In this classic episode, Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

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This shelf-stable powder made from milk, wheat, and barley malt has been everywhere from your milkshake glass to the mountains of the Antarctic. Anney and Lauren explore the cool science and contested history of malted milk.

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Fannie Farmer’s practical, scientific guide to home cooking, ‘The Boston Cooking-School Cook Book,’ changed the way we write recipes amidst a rapidly changing world. Anney and Lauren dig into the life and legacy of Fannie Farmer.

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This cured pork product is composed almost entirely of fat – no meat necessary. Anney and Lauren get salty about the history and science of lardo.

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This aromatic sweetened bread welcomes celebrants both living and dead to the festivities of el Día de los Muertos. Anney and Lauren dig into the history and culture of pan de muerto.

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This thick, comforting soup comes in red, white, and clear varieties with countless adaptations. Anney and Lauren dip into the history and culture of chowders, clam and beyond.

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This sweet, semiaquatic vegetable stays crisp even when cooked or canned. Anney and Lauren dig into the science and history of the Chinese water chestnut.

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This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.

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This dark comedy/horror film satirizes fine dining – and tackles some very real issues in the restaurant industry and food media. Anney and Lauren relish the dishes and themes of ‘The Menu’ (2022).

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This beverage is more than just drinkable yogurt – it’s fermented with whole colonies of friendly bacteria and yeasts. Anney and Lauren dip into the science and history of kefir.

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As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. In this classic episode, Anney and Lauren examine the history and science that make Worcestershire sauce possible.

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This chewy, licorice-type candy is one of the oldest candy brands in the United States. Anney and Lauren unravel the science and history behind Twizzlers.

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This crisp, golden beer straddles the line between a pale ale and a lager. Anney and Lauren dip into the science and history of Kölsch.

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This subspecies of fish has adapted to living in lakes and streams situated in high-altitude deserts – and it’s pretty tasty. Anney and Lauren dive into the ecology and history of Lahontan cutthroat trout.

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Not all seafood is its best right off the boat. Using preservation techniques that go back centuries, Chefs Christoper Lee and David Middleton have developed a dry aging program for the Wynn Las Vegas Resort's Lakeside restaurant. In this sponsored episode, we chat about how it works, plus other ways they're looking to make traditions modern.

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We turn again to stories from you, dear listeners! This bounty includes a lot of stories about stories, from cozy mysteries to kids’ cartoons -- plus tales of other art forms, from kiwi gardening to tomato costuming.

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This sweetened root vegetable side dish has so many potentials for personalization that it may be cause for a bit of introspection. Anney and Lauren get to the roots of tzimmes.

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This type of prepared mustard, though traditionally made with Burgundy wine byproducts, has gone global. Anney and Lauren dip into the sharp science and spreading history of Dijon mustard.

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