Savor

This caramelized whey cheese can add creamy, tangy sweetness to breakfasts and beyond. Anney and Lauren dig into the science and history of brunost. (We’ll always talk about brunost!)

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This star-shaped spice adds warmth to sweet and savory dishes, plus drinks of all kinds, in cuisines around the world. Anney and Lauren dig into the science and history of star anise.

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This seaweed extract literally brings together many of the foods and beverages on store shelves. Anney and Lauren dip into the science and history of carrageenan.

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This cool, creamy cake maintains a light & lofty air despite its titular triple dairy content. Anney and Lauren soak in the science and history of pastel de tres leches.

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Despite bunnies being just as prolific as the sayings go, this lean protein has never been as widely popular as other meats. Anney and Lauren dig into the history and culture of eating rabbit.

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The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. In this classic episode, Spammy Reese and Lauren Vogelspam explore the history and science behind Spam.

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We return to the not-so-distant world of our inbox for tales of friendship and magic from you, dear listeners! This iteration involves mostly more sports mascots, but with a smattering of peanut lore, effective in-home food marketing, and Anney’s best lima bean recommendations.

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This diverse category of fortified wines covers dry, briny whites to sticky dessert varieties – all from a tiny production triangle. Anney and Lauren dip into the science and history of sherry/Jerez/Xérès.

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This liquid seasoning/condiment made from salted, fermented fish reigned in the Mediterranean for a thousand years, but then nearly disappeared for a thousand more before coming back into fashion. Anney and Lauren dip into the science and history of garum.

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This tropical fruit has a spiky exterior, but its heart is mild and refreshingly sweet. Anney and Lauren dig into the botany and history of rambutan.

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The raging popularity of this soup in centuries past nearly drove three separate species of turtles to extinction, and it can still be (more sustainably) enjoyed today. Anney and Lauren just keep swimming through the history and culture of turtle soup – and mock-turtle soup, too.

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Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. In this classic episode, Anney and Lauren explore how peanut butter came to be, plus the science of how it stays fresh for so long.

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Crawfish, corncobs, biscuits, and s’mores – we’re not putting together a menu; these are all sports teams’ mascots. Anney and Lauren explore the fabulous, surreal, silly world of anthropomorphic food-themed sports mascots.

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This surprisingly wide category of cabbage salads is a classic side dish/topping precisely because it’s so adaptable. In this sponsored episode, Anney and Lauren dig into the culture and history of coleslaw.

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This classic cookbook, revered today, was originally self-published by an admittedly bad cook. Anney and Lauren flip through the history of ‘The Joy of Cooking’ and author Irma S. Rombauer’s family legacy.

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This effervescent honey wine can boast flavors from herbal to tart to funky depending on the preferences and process of its many makers. Anney and Lauren dip into the science and history of t’ej.

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This curiously shaped mollusk is the largest species of digging clam in the world – and a delicacy wherever it’s served. Anney and Lauren let it all hang out with the science and history of the geoduck.

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This cheese is famously stinky but actually very mild in flavor. Anney and Lauren dig into the science and history of limburger cheese.

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This lace-like, semiaquatic rhizome has worked its way into all kinds of dishes – some of which are specialties for the Lunar New Year. Anney and Lauren dig into the science and history around lotus roots.

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