Savor

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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This brand of frozen, breakfast-oriented foods was the first to make waffles a no-cook convenience. In this classic episode, Anney and Lauren dig into the history and stranger things about Eggo waffles.

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We turn once again to stories from you, excellent listeners! Spoon collections, Chocobo questions, and celebrations of various kinds feature large in this one – plus, how mispronunciations bring us together.

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This form of coffee is highly extracted thanks to the specialized, pressurized-steam process of making it. Anney and Lauren pull out the history and science behind espresso.

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Set in a dystopian future, this media franchise deals deeply with how hunger can be weaponized – and how food brings us together. Anney and Lauren explore the semi-fictional food of The Hunger Games books and films.

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Cookware made with this material is tough but sensitive, old-fashioned but popular again. Anney and Lauren demystify the science and history of cast-iron cookware.

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These sweet fruits are nutritionally dense, self-preserving, and delightful alone or in all kinds of dishes. Anney and Lauren delve into the science and history of dates.

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Banned for a century in many places, absinthe is officially back on the market. But was it ever dangerous in the first place? In this classic episode, Anney and Lauren drink in the history and science behind absinthe.

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Any entry from this category of velvety blended sauces is the star of whatever dish it appears with. Anney and Lauren dip into the history and culture of moles.

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These brilliant blue flowers create food dyes capable of shifting from indigo to magenta and back. Anney and Lauren dip into the history and science behind the butterfly pea flower.

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