Savor

This type of cuisine involves elements like pork shoulders and ribs, charcoal and hickory wood, a dry rub, a tangy sauce – and impassioned arguments about what to do with them. Anney and Lauren cue up the history and cultures behind Memphis-style barbecue.

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This bittersweet, peppery herb has a bit of licorice flavor and a slightly serpentine history. Anney and Lauren dig into that history – plus the botany – of tarragon.

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This brand of seasonings was made famous by the theatrical prime rib restaurant that created it. Anney and Lauren shake out the history of Lawry’s Seasoned Salt, Lawry’s The Prime Rib, and beyond.

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This type of liqueur is traditionally made with bitter orange peel and comes in largely non-orange colors. Anney and Lauren dip into the science and history of curaçao liqueur.

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We present once again a collection of fantastic visions from you, dear listeners! This batch includes adventures both near and far, the finer points of pasta salads, and a deep dive into a delicious urban myth.

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This type of restaurant serves nostalgic cuisine at affordable prices – though they’re becoming more difficult to find. Anney and Lauren load up on the history and cultures behind Southern-style cafeteria dining.

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This fish-shaped, not-too-sweet treat comes in a veritable ocean of iterations. Anney and Lauren dip into the history and culture behind taiyaki.

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These small, fermented snacks have been popular for thousands of years. Anney and Lauren dig into the science and history of kalamata olives.

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Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. In this classic episode, Anney and Lauren have the scoop on the competing tales behind sundaes.

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These extra-large shrimp were the darling of the aquaculture industry for decades – and are excellent escape artists. Anney and Lauren dip into the biology and history of the giant tiger prawn.

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This classic summer side dish has infinite ingredient combinations and a nebulous past. Anney and Lauren get mixed up in the science and history of pasta/macaroni salad(s).

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This international brand of tortilla chips (and dips, and scientifically engineered flavors) got its start at Disneyland. Anney and Lauren dust off the intense science and history of Doritos.

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This ultra-creamy cheese achieves its texture and funk from a species of mold that was named after it. Anney and Lauren dig into the science and history of camembert.

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These edible flowers are a tasty decoration used fresh or made into vibrant extracts – and they mess with your sense of smell, making the experience of them fleeting. Anney and Lauren dip into the history and weird science of violets.

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This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Lauren dig into the history and cultures behind churrascarias and rodizio-style service.

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Although sometimes thin skinned, cucumbers have only rarely lost their cool factor over the millennia. In this classic episode, Anney and Lauren dig into the history and science behind this popular summer addition to everything from salads to sour beers.

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The leaves of this aromatic tree add a complex bright, herbal, earthy spice to all kinds of savory dishes. Anney and Lauren go out on a limb with the botany and history of the curry tree.

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This wide category of crisp, yeast-forward ales has a murky history. Anney and Lauren dip into that history, plus the science behind saisons.

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This brand of doughnuts and coffee is famous for its fresh in-shop experience but poised to distribute its treats on a massive scale. Anney and Lauren don’t glaze over the science and history behind Krispy Kreme.

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