Savor

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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The mailbag returns at the hour of the galaxy’s greatest need! From recipes to wine tips and Kit-Kats to coffee, we share more stories from you, dear listeners.

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This beloved regional soda brand has become synonymous with nerve and verve. Anney and Lauren explore the history and fandom behind Moxie.

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This tangy Spanish sheep’s milk cheese is thousands of years in the making. Anney and Lauren dig into the history of Manchego.

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These basic utensils are bent to all kinds of applications: cooking, serving, eating, gifting, collecting, and beyond. Anney and Lauren explore the strange history of spoons.

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This bitter and pungent root vegetable adds bite to condiments, dishes, and holiday celebrations. Anney and Lauren dig into the science and history of horseradish.

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Around Easter, lamb-shaped cakes, candies, and butter sculptures grace tables around Central Europe and beyond. Anney and Lauren dig into the sticky science and history of lamb-shaped treats.

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These small berries are behind the flavor ‘purple’ throughout most of Europe, but they're almost unknown in the United States. Anney and Lauren dig into the curious case of currants.

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This hydra-esque brand has been variously involved in the baking business for 150 years. Anney and Lauren explore the turns and twists of Pillsbury.

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Prosciutto crudo from Parma, Italy is the world’s most famous – and most frequently fraudulent. Anney and Lauren explore the production laws and true crime behind prosciutto di Parma.

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This adaptable white wine can come young or old, sweet or dry, mineral or creamy – but always with a one-two acid-honey punch. Anney and Lauren peer through the history and science of Riesling grapes and wines.

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Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this classic episode will help fill you in on the local fare, from perfectly normal beast sandwiches to pan galactic gargle blasters.

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This beverage is quick and easy to make thanks to a long, complex history of technological innovations. Anney and Lauren brew up the science and history of instant coffee.

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This complex spice adds a flavorful, slightly hot, strangely numbing punch to dishes around China and beyond. Anney and Lauren dig into the science and history of Sichuan pepper.

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This fresh cheese gets its spring and string from being worked like a dough as it’s made. Anney and Lauren dig into the science and history of mozzarella.

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This savory sausage, often served at breakfast, traditionally gets its rich color and flavor from blood. Anney and Lauren dig into the history and etymology of black pudding.

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