Savor

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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The simplicity of this sesame seed paste belies the depth of flavor and texture it brings to everything it touches. Anney and Lauren dip into the science and history of tahini.

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For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. In this classic episode, Anney and Lauren explore the history and baking science behind bagels.

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This savory starchbomb of fried, mashed green plantains exemplifies how various cultural influences came together to form modern Puerto Rico. Anney and Lauren dig into the history and cultures behind mofongo.

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This broad category of leafy greens has a rep for being boring, but they can add awesome structure and flavor to a dish. Anney and Lauren unfurl the science and history behind lettuce.

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These sweetened, creamy alcoholic beverages may be perceived as simplistic, but are actually achievements of science and marketing. Anney and Lauren dip into the storied history of cream liqueurs.

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In the spirit of spending time with family and friends, we turn once again to messages from you, dear listeners! This one includes a call to cookie action, latke love, and perhaps the ultimate serving vessel for gravy.

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This sweet yeast bread is studded with treats and leavened to great heights for the holidays. Anney and Lauren dig into the science and history of panettoni.

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This holiday protein comes in many styles – brined, rubbed, smoked, steamed, baked – but all of them salty. Anney and Lauren dig into the science and history of Christmas hams.

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Ah, the holidays! Because nothing says 'comfort and joy' like a marketing campaign, Anney and Lauren present another mini-episode chock full of the season’s strangest offerings.

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Every human culture has developed fermentation practices – but beyond that, fermentation helped human culture develop in the first place. In this interview, we chat with food historian Dr. Julia Skinner about how she cooked up her new book, ‘Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities’.

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Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. In this classic episode, Anney and Lauren get to the root of latke history (and the science behind making them the tastiest).

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Ah, the holidays! Time for cozy sweaters, twinkling lights, and more bizarre marketing campaigns than you can shake a wreath at. In this mini-episode, Anney and Lauren dip into some of the season’s strangest offerings so far.

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This kitchen staple – useful in everything from baked goods to meringues to boiled vegetables – is a byproduct of the wine industry. Anney and Lauren get a rise out of the science and history of cream of tartar.

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This tart, bitter flower bud that's eaten as a vegetable has inspired serious fans – and artists – around the world. Anney and Lauren get to the heart of the science and history of artichokes.

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This brand of prepackaged pastries, ostensibly meant to be toasted, is a success story of marketing and science. Anney and Lauren dig into the history of Pop Tarts.

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This South American grape brandy comes in two distinct styles that both delight drinkers in their own ways. Anney and Lauren dip into the history and culture of pisco.

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