Savor

This massive brand kicked off the sports drink industry in the 1960s. Anney and Lauren explore the history and (some) science of Gatorade.

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This fresh, springy cheese sears instead of melting, meaning it works like other proteins in many preparations. Anney and Lauren dig into the science and history of paneer.

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This category of citrus is prized for its small, sweet segments and easy-to-peel rind. Anney and Lauren dig into the botany and history of mandarin oranges.

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This fresh, uncooked sauce can be made in jarringly different ways, even with the same ingredients. Anney and Lauren dip into the history and science of pesto.

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These proteins are real meat produced without having to rear and slaughter animals. Anney and Lauren explore the developing industry of lab-grown meats.

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Historical true crime doesn’t have to be dry. We chat with Holly Frey and Maria Trimarchi, hosts of the podcast Criminalia, about how they illuminate stories through cocktails (and mocktails!) in their show and new book: Killer Cocktails: Dangerous Drinks Inspired by History’s Most Nefarious Criminals.

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This dish of rice & beans simmered with smoked pork has become a New Year’s Day tradition – but how did it start? Anney and Lauren spill the hypothetical history of hoppin’ john.

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There is a rumor that the legendary listener mailbox has returned, with new(ish) visions for the new year from you, dear listeners! This batch includes a lot of helpful tips, from catfish cleaning and pastéis de nata to a film festival and visiting Prosecco.

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Because food is so often featured in fairy tales and fantasy stories, in this classic episode we offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & Joe McCormick. Come buy, y'all, come buy.

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Ah, the holidays! Because nothing is cozier than a marketing campaign, Anney and Lauren have brought the gift of the season’s weirdest food & beverage industry gimmicks once again. Get ready to deck those hot dogs.

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This spice drove European exploration and globalization -- and meant genocide for the native producers. In today's classic episode, Anney and Lauren dig into that history (and the psychedelic science) of nutmeg.

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This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.

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This global corporation sells herbs and spices in grocery stores, yes, but it also has hands in all sorts of aspects of the business of flavor. Anney and Lauren explore the history and reach of McCormick & Company.

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This soft, tart, typically nonfat cheese is eaten like a yogurt -- sometimes with cream and sugar on top. Anney and Lauren dig into the history and science of skyr.

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This egg custard cupped in crisp puff pastry is a must-try street food for travelers to Lisbon. Anney and Lauren dig into the science and history of pastéis de nata.

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This inexpensive sparkling wine has a short history that’s nonetheless very storied. Anney and Lauren pop open the science, cultures, and marketing behind Prosecco.

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This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subcultures are making Thanksgiving their own, why some protest the holiday, and Anney’s many mishaps.

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Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks displayed them in vases. In this classic episode, Anney and Lauren dig into the history and science of celery.

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This condiment is traditionally made with extra-fancy ingredients, from expensive seafood to aged ham. Anney and Lauren dig into the history and culture behind XO sauce.

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This savory, creamy, starchy dish can be made in all sorts of ways, and it has a tangle of historical ties to match. Anney and Lauren dig into the history and cultures behind stroganoff.

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This grain is eaten as a vegetable, right off the cob or in all kinds of dishes both savory and sweet. Anney and Lauren talk your ears off about the a-maize-ing botany and history of sweet corn.

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These small business ventures bring the public and its produce closer together – but they started as a way to save crops from going to waste. Anney and Lauren explore the history of u-pick farms.

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Sure, we bake them into pies and carve them into jack-o’-lanterns, but there is a wide world of pumpkin growing, rowing, and destruction. In this mini-episode, Anney and Lauren give you pumpkin to talk about. Gourd vibes only.

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These coconut-based candy bars have supported soldiers overseas, jobs during the Depression, and even anti-Nazi espionage. Anney and Lauren dip into the bountiful history of Mounds and Almond Joy.

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The venison and other products from these large, quick mammals has been an important (if sometimes controversial) part of North American cultures for millennia. Anney and Lauren explore the science and history surrounding white-tailed deer. Including, yes, ‘Bambi’, with an aside into the Poohniverse.

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This useful culinary nut has a surprising structure and a plethora of names. Anney and Lauren shell out the science and history behind English walnuts.

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We’ve talked before about food in horror – and now Anney has a treat for you. In this special episode, we present a short story from the horror anthology podcast ‘Aaron Mahnke’s 13 Days of Halloween’ and discuss how the sausage was made. (You can find the full series at https://www.grimandmild.com/13days, or wherever you get your podcasts.)

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This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the science and history behind buffalo mozzarella.

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Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. In this classic episode, Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made.

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This black lager belies its heavy look with a light, crisp feel. Anney and Lauren dip into the science and history of Schwarzbier.

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In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-futurist culture of Horn & Hardart automats.

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This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and culture behind soup joumou.

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Southern biscuits are the fluffly, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.

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Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.

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This tart, fragrant citrus fruit brings depth to everything from condiments to cocktails to capybara baths. Anney and Lauren dip into the botany and history of yuzu.

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Whether in liquid or powder format, these long-lasting products add cream-like properties to coffee drinks and beyond without technically containing dairy. Anney and Lauren explore the science, history, and technicalities of non-dairy creamers.

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These small peppers, and the sauces made from them, pack an outsized punch. Anney and Lauren dig into the spicy science and colonial history of piri piri/peri-peri chiles, sauces, and chicken.

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This brand of brightly colored liqueurs is made, to this day, by monks who live mainly in solitude and silence. Anney and Lauren dip into the rocky history of Chartruese. 

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These long-legged crustaceans are the largest on the commercial market. Anney and Lauren fathom the science, history, and politics of red king crabs.

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The worlds of food and perfume have always overlapped, but there's been a recent spate of fragrances meant to evoke branded food products, from soft pretzels to burgers to mayo. In this short, Anney and Lauren explore a strange sampling of food fragrance stunt marketing.

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Through her many ventures -- including restaurants, a cookbook, kitchen inventions, and television programs -- Joyce Chen strived to educate and delight people with Chinese cusine in the 1960s and '70s. Anney and Lauren dig into life and legacy of Joyce Chen.

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The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. In this classic episode, Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made.

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This succulent desert plant, with pad-like stems and sweet fruit, has historically been propagated in hopes of farming a parasitic insect for dye. Anney and Lauren dig into the botany and history of the prickly pear cactus.

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Last year on the International Space Station, a mystery was afoot. Two precious, space-grown tomatoes had gone missing. Had someone secretly stolen a Solanum snack? In this mini episode, Anney and Lauren explore an out-of-this-world veggie tale: the great space tomato case!

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This (usually) blue-veined cheese is one traditional product that’s changed with the times. Anney and Lauren dig into the science and history of Stilton cheese, including both Welly Wangin and microbiology.

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This shaved ice dessert can include everything from fruit and jellies to ice cream and evaporated milk. Anney and Lauren dig into the history and culture of halo-halo.

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This brand of fruit-based products was the first to successfully NOT ferment grape juice in the 1800s. Anney and Lauren dip into the twisting history of Welch’s.

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The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. In this classic episode, Anney and Lauren take a pitiless look at the science and history of both, including how the classic type is making a comeback.

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This bitter root vegetable is often roasted and used to make hot beverages, like chicory coffee. Anney and Lauren dig up the science and history of root chicory.

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This type of animal fat, housed inside bones, lends silky richness to soups, stews, and simple toast -- and eating it may be how humans evolved in the first place. Anney and Lauren celebrate the science and history of bone marrow.

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This well-loved reference book serves not just as an encyclopedia of gastronomy, but a window into the (mostly French) culinary world from when it was published. Anney and Lauren flip through the history behind the ‘Larousse Gastronomique’.

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This bottle cap’s simple, effective design – and its inventor’s business savvy – shaped the beverage industry as we know it. Anney and Lauren pry open the history and science of the crown cap (or crown cork).

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This starchy side dish can inspire some strong opinions -- and side-eye. Anney and Lauren peel back the history behind the many, many iterations of potato salad.

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This preparation of soybeans employs a fermentation process to bring a funky flavor and stringy texture to the mix. Anney and Lauren spill the beans on the science and history of natto.

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We return once again with missives from you, dear listeners! Included in this motley crew are some strong opinions about regular cannoli and regular opinions about strong vindaloo (which we hope we haven't re-butchered the pronunciation of). As always, our greatest strength will be each other!

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Dentists originally created this fairground favorite, and the physics behind it is fascinating. In this classic episode, Anney and Lauren put their spin on the history and science of cotton candy.

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This near-omnipresent citrus has been a rare treat, a reason to develop irrigation technology, a cure for scurvy, and a protection against the black plague. Anney and Lauren unpeel the botany and history behind the lemon.

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This brand of savory sauces has as many origin stories as it has uses. Anney and Lauren dip into the history and phenomenon of HP Sauce.

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This botanical liquor can be made with many things, but often brings flavors like caraway or dill seed to the party. Anney and Lauren dip into the science and history of aquavit.

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These small cephalopods are a huge part of California’s fishing industry. Anney and Lauren dip into the biology and history of California market squid.

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These ricotta-filled, deep-fried pastries are the stuffed stuff of slightly bawdy legends. Anney and Lauren shell out the science and history of cannoli.

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This spice is made from tiny fruit that pack a huge wallop of flavor. Anney and Lauren dig into the science and history of allspice. (Correction: The thing in Transformers is the AllSpark. The “AllLife” is a thing that Anney wrote into her D&D campaign. Neither go in a pumpkin pie.)

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This fast-food pizza franchise has served up literacy programs, space sponsorships, government-promoted cheese – and a lot of pizzas. Anney and Lauren delve into the deep-dish history of Pizza Hut.

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James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. In this classic episode, Anney and Lauren explore the life of this sometimes troubled chef, writer, and bon vivant.

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This bright-hot stew can come out a number of ways thanks to the many culinary influences that have gone into it. Anney and Lauren marinate on the history and cultures behind vindaloo.

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This crumbly mountain cheese may not melt, but it’s the perfect finishing touch on all kinds of snacks, sides, and meals. Anney and Lauren dig into the science and history of cotija cheese. (p.s. Since I forgot to say it in the episode, here you go: BACTERIA POOOOOOOOP --LV)

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These pieces of movie merchandise are far more than a way to hold popcorn. Anney and Lauren dig into the history and popularity of popcorn buckets.

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Wines in this wide, complicated category are flavored with herbs and spices, stabilized with liquor, and sweetened (a lot or a little). Anney and Lauren dip into the history and cultures behind vermouth.

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These wild members of the onion family have catapulted from local favorite to foodie phenomenon. Anney and Lauren dig into the science and history of ramps.

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These cookies can be light or dense, made with shredded coconut or ground almonds, fancy or plain -- and their history is closely tied to pasta. Anney and Lauren dig into the history and many iterations of macaroons.

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Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. In this classic episode, Anney and Lauren explore the long history and bacteria-laden science of pickles.

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Don’t call it a comeback quite yet, but this seafloor-dwelling fish is doing well in some places across the North Atlantic. Anney and Lauren dip into the biology and history of the Atlantic halibut.

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We kinda like food, but talking about the kitchens we grew up in involves a lot more than that. Anney and Lauren chat with journalist Michele Norris about how this became the prompt for her new interview-based podcast, ‘Your Mama’s Kitchen,’ and why those early experiences are both so evocative and instructive to us today.

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This creamy condiment adds a pop of color and flavor to salads and sandwiches alike – but its origin story isn’t so magnanimous. Anney and Lauren dip into the many competing histories and recipes for Thousand Island dressing.

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We love astronomical events and we love weird food & beverage industry marketing tactics. Today, the two join forces! In this mini episode, Anney and Lauren talk through the offerings of the 2024 solar eclipse.

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This brand of soft drinks has always gone hard in its marketing concepts. Anney and Lauren x-plore the science and history of Mountain Dew.

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This special-occasion cake comes from a long line of vegetal desserts. Anney and Lauren dig into the science and history of carrot cake.

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This is a cheese of many holes and many imitators. Anney and Lauren dig in to the science and history of Emmental, the original Swiss cheese.

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This popular and ancient herb is associated with a strange range of myths and legends, from scorpions and basilisks to star-crossed lovers. In this classic episode, Anney and Lauren explore the many stories of basil.

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It's the seven-year anniversary of our first episode!?!? In celebration, our excellent producers, Andrew and Dylan, joined us to chat about how we all came together to create the show, and about some of our favorite memories (and meals) from along the way.

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This iteration of tasty deep-fried dough bedevils historians as much as it delights fans. Anney and Lauren think the science and history of churros really shaped up in the end.

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This sweet syrup adds smooth, fruity flavors to cocktails, coffee, and beyond thanks to the ‘milk’ of almonds (or other nuts/seeds). Anney and Lauren contend with what they’ve wrought in the science and history of orgeat.

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These mid-sized, milk-producing mammals have been part of human cuisine and culture for millennia. Anney and Lauren are not kidding around about the biology and history of goats.

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This condiment is a study in contrasts – crunchy-silky, savory-fruity, and varyingly spicy. Anney and Lauren dip into the history and culture(s) of chili crisp.

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These small, tart fruits love the cold but are extra useful when they’re heated up. Anney and Lauren dig into the science and history of lingonberries.

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Once again we return to our version of rule by the people: Messages from you, good listeners! In this original script, we’ve got everything from fairy bread to salad fries and capybaras to apple butters.

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Though her story was almost lost, this accomplished Black American cook and cookbook writer from the 1800s is teaching us new things about the cuisine and culture of her time. Anney and Lauren dig into the rediscovery of Malinda Russell and her recipes.

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For a rum punch designed with escapism in mind, this cocktail has a lot of controversy swirling around it. In our classic episode, Anney and Lauren dip into the history of the mai tai (plus, the science and history of cocktail umbrellas).

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This social meal is a tradition in communities across the United States for a couple of dovetailing (fishtailing?) reasons. Anney and Lauren dig into the history and cultures behind the Friday fish fry.

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This buttery pastry has as many iterations as it (often) has thin, flaky layers. Anney and Lauren dig into the history and cultures behind baklava.

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This slightly aged, green-blue veined cheese is prized for its heckishly piquant flavor. Anney and Lauren dig into the science and history of gorgonzola.

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This vivid yellow underground stem has been used as a spice, medicine, and pigment for millennia. Anney and Lauren get into the rhi-zone with the science and history of turmeric.

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This sweet, rich spread is made by cooking down apples until they’re smooth as butter. Anney and Lauren dip into the dairy-free science and history of apple butter.

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This dish of marinated, barbecued beef doesn’t necessarily need to be barbecued, and it doesn’t need to be beef. Anney and Lauren dig into the history and science behind bulgogi.

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This lightly fermented drink is often made tangy-sweet with pineapple skin, core, and fruit. Anney and Lauren dip into the science and history of tepache.

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This sweet syrup is a baker’s friend -- and an industrial byproduct of sugar refinement. Anney and Lauren dip into the history and science of golden syrup.

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Nutrient dense and easy to grow, this leafy green was a culinary staple long before it was labeled a superfood. In this classic episode, Anney and Lauren dig into the rich history and savory science of kale.

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These marine invertebrates have excellent skeletons and delicious gonads. Anney and Lauren dig into the science and history of eating sea urchin.

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At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are run to the experience of dining. Anney and Lauren explore the life and impact of Auguste Escoffier.

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This tart, crunchy salad ingredient morphs into a soft, sweet (and slightly funky) dessert when it ripens. Anney and Lauren peel back the science and history of papaya.

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In this category of cuisine, many (many) types of dishes, teas, and establishments may feature – but all add up to a deliciously communal experience. Anney and Lauren dip into the history and culture of dim sum.

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This spiced beverage is seasoned with bright fruit and served warm – and, like all of the ingredients, the wine can vary (or be optional). Anney and Lauren dip into the science and history of mulled wine.

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Ah, the holidays! Because nothing is more merry and bright than a marketing campaign, Anney and Lauren present another season's worth of the weirdest gimmicks and co-brandings that the food & beverage industry has to offer.

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To brie, or not to brie, that is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yeast poops, and, post-ripening, eat them. (Sorry I borked the meter. This is a classic about brie, y’all. /LV)

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This fragrant flavoring has been favored for millennia, and was ubiquitous in American desserts before vanilla became affordable. Anney and Lauren dip into the history and science behind rose water.

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This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore where sriracha comes from, its meteoric pop-culture rise, and the science of why hot sauce burns so good. Plus, an update: Corporate drama and comeuppance!

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These airy cookies are made waffle-style in specialized presses with beautiful designs. Anney and Lauren dig into the science and history of pizzelle.

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It’s recap o’clock! Having logged three trips to Vegas this year, Anney and Lauren (and Super Producer Andrew) sampled a lot more excellent cuisine than they’ve had time to discuss on the show. So that time is now! From seafood towers to steak basements, we chat through the dishes and drinks we shared during our Vegas visits.

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Pastry is an edible, architectural art form – creating it at a resort-level scale takes a lot of teamwork. In this sponsored interview, Anney and Lauren chat with Jen Yee, the Executive Pastry Chef at the Wynn Las Vegas, about how she helms the resort’s pastry program and helps facilitate everything from room-service cheesecake to showstopping centerpieces.

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This dish (and/or cooking method) reduces a stew completely – and invites infinite iterations. Anney and Lauren dig into the history and culture(s) that add up to make rendang.

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This spice blend can contain any number of ingredients – the idea is that they should work together to balance five traditional flavors: bitter, sweet, sour, pungent, and salty. Anney and Lauren dip into the history and science of Chinese five spice.

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These mild-flavored fruits grow on giant cacti and look like dragon eggs. Anney and Lauren dig into the history and science of the dragon fruit.

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Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. In this classic episode, Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

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This shelf-stable powder made from milk, wheat, and barley malt has been everywhere from your milkshake glass to the mountains of the Antarctic. Anney and Lauren explore the cool science and contested history of malted milk.

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Fannie Farmer’s practical, scientific guide to home cooking, ‘The Boston Cooking-School Cook Book,’ changed the way we write recipes amidst a rapidly changing world. Anney and Lauren dig into the life and legacy of Fannie Farmer.

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This cured pork product is composed almost entirely of fat – no meat necessary. Anney and Lauren get salty about the history and science of lardo.

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This aromatic sweetened bread welcomes celebrants both living and dead to the festivities of el Día de los Muertos. Anney and Lauren dig into the history and culture of pan de muerto.

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Specialized fields like wine can seem intimidating, but we’re all just here to make connections and have a nice time. In this sponsored interview, Anney and Lauren chat with Jeff Eichelberger, the Senior Manager of Wine for the Wynn Las Vegas, about how he coordinates with winemakers, chefs, and staff to help people navigate the universal language of food and drink – and have a blast doing it.

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This thick, comforting soup comes in red, white, and clear varieties with countless adaptations. Anney and Lauren dip into the history and culture of chowders, clam and beyond.

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This sweet, semiaquatic vegetable stays crisp even when cooked or canned. Anney and Lauren dig into the science and history of the Chinese water chestnut.

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This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.

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This dark comedy/horror film satirizes fine dining – and tackles some very real issues in the restaurant industry and food media. Anney and Lauren relish the dishes and themes of ‘The Menu’ (2022).

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This beverage is more than just drinkable yogurt – it’s fermented with whole colonies of friendly bacteria and yeasts. Anney and Lauren dip into the science and history of kefir.

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As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. In this classic episode, Anney and Lauren examine the history and science that make Worcestershire sauce possible.

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This chewy, licorice-type candy is one of the oldest candy brands in the United States. Anney and Lauren unravel the science and history behind Twizzlers.

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This crisp, golden beer straddles the line between a pale ale and a lager. Anney and Lauren dip into the science and history of Kölsch.

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This subspecies of fish has adapted to living in lakes and streams situated in high-altitude deserts – and it’s pretty tasty. Anney and Lauren dive into the ecology and history of Lahontan cutthroat trout.

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Not all seafood is its best right off the boat. Using preservation techniques that go back centuries, Chefs Christoper Lee and David Middleton have developed a dry aging program for the Wynn Las Vegas Resort's Lakeside restaurant. In this sponsored episode, we chat about how it works, plus other ways they're looking to make traditions modern.

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We turn again to stories from you, dear listeners! This bounty includes a lot of stories about stories, from cozy mysteries to kids’ cartoons -- plus tales of other art forms, from kiwi gardening to tomato costuming.

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This sweetened root vegetable side dish has so many potentials for personalization that it may be cause for a bit of introspection. Anney and Lauren get to the roots of tzimmes.

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This type of prepared mustard, though traditionally made with Burgundy wine byproducts, has gone global. Anney and Lauren dip into the sharp science and spreading history of Dijon mustard.

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This spice is ubiquitous today, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. In this classic episode, Anney and Lauren explore where peppercorns come from, how they're processed, and why they became commonplace.

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This often brown, often fuzzy fruit got its name thanks to a marketing campaign in the 1950s. Anney and Lauren dig into the history and botany of kiwifruit.

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amales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? In this classic episode, Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.

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Scent and flavor can take you back to a place you love -- or off to a place you've never been. As the Master Mixologist of the Wynn Las Vegas Resort, Mariena Mercer-Boarini designs drinks of all kinds meant to take you on a journey. In this sponsored interview, Anney and Lauren chat with her about how she collaborates with some 34 venues across the resort to help its designers and chefs tell stories through drinks.

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This iteration of sparkling lemonade in a marble-in-gasket enclosed bottle became so popular that the name refers to both the flavor and the bottle type today. Anney and Lauren pop open the science and history of ramune soda (and the Codd bottle).

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Anney co-wrote a book! To celebrate, we sat down with her co-writer and co-host of Stuff Mom Never Told You, Samantha McVey, to chat about how gathering around food is a love language that can drive personal exploration and social movements alike. (You can order the book at https://static.macmillan.com/static/fib/stuff-you-should-read/)

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Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. In this classic episode, Anney and Lauren pop open the history and physics of these finger-saving devices.

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This poultry has taken a dive in popularity in some places, but it's still considered a delicacy in others. Anney and Lauren swoop through the agriculture and history behind squab (i.e., young pigeon).

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This rich, sweet candy owes its smooth texture to sugar science – and stirring. All the stirring. Anney and Lauren don't fudge up the science and history of fudge.

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This goat- and sheep-milk cheese doesn’t melt when cooked, making it perfect for panfrying or grilling. Anney and Lauren dig into the science and history of halloumi/hellim.

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If you’ve always thought that what outer space is missing is a good glass of bubbly, fear not! A Champagne house has teamed up with the French space agency to design a bottle that meets both French wine and space safety specifications. In this short episode, Anney and Lauren dip into the solutions the team came up with.”

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The types and treatments of corn used to create masa make all the difference between colorful tortillas, tender tamales, and crisp tostadas. At the Wynn Las Vegas’s Casa Playa restaurant, Executive Chef Sarah Thompson developed a masa program to help deliver that delicious cuisine at Vegas scale. In this sponsored interview, Anney and Lauren chat with her about all the nerdy aspects of bringing her menu together.

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The Quaker Oats brand wasn't founded by Quakers and has sold a lot more than oats. Anney and Lauren dig into the winding history of Quaker, oats and all.

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This simple classic of American steakhouses has a contested history -- but it definitely begins in Mexico. Anney and Lauren toss around the history and culture of the caesar salad.

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Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. In this classic episode, Anney and Lauren dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about how salts can provide a palate of flavors to play with in your cooking.

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These tender, slurpable, earthy noodles have buckwheat to thank for their delicate flavor and texture. Anney and Lauren dip into the history and culture behind soba noodles.

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This small, sweet fruit and its brambles grow so well around the world that they’re sometimes considered a menace. Anney and Lauren dig into the science and history of blackberries.

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This smooth, bright cocktail is a tropical time machine no matter how you mix it. Anney and Lauren dip into the history and culture behind the piña colada.

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This large, apex-predator fish throws around a lot of (tasty) muscle. Anney and Lauren dive into the biology and history of swordfish.

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Once again, we return to our inbox for messages from you, dear listeners! This one is mostly currywurst emails, with a smattering of song lyrics, not-so ball soup, actually good airline food, and assorted nerd stuff.

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This series of children’s books about a simple homesteading family in late-1800s America has become a complicated cultural phenomenon. Anney and Lauren dig into Laura Ingalls Wilder’s ‘Little House’ series and TV show, featuring an extended interview with Emily Marinoff and Glynnis MacNicol of the podcast ‘Wilder’.

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The ingredients and iterations of this super-savory condiment reflect its journey through generations of traveling workers and immigrants. Anney and Lauren dig into the history and culture of shacha sauce.

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In the heyday of this (semi-)edible art form, the extremely rich displayed intricate landscapes of sugar figurines as a show of power. Anney and Lauren crystalize the science and history of sugar sculpture.

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This brand of nostalgic American frozen dinners once also encompassed a restaurant and hotel empire. Anney and Lauren dig into the history and science behind Stouffer’s.

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Many cultures eat three meals a day -- but why? Have we always done that? In this classic episode, Anney and Lauren explore the history (and etymology) of breakfast, lunch, and dinner -- plus some science behind whether breakfast is really the most important meal.

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This sausage-based, tomato-smothered, curry-sprinkled street food comes in many iterations. Anney and Lauren dig into the history and culture behind the phenomenon that is currywurst.

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Once considered deadly by some Europeans, this vegetable (fruit? berry??) has a fascinating history as a tax evader, protest device, and potential agent of lycanthropy. Anney and Lauren take another look at the science, history, and great nicknames of the tomato.

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This category of cookies is twice-baked to create a crunch that lasts. Anney and Lauren dip into the history and culture behind biscotti.

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This cocktail (and its glass) are American icons — but why? How? And should you order it shaken or stirred? In this classic episode, Anney and Lauren dip into the shaky history and storied science behind the martini.

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This mild, melty cheese comes has a spicy history. Anney and Lauren dig into the story of Monterey/Jack/Monterey Jack cheese.

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This edible flower brightens all kinds of dishes, baked goods, and drinks – fresh from the plant, dried, or as a food dye. Anney and Lauren trip through the science and history of marigolds.

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These multilayered, folded cartons weren’t originally designed with juice in mind, and today they help make many drinks and foods shelf stable. Anney and Lauren pop open the science and history of juice boxes.

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We return once again to tales from you, dear listeners! This compilation includes stories of fate and matzah, of a world of cheese and a world of Cadbury. Anney and Lauren jump in, as we can only assume that Freddo himself would.

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This traditional condiment, made of red chili peppers and various warm seasonings, is going increasingly global. Anney and Lauren dip into the history and culture of harissa.

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This comforting porridge can be many things: soft or firm, simple or dressy, corn-based or otherwise. Anney and Lauren dig into the science and history of polenta.

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Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. In this classic episode, Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig.

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These common marine shellfish help protect shorelines, are a good environmental indicator, produce threads that can be woven into cloth – and happen to taste great in a garlic sauce. Anney and Lauren dig into the science and history of blue mussels.

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This brand grew from a small Quaker cocoa shop to one of the largest chocolate & snack companies in the world. Anney and Lauren go on the hunt for the history of Cadbury.

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This unleavened, often crunchy flatbread is consumed as a symbol – and as a tasty snack. Anney and Lauren dig into the culture and history of matzah.

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This category of winter-to-springtime beers brings deep, toasty malts into focus. Anney and Lauren kick up the science and history behind bock-style beers.

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This acclaimed animated film spins a cautionary tale about consumption and fulfillment through its vivid depictions of food. Anney and Lauren explore the world of Hayao Miyazaki’s ‘Spirited Away’.

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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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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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This category of savory sauces covers starchy sides and keeps main dishes moist across the English-speaking world – and beyond. Anney and Lauren boil down the science and history of gravy.

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Mushrooms are a delicious, nutritious part of our diets, but they’ve more traditionally been a medicine -- and you definitely shouldn't eat wild mushrooms without an expert. In this classic episode, Anney and Lauren dig into the history and science of the fungus among us.

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This sweet, creamy nut lends itself to snacking and all kinds of dishes, but some 90 percent of the world’s crop goes to processing for sweets. Anney and Lauren crack open the science and history of hazelnuts (and filberts).

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This rich, warming beverage can be sweet or bitter, spiced or simple, heavy or feathery light – but every iteration comes down to ground cacao. Anney and Lauren dip into the science and history of hot chocolate.

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This type of single-serving pie often involves dough wrapped around another savory starch, like mashed potatoes or kasha. Anney and Lauren dig into the history and culture of knishes.

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This cooking oil is made from butter that's been browned and clarified to produce something as delicious as it is shelf-stable. Anney and Lauren dip into the science and history of ghee.

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This processed pork product inspires fierce loyalty – and fabulous breakfasts – no matter what you call it. Anney and Lauren dig into the history and culture of pork roll/Taylor ham.

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This diminutive legume plays a giant role in the history of agriculture. Anney and Lauren explore the science and history of lentils.

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Horror films are filled with scary foodstuffs, from highly suspect meat pies to the sheer anxiety of dinner parties. In this mini-episode, Anney and Lauren discuss some of their favorite devilish dinners on film.

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Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. In this classic episode, Anney and Lauren pour themselves into the history and science of maple syrup.

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This film ties together themes of the real, historical power of food and stories via fantastical threads. Anney and Lauren explore the semi-fictional foods of ‘Pan’s Labyrinth’.

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These small dumplings, though perhaps most famously made with flour and potato, can take on near infinite forms. Anney and Lauren dig into the pillowy science and knotty history of gnocchi.

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This deep red grape, though sometimes misunderstood, helped launch California’s wine industry – and wines made from its relatives are loved across Europe. Anney and Lauren dive into the science and history of zinfandel grapes and wines.

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It’s apparent that this juicy, fragrant tree fruit -- whether crunchy or buttery -- is considered by many to be beyond compare. Anney and Lauren pair up to explore the science, history, and poetry of pears.

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This ultra-savory seasoning and soup-starter has months (or years!) of work behind every flake. Anney and Lauren smoke out the science and history of katsuobushi (i.e., dried bonito flakes).

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This cheesy innovation is affordable, reduces factory waste, and melts like a dream -- but is it really food? In our classic episode, Anney and Lauren dive into the science and history behind process cheese (aka American cheese).

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This herb and its seeds bring a warm yet bracing kick to dishes (and, yes, pickles) around the world. Anney and Lauren dig into the science and history of dill.

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This sourdough flatbread isn’t only a delicious staple – it’s servingware and utensils, too. Anney and Lauren round out the history and science of injera.

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This highly customizable salad can incorporate a range of spicy, savory, salty, and sweet elements – but always with a base of tart, fresh, unripe papaya. Anney and Lauren dig into the iterations and history of green papaya salad.

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This novelty candy creates a popping sensation in your mouth using highly pressurized (but totally harmless) pockets of carbon dioxide. Anney and Lauren explore the science, history, and urban legends behind Pop Rocks.

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When scientists team up with brand marketers, dreams can come true – assuming you were dreaming of a diamond made of ranch seasoning. In this mini-episode, Anney and Lauren dip into how Hidden Valley created a ring for the real ranch lovers among us.

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This cartoon turned media franchise features food in both very ordinary and very extraordinary situations. Anney and Lauren can’t believe we’ve come so far -- ‘Steven Universe’ food stuff, here we are!

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This wheat beer owes its cloudy appearance and fruity, spicy flavors to the yeast(s) used in brewing it. Anney and Lauren explore the history and science of Hefeweizen.

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This large variety of pepper makes up for its lack of heat by presenting in a veritable rainbow of colors and other flavors. Anney and Lauren crack open the history and science behind bell peppers.

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This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. In this classic episode, Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking.

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This now nearly ubiquitous beverage developed out of a very specific blend of cultural influences. Anney and Lauren dip into the history of masala chai.

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The stuff that makes bacon delicious also made it safer to eat in the era before refrigeration -- but the same stuff also makes it less than healthy. In this classic episode, Anney and Lauren dig into the history and science behind bacon's popularity.

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While on our mission to record this episode, we encountered some mysterious technical difficulties – but the mail must go on. In this journey to the inbox, we encounter cloudberry memories, an opposition of frog opinions, and lots of nerdy stuff.

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This starchy staple can be served as simple grilled bread -- or can contain multitudes. Anney and Lauren dig into the history of arepas (and precooked corn flour).

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These cream-filled snack cakes may not be eternal, but they do have a long and storied past. Anney and Lauren explore the science and sticky history of the Twinkie brand.

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This cheese gets its tasty tang from sheep/goat milk and aging in a brine instead of open air. Anney and Lauren dig into the science and history of feta cheese.

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This frozen treat is deceptively simple – and thousands of years in the making. Anney and Lauren dig into the crystallized science and history of sorbet (and sherbet, too).

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This protein is such a popular delicacy that it’s caused conservation problems around the world. Anney and Lauren hop to the amphibious history and science of frog legs.

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This fruit is beloved in the subarctic areas where it grows, but you pretty much have to be in one of those places to try it. Anney and Lauren dig into the science and history of the cloudberry.

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Despite (or perhaps due to) its simplicity, this drink is one of the most popular cocktails on the planet. In this classic cocktail (half-)hour, Anney and Lauren walk through the history and science behind the whiskey sour.

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This appliance was created to take the fuss out of cooking rice – but modern models can do a lot more than that. Anney and Lauren dig into the science and history behind rice cookers.

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This British sci-fi franchise has nearly 60 years' worth of lore, including foods from restorative celery to fish fingers and custard. Anney and Lauren dive into the wibbly-wobbly, semi-fictional foods of 'Doctor Who'.

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This method of cooking – developed by necessity to be low, slow, and local – delivers rich flavors and textures. Anney and Lauren dig into the history of Jamaican jerk.

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This brand of gelatin and pudding dessert mixes has been adding wiggle/jiggle to American tables for over a century. Anney and Lauren explore the science and history of Jell-O.

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In this 19th century agricultural disaster, a tiny insect destroyed two-thirds of all European wine grape vineyards over the course of 40 years, changing the wine industry forever. Anney and Lauren explore the science and history of grape phylloxera and the Great French Wine Blight.

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This popular American condiment descended from fermented fish sauce and had a hand in creating the FDA. In this classic episode, Anney and Lauren dip into the non-Newtonian science and fancy history of ketchup.

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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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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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This tropical tree fruit inspires some serious fandom (and research). Anney & Lauren dig into the sweet science and history of mangoes.

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This flexible, durable, lightweight metal foil changed how we preserve foods — once it became less expensive than gold. Anney and Lauren take a shine to the science and history behind aluminum foil.

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It's the biggest fast food chain in the world, but this behemoth has humble beginnings. In this classic episode, Anney and Lauren explore the ambitions and intrigue that made the McDonald's McEmpire what it is today.

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This classic New Orleans cocktail is almost as storied as the city that created it. Anney and Lauren dip into the history of the Sazerac.

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This television series and its following films feature detailed depictions of Edwardian-era dining from the perspective of both the aristocratic class and those who served them – with a dose of snark from each. Anney and Lauren explore the semi-fictional foods of ‘Downton Abbey’.

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This long, skinny loaf of bread is deceptively simple and deeply loved. Anney and Lauren tear into the history and science behind the baguette.

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These large, lovely flowers each bear hundreds of seeds, prized for snacking and oil production alike. Anney and Lauren stick by ya -- and by the history and science of the sunflower.

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These small utensils, most often made of disposable wood, bamboo, or plastic, find use across all kinds of hygienic and structural applications. Anney and Lauren take a stab at the history and science behind toothpicks.

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This one-pot, rice-based main dish has infinite iterations that all come down to comfort. Anney and Lauren dig into the history and science behind biryani.

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We return once again with mail from y’all -- a set of stories perhaps not in our main timeline, but distinctly from the Savor universe, including different uses for spinach and cloves, a deeper understanding of Dade, and a debunking of a debunking.

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Chalky candy hearts printed with sweet (or salty!) messages are apparently the most prolific candy of Valentine's Day. In this classic episode, Anney and Lauren explore the product's past and present, plus some of its strangest messages.

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This small citrus(y) fruit can be eaten whole like a grape or cooked into sweet and savory dishes aplenty. Anney and Lauren dig into the science and history of kumquats.

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This style of beer ekes wine-level alcohol content (and big flavors) out of malted barley. Anney and Lauren barrel right into the history and science of barley wine.

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This children’s fantasy franchise features food descriptions so lush that they’re one of the first things fans talk about. Anney and Lauren get caught up in the long tale of the food and drink in Brian Jacques’s ‘Redwall’ series.

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This leafy green provides soft structure, bright color, and a punch of nutrients to some of the world’s favorite comfort foods. Anney and Lauren dig into the science and history of spinach.

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This brand of kitchenware began with a burping bowl – and a party planner – but became a cultural phenomenon. Anney and Lauren break the seal on the science and history of Tupperware.

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