Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
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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