Show overview
Savor has been publishing since 2017, and across the 9 years since has built a catalogue of 900 episodes, alongside 4 trailers or bonus episodes. That works out to roughly 570 hours of audio in total. Releases follow a several-times-a-week cadence.
Episodes typically run thirty-five to sixty minutes — most land between 32 min and 43 min — and the run-time is fairly consistent across the catalogue. None of the episodes are flagged explicit by the publisher. It is catalogued as a EN-US-language Arts show.
The show is actively publishing — the most recent episode landed 5 days ago, with 31 episodes already out so far this year. Published by iHeartPodcasts.
From the publisher
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?
Latest Episodes
View all 900 episodesA Galaxy of Star Wars Food Tie-ins
The Lychee Episode Is Delicate (Isn’t It, Isn’t It?)
The Original Pilsner Episode
Savor Snacks: Corporate Candy Drama
Savor Classics: Pretzels
A Taste of the Silver Palate Cookbook(s)
Going Strong with Mahi Mahi
Gummy Candy: A Mixed Bag
Interview: Preserving the Past and the Future
The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, ‘Essential Food Preserving: The Comprehensive Guide’.You can find the book here: https://bookshop.org/a/103396/9781635868029 Julia's newsletter on assessing food preserving resources: https://root-kitchens.com/not-all-food-preserving-resources/ And her reading lists, including one with her other books: https://bookshop.org/shop/bookishjuliaSee omnystudio.com/listener for privacy information.
School Lunches: Food for Thought
In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.See omnystudio.com/listener for privacy information.
The Herbaceous Parsley Episode
This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley.See omnystudio.com/listener for privacy information.
Hedging on Sloe Gin
This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin.See omnystudio.com/listener for privacy information.
The No-Nonsense Naan Episode
This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.See omnystudio.com/listener for privacy information.
Savor Classics: Ice
Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.See omnystudio.com/listener for privacy information.
The Lipton Episode Is in the Bag
This international brand of teas and other beverages (including instant soups) all got its start with one Scottish grocer. Anney and Lauren dip into the history and businesses behind Lipton.See omnystudio.com/listener for privacy information.
Vietnamese Fish Sauce: Two-Ingredient Wonder
This complexly savory liquid seasoning is often made with only two ingredients: fish and sea salt. Anney and Lauren get lost in the history and science of nước mắm -- Vietnamese fish sauce.See omnystudio.com/listener for privacy information.
In a Scrape with Raclette
This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.See omnystudio.com/listener for privacy information.
The Taming of the Screw Cap
This now-ubiquitous container closure got its start in the 1800s and has been through a lot of innovation since then. Anney and Lauren follow the threads of the science and history of the screw cap (yes, including for wine).See omnystudio.com/listener for privacy information.
Oysters and Activism: The Thomas and George Downing Episode
This Black father & son duo ran some of the first fancy restaurants in America – and had a stop on the Underground Railroad in their cellar. Anney and Lauren explore the story of Thomas G. Downing and George T. Downing.See omnystudio.com/listener for privacy information.
Savor Gives You a Raspberry
This small, sweet/tart fruit has been a favorite for millennia across basically the entire Northern Hemisphere. Anney and Lauren bramble on about the botany and history of the raspberry.See omnystudio.com/listener for privacy information.