Show overview
Savor has been publishing since 2017, and across the 9 years since has built a catalogue of 907 episodes, alongside 4 trailers or bonus episodes. That works out to roughly 580 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 4 days ago, with 38 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 907 episodesTequila: Just One More Round, Friends
American Bison: A New Hope
Avocados: It's Not Easy Being Green
Savor Tracks the Rise of Dominos
The Vibrant Hibiscus Tea Episode
The Teppanyaki Episode Has Flair
An Important Savor Announcement
A 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.