Savor

These large, long-haired cousins to cattle make life a lot easier (and more buttery) in their frigid highland environments. Anney and Lauren yak about the history, biology, and many products of yaks.See omnystudio.com/listener for privacy information.

This category of breads leavened with baking soda encompasses both simple staples and rich treats. Anney and Lauren dig into the science and history of Irish (and Irish-ish) soda breads.See omnystudio.com/listener for privacy information.

This hot sauce brand has been expanding from a restaurant staple to a household name. Anney and Lauren get in their feels about the science and history of Cholula.See omnystudio.com/listener for privacy information.

This one-pot main dish is a comfort food in all its many iterations. Anney and Lauren dig into the history, cultures, and (mostly) good-natured wars behind jollof rice.See omnystudio.com/listener for privacy information.

This category of aged, blended brandies can get expensive real quick. Anney and Lauren dip into the rich history and many regulations around cognac.See omnystudio.com/listener for privacy information.

This spice brings complex warmth to everything from corned beef to rice puddings to sauerkraut. Come caraway, come caraway, come caraway with Anney and Lauren as we dig into the science and history of caraway.See omnystudio.com/listener for privacy information.

Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. In this classic episode, Anney and Lauren explore the history of this Italian-American invention, plus explain how the sausage is made.See omnystudio.com/listener for privacy information.

This crumbly, not-too-sweet cookie can take a lot of forms based on just three ingredients: flour, butter, and sugar. Anney and Lauren break into the science and history of shortbread.See omnystudio.com/listener for privacy information.

This marine sea snail, considered a delicacy in lots of cuisines, often needs some tender(izing) love & care. Anney and Lauren dip into the biology and history of abalone.See omnystudio.com/listener for privacy information.

This massive brand kicked off the sports drink industry in the 1960s. Anney and Lauren explore the history and (some) science of Gatorade.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

These proteins are real meat produced without having to rear and slaughter animals. Anney and Lauren explore the developing industry of lab-grown meats.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.)See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

This black lager belies its heavy look with a light, crisp feel. Anney and Lauren dip into the science and history of Schwarzbier.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

These long-legged crustaceans are the largest on the commercial market. Anney and Lauren fathom the science, history, and politics of red king crabs.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.