Savor

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

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

This large, apex-predator fish throws around a lot of (tasty) muscle. Anney and Lauren dive into the biology and history of swordfish.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

This category of cookies is twice-baked to create a crunch that lasts. Anney and Lauren dip into the history and culture behind biscotti.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

This mild, melty cheese comes has a spicy history. Anney and Lauren dig into the story of Monterey/Jack/Monterey Jack cheese.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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

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

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

This cheese is famously stinky but actually very mild in flavor. Anney and Lauren dig into the science and history of limburger cheese.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.