Savor
Savor
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?Social links:
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Pining for Taiwanese Pineapple Cake
This bite-sized treat, made of short-crust pastry filled with pineapple jam, is said to bring good fortune. Anney and Lauren dig into the science and history of Taiwanese pineapple cake.
34:25
Savor Classics: Chicken Wings
Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. In this classic episode, guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delicious.
55:53
Rye Whiskey Goes A-Rye
This liquor, made with rye grain and usually barrel aged, was the most popular in America for a century before it almost died out. But it lives again! Anney and Lauren distill down the science and history of rye whiskey.
45:37
Savor Classics: Ranch
Ranch, America's favorite salad dressing, originated on an actual dude ranch. In this classic episode, guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings.
1:10:41
Winging It with the European Quail
This migrating game bird is a model of quality over quantity. Anney and Lauren go beak to tail with the science and history of the European quail.
43:50
Shiso: Turning Over an Old Leaf
This leafy herb comes with a dense set of names, varieties, and uses. Anney and Lauren dig into the science and history of Perilla frutescens (sometimes called shiso).
30:07
The Moka Pot: Grounds for an Episode
This type of home coffeemaker is simple, stylish, and steam powered. Anney and Lauren dip into the science and history of the moka pot.
33:52
Cottage (Cheese) Core
This lumpy dairy product has somehow managed to become divisive, trendy, and old-fashioned all at once. Anney and Lauren stir the pot with the history and science behind cottage cheese.
31:57
Spilling the Beans About Cassoulet
This ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet.
34:05
Vegetable Shortening: Long Story Short
This cooking fat made from liquid plant oils is manufactured to be solid at room temperature – and it’s caused a lot of controversy for a cooking fat. Anney and Lauren dip into the science and history behind vegetable shortening.
38:19