This is a cheese of many holes and many imitators. Anney and Lauren dig in to the science and history of Emmental, the original Swiss cheese.

This is a cheese of many holes and many imitators. Anney and Lauren dig in to the science and history of Emmental, the original Swiss cheese.

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?

Savor

A Fresh Pair of Eyes on Emmental

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/8d7bd6c9-a4bf-4c2e-9a3a-b141017887e2/transcript

This festive dessert is carefully crafted to look like a fallen log. Anney and Lauren roll with the science and history behind yule logs.

This festive dessert is carefully crafted to look like a fallen log. Anney and Lauren roll with the science and history behind yule logs.

Yule Logs Take the Cake

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/01c94b71-f49f-432b-a7fe-b3b801756707/transcript

This leafy green is a mild, tender cousin of cabbage that goes by many names. Anney and Lauren dig into the science and history of bok choy.

This leafy green is a mild, tender cousin of cabbage that goes by many names. Anney and Lauren dig into the science and history of bok choy.

The Joy of Bok Choy

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/3baec7ac-12e3-4566-acde-b3b601693c97/transcript

This brand of breakfast cereal is widely used in snack mixes, both sweet and savory. Anney and Lauren get in the mix with the science and history of Chex.

This brand of breakfast cereal is widely used in snack mixes, both sweet and savory. Anney and Lauren get in the mix with the science and history of Chex.

Checking Off the Chex Episode

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/581f7105-3801-4b90-88e1-b3b1017729ef/transcript

A Fresh Pair of Eyes on Emmental

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