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.

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.

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.

The Spirited Falernum Episode

This spiced syrup might be made with lime zest, cloves, almonds, and rum – or none of the above. Anney and Lauren dip into the history and cultures behind falernum.

Savor Classics: Black-Eyed Peas

Black-eyed peas, a traditional New Year’s food in the American South, are an important staple all year long around the world. In this classic episode, Anney and Lauren dig into the history of this hardy legume – plus the science of minimizing beans’ musical properties.

Food Poetry: ‘After Apple-Picking’ by Robert Frost

We can always wax poetic about food, but we’re not the only ones. As a cold-weather treat, we’re offering up a dramatic reading and discussion of Robert Frost’s poem ‘After Apple-Picking’. Read the poem here: https://poets.org/poem/after-apple-picking

Yule Logs Take the Cake

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

The Joy 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.

Checking Off the Chex Episode

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.

Hard Clams: The Clamoring

These marine mollusks can be enjoyed raw, steamed, or cooked into all kinds of dishes. Anney and Lauren pry open the science and history behind hard clams (aka Northern quahogs).