Interview: Preserving the Past and the Future

The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, ‘Essential Food Preserving: The Comprehensive Guide’. You can fin…

School Lunches: Food for Thought

In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.

The Herbaceous Parsley Episode

This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley.

Hedging on Sloe Gin

This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin.

The No-Nonsense Naan Episode

This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.

Savor Classics: Ice

Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.

The Lipton Episode Is in the Bag

This international brand of teas and other beverages (including instant soups) all got its start with one Scottish grocer. Anney and Lauren dip into the history and businesses behind Lipton.

Vietnamese Fish Sauce: Two-Ingredient Wonder

This complexly savory liquid seasoning is often made with only two ingredients: fish and sea salt. Anney and Lauren get lost in the history and science of nước mắm -- Vietnamese fish sauce.

In a Scrape with Raclette

This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.

The Taming of the Screw Cap

This now-ubiquitous container closure got its start in the 1800s and has been through a lot of innovation since then. Anney and Lauren follow the threads of the science and history of the screw cap (yes, including for wine).