This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.

This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.

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

Savor Classics: Tempeh

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/1cdfbbd2-aab4-4dda-89ea-b0a101421693/transcript

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.

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.

Cottage (Cheese) Core

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/4655e691-de19-4c68-bc36-b3d3002f80ae/transcript

This ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet.

This ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet.

Spilling the Beans About Cassoulet

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/33a46505-2a54-40ba-b408-b3cd0184681a/transcript

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.

This cooking fat made from liquid plant oils is manufactured to be solid at room temperature &ndash; and it&rsquo;s caused a lot of controversy for a cooking fat. Anney and Lauren dip into the science and history behind vegetable shortening.

Vegetable Shortening: Long Story Short

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/67341e8e-3059-4e1b-bf56-b3cb0179e485/transcript

Savor Classics: Tempeh

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