This cut of beef is prized for its toughness – treated properly, it turns everything it touches delectable. Anney and Lauren dig into the history and science of oxtail.

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This cut of beef is prized for its toughness – treated properly, it turns everything it touches delectable. Anney and Lauren dig into the history and science of oxtail. Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

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

This cut of beef is prized for its toughness – treated properly, it turns everything it touches delectable. Anney and Lauren dig into the history and science of oxtail.

Stewing on Oxtail

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/9e7fdd04-0ebc-46d3-8bdb-ae2800125392/transcript

This fast-food pizza franchise has served up literacy programs, space sponsorships, government-promoted cheese – and a lot of pizzas. Anney and Lauren delve into the deep-dish history of Pizza Hut.

This fast-food pizza franchise has served up literacy programs, space sponsorships, government-promoted cheese – and a lot of pizzas. Anney and Lauren delve into the deep-dish history of Pizza Hut.

The Pizza Hut Episode Pans Out

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/851434a4-4a2a-4d4a-9862-b17a0168f742/transcript

James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. In this classic episode, Anney and Lauren explore the life of this sometimes troubled chef, writer, and bon vivant.

James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. In this classic episode, Anney and Lauren explore the life of this sometimes troubled chef, writer, and bon vivant.

Savor Classics: James Beard

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/27ec1a18-ff8a-47b0-a194-b17900bf0329/transcript

This bright-hot stew can come out a number of ways thanks to the many culinary influences that have gone into it. Anney and Lauren marinate on the history and cultures behind vindaloo.

This bright-hot stew can come out a number of ways thanks to the many culinary influences that have gone into it. Anney and Lauren marinate on the history and cultures behind vindaloo.

In the Stew with Vindaloo

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/d455c65d-db7f-4c7f-bf16-b1730153aca4/transcript

Stewing on Oxtail

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