The sweet potato is a member of the morning glory family – the tuberous root we eat also stores food for its curling vines and flowers. Anney and Lauren dig up its history and the science of how to unlock its sweetness.

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The sweet potato is a member of the morning glory family – the tuberous root we eat also stores food for its curling vines and flowers. Anney and Lauren dig up its history and the science of how to unlock its sweetness. 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

The sweet potato is a member of the morning glory family – the tuberous root we eat also stores food for its curling vines and flowers. Anney and Lauren dig up its history and the science of how to unlock its sweetness.

The Glorious Sweet Potato Episode

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/9beb095a-edb7-43a9-a2b9-ae280026c604/transcript

This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and culture behind soup joumou.

This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and culture behind soup joumou.

The Revolutionary Soup Joumou Episode

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/92668f58-1317-4031-96d4-b1f60110d43b/transcript

Southern biscuits are the fluffly, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.

Southern biscuits are the fluffly, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.

Classic: Southern Biscuits

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/a2199777-9fc6-48cd-a54b-b1f2002dd591/transcript

Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.

Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.

Cajeta Gets Our Goat

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/c44ac691-05fb-46c8-9962-b1ef016cb459/transcript

The Glorious Sweet Potato Episode

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