This classic cookbook, revered today, was originally self-published by an admittedly bad cook. Anney and Lauren flip through the history of ‘The Joy of Cooking’ and author Irma S. Rombauer’s family legacy.

This classic cookbook, revered today, was originally self-published by an admittedly bad cook. Anney and Lauren flip through the history of ‘The Joy of Cooking’ and author Irma S. Rombauer’s family legacy.

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 Joy of ‘The Joy of Cooking’

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/fc742185-60d5-4300-b465-afa101563ba6/transcript

This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.

This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.

The Guava Episode Has Juice

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/32906c77-7743-419a-9e26-b24d0053b8e3/transcript

This global corporation sells herbs and spices in grocery stores, yes, but it also has hands in all sorts of aspects of the business of flavor. Anney and Lauren explore the history and reach of McCormick & Company.

This global corporation sells herbs and spices in grocery stores, yes, but it also has hands in all sorts of aspects of the business of flavor. Anney and Lauren explore the history and reach of McCormick &amp; Company.

McCormick: Sugar and Spice and Everything Else

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/b76f4d3b-c453-42d9-8c19-b24a0182d219/transcript

This soft, tart, typically nonfat cheese is eaten like a yogurt -- sometimes with cream and sugar on top. Anney and Lauren dig into the history and science of skyr.

This soft, tart, typically nonfat cheese is eaten like a yogurt -- sometimes with cream and sugar on top. Anney and Lauren dig into the history and science of skyr.

The Cultured Skyr Episode

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/c69ab366-0265-435f-a4a5-b244001e968d/transcript

The Joy of ‘The Joy of Cooking’

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