This fresh cheese gets its spring and string from being worked like a dough as it’s made. Anney and Lauren dig into the science and history of mozzarella.

This fresh cheese gets its spring and string from being worked like a dough as it&rsquo;s made. Anney and Lauren dig into the science and history of mozzarella.

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 Mozzarella Episode Is a Bit of a Stretch

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/fd31aee4-d713-40d7-8798-ae5c00f87e9c/transcript

This botanical liquor can be made with many things, but often brings flavors like caraway or dill seed to the party. Anney and Lauren dip into the science and history of aquavit.

This botanical liquor can be made with many things, but often brings flavors like caraway or dill seed to the party. Anney and Lauren dip into the science and history of aquavit.

Aquavit: The Water of Life of the Party

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/553d08e3-c250-49ef-9420-b18e017ef801/transcript

These small cephalopods are a huge part of California’s fishing industry. Anney and Lauren dip into the biology and history of California market squid.

These small cephalopods are a huge part of California’s fishing industry. Anney and Lauren dip into the biology and history of California market squid.

Market Squid Pro Quo

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/1955a180-df6e-405b-852a-b1880178494c/transcript

These ricotta-filled, deep-fried pastries are the stuffed stuff of slightly bawdy legends. Anney and Lauren shell out the science and history of cannoli.

These ricotta-filled, deep-fried pastries are the stuffed stuff of slightly bawdy legends. Anney and Lauren shell out the science and history of cannoli.

Listen to the Episode, Take the Cannoli

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/62b87da6-6769-4d00-8a39-b187011aecff/transcript

The Mozzarella Episode Is a Bit of a Stretch

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