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.

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

Vegetable Shortening: Long Story Short

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

This liquor, made with rye grain and usually barrel aged, was the most popular in America for a century before it almost died out. But it lives again! Anney and Lauren distill down the science and history of rye whiskey.

This liquor, made with rye grain and usually barrel aged, was the most popular in America for a century before it almost died out. But it lives again! Anney and Lauren distill down the science and history of rye whiskey.

Rye Whiskey Goes A-Rye

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/474cb54a-be07-410d-b04d-b3e8000c99a5/transcript

Ranch, America's favorite salad dressing, originated on an actual dude ranch. In this classic episode, guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings.

Ranch, America's favorite salad dressing, originated on an actual dude ranch. In this classic episode, guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings.

Savor Classics: Ranch

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/bad267b7-82e8-4c56-bb9f-b3e2002071ed/transcript

This migrating game bird is a model of quality over quantity. Anney and Lauren go beak to tail with the science and history of the European quail.

This migrating game bird is a model of quality over quantity. Anney and Lauren go beak to tail with the science and history of the European quail.

Winging It with the European Quail

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/246ab3a5-167b-4556-a3b7-b3e10129f6da/transcript

Vegetable Shortening: Long Story Short

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