Savor

Nutrient dense and easy to grow, this leafy green was a culinary staple long before it was labeled a superfood. In this classic episode, Anney and Lauren dig into the rich history and savory science of kale.

See omnystudio.com/listener for privacy information.

These marine invertebrates have excellent skeletons and delicious gonads. Anney and Lauren dig into the science and history of eating sea urchin.

See omnystudio.com/listener for privacy information.

At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are run to the experience of dining. Anney and Lauren explore the life and impact of Auguste Escoffier.

See omnystudio.com/listener for privacy information.

This tart, crunchy salad ingredient morphs into a soft, sweet (and slightly funky) dessert when it ripens. Anney and Lauren peel back the science and history of papaya.

See omnystudio.com/listener for privacy information.

In this category of cuisine, many (many) types of dishes, teas, and establishments may feature – but all add up to a deliciously communal experience. Anney and Lauren dip into the history and culture of dim sum.

See omnystudio.com/listener for privacy information.

This spiced beverage is seasoned with bright fruit and served warm – and, like all of the ingredients, the wine can vary (or be optional). Anney and Lauren dip into the science and history of mulled wine.

See omnystudio.com/listener for privacy information.

Ah, the holidays! Because nothing is more merry and bright than a marketing campaign, Anney and Lauren present another season's worth of the weirdest gimmicks and co-brandings that the food & beverage industry has to offer.

See omnystudio.com/listener for privacy information.

To brie, or not to brie, that is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yeast poops, and, post-ripening, eat them. (Sorry I borked the meter. This is a classic about brie, y’all. /LV)

See omnystudio.com/listener for privacy information.

This fragrant flavoring has been favored for millennia, and was ubiquitous in American desserts before vanilla became affordable. Anney and Lauren dip into the history and science behind rose water.

See omnystudio.com/listener for privacy information.

This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore where sriracha comes from, its meteoric pop-culture rise, and the science of why hot sauce burns so good. Plus, an update: Corporate drama and comeuppance!

See omnystudio.com/listener for privacy information.