Savor

These airy cookies are made waffle-style in specialized presses with beautiful designs. Anney and Lauren dig into the science and history of pizzelle.

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It’s recap o’clock! Having logged three trips to Vegas this year,Anneyand Lauren (and Super Producer Andrew) sampled a lot more excellent cuisine than they’ve had time to discuss on the show. So that time is now! From seafood towers to steak basements, we chat through the dishes and drinks we shared during our Vegas visits.

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Pastry is an edible, architectural art form – creating it at a resort-level scale takes a lot of teamwork. In this sponsored interview, Anney and Lauren chat with Jen Yee, the Executive Pastry Chef at the Wynn Las Vegas, about how she helms the resort’s pastry program and helps facilitate everything from room-service cheesecake to showstopping centerpieces.

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This dish (and/or cooking method) reduces a stew completely – and invites infinite iterations. Anney and Lauren dig into the history and culture(s) that add up to make rendang.

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This spice blend can contain any number of ingredients – the idea is that they should work together to balance five traditional flavors: bitter, sweet, sour, pungent, and salty. Anney and Lauren dip into the history and science of Chinese five spice.

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These mild-flavored fruits grow on giant cacti and look like dragon eggs. Anney and Lauren dig into the history and science of the dragon fruit.

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Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. In this classic episode, Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

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This shelf-stable powder made from milk, wheat, and barley malt has been everywhere from your milkshake glass to the mountains of the Antarctic. Anney and Lauren explore the cool science and contested history of malted milk.

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Fannie Farmer’s practical, scientific guide to home cooking, ‘The Boston Cooking-School Cook Book,’ changed the way we write recipes amidst a rapidly changing world. Anney and Lauren dig into the life and legacy of Fannie Farmer.

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This cured pork product is composed almost entirely of fat – no meat necessary. Anney and Lauren get salty about the history and science of lardo.

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