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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

This international brand of root beer, other sodas, and fast-food joints goes back over a century to a single root beer stand along a veterans’ parade route. Anney and Lauren dip into the history and cultures of A&W.

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Getting to the Roots of A&W

This category of casseroles encompasses both sweet and savory flavors and starches of many kinds, but it all comes down to comfort food. Anney and Lauren noodle about history and cultures behind kugel.

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The Tangled Kugel Episode

This delicate stone fruit packs a sunny flavor whether fresh or dried. Anney and Lauren jam on the botany and history behind apricots.

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Thoughts on Apricots

This cured pork product is especially celebrated when the pigs it comes from feed free-range on acorns. Anney and Lauren dig into the science and history of Iberian ham.

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The Hammy Jamón Ibérico Episode

This type of tea is flavored with bergamot for a bright brew, but its background is foggy. Anney and Lauren engage with the science and history of earl grey tea.

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Episode, Earl Grey, Hot

This children’s animated comedy/pop culture phenomenon follows the (mis)adventures of an extremely enthusiastic fry cook. Anney and Lauren dive into the fictional foods of SpongeBob SquarePants -- and some of their real-world extrapolations.

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Squaring the Foods of SpongeBob SquarePants

Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But Beeton wasn't a stodgy matron. In this classic episode, Anney and Lauren explore the fashionable, savvy woman behind this seminal cookbook.

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Savor Classics: Isabella Beeton

In this style of restaurant, the kitchen sends dishes through the dining room via varyingly automated systems for customers to select from. Anney and Lauren dig into the science and history behind conveyor belt sushi restaurants.

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Conveyor Belt Sushi: Let the Good Times Roll

These industrially produced snack cakes have a rich corporate history. Anney and Lauren fill in the science and saga of Hostess Cupcakes.

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Looped into Hostess Cupcakes

While it's not strictly a food, humans have been chewing gum-type stuff for around 9,000 years. In this classic episode, Anney and Lauren blow up the history, science, and sticky menace of chewing gum.

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Savor Classics: Chewing Gum

This mild cow-milk cheese has a texture like gouda and holes like Emmental – because that’s exactly how it was designed. Anney and Lauren melt over the science and history of Jarlsberg cheese.

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All Eyes on Jarlsberg Cheese

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