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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 ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet.

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Spilling the Beans About Cassoulet

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.

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Vegetable Shortening: Long Story Short

This spiced syrup might be made with lime zest, cloves, almonds, and rum – or none of the above. Anney and Lauren dip into the history and cultures behind falernum.

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The Spirited Falernum Episode

Black-eyed peas, a traditional New Year’s food in the American South, are an important staple all year long around the world. In this classic episode, Anney and Lauren dig into the history of this hardy legume – plus the science of minimizing beans’ musical properties.

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Savor Classics: Black-Eyed Peas

We can always wax poetic about food, but we’re not the only ones. As a cold-weather treat, we’re offering up a dramatic reading and discussion of Robert Frost’s poem ‘After Apple-Picking’. Read the poem here: https://poets.org/poem/after-apple-picking

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Food Poetry: ‘After Apple-Picking’ by Robert Frost

This festive dessert is carefully crafted to look like a fallen log. Anney and Lauren roll with the science and history behind yule logs.

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Yule Logs Take the Cake

This leafy green is a mild, tender cousin of cabbage that goes by many names. Anney and Lauren dig into the science and history of bok choy.

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The Joy of Bok Choy

This brand of breakfast cereal is widely used in snack mixes, both sweet and savory. Anney and Lauren get in the mix with the science and history of Chex.

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Checking Off the Chex Episode

These marine mollusks can be enjoyed raw, steamed, or cooked into all kinds of dishes. Anney and Lauren pry open the science and history behind hard clams (aka Northern quahogs).

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Hard Clams: The Clamoring

This type of pasta with a long, thin cylindrical shape has become a global staple because it’s easy to make, store, and cook – and expound upon with whatever sauce you like. Anney and Lauren untangle the science and history of spaghetti.

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The Spaghetti Episode Is Ready

This seaweed extract literally brings together many of the foods and beverages on store shelves. Anney and Lauren dip into the science and history of carrageenan.

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Gelling With Carrageenan

Lyt når som helst, hvor som helst

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