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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 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 culinary nut is a staple the Southern U.S. — and has been since way before such a thing existed. In this classic episode, Anney and Lauren break open the history and cultures behind pecans.

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Savor Classics: Pecans

This versatile vegetable dish frequently features beans and sweet corn, but part of its appeal is that anything goes. Anney and Lauren take a fresh look at the history and cultures behind succotash.

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The Sufferin’ Succotash Episode

This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone.

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Provolone: Talk Curdy to Me

Lyt når som helst, hvor som helst

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