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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

Beverages made from parts of the roselle hibiscus have a beautiful color, a tart tang, and a place in the history of other red drinks. Anney and Lauren dip into the science and cultures behind hibiscus teas.

See omnystudio.com/listener for privacy information.

The Vibrant Hibiscus Tea Episode

This style of restaurant service is dinner and a show – where cooking dinner is the show. Anney and Lauren flip over the cultures and history behind teppanyaki (often known as ‘hibachi’ in the U.S.).

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The Teppanyaki Episode Has Flair

Come sit down with us, we’ve got some sad news. This is not goodbye, but Savor is winding down.

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An Important Savor Announcement

This franchise has spawned a bounty of food- and drink-related merchandise and licensed products, from mundane to amusing to of dubious propriety. Anney and Lauren have a bad feeling about some of the strangest culinary tie-ins from the history of Star Wars.

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A Galaxy of Star Wars Food Tie-ins

This tropical fruit with a thin, leathery skin doesn’t travel well, so it’s inspired all kinds of innovations to get it from tree to plate over the centuries. Anney and Lauren take a fresh look at the history and science behind lychees.

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The Lychee Episode Is Delicate (Isn’t It, Isn’t It?)

This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.

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The Original Pilsner Episode

If you haven’t heard about the KitKat heist and the Reese’s family controversy, you’re in for a treat. In this fun-sized episode, Anney and Lauren cover some developing candy news.

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Savor Snacks: Corporate Candy Drama

Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. In this classic episode, Anney and Lauren explore the twists of pretzel history, culture, and science.

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Savor Classics: Pretzels

This cookbook, stirred up by two women in Manhattan in the early 1980s, helped change how America cooks and eats for the fresher (including a lot of vinaigrette), but their success was hampered by the era. Anney and Lauren explore how Sheila Lukins and Julee Rosso created The Silver Palate cookbooks, and how they lost The Silver Palate shop and packaged products.

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A Taste of the Silver Palate Cookbook(s)

These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world’s warm oceans. Anney and Lauren dip into the biology and history of mahi mahi.

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Going Strong with Mahi Mahi

In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.

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School Lunches: Food for Thought

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