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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 soft, tart, typically nonfat cheese is eaten like a yogurt -- sometimes with cream and sugar on top. Anney and Lauren dig into the history and science of skyr.

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The Cultured Skyr Episode

This global corporation sells herbs and spices in grocery stores, yes, but it also has hands in all sorts of aspects of the business of flavor. Anney and Lauren explore the history and reach of McCormick & Company.

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McCormick: Sugar and Spice and Everything Else

This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.

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The Guava Episode Has Juice

This spice drove European exploration and globalization -- and meant genocide for the native producers. In today's classic episode, Anney and Lauren dig into that history (and the psychedelic science) of nutmeg.

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Savor Classics: Nutmeg

Ah, the holidays! Because nothing is cozier than a marketing campaign, Anney and Lauren have brought the gift of the season’s weirdest food & beverage industry gimmicks once again. Get ready to deck those hot dogs.

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Holly, Jolly Marketing: 2024 Edition

Because food is so often featured in fairy tales and fantasy stories, in this classic episode we offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & Joe McCormick. Come buy, y'all, come buy.

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Savor Classics: 'Goblin Market'

There is a rumor that the legendary listener mailbox has returned, with new(ish) visions for the new year from you, dear listeners! This batch includes a lot of helpful tips, from catfish cleaning and pastéis de nata to a film festival and visiting Prosecco.

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Listener Mail XXI: Savor of the Future

This dish of rice & beans simmered with smoked pork has become a New Year’s Day tradition – but how did it start? Anney and Lauren spill the hypothetical history of hoppin’ john.

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Stirring the Pot with Hoppin’ John

Historical true crime doesn’t have to be dry. We chat with Holly Frey and Maria Trimarchi, hosts of the podcast Criminalia, about how they illuminate stories through cocktails (and mocktails!) in their show and new book: Killer Cocktails: Dangerous Drinks Inspired by History’s Most Nefarious Criminals.

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Interview: Killer Cocktails with Criminalia

These proteins are real meat produced without having to rear and slaughter animals. Anney and Lauren explore the developing industry of lab-grown meats.

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Lab-Grown Meats: A Meet-n-Greet

Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken.

 
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The Troubled, Tasty Story of Fried Chicken

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