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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 herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley.

See omnystudio.com/listener for privacy information.

The Herbaceous Parsley Episode

This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin.

See omnystudio.com/listener for privacy information.

Hedging on Sloe Gin

This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.

See omnystudio.com/listener for privacy information.

The No-Nonsense Naan Episode

Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.

See omnystudio.com/listener for privacy information.

Savor Classics: Ice

This international brand of teas and other beverages (including instant soups) all got its start with one Scottish grocer. Anney and Lauren dip into the history and businesses behind Lipton.

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The Lipton Episode Is in the Bag

This complexly savory liquid seasoning is often made with only two ingredients: fish and sea salt. Anney and Lauren get lost in the history and science of nước mắm -- Vietnamese fish sauce.

See omnystudio.com/listener for privacy information.

Vietnamese Fish Sauce: Two-Ingredient Wonder

This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.

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In a Scrape with Raclette

This now-ubiquitous container closure got its start in the 1800s and has been through a lot of innovation since then. Anney and Lauren follow the threads of the science and history of the screw cap (yes, including for wine).

See omnystudio.com/listener for privacy information.

The Taming of the Screw Cap

This Black father & son duo ran some of the first fancy restaurants in America – and had a stop on the Underground Railroad in their cellar. Anney and Lauren explore the story of Thomas G. Downing and George T. Downing.

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Oysters and Activism: The Thomas and George Downing Episode

This small, sweet/tart fruit has been a favorite for millennia across basically the entire Northern Hemisphere. Anney and Lauren bramble on about the botany and history of the raspberry.

See omnystudio.com/listener for privacy information.

Savor Gives You a Raspberry

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.

See omnystudio.com/listener for privacy information.

Vegetable Shortening: Long Story Short

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