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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 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 carbonated beverage made from the tender tips of new spruce branches can be alcoholic or not – but it’s always a bit bracing. Anney and Lauren stick it out through the science and history of spruce beer.

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Pining for Spruce Beer

These thin, crisp sandwich cookies with a chewy caramel center are a favorite snack of café patrons and endurance athletes alike. Anney and Lauren iron out the science and history of stroopwafels.

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The Syrupy Stroopwafel Episode

These golden yellow hand pies are a savory comfort food that’s traveled around the world. Anney and Lauren fill out the history and cultures behind Jamaican patties.

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The Portable Jamaican Patty Episode

This deep red grape, though sometimes misunderstood, helped launch California’s wine industry – and wines made from its relatives are loved across Europe. Anney and Lauren dive into the science and history of zinfandel grapes and wines.

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Zinfandel: All We Do Is Zin

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