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Savor

HowStuffWorks

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?

Location:

United States

Description:

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?

Language:

English


Episodes

Listener Mail XIX: Adventures of the Inbox

2/29/2024
Once again we return to our version of rule by the people: Messages from you, good listeners! In this original script, we’ve got everything from fairy bread to salad fries and capybaras to apple butters. See omnystudio.com/listener for privacy information.

Duration:00:39:46

Rewriting History: The Malinda Russell Episode

2/23/2024
Though her story was almost lost, this accomplished Black American cook and cookbook writer from the 1800s is teaching us new things about the cuisine and culture of her time. Anney and Lauren dig into the rediscovery of Malinda Russell and her recipes. See omnystudio.com/listener for privacy information.

Duration:00:23:01

Savor Classics: The Mai Tai Cocktail

2/21/2024
For a rum punch designed with escapism in mind, this cocktail has a lot of controversy swirling around it. In our classic episode, Anney and Lauren dip into the history of the mai tai (plus, the science and history of cocktail umbrellas). See omnystudio.com/listener for privacy information.

Duration:00:26:05

Friday Fish Fry (Oh, Tartar Sauce)

2/19/2024
This social meal is a tradition in communities across the United States for a couple of dovetailing (fishtailing?) reasons. Anney and Lauren dig into the history and cultures behind the Friday fish fry. See omnystudio.com/listener for privacy information.

Duration:00:39:16

The Many-Layered Baklava Episode

2/16/2024
This buttery pastry has as many iterations as it (often) has thin, flaky layers. Anney and Lauren dig into the history and cultures behind baklava. See omnystudio.com/listener for privacy information.

Duration:00:32:59

The Demogorgonzola

2/14/2024
This slightly aged, green-blue veined cheese is prized for its heckishly piquant flavor. Anney and Lauren dig into the science and history of gorgonzola. See omnystudio.com/listener for privacy information.

Duration:00:31:12

Turmeric: It Was All Yellow

2/9/2024
This vivid yellow underground stem has been used as a spice, medicine, and pigment for millennia. Anney and Lauren get into the rhi-zone with the science and history of turmeric. See omnystudio.com/listener for privacy information.

Duration:00:32:04

Apple Butter: Spread the Word

2/6/2024
This sweet, rich spread is made by cooking down apples until they’re smooth as butter. Anney and Lauren dip into the dairy-free science and history of apple butter. See omnystudio.com/listener for privacy information.

Duration:00:28:41

Savor Marinates on Bulgogi

2/2/2024
This dish of marinated, barbecued beef doesn’t necessarily need to be barbecued, and it doesn’t need to be beef. Anney and Lauren dig into the history and science behind bulgogi. See omnystudio.com/listener for privacy information.

Duration:00:38:52

The Bubbly Tepache Episode

1/27/2024
This lightly fermented drink is often made tangy-sweet with pineapple skin, core, and fruit. Anney and Lauren dip into the science and history of tepache. See omnystudio.com/listener for privacy information.

Duration:00:36:06

The Light Golden Syrup Episode

1/24/2024
This sweet syrup is a baker’s friend -- and an industrial byproduct of sugar refinement. Anney and Lauren dip into the history and science of golden syrup. See omnystudio.com/listener for privacy information.

Duration:00:30:13

Savor Classics: Kale

1/22/2024
Nutrient dense and easy to grow, this leafy green was a culinary staple long before it was labeled a superfood. In this classic episode, Anney and Lauren dig into the rich history and savory science of kale. See omnystudio.com/listener for privacy information.

Duration:00:29:46

Hats Off to Sea Urchins

1/19/2024
These marine invertebrates have excellent skeletons and delicious gonads. Anney and Lauren dig into the science and history of eating sea urchin. See omnystudio.com/listener for privacy information.

Duration:00:36:42

The House That Escoffier Built

1/12/2024
At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are run to the experience of dining. Anney and Lauren explore the life and impact of Auguste Escoffier. See omnystudio.com/listener for privacy information.

Duration:00:41:22

Papaya: Gettin’ It Ripe

1/11/2024
This tart, crunchy salad ingredient morphs into a soft, sweet (and slightly funky) dessert when it ripens. Anney and Lauren peel back the science and history of papaya. See omnystudio.com/listener for privacy information.

Duration:00:29:06

Dim Sum: More Than the Sum of Its Parts

1/8/2024
In this category of cuisine, many (many) types of dishes, teas, and establishments may feature – but all add up to a deliciously communal experience. Anney and Lauren dip into the history and culture of dim sum. See omnystudio.com/listener for privacy information.

Duration:00:41:48

Mulling Over Mulled Wine

1/4/2024
This spiced beverage is seasoned with bright fruit and served warm – and, like all of the ingredients, the wine can vary (or be optional). Anney and Lauren dip into the science and history of mulled wine. See omnystudio.com/listener for privacy information.

Duration:00:41:16

Savor Side Dish: Holly, Jolly Marketing

12/30/2023
Ah, the holidays! Because nothing is more merry and bright than a marketing campaign, Anney and Lauren present another season's worth of the weirdest gimmicks and co-brandings that the food & beverage industry has to offer. See omnystudio.com/listener for privacy information.

Duration:00:27:40

Savor Classics: Brie

12/27/2023
To brie, or not to brie, that is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yeast poops, and, post-ripening, eat them. (Sorry I borked the meter. This is a classic about brie, y’all. /LV) See omnystudio.com/listener for privacy information.

Duration:00:35:21

Kiss from a Rose Water

12/22/2023
This fragrant flavoring has been favored for millennia, and was ubiquitous in American desserts before vanilla became affordable. Anney and Lauren dip into the history and science behind rose water. See omnystudio.com/listener for privacy information.

Duration:00:30:14