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Food TV: For Your Consumption51:13

2d ago51:13

51:13

Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the history of food TV, from its radio roots through YouTube. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Farewell, New Orleans40:09

4d ago40:09

40:09

To finish out our miniseries on New Orleans, we share a few more stories from our guests about what it’s really like to live there – of course the food scene, but also the music, the tourists, the unexpected inspirations – and the ghosts. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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The Extra-Saucy Louisiana-Style Hot Sauce Episode41:27

11d ago41:27

41:27

This wide category of hot sauces spices up dishes all over the South – and beyond. Anney and Lauren explore the history and culture of these cayenne- and tabasco-based condiments. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Law and Order: Food and Water Unit46:38

13d ago46:38

46:38

Fresh food and clean water are necessary for human health and productivity, but many people lack access due to systemic problems with infrastructure, education, and opportunity. We skim the surface of food and water policy in New Orleans and beyond. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Bonus Interview: Raekwon The Chef19:30

16d ago19:30

19:30

Rapper and Wu-Tang Clan member Raekwon got his nickname from the flavor he brings to his music, but it could just as easily refer to his passion for food. In this bonus interview, listen in as the Savor team catches up with Raekwon at A3C 2018. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Savor the Gator36:08

18d ago36:08

36:08

Alligator seems like an unlikely food source, but it’s been enjoyed for millennia. Anney and Lauren play investigators (not sorry) into the history, habits, and amazing (U.S.) ecological recovery of alligators. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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King (Cake) for a Day31:50

20d ago31:50

31:50

Variations on this festive Mardi Gras cake are served during Carnival season around the world, so how did the New Orleans version come to be? Anney and Lauren dig into the history and traditions surrounding king cake and Mardi Gras. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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This Episode Is Anything But Medi-Okra30:19

24d ago30:19

30:19

Okra is both prized and demonized for its goo – the vegetable thickens stews beautifully, but some find it slimy. Learn the history and slime science behind okra (including how to cut back on the goo when you cook it). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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New Orleans: The Sandwiching33:25

25d ago33:25

33:25

The po’boy and muffuletta are integral stops on any New Orleans food tour, and their histories help tell the story of the city. Anney and Lauren explore the origins of these iconic sandwiches. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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You Want Fries With That?38:59

1M ago38:59

38:59

Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore the uncertain history and intense science of French fries. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Cocktail Hour: New Orleans48:04

1M ago48:04

48:04

This city invented (or, at least, popularized) a legion of cocktails. Anney and Lauren dip into the history that made New Orleans’ drinking culture possible, and explore the Sazerac, the Ramos gin fizz, and the French 75 in particular. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Kit Kats: Give Us a Break42:34

1M ago42:34

42:34

This iconic, sharable British candy bar is consumed at a rate of billions per year in hundreds of flavors around the world. Anney and Lauren chat about Kit Kat’s history, psychology, and structural science. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Stewing Over Gumbo37:56

1M ago37:56

37:56

This classic dish contains contributions from the many cultures that created New Orleans, and everyone’s recipe is a little bit different. Anney and Lauren explore the many forms and fans of gumbo (plus, how roux works). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Boudin: The Cajun Link37:47

2M ago37:47

37:47

This type of fresh sausage made throughout Europe is also a regional specialty in Cajun country. Anney and Lauren explore the history, etymology, and making of Cajun boudin. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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New Orleans: The South Is North From Here53:32

2M ago53:32

53:32

You can trace the whole history of New Orleans through the creation of its signature drinks and dishes. Anney and Lauren (along with a host of expert guests) explore the city’s roots -- and how Cajun and Creole cuisines came to be. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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The Inexhaustible Energy Drink Episode34:07

2M ago34:07

34:07

Energy drinks toe the line between recreational beverage and nutritional supplement. Anney & Lauren explore their history, plus the science of why those jolts/surges of pep that can make you feel like a rock star can also come with monstrous side effects. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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The Blow-Out Birthday Cake Episode37:14

2M ago37:14

37:14

Why do we eat cake on people's birthdays? Why do we blow out candles? What on earth is "birthday cake" flavor?? Anney and Lauren explore the answers to these and other layers within birthday cakes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Bonus Interview: ASW Distillery49:58

2M ago49:58

49:58

In preparation for our scotch episode, we visited the local ASW Distillery in late 2018 to learn how they make their peated single-malt whiskey. This bonus episode is that interview -- a deep dive into the art and science of creating a scotch-style whiskey in the American South. Learn more about your ad-choices at https://news.iheart.com/podcas ...…

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Savor Wings It55:35

2M ago55:35

55:35

Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. Guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delicious. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Ranch, Dude1:05:00

2M ago1:05:00

1:05:00

Ranch, America's favorite salad dressing, originated on an actual dude ranch. Guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Profiles in Deliciousness: Isabella Beeton33:34

2M ago33:34

33:34

Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But Beeton wasn't a stodgy matron. We explore the fashionable, savvy woman behind this seminal cookbook. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Cocktail Hour: The Mimosa37:49

2M ago37:49

37:49

The combination of orange juice and sparkling wine is an American brunch classic, but its arrival on the scene is pretty recent. Anney and Lauren dive into the history of the mimosa -- and the economics of the bottomless mimosa brunch. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Nutritional Yeast: Rising to the Occasion38:29

2M ago38:29

38:29

Nutritional yeast is a recent-ish edible innovation that provides a vegan source of protein and cheesy/savory flavors, but it's far from the first yeast humans have consumed. Anney and Lauren delve into the weird history and science of nutritional yeast. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Savor on Ice!46:11

2M ago46:11

46:11

Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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The Concentrated Orange Episode41:20

3M ago41:20

41:20

Sweet oranges have been prized for their bright, fragrant skin and juice for at least 4,000 years, but our modern concepts of them are mostly due to marketing campaigns. Anney and Lauren get juiced up about the history and culture of oranges. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Dishing On Tetrazzini24:36

3M ago24:36

24:36

Tetrazzini is a dish with as many possible ingredients as it has possible origin stories. Anney and Lauren swing into the tetrazzini-verse to explore this comforting, all-American casserole. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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The Neat Scotch Episode37:52

3M ago37:52

37:52

This liquor originated in Scotland as the 'water of life', but scotch-style whisk(e)ys are now made the world over. Anney and Lauren dip into the history and science behind scotch, with help from local Atlanta distillers American Spirit Works. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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We Like You A Latke28:17

3M ago28:17

28:17

Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. Anney and Lauren get to the root of latke history (and the science behind making them the tastiest). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Bonus: A Whole Milk Science Episode36:02

3M ago36:02

36:02

There are many different types of milk on the market -- even considering dairy alone, a lot of technologies go into processing more stable, reliable products. In this sponsored bonus episode, Anney and Lauren dive into the history and science behind milk. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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To Brie, Or Not To Brie39:23

3M ago39:23

39:23

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. We’re talking about brie, y’all. /LV) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Wasabi: Not Horsin' Around28:50

3M ago28:50

28:50

This spicy-hot Japanese plant is known as a condiment for sushi around the world, but most humans have never had the real thing. Anney and Lauren dig into the history and science of wasabi -- both the original and imitations. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Scratchin' Our Noggins About Eggnog32:19

3M ago32:19

32:19

How did this drinkable (and usually alcoholic) custard become a winter holiday standard? Anney and Lauren dip into the history of eggnog -- plus the science of how raw eggs and dairy can be not just safe to drink, but safe to keep for months. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Big Gum Questions43:18

3M ago43:18

43:18

While it's not strictly a food, humans have been chewing gum-type stuff for 9,000 years. Anney and Lauren blow up the history, science, and sticky menace of chewing gum. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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The Doorstopping Story of Fruitcake34:36

4M ago34:36

34:36

This oft-mocked holiday dessert wasn't always so maligned. Anney and Lauren explore the well-preserved history and rich science behind fruitcakes. (And plum puddings, a little bit.) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Yes Pecan40:51

4M ago40:51

40:51

This nut is a Southern U.S. staple — and has been since way before such a thing existed. Anney and Lauren break open the history and culture behind pecans. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Food Fairy Tales: The Almond Tree51:20

4M ago51:20

51:20

Because fairy tales so often feature food (er, and cannibalism), we’re offering up a dramatic reading of the Grimms' 'The Almond Tree', along with commentary and special guests Stuff They Don’t Want You To Know, Julie Douglas, and Alexander Williams. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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The Over-Stuffed Thanksgiving Episode44:53

4M ago44:53

44:53

This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subcultures are making Thanksgiving their own, why some protest the holiday, and Anney’s many mishaps. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Bonus Interview: Changing How We Farm45:17

4M ago45:17

45:17

Our tastes and considerations as eaters are changing, and small farms have to stay ahead of those curves to ensure success. We talk with fourth-generation farmer Jamie Ager about how being sustainable, humane, and open can actually be a boon to business. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Hail Seitan22:38

4M ago22:38

22:38

This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). Anney and Lauren dig into the debated history and gooey, chewy science of seitan. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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My Island for Some Nutmeg37:19

4M ago37:19

37:19

Spices like nutmeg drove European exploration and globalization -- and meant genocide for the native producers. We explore this history (and the psychedelic science) of nutmeg. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Consider the Red Lobster46:13

4M ago46:13

46:13

The Red Lobster restaurant chain made seafood accessibly aspirational to inland, middle class Americans. Anney and Lauren dive into the stories behind its successes and scandals -- and those cheddar biscuits. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Farewell, Asheville33:39

4M ago33:39

33:39

As we finish out our miniseries on Asheville, NC, we wanted to share a few more stories about the flavor of the city -- and what challenges it faces in the future. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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Bonus Interview: French Broad Chocolates44:26

5M ago44:26

44:26

Chocolate's main ingredients, cacao & sugar, have a long history as crops that can be harmful to their farmers and environments. So what does it take to make chocolate responsibly? We talk with Asheville chocolate makers about their journey to bean-to-bar. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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The Scorn of Candy Corn33:32

5M ago33:32

33:32

Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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An Amaro Never Reveals Its Secrets37:48

5M ago37:48

37:48

Amari, bitter liquors long loved in Europe, are catching on and even being made here in the States. Anney & Lauren delve into the weird history of amaro with help from an Asheville producer – and present the ghost story that inspired their name. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Bonus Episode: Street Food Moves Us42:28

5M ago42:28

42:28

Chef Meherwan Irani brought Indian street food to the mountains of Appalachia and the heart of the South. In this interview, we talk with him about how these foods remix and resonate through the cultures they touch, and how food has shaped humanity. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Mayonnaise and Mayo-Nays51:18

5M ago51:18

51:18

Mayonnaise may be the spread that binds sandwiches together, but it seriously divides opinion: Which brand is best? Does it deserve to be there at all? Anney & Lauren get into the thick of the history and science behind mayo. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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The Health of the Food Industry38:26

5M ago38:26

38:26

Food unites humanity, but the food industry can be a divisive place to work. We look at Asheville as a microcosm of the issues plaguing U.S. food and restaurant workers -- and of how we can come together to help solve those issues. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Bonus Episode: Taking Cues from a Pitmaster27:35

5M ago27:35

27:35

Chef Elliott Moss brought whole-hog, wood-coal, Eastern Carolina barbecue to Asheville. In this interview, we cover the comfort of ‘cue (and other classic Carolina dishes), his inspirations, and how a BBQ restaurant wound up being his artistic outlet. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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Mind Your Own Biscuits42:40

5M ago42:40

42:40

Southern biscuits are the fluffy, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…

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