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.See omnystudio.com/listener for privacy information.

This egg custard cupped in crisp puff pastry is a must-try street food for travelers to Lisbon. Anney and Lauren dig into the science and history of pastéis de nata.See omnystudio.com/listener for privacy information.

This inexpensive sparkling wine has a short history that’s nonetheless very storied. Anney and Lauren pop open the science, cultures, and marketing behind Prosecco.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks displayed them in vases. In this classic episode, Anney and Lauren dig into the history and science of celery.See omnystudio.com/listener for privacy information.

This condiment is traditionally made with extra-fancy ingredients, from expensive seafood to aged ham. Anney and Lauren dig into the history and culture behind XO sauce.See omnystudio.com/listener for privacy information.

This savory, creamy, starchy dish can be made in all sorts of ways, and it has a tangle of historical ties to match. Anney and Lauren dig into the history and cultures behind stroganoff.See omnystudio.com/listener for privacy information.

This grain is eaten as a vegetable, right off the cob or in all kinds of dishes both savory and sweet. Anney and Lauren talk your ears off about the a-maize-ing botany and history of sweet corn.See omnystudio.com/listener for privacy information.

These small business ventures bring the public and its produce closer together – but they started as a way to save crops from going to waste. Anney and Lauren explore the history of u-pick farms.See omnystudio.com/listener for privacy information.

Sure, we bake them into pies and carve them into jack-o’-lanterns, but there is a wide world of pumpkin growing, rowing, and destruction. In this mini-episode, Anney and Lauren give you pumpkin to talk about. Gourd vibes only.See omnystudio.com/listener for privacy information.

These coconut-based candy bars have supported soldiers overseas, jobs during the Depression, and even anti-Nazi espionage. Anney and Lauren dip into the bountiful history of Mounds and Almond Joy.See omnystudio.com/listener for privacy information.

The venison and other products from these large, quick mammals has been an important (if sometimes controversial) part of North American cultures for millennia. Anney and Lauren explore the science and history surrounding white-tailed deer. Including, yes, ‘Bambi’, with an aside into the Poohniverse.See omnystudio.com/listener for privacy information.

This useful culinary nut has a surprising structure and a plethora of names. Anney and Lauren shell out the science and history behind English walnuts.See omnystudio.com/listener for privacy information.

We’ve talked before about food in horror – and now Anney has a treat for you. In this special episode, we present a short story from the horror anthology podcast ‘Aaron Mahnke’s 13 Days of Halloween’ and discuss how the sausage was made. (You can find the full series at https://www.grimandmild.com/13days, or wherever you get your podcasts.)See omnystudio.com/listener for privacy information.

This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the science and history behind buffalo mozzarella.See omnystudio.com/listener for privacy information.

Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. In this classic episode, 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.See omnystudio.com/listener for privacy information.

This black lager belies its heavy look with a light, crisp feel. Anney and Lauren dip into the science and history of Schwarzbier.See omnystudio.com/listener for privacy information.

In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-futurist culture of Horn & Hardart automats.See omnystudio.com/listener for privacy information.

This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and culture behind soup joumou.See omnystudio.com/listener for privacy information.

Southern biscuits are the fluffly, 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.See omnystudio.com/listener for privacy information.

Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.See omnystudio.com/listener for privacy information.

This tart, fragrant citrus fruit brings depth to everything from condiments to cocktails to capybara baths. Anney and Lauren dip into the botany and history of yuzu.See omnystudio.com/listener for privacy information.

Whether in liquid or powder format, these long-lasting products add cream-like properties to coffee drinks and beyond without technically containing dairy. Anney and Lauren explore the science, history, and technicalities of non-dairy creamers.See omnystudio.com/listener for privacy information.

These small peppers, and the sauces made from them, pack an outsized punch. Anney and Lauren dig into the spicy science and colonial history of piri piri/peri-peri chiles, sauces, and chicken.See omnystudio.com/listener for privacy information.

This brand of brightly colored liqueurs is made, to this day, by monks who live mainly in solitude and silence. Anney and Lauren dip into the rocky history of Chartruese. See omnystudio.com/listener for privacy information.

These long-legged crustaceans are the largest on the commercial market. Anney and Lauren fathom the science, history, and politics of red king crabs.See omnystudio.com/listener for privacy information.

The worlds of food and perfume have always overlapped, but there's been a recent spate of fragrances meant to evoke branded food products, from soft pretzels to burgers to mayo. In this short, Anney and Lauren explore a strange sampling of food fragrance stunt marketing.See omnystudio.com/listener for privacy information.

Through her many ventures -- including restaurants, a cookbook, kitchen inventions, and television programs -- Joyce Chen strived to educate and delight people with Chinese cusine in the 1960s and '70s. Anney and Lauren dig into life and legacy of Joyce Chen.See omnystudio.com/listener for privacy information.

The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. In this classic episode, Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made.See omnystudio.com/listener for privacy information.

This succulent desert plant, with pad-like stems and sweet fruit, has historically been propagated in hopes of farming a parasitic insect for dye. Anney and Lauren dig into the botany and history of the prickly pear cactus.See omnystudio.com/listener for privacy information.

Last year on the International Space Station, a mystery was afoot. Two precious, space-grown tomatoes had gone missing. Had someone secretly stolen a Solanum snack? In this mini episode, Anney and Lauren explore an out-of-this-world veggie tale: the great space tomato case!See omnystudio.com/listener for privacy information.

This (usually) blue-veined cheese is one traditional product that’s changed with the times. Anney and Lauren dig into the science and history of Stilton cheese, including both Welly Wangin and microbiology.See omnystudio.com/listener for privacy information.

This shaved ice dessert can include everything from fruit and jellies to ice cream and evaporated milk. Anney and Lauren dig into the history and culture of halo-halo.See omnystudio.com/listener for privacy information.

This brand of fruit-based products was the first to successfully NOT ferment grape juice in the 1800s. Anney and Lauren dip into the twisting history of Welch’s.See omnystudio.com/listener for privacy information.

The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. In this classic episode, Anney and Lauren take a pitiless look at the science and history of both, including how the classic type is making a comeback.See omnystudio.com/listener for privacy information.

This bitter root vegetable is often roasted and used to make hot beverages, like chicory coffee. Anney and Lauren dig up the science and history of root chicory.See omnystudio.com/listener for privacy information.

This type of animal fat, housed inside bones, lends silky richness to soups, stews, and simple toast -- and eating it may be how humans evolved in the first place. Anney and Lauren celebrate the science and history of bone marrow.See omnystudio.com/listener for privacy information.

This well-loved reference book serves not just as an encyclopedia of gastronomy, but a window into the (mostly French) culinary world from when it was published. Anney and Lauren flip through the history behind the ‘Larousse Gastronomique’.See omnystudio.com/listener for privacy information.

This bottle cap’s simple, effective design – and its inventor’s business savvy – shaped the beverage industry as we know it. Anney and Lauren pry open the history and science of the crown cap (or crown cork).See omnystudio.com/listener for privacy information.

This starchy side dish can inspire some strong opinions -- and side-eye. Anney and Lauren peel back the history behind the many, many iterations of potato salad.See omnystudio.com/listener for privacy information.

This preparation of soybeans employs a fermentation process to bring a funky flavor and stringy texture to the mix. Anney and Lauren spill the beans on the science and history of natto.See omnystudio.com/listener for privacy information.

We return once again with missives from you, dear listeners! Included in this motley crew are some strong opinions about regular cannoli and regular opinions about strong vindaloo (which we hope we haven't re-butchered the pronunciation of). As always, our greatest strength will be each other!See omnystudio.com/listener for privacy information.

Dentists originally created this fairground favorite, and the physics behind it is fascinating. In this classic episode, Anney and Lauren put their spin on the history and science of cotton candy.See omnystudio.com/listener for privacy information.

This near-omnipresent citrus has been a rare treat, a reason to develop irrigation technology, a cure for scurvy, and a protection against the black plague. Anney and Lauren unpeel the botany and history behind the lemon.See omnystudio.com/listener for privacy information.

This brand of savory sauces has as many origin stories as it has uses. Anney and Lauren dip into the history and phenomenon of HP Sauce.See omnystudio.com/listener for privacy information.

This botanical liquor can be made with many things, but often brings flavors like caraway or dill seed to the party. Anney and Lauren dip into the science and history of aquavit.See omnystudio.com/listener for privacy information.

These small cephalopods are a huge part of California’s fishing industry. Anney and Lauren dip into the biology and history of California market squid.See omnystudio.com/listener for privacy information.

These ricotta-filled, deep-fried pastries are the stuffed stuff of slightly bawdy legends. Anney and Lauren shell out the science and history of cannoli.See omnystudio.com/listener for privacy information.

This spice is made from tiny fruit that pack a huge wallop of flavor. Anney and Lauren dig into the science and history of allspice. (Correction: The thing in Transformers is the AllSpark. The “AllLife” is a thing that Anney wrote into her D&D campaign. Neither go in a pumpkin pie.)See omnystudio.com/listener for privacy information.

This fast-food pizza franchise has served up literacy programs, space sponsorships, government-promoted cheese – and a lot of pizzas. Anney and Lauren delve into the deep-dish history of Pizza Hut.See omnystudio.com/listener for privacy information.

James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. In this classic episode, Anney and Lauren explore the life of this sometimes troubled chef, writer, and bon vivant.See omnystudio.com/listener for privacy information.

This bright-hot stew can come out a number of ways thanks to the many culinary influences that have gone into it. Anney and Lauren marinate on the history and cultures behind vindaloo.See omnystudio.com/listener for privacy information.

This crumbly mountain cheese may not melt, but it’s the perfect finishing touch on all kinds of snacks, sides, and meals. Anney and Lauren dig into the science and history of cotija cheese. (p.s. Since I forgot to say it in the episode, here you go: BACTERIA POOOOOOOOP --LV)See omnystudio.com/listener for privacy information.

These pieces of movie merchandise are far more than a way to hold popcorn. Anney and Lauren dig into the history and popularity of popcorn buckets.See omnystudio.com/listener for privacy information.

Wines in this wide, complicated category are flavored with herbs and spices, stabilized with liquor, and sweetened (a lot or a little). Anney and Lauren dip into the history and cultures behind vermouth.See omnystudio.com/listener for privacy information.

These wild members of the onion family have catapulted from local favorite to foodie phenomenon. Anney and Lauren dig into the science and history of ramps.See omnystudio.com/listener for privacy information.

These cookies can be light or dense, made with shredded coconut or ground almonds, fancy or plain -- and their history is closely tied to pasta. Anney and Lauren dig into the history and many iterations of macaroons.See omnystudio.com/listener for privacy information.

Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. In this classic episode, Anney and Lauren explore the long history and bacteria-laden science of pickles.See omnystudio.com/listener for privacy information.

Don’t call it a comeback quite yet, but this seafloor-dwelling fish is doing well in some places across the North Atlantic. Anney and Lauren dip into the biology and history of the Atlantic halibut.See omnystudio.com/listener for privacy information.

We kinda like food, but talking about the kitchens we grew up in involves a lot more than that. Anney and Lauren chat with journalist Michele Norris about how this became the prompt for her new interview-based podcast, ‘Your Mama’s Kitchen,’ and why those early experiences are both so evocative and instructive to us today.See omnystudio.com/listener for privacy information.

This creamy condiment adds a pop of color and flavor to salads and sandwiches alike – but its origin story isn’t so magnanimous. Anney and Lauren dip into the many competing histories and recipes for Thousand Island dressing.See omnystudio.com/listener for privacy information.

We love astronomical events and we love weird food & beverage industry marketing tactics. Today, the two join forces! In this mini episode, Anney and Lauren talk through the offerings of the 2024 solar eclipse.See omnystudio.com/listener for privacy information.

This brand of soft drinks has always gone hard in its marketing concepts. Anney and Lauren x-plore the science and history of Mountain Dew.See omnystudio.com/listener for privacy information.

This special-occasion cake comes from a long line of vegetal desserts. Anney and Lauren dig into the science and history of carrot cake.See omnystudio.com/listener for privacy information.

This is a cheese of many holes and many imitators. Anney and Lauren dig in to the science and history of Emmental, the original Swiss cheese.See omnystudio.com/listener for privacy information.

This popular and ancient herb is associated with a strange range of myths and legends, from scorpions and basilisks to star-crossed lovers. In this classic episode, Anney and Lauren explore the many stories of basil.See omnystudio.com/listener for privacy information.

It's the seven-year anniversary of our first episode!?!? In celebration, our excellent producers, Andrew and Dylan, joined us to chat about how we all came together to create the show, and about some of our favorite memories (and meals) from along the way.See omnystudio.com/listener for privacy information.

This iteration of tasty deep-fried dough bedevils historians as much as it delights fans. Anney and Lauren think the science and history of churros really shaped up in the end.See omnystudio.com/listener for privacy information.

This sweet syrup adds smooth, fruity flavors to cocktails, coffee, and beyond thanks to the ‘milk’ of almonds (or other nuts/seeds). Anney and Lauren contend with what they’ve wrought in the science and history of orgeat.See omnystudio.com/listener for privacy information.

These mid-sized, milk-producing mammals have been part of human cuisine and culture for millennia. Anney and Lauren are not kidding around about the biology and history of goats.See omnystudio.com/listener for privacy information.

This condiment is a study in contrasts – crunchy-silky, savory-fruity, and varyingly spicy. Anney and Lauren dip into the history and culture(s) of chili crisp.See omnystudio.com/listener for privacy information.

These small, tart fruits love the cold but are extra useful when they’re heated up. Anney and Lauren dig into the science and history of lingonberries.See omnystudio.com/listener for privacy information.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore where sriracha comes from, its meteoric pop-culture rise, and the science of why hot sauce burns so good. Plus, an update: Corporate drama and comeuppance!See omnystudio.com/listener for privacy information.

These airy cookies are made waffle-style in specialized presses with beautiful designs. Anney and Lauren dig into the science and history of pizzelle.See omnystudio.com/listener for privacy information.

It’s recap o’clock! Having logged three trips to Vegas this year, Anney and Lauren (and Super Producer Andrew) sampled a lot more excellent cuisine than they’ve had time to discuss on the show. So that time is now! From seafood towers to steak basements, we chat through the dishes and drinks we shared during our Vegas visits.See omnystudio.com/listener for privacy information.

Pastry is an edible, architectural art form – creating it at a resort-level scale takes a lot of teamwork. In this sponsored interview, Anney and Lauren chat with Jen Yee, the Executive Pastry Chef at the Wynn Las Vegas, about how she helms the resort’s pastry program and helps facilitate everything from room-service cheesecake to showstopping centerpieces.See omnystudio.com/listener for privacy information.

This dish (and/or cooking method) reduces a stew completely – and invites infinite iterations. Anney and Lauren dig into the history and culture(s) that add up to make rendang.See omnystudio.com/listener for privacy information.

This spice blend can contain any number of ingredients – the idea is that they should work together to balance five traditional flavors: bitter, sweet, sour, pungent, and salty. Anney and Lauren dip into the history and science of Chinese five spice.See omnystudio.com/listener for privacy information.

These mild-flavored fruits grow on giant cacti and look like dragon eggs. Anney and Lauren dig into the history and science of the dragon fruit.See omnystudio.com/listener for privacy information.

Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. In this classic episode, Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.See omnystudio.com/listener for privacy information.

This shelf-stable powder made from milk, wheat, and barley malt has been everywhere from your milkshake glass to the mountains of the Antarctic. Anney and Lauren explore the cool science and contested history of malted milk.See omnystudio.com/listener for privacy information.

Fannie Farmer’s practical, scientific guide to home cooking, ‘The Boston Cooking-School Cook Book,’ changed the way we write recipes amidst a rapidly changing world. Anney and Lauren dig into the life and legacy of Fannie Farmer.See omnystudio.com/listener for privacy information.

This cured pork product is composed almost entirely of fat – no meat necessary. Anney and Lauren get salty about the history and science of lardo.See omnystudio.com/listener for privacy information.

This aromatic sweetened bread welcomes celebrants both living and dead to the festivities of el Día de los Muertos. Anney and Lauren dig into the history and culture of pan de muerto.See omnystudio.com/listener for privacy information.

Specialized fields like wine can seem intimidating, but we’re all just here to make connections and have a nice time. In this sponsored interview, Anney and Lauren chat with Jeff Eichelberger, the Senior Manager of Wine for the Wynn Las Vegas, about how he coordinates with winemakers, chefs, and staff to help people navigate the universal language of food and drink – and have a blast doing it.See omnystudio.com/listener for privacy information.

This thick, comforting soup comes in red, white, and clear varieties with countless adaptations. Anney and Lauren dip into the history and culture of chowders, clam and beyond.See omnystudio.com/listener for privacy information.

This sweet, semiaquatic vegetable stays crisp even when cooked or canned. Anney and Lauren dig into the science and history of the Chinese water chestnut.See omnystudio.com/listener for privacy information.

This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat.See omnystudio.com/listener for privacy information.

This dark comedy/horror film satirizes fine dining – and tackles some very real issues in the restaurant industry and food media. Anney and Lauren relish the dishes and themes of ‘The Menu’ (2022).See omnystudio.com/listener for privacy information.

This beverage is more than just drinkable yogurt – it’s fermented with whole colonies of friendly bacteria and yeasts. Anney and Lauren dip into the science and history of kefir.See omnystudio.com/listener for privacy information.

As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. In this classic episode, Anney and Lauren examine the history and science that make Worcestershire sauce possible.See omnystudio.com/listener for privacy information.

This chewy, licorice-type candy is one of the oldest candy brands in the United States. Anney and Lauren unravel the science and history behind Twizzlers.See omnystudio.com/listener for privacy information.

This crisp, golden beer straddles the line between a pale ale and a lager. Anney and Lauren dip into the science and history of Kölsch.See omnystudio.com/listener for privacy information.

This subspecies of fish has adapted to living in lakes and streams situated in high-altitude deserts – and it’s pretty tasty. Anney and Lauren dive into the ecology and history of Lahontan cutthroat trout.See omnystudio.com/listener for privacy information.

Not all seafood is its best right off the boat. Using preservation techniques that go back centuries, Chefs Christoper Lee and David Middleton have developed a dry aging program for the Wynn Las Vegas Resort's Lakeside restaurant. In this sponsored episode, we chat about how it works, plus other ways they're looking to make traditions modern.See omnystudio.com/listener for privacy information.

We turn again to stories from you, dear listeners! This bounty includes a lot of stories about stories, from cozy mysteries to kids’ cartoons -- plus tales of other art forms, from kiwi gardening to tomato costuming.See omnystudio.com/listener for privacy information.

This sweetened root vegetable side dish has so many potentials for personalization that it may be cause for a bit of introspection. Anney and Lauren get to the roots of tzimmes.See omnystudio.com/listener for privacy information.

This type of prepared mustard, though traditionally made with Burgundy wine byproducts, has gone global. Anney and Lauren dip into the sharp science and spreading history of Dijon mustard.See omnystudio.com/listener for privacy information.

This spice is ubiquitous today, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. In this classic episode, Anney and Lauren explore where peppercorns come from, how they're processed, and why they became commonplace.See omnystudio.com/listener for privacy information.

This often brown, often fuzzy fruit got its name thanks to a marketing campaign in the 1950s. Anney and Lauren dig into the history and botany of kiwifruit.See omnystudio.com/listener for privacy information.

amales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? In this classic episode, Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.See omnystudio.com/listener for privacy information.

Scent and flavor can take you back to a place you love -- or off to a place you've never been. As the Master Mixologist of the Wynn Las Vegas Resort, Mariena Mercer-Boarini designs drinks of all kinds meant to take you on a journey. In this sponsored interview, Anney and Lauren chat with her about how she collaborates with some 34 venues across the resort to help its designers and chefs tell stories through drinks.See omnystudio.com/listener for privacy information.

This iteration of sparkling lemonade in a marble-in-gasket enclosed bottle became so popular that the name refers to both the flavor and the bottle type today. Anney and Lauren pop open the science and history of ramune soda (and the Codd bottle).See omnystudio.com/listener for privacy information.

Anney co-wrote a book! To celebrate, we sat down with her co-writer and co-host of Stuff Mom Never Told You, Samantha McVey, to chat about how gathering around food is a love language that can drive personal exploration and social movements alike. (You can order the book at https://static.macmillan.com/static/fib/stuff-you-should-read/)See omnystudio.com/listener for privacy information.

Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. In this classic episode, Anney and Lauren pop open the history and physics of these finger-saving devices.See omnystudio.com/listener for privacy information.

This poultry has taken a dive in popularity in some places, but it's still considered a delicacy in others. Anney and Lauren swoop through the agriculture and history behind squab (i.e., young pigeon).See omnystudio.com/listener for privacy information.

This rich, sweet candy owes its smooth texture to sugar science – and stirring. All the stirring. Anney and Lauren don't fudge up the science and history of fudge.See omnystudio.com/listener for privacy information.

This goat- and sheep-milk cheese doesn’t melt when cooked, making it perfect for panfrying or grilling. Anney and Lauren dig into the science and history of halloumi/hellim.See omnystudio.com/listener for privacy information.

If you’ve always thought that what outer space is missing is a good glass of bubbly, fear not! A Champagne house has teamed up with the French space agency to design a bottle that meets both French wine and space safety specifications. In this short episode, Anney and Lauren dip into the solutions the team came up with.”See omnystudio.com/listener for privacy information.

The types and treatments of corn used to create masa make all the difference between colorful tortillas, tender tamales, and crisp tostadas. At the Wynn Las Vegas’s Casa Playa restaurant, Executive Chef Sarah Thompson developed a masa program to help deliver that delicious cuisine at Vegas scale. In this sponsored interview, Anney and Lauren chat with her about all the nerdy aspects of bringing her menu together.See omnystudio.com/listener for privacy information.

The Quaker Oats brand wasn't founded by Quakers and has sold a lot more than oats. Anney and Lauren dig into the winding history of Quaker, oats and all.See omnystudio.com/listener for privacy information.

This simple classic of American steakhouses has a contested history -- but it definitely begins in Mexico. Anney and Lauren toss around the history and culture of the caesar salad.See omnystudio.com/listener for privacy information.

Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. In this classic episode, Anney and Lauren dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about how salts can provide a palate of flavors to play with in your cooking.See omnystudio.com/listener for privacy information.

These tender, slurpable, earthy noodles have buckwheat to thank for their delicate flavor and texture. Anney and Lauren dip into the history and culture behind soba noodles.See omnystudio.com/listener for privacy information.

This small, sweet fruit and its brambles grow so well around the world that they’re sometimes considered a menace. Anney and Lauren dig into the science and history of blackberries.See omnystudio.com/listener for privacy information.

This smooth, bright cocktail is a tropical time machine no matter how you mix it. Anney and Lauren dip into the history and culture behind the piña colada.See omnystudio.com/listener for privacy information.

This large, apex-predator fish throws around a lot of (tasty) muscle. Anney and Lauren dive into the biology and history of swordfish.See omnystudio.com/listener for privacy information.

Once again, we return to our inbox for messages from you, dear listeners! This one is mostly currywurst emails, with a smattering of song lyrics, not-so ball soup, actually good airline food, and assorted nerd stuff.See omnystudio.com/listener for privacy information.

This series of children’s books about a simple homesteading family in late-1800s America has become a complicated cultural phenomenon. Anney and Lauren dig into Laura Ingalls Wilder’s ‘Little House’ series and TV show, featuring an extended interview with Emily Marinoff and Glynnis MacNicol of the podcast ‘Wilder’.See omnystudio.com/listener for privacy information.

The ingredients and iterations of this super-savory condiment reflect its journey through generations of traveling workers and immigrants. Anney and Lauren dig into the history and culture of shacha sauce.See omnystudio.com/listener for privacy information.

In the heyday of this (semi-)edible art form, the extremely rich displayed intricate landscapes of sugar figurines as a show of power. Anney and Lauren crystalize the science and history of sugar sculpture.See omnystudio.com/listener for privacy information.

This brand of nostalgic American frozen dinners once also encompassed a restaurant and hotel empire. Anney and Lauren dig into the history and science behind Stouffer’s.See omnystudio.com/listener for privacy information.

Many cultures eat three meals a day -- but why? Have we always done that? In this classic episode, Anney and Lauren explore the history (and etymology) of breakfast, lunch, and dinner -- plus some science behind whether breakfast is really the most important meal.See omnystudio.com/listener for privacy information.

This sausage-based, tomato-smothered, curry-sprinkled street food comes in many iterations. Anney and Lauren dig into the history and culture behind the phenomenon that is currywurst.See omnystudio.com/listener for privacy information.

Once considered deadly by some Europeans, this vegetable (fruit? berry??) has a fascinating history as a tax evader, protest device, and potential agent of lycanthropy. Anney and Lauren take another look at the science, history, and great nicknames of the tomato.See omnystudio.com/listener for privacy information.

This category of cookies is twice-baked to create a crunch that lasts. Anney and Lauren dip into the history and culture behind biscotti.See omnystudio.com/listener for privacy information.

This cocktail (and its glass) are American icons — but why? How? And should you order it shaken or stirred? In this classic episode, Anney and Lauren dip into the shaky history and storied science behind the martini.See omnystudio.com/listener for privacy information.

This mild, melty cheese comes has a spicy history. Anney and Lauren dig into the story of Monterey/Jack/Monterey Jack cheese.See omnystudio.com/listener for privacy information.

This edible flower brightens all kinds of dishes, baked goods, and drinks – fresh from the plant, dried, or as a food dye. Anney and Lauren trip through the science and history of marigolds.See omnystudio.com/listener for privacy information.

These multilayered, folded cartons weren’t originally designed with juice in mind, and today they help make many drinks and foods shelf stable. Anney and Lauren pop open the science and history of juice boxes.See omnystudio.com/listener for privacy information.

We return once again to tales from you, dear listeners! This compilation includes stories of fate and matzah, of a world of cheese and a world of Cadbury. Anney and Lauren jump in, as we can only assume that Freddo himself would.See omnystudio.com/listener for privacy information.

This traditional condiment, made of red chili peppers and various warm seasonings, is going increasingly global. Anney and Lauren dip into the history and culture of harissa.See omnystudio.com/listener for privacy information.

This comforting porridge can be many things: soft or firm, simple or dressy, corn-based or otherwise. Anney and Lauren dig into the science and history of polenta.See omnystudio.com/listener for privacy information.

Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. In this classic episode, Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig.See omnystudio.com/listener for privacy information.

These common marine shellfish help protect shorelines, are a good environmental indicator, produce threads that can be woven into cloth – and happen to taste great in a garlic sauce. Anney and Lauren dig into the science and history of blue mussels.See omnystudio.com/listener for privacy information.

This brand grew from a small Quaker cocoa shop to one of the largest chocolate & snack companies in the world. Anney and Lauren go on the hunt for the history of Cadbury.See omnystudio.com/listener for privacy information.

This unleavened, often crunchy flatbread is consumed as a symbol – and as a tasty snack. Anney and Lauren dig into the culture and history of matzah.See omnystudio.com/listener for privacy information.

This category of winter-to-springtime beers brings deep, toasty malts into focus. Anney and Lauren kick up the science and history behind bock-style beers.See omnystudio.com/listener for privacy information.

This acclaimed animated film spins a cautionary tale about consumption and fulfillment through its vivid depictions of food. Anney and Lauren explore the world of Hayao Miyazaki’s ‘Spirited Away’.See omnystudio.com/listener for privacy information.

This caramelized whey cheese can add creamy, tangy sweetness to breakfasts and beyond. Anney and Lauren dig into the science and history of brunost. (We’ll always talk about brunost!)See omnystudio.com/listener for privacy information.

This star-shaped spice adds warmth to sweet and savory dishes, plus drinks of all kinds, in cuisines around the world. Anney and Lauren dig into the science and history of star anise.See omnystudio.com/listener for privacy information.

This seaweed extract literally brings together many of the foods and beverages on store shelves. Anney and Lauren dip into the science and history of carrageenan.See omnystudio.com/listener for privacy information.

This cool, creamy cake maintains a light & lofty air despite its titular triple dairy content. Anney and Lauren soak in the science and history of pastel de tres leches.See omnystudio.com/listener for privacy information.

Despite bunnies being just as prolific as the sayings go, this lean protein has never been as widely popular as other meats. Anney and Lauren dig into the history and culture of eating rabbit.See omnystudio.com/listener for privacy information.

The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. In this classic episode, Spammy Reese and Lauren Vogelspam explore the history and science behind Spam.See omnystudio.com/listener for privacy information.

We return to the not-so-distant world of our inbox for tales of friendship and magic from you, dear listeners! This iteration involves mostly more sports mascots, but with a smattering of peanut lore, effective in-home food marketing, and Anney’s best lima bean recommendations.See omnystudio.com/listener for privacy information.

This diverse category of fortified wines covers dry, briny whites to sticky dessert varieties – all from a tiny production triangle. Anney and Lauren dip into the science and history of sherry/Jerez/Xérès.See omnystudio.com/listener for privacy information.

This liquid seasoning/condiment made from salted, fermented fish reigned in the Mediterranean for a thousand years, but then nearly disappeared for a thousand more before coming back into fashion. Anney and Lauren dip into the science and history of garum.See omnystudio.com/listener for privacy information.

This tropical fruit has a spiky exterior, but its heart is mild and refreshingly sweet. Anney and Lauren dig into the botany and history of rambutan.See omnystudio.com/listener for privacy information.

The raging popularity of this soup in centuries past nearly drove three separate species of turtles to extinction, and it can still be (more sustainably) enjoyed today. Anney and Lauren just keep swimming through the history and culture of turtle soup – and mock-turtle soup, too.See omnystudio.com/listener for privacy information.

Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. In this classic episode, Anney and Lauren explore how peanut butter came to be, plus the science of how it stays fresh for so long.See omnystudio.com/listener for privacy information.

Crawfish, corncobs, biscuits, and s’mores – we’re not putting together a menu; these are all sports teams’ mascots. Anney and Lauren explore the fabulous, surreal, silly world of anthropomorphic food-themed sports mascots.See omnystudio.com/listener for privacy information.

This surprisingly wide category of cabbage salads is a classic side dish/topping precisely because it’s so adaptable. In this sponsored episode, Anney and Lauren dig into the culture and history of coleslaw.See omnystudio.com/listener for privacy information.

This classic cookbook, revered today, was originally self-published by an admittedly bad cook. Anney and Lauren flip through the history of ‘The Joy of Cooking’ and author Irma S. Rombauer’s family legacy.See omnystudio.com/listener for privacy information.

This effervescent honey wine can boast flavors from herbal to tart to funky depending on the preferences and process of its many makers. Anney and Lauren dip into the science and history of t’ej.See omnystudio.com/listener for privacy information.

This curiously shaped mollusk is the largest species of digging clam in the world – and a delicacy wherever it’s served. Anney and Lauren let it all hang out with the science and history of the geoduck.See omnystudio.com/listener for privacy information.

This cheese is famously stinky but actually very mild in flavor. Anney and Lauren dig into the science and history of limburger cheese.See omnystudio.com/listener for privacy information.

This lace-like, semiaquatic rhizome has worked its way into all kinds of dishes – some of which are specialties for the Lunar New Year. Anney and Lauren dig into the science and history around lotus roots.See omnystudio.com/listener for privacy information.

The simplicity of this sesame seed paste belies the depth of flavor and texture it brings to everything it touches. Anney and Lauren dip into the science and history of tahini.See omnystudio.com/listener for privacy information.

For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. In this classic episode, Anney and Lauren explore the history and baking science behind bagels.See omnystudio.com/listener for privacy information.

This savory starchbomb of fried, mashed green plantains exemplifies how various cultural influences came together to form modern Puerto Rico. Anney and Lauren dig into the history and cultures behind mofongo.See omnystudio.com/listener for privacy information.

This broad category of leafy greens has a rep for being boring, but they can add awesome structure and flavor to a dish. Anney and Lauren unfurl the science and history behind lettuce.See omnystudio.com/listener for privacy information.

These sweetened, creamy alcoholic beverages may be perceived as simplistic, but are actually achievements of science and marketing. Anney and Lauren dip into the storied history of cream liqueurs.See omnystudio.com/listener for privacy information.

In the spirit of spending time with family and friends, we turn once again to messages from you, dear listeners! This one includes a call to cookie action, latke love, and perhaps the ultimate serving vessel for gravy.See omnystudio.com/listener for privacy information.

This sweet yeast bread is studded with treats and leavened to great heights for the holidays. Anney and Lauren dig into the science and history of panettoni.See omnystudio.com/listener for privacy information.

This holiday protein comes in many styles – brined, rubbed, smoked, steamed, baked – but all of them salty. Anney and Lauren dig into the science and history of Christmas hams.See omnystudio.com/listener for privacy information.

Ah, the holidays! Because nothing says 'comfort and joy' like a marketing campaign, Anney and Lauren present another mini-episode chock full of the season’s strangest offerings.See omnystudio.com/listener for privacy information.

Every human culture has developed fermentation practices – but beyond that, fermentation helped human culture develop in the first place. In this interview, we chat with food historian Dr. Julia Skinner about how she cooked up her new book, ‘Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities’.See omnystudio.com/listener for privacy information.

Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. In this classic episode, Anney and Lauren get to the root of latke history (and the science behind making them the tastiest).See omnystudio.com/listener for privacy information.

Ah, the holidays! Time for cozy sweaters, twinkling lights, and more bizarre marketing campaigns than you can shake a wreath at. In this mini-episode, Anney and Lauren dip into some of the season’s strangest offerings so far.See omnystudio.com/listener for privacy information.

This kitchen staple – useful in everything from baked goods to meringues to boiled vegetables – is a byproduct of the wine industry. Anney and Lauren get a rise out of the science and history of cream of tartar.See omnystudio.com/listener for privacy information.

This tart, bitter flower bud that's eaten as a vegetable has inspired serious fans – and artists – around the world. Anney and Lauren get to the heart of the science and history of artichokes.See omnystudio.com/listener for privacy information.

This brand of prepackaged pastries, ostensibly meant to be toasted, is a success story of marketing and science. Anney and Lauren dig into the history of Pop Tarts.See omnystudio.com/listener for privacy information.

This South American grape brandy comes in two distinct styles that both delight drinkers in their own ways. Anney and Lauren dip into the history and culture of pisco.See omnystudio.com/listener for privacy information.

This category of savory sauces covers starchy sides and keeps main dishes moist across the English-speaking world – and beyond. Anney and Lauren boil down the science and history of gravy.See omnystudio.com/listener for privacy information.

Mushrooms are a delicious, nutritious part of our diets, but they’ve more traditionally been a medicine -- and you definitely shouldn't eat wild mushrooms without an expert. In this classic episode, Anney and Lauren dig into the history and science of the fungus among us.See omnystudio.com/listener for privacy information.

This sweet, creamy nut lends itself to snacking and all kinds of dishes, but some 90 percent of the world’s crop goes to processing for sweets. Anney and Lauren crack open the science and history of hazelnuts (and filberts).See omnystudio.com/listener for privacy information.

This rich, warming beverage can be sweet or bitter, spiced or simple, heavy or feathery light – but every iteration comes down to ground cacao. Anney and Lauren dip into the science and history of hot chocolate.See omnystudio.com/listener for privacy information.

This type of single-serving pie often involves dough wrapped around another savory starch, like mashed potatoes or kasha. Anney and Lauren dig into the history and culture of knishes.See omnystudio.com/listener for privacy information.

This cooking oil is made from butter that's been browned and clarified to produce something as delicious as it is shelf-stable. Anney and Lauren dip into the science and history of ghee.See omnystudio.com/listener for privacy information.

This processed pork product inspires fierce loyalty – and fabulous breakfasts – no matter what you call it. Anney and Lauren dig into the history and culture of pork roll/Taylor ham.See omnystudio.com/listener for privacy information.

This diminutive legume plays a giant role in the history of agriculture. Anney and Lauren explore the science and history of lentils.See omnystudio.com/listener for privacy information.

Horror films are filled with scary foodstuffs, from highly suspect meat pies to the sheer anxiety of dinner parties. In this mini-episode, Anney and Lauren discuss some of their favorite devilish dinners on film.See omnystudio.com/listener for privacy information.

Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. In this classic episode, Anney and Lauren pour themselves into the history and science of maple syrup.See omnystudio.com/listener for privacy information.

This film ties together themes of the real, historical power of food and stories via fantastical threads. Anney and Lauren explore the semi-fictional foods of ‘Pan’s Labyrinth’.See omnystudio.com/listener for privacy information.

These small dumplings, though perhaps most famously made with flour and potato, can take on near infinite forms. Anney and Lauren dig into the pillowy science and knotty history of gnocchi.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

It’s apparent that this juicy, fragrant tree fruit -- whether crunchy or buttery -- is considered by many to be beyond compare. Anney and Lauren pair up to explore the science, history, and poetry of pears.See omnystudio.com/listener for privacy information.

This ultra-savory seasoning and soup-starter has months (or years!) of work behind every flake. Anney and Lauren smoke out the science and history of katsuobushi (i.e., dried bonito flakes).See omnystudio.com/listener for privacy information.

This cheesy innovation is affordable, reduces factory waste, and melts like a dream -- but is it really food? In our classic episode, Anney and Lauren dive into the science and history behind process cheese (aka American cheese).See omnystudio.com/listener for privacy information.

This herb and its seeds bring a warm yet bracing kick to dishes (and, yes, pickles) around the world. Anney and Lauren dig into the science and history of dill.See omnystudio.com/listener for privacy information.

This sourdough flatbread isn’t only a delicious staple – it’s servingware and utensils, too. Anney and Lauren round out the history and science of injera.See omnystudio.com/listener for privacy information.

This highly customizable salad can incorporate a range of spicy, savory, salty, and sweet elements – but always with a base of tart, fresh, unripe papaya. Anney and Lauren dig into the iterations and history of green papaya salad.See omnystudio.com/listener for privacy information.

This novelty candy creates a popping sensation in your mouth using highly pressurized (but totally harmless) pockets of carbon dioxide. Anney and Lauren explore the science, history, and urban legends behind Pop Rocks.See omnystudio.com/listener for privacy information.

When scientists team up with brand marketers, dreams can come true – assuming you were dreaming of a diamond made of ranch seasoning. In this mini-episode, Anney and Lauren dip into how Hidden Valley created a ring for the real ranch lovers among us.See omnystudio.com/listener for privacy information.

This cartoon turned media franchise features food in both very ordinary and very extraordinary situations. Anney and Lauren can’t believe we’ve come so far -- ‘Steven Universe’ food stuff, here we are!See omnystudio.com/listener for privacy information.

This wheat beer owes its cloudy appearance and fruity, spicy flavors to the yeast(s) used in brewing it. Anney and Lauren explore the history and science of Hefeweizen.See omnystudio.com/listener for privacy information.

This large variety of pepper makes up for its lack of heat by presenting in a veritable rainbow of colors and other flavors. Anney and Lauren crack open the history and science behind bell peppers.See omnystudio.com/listener for privacy information.

This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. In this classic episode, Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking.See omnystudio.com/listener for privacy information.

This now nearly ubiquitous beverage developed out of a very specific blend of cultural influences. Anney and Lauren dip into the history of masala chai.See omnystudio.com/listener for privacy information.

The stuff that makes bacon delicious also made it safer to eat in the era before refrigeration -- but the same stuff also makes it less than healthy. In this classic episode, Anney and Lauren dig into the history and science behind bacon's popularity.See omnystudio.com/listener for privacy information.

While on our mission to record this episode, we encountered some mysterious technical difficulties – but the mail must go on. In this journey to the inbox, we encounter cloudberry memories, an opposition of frog opinions, and lots of nerdy stuff.See omnystudio.com/listener for privacy information.

This starchy staple can be served as simple grilled bread -- or can contain multitudes. Anney and Lauren dig into the history of arepas (and precooked corn flour).See omnystudio.com/listener for privacy information.

These cream-filled snack cakes may not be eternal, but they do have a long and storied past. Anney and Lauren explore the science and sticky history of the Twinkie brand.See omnystudio.com/listener for privacy information.

This cheese gets its tasty tang from sheep/goat milk and aging in a brine instead of open air. Anney and Lauren dig into the science and history of feta cheese.See omnystudio.com/listener for privacy information.

This frozen treat is deceptively simple – and thousands of years in the making. Anney and Lauren dig into the crystallized science and history of sorbet (and sherbet, too).See omnystudio.com/listener for privacy information.

This protein is such a popular delicacy that it’s caused conservation problems around the world. Anney and Lauren hop to the amphibious history and science of frog legs.See omnystudio.com/listener for privacy information.

This fruit is beloved in the subarctic areas where it grows, but you pretty much have to be in one of those places to try it. Anney and Lauren dig into the science and history of the cloudberry.See omnystudio.com/listener for privacy information.

Despite (or perhaps due to) its simplicity, this drink is one of the most popular cocktails on the planet. In this classic cocktail (half-)hour, Anney and Lauren walk through the history and science behind the whiskey sour.See omnystudio.com/listener for privacy information.

This appliance was created to take the fuss out of cooking rice – but modern models can do a lot more than that. Anney and Lauren dig into the science and history behind rice cookers.See omnystudio.com/listener for privacy information.

This British sci-fi franchise has nearly 60 years' worth of lore, including foods from restorative celery to fish fingers and custard. Anney and Lauren dive into the wibbly-wobbly, semi-fictional foods of 'Doctor Who'.See omnystudio.com/listener for privacy information.

This method of cooking – developed by necessity to be low, slow, and local – delivers rich flavors and textures. Anney and Lauren dig into the history of Jamaican jerk.See omnystudio.com/listener for privacy information.

This brand of gelatin and pudding dessert mixes has been adding wiggle/jiggle to American tables for over a century. Anney and Lauren explore the science and history of Jell-O.See omnystudio.com/listener for privacy information.

In this 19th century agricultural disaster, a tiny insect destroyed two-thirds of all European wine grape vineyards over the course of 40 years, changing the wine industry forever. Anney and Lauren explore the science and history of grape phylloxera and the Great French Wine Blight.See omnystudio.com/listener for privacy information.

This popular American condiment descended from fermented fish sauce and had a hand in creating the FDA. In this classic episode, Anney and Lauren dip into the non-Newtonian science and fancy history of ketchup.See omnystudio.com/listener for privacy information.

This simple, sweet-and-tart beverage has inspired a few legends – but its true history may be stranger than fiction. Anney and Lauren dip into the science and stories behind lemonade.See omnystudio.com/listener for privacy information.

Though often used in manufacturing and medicine, this lemony spice is a brilliant way to make dishes pop. Anney and Lauren dig into the science and history of sumac.See omnystudio.com/listener for privacy information.

These small, oily fish are an important part of the food chain – and local cuisine – wherever they live. Anney and Lauren dip into the biology and history of sardines.See omnystudio.com/listener for privacy information.

These cooktops work by heating not the element under a pan, but rather the pan itself. Anney and Lauren explore the electromagnetic science and history of induction cooking.See omnystudio.com/listener for privacy information.

This sweetener is rare in the United States today, but it’s seen us through any number of times when granulated sugar was scarce. Anney and Lauren dip into the history and science of sweet sorghum.See omnystudio.com/listener for privacy information.

This category of fluffy, creamy dishes can consist of almost anything – but all include air as a main component. Anney and Lauren explore the science and history of mousse.See omnystudio.com/listener for privacy information.

This category of beverages is often brewed like any other beer, then treated to remove the alcohol while preserving the flavor. Anney and Lauren explore the science and history behind low- and no-alcohol beers.See omnystudio.com/listener for privacy information.

These bean pods are widely eaten as a vegetable before their beans develop – but how they’re cooked differs just as widely. Anney and Lauren dig into the science and history of green beans.See omnystudio.com/listener for privacy information.

Holly Frey, host of Stuff You Missed in History Class, sits down with Kris McDaniel and Andi Gordon, two winners of the Seneca Women to Hear: Search for the Next Great Female Podcasters.See omnystudio.com/listener for privacy information.

This Japanese snacking staple can go in lots of directions, but it all starts with seasoned rice. Anney and Lauren fill in the history and culture of onigiri.See omnystudio.com/listener for privacy information.

This brand of frozen, breakfast-oriented foods was the first to make waffles a no-cook convenience. In this classic episode, Anney and Lauren dig into the history and stranger things about Eggo waffles.See omnystudio.com/listener for privacy information.

We turn once again to stories from you, excellent listeners! Spoon collections, Chocobo questions, and celebrations of various kinds feature large in this one – plus, how mispronunciations bring us together.See omnystudio.com/listener for privacy information.

This form of coffee is highly extracted thanks to the specialized, pressurized-steam process of making it. Anney and Lauren pull out the history and science behind espresso.See omnystudio.com/listener for privacy information.

Set in a dystopian future, this media franchise deals deeply with how hunger can be weaponized – and how food brings us together. Anney and Lauren explore the semi-fictional food of The Hunger Games books and films.See omnystudio.com/listener for privacy information.

Cookware made with this material is tough but sensitive, old-fashioned but popular again. Anney and Lauren demystify the science and history of cast-iron cookware.See omnystudio.com/listener for privacy information.

These sweet fruits are nutritionally dense, self-preserving, and delightful alone or in all kinds of dishes. Anney and Lauren delve into the science and history of dates.See omnystudio.com/listener for privacy information.

Banned for a century in many places, absinthe is officially back on the market. But was it ever dangerous in the first place? In this classic episode, Anney and Lauren drink in the history and science behind absinthe.See omnystudio.com/listener for privacy information.

Any entry from this category of velvety blended sauces is the star of whatever dish it appears with. Anney and Lauren dip into the history and culture of moles.See omnystudio.com/listener for privacy information.

These brilliant blue flowers create food dyes capable of shifting from indigo to magenta and back. Anney and Lauren dip into the history and science behind the butterfly pea flower.See omnystudio.com/listener for privacy information.

The mailbag returns at the hour of the galaxy’s greatest need! From recipes to wine tips and Kit-Kats to coffee, we share more stories from you, dear listeners.See omnystudio.com/listener for privacy information.

This beloved regional soda brand has become synonymous with nerve and verve. Anney and Lauren explore the history and fandom behind Moxie.See omnystudio.com/listener for privacy information.

This tangy Spanish sheep’s milk cheese is thousands of years in the making. Anney and Lauren dig into the history of Manchego.See omnystudio.com/listener for privacy information.

These basic utensils are bent to all kinds of applications: cooking, serving, eating, gifting, collecting, and beyond. Anney and Lauren explore the strange history of spoons.See omnystudio.com/listener for privacy information.

This bitter and pungent root vegetable adds bite to condiments, dishes, and holiday celebrations. Anney and Lauren dig into the science and history of horseradish.See omnystudio.com/listener for privacy information.

Around Easter, lamb-shaped cakes, candies, and butter sculptures grace tables around Central Europe and beyond. Anney and Lauren dig into the sticky science and history of lamb-shaped treats.See omnystudio.com/listener for privacy information.

These small berries are behind the flavor ‘purple’ throughout most of Europe, but they're almost unknown in the United States. Anney and Lauren dig into the curious case of currants.See omnystudio.com/listener for privacy information.

This hydra-esque brand has been variously involved in the baking business for 150 years. Anney and Lauren explore the turns and twists of Pillsbury.See omnystudio.com/listener for privacy information.

Prosciutto crudo from Parma, Italy is the world’s most famous – and most frequently fraudulent. Anney and Lauren explore the production laws and true crime behind prosciutto di Parma.See omnystudio.com/listener for privacy information.

This adaptable white wine can come young or old, sweet or dry, mineral or creamy – but always with a one-two acid-honey punch. Anney and Lauren peer through the history and science of Riesling grapes and wines.See omnystudio.com/listener for privacy information.

Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this classic episode will help fill you in on the local fare, from perfectly normal beast sandwiches to pan galactic gargle blasters.See omnystudio.com/listener for privacy information.

This beverage is quick and easy to make thanks to a long, complex history of technological innovations. Anney and Lauren brew up the science and history of instant coffee.See omnystudio.com/listener for privacy information.

This complex spice adds a flavorful, slightly hot, strangely numbing punch to dishes around China and beyond. Anney and Lauren dig into the science and history of Sichuan pepper.See omnystudio.com/listener for privacy information.

This fresh cheese gets its spring and string from being worked like a dough as it’s made. Anney and Lauren dig into the science and history of mozzarella.See omnystudio.com/listener for privacy information.

This savory sausage, often served at breakfast, traditionally gets its rich color and flavor from blood. Anney and Lauren dig into the history and etymology of black pudding.See omnystudio.com/listener for privacy information.

This tropical tree fruit inspires some serious fandom (and research). Anney & Lauren dig into the sweet science and history of mangoes.See omnystudio.com/listener for privacy information.

This flexible, durable, lightweight metal foil changed how we preserve foods — once it became less expensive than gold. Anney and Lauren take a shine to the science and history behind aluminum foil.See omnystudio.com/listener for privacy information.

It's the biggest fast food chain in the world, but this behemoth has humble beginnings. In this classic episode, Anney and Lauren explore the ambitions and intrigue that made the McDonald's McEmpire what it is today.See omnystudio.com/listener for privacy information.

This classic New Orleans cocktail is almost as storied as the city that created it. Anney and Lauren dip into the history of the Sazerac. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This television series and its following films feature detailed depictions of Edwardian-era dining from the perspective of both the aristocratic class and those who served them – with a dose of snark from each. Anney and Lauren explore the semi-fictional foods of ‘Downton Abbey’. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This long, skinny loaf of bread is deceptively simple and deeply loved. Anney and Lauren tear into the history and science behind the baguette. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These large, lovely flowers each bear hundreds of seeds, prized for snacking and oil production alike. Anney and Lauren stick by ya -- and by the history and science of the sunflower. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These small utensils, most often made of disposable wood, bamboo, or plastic, find use across all kinds of hygienic and structural applications. Anney and Lauren take a stab at the history and science behind toothpicks. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This one-pot, rice-based main dish has infinite iterations that all come down to comfort. Anney and Lauren dig into the history and science behind biryani. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

We return once again with mail from y’all -- a set of stories perhaps not in our main timeline, but distinctly from the Savor universe, including different uses for spinach and cloves, a deeper understanding of Dade, and a debunking of a debunking. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Chalky candy hearts printed with sweet (or salty!) messages are apparently the most prolific candy of Valentine's Day. In this classic episode, Anney and Lauren explore the product's past and present, plus some of its strangest messages. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This small citrus(y) fruit can be eaten whole like a grape or cooked into sweet and savory dishes aplenty. Anney and Lauren dig into the science and history of kumquats. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This style of beer ekes wine-level alcohol content (and big flavors) out of malted barley. Anney and Lauren barrel right into the history and science of barley wine. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This children’s fantasy franchise features food descriptions so lush that they’re one of the first things fans talk about. Anney and Lauren get caught up in the long tale of the food and drink in Brian Jacques’s ‘Redwall’ series. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This leafy green provides soft structure, bright color, and a punch of nutrients to some of the world’s favorite comfort foods. Anney and Lauren dig into the science and history of spinach. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This brand of kitchenware began with a burping bowl – and a party planner – but became a cultural phenomenon. Anney and Lauren break the seal on the science and history of Tupperware. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This fresh, soft, cheese-adjacent product is made with milk’s whey instead of curds. Anney and Lauren dig into the history and science of ricotta. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This seafood salad has complex layers of culture and chemistry behind its simple preparation. Anney and Lauren dig into the history and science of ceviche. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The miracle berry is a fruit that can make sour foods taste incredibly sweet. In this classic episode, Anney and Lauren explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United States. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This fragrant fruit is color changing, makes excellent jam, and may have been the ‘golden apple’ of myth. Anney and Lauren gel up the history and science of quince. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This adaptable cocktail won't cure a cold, but it'll certainly make you feel warm and cozy. Anney and Lauren dip into the heated science and history behind the hot toddy. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These simple ground-almond candies are molded into fantastic shapes for the winter holidays and beyond. Anney and Lauren explore the history and culture of marzipan. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This canned, concentrated milk product features in lots of sweet holiday recipes today, but it was invented for survival and safety. Anney and Lauren spread it on thick with the history and science of sweetened condensed milk (plus its unsweet cousin, evaporated milk). Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The listeners speak! From delicious crêpes and breakfast poutine to divisive durian and baby corn, Anney and Lauren share your stories, recipes, memories, and reckonings. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This warm and strongly aromatic spice, made from the flower buds of a tropical tree, has long been a prized part of food and medicine everywhere that people could get it. Anney and Lauren dig into the history and science of cloves. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Added flavors feature in as much as 90% of our groceries, so the science of creating them is a serious business. We unpack the difference between natural and artificial flavors and explore how some of the most famous (blue raspberry! MSG!) came to be. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This brand of recipes and food products that help out home cooks is based around a woman who never existed. Anney and Lauren explore the fictional history and very real science behind Betty Crocker. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These flat, delicate pancakes can be sweet or savory, simple or a spectacle. Anney and Lauren dig into the science and history of crêpes. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These diminutive ears of corn, eaten whole as a vegetable, actually are young corn cobs. Anney and Lauren hope you’ll be all ears for the history and science of baby corn. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This fantastical cartoon series frequently features characters (many of whom are anthropomorphic foods) eating -- or avoiding being eaten. Anney and Lauren explore the distant lands, foods, and drinks of Adventure Time. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This North American grain is technically neither rice nor truly wild, but has been cared for and harvested by indigenous peoples for thousands of years. Anney and Lauren dip into the history and science behind wild rice. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This fruit-forward wine is released just two months after the grapes’ harvest (thanks to some specific fermentation and dissemination practices). Anney and Lauren get fresh with the history and science of Beaujolais Nouveau. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. In this classic episode, we cover everything turkey, from cooking tips to snood science. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These mollusks are prized for their delicate meat and divine shells alike. Anney and Lauren dip into the history, aquaculture, and biology of scallops. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This warm, earthy spice has made its place in comforting cuisine around the world. Anney and Lauren explore the science and history of cumin. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This hearty dish of fries topped with cheese curds and brown gravy, though once looked down upon, has earned its place as a global trend. Anney and Lauren dig into the history and culture behind poutine. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This product, made of real smoke from smoldering wood, is used as a seasoning and safety measure alike. Anney and Lauren blow through the science and history of liquid smoke. (p.s. mirrors aren't liquid; glass is an amorphous solid) Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

'Alice’s Adventures in Wonderland’ focuses on a Victorian girl’s curiosity about (and frustration with) the absurdities of adulthood and society, often exemplified with food. Anney and Lauren discuss Lewis Carroll’s novels, and are joined by Ben Bowlin, Miranda Hawkins, and Dylan Fagan for a dramatic reading of the chapter ‘A Mad Tea-Party’. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This sometimes maligned candy is made from the fats of cacao seeds, not the solids, resulting in a subtle and smooth form of chocolate. Anney and Lauren dip into the buttery science and backwards history of white chocolate. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This versatile vegetable is used for its tasty taproot, leafy greens, and sugar production capacity. Anney and Lauren dig into the earthy history and sweet science of beets. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This category of beverages encompasses a continuum of often creamy, spiced, and slightly sweet nondairy drinks – and beyond. Anney and Lauren dip into the science and history of horchata. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! In this classic episode, we speak with special effects artist Vii Kelly about inexpensive edible gore, plus go into the history of food effects in movies and television. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This long-beloved cheese starts sweet and simple, but can be aged and smoked into a number of specific styles. Anney and Lauren explore the science and history of Gouda. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

We return once again to stories from you, dear listeners! From pierogis and prosciutto to blueberries and burgers (both Bob’s and beyond), Anney and Lauren dive into the inbox -- and it will not be the last. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This herb has been used in foods, drinks, medicines, and religious practices since time immemorial. Anney and Lauren explore the science and history of rosemary. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These chocolate candies in a sugar shell have inspired colorful debate and serious science. Anney and Lauren get the history and culture of M&M’s in the bag. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This waterfowl is raised for its eggs, and the whole animal is used in different ways in cuisines around the world. Anney and Lauren flock to the science and history behind ducks. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This soup comes in many styles and variations, incorporating broth with beets and beyond to create a satisfying (and often slightly sour) dish. Anney and Lauren dip into the history and cultures behind borscht. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These utensils come in all sorts of shapes, sizes, and materials specialized to the type of eating, cooking, and serving they’re intended for. Anney and Lauren dig into the history and cultures behind chopsticks. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This animated sitcom relays the (mis)adventures of the Belchers as they live and work around the titular family restaurant. Anney and Lauren explore the history, culture, and many puns of ‘Bob’s Burgers’. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Winemakers use this grape to produce soft, fruity red wines and balanced blends. Anney and Lauren dip into the science and only slightly sideways history of merlot. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This quintessential English cheese has a history cut with myth, fraud, and war. In this classic episode, Anney and Lauren dig into the science and history of cheddar cheese. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This Andean seed has seen a global boom in use as a grain substitute over the past couple of decades. Anney and Lauren sort through the science and history of quinoa. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This tree (or bush, if you like) provides fruit for summery jams and pies – and food for the silkworm, thus placing it at the center of a lucrative global industry. Anney and Lauren smooth out the science and history of the mulberry. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This brand uses cryogenic technology to create treats containing tiny, tingling-cold pellets of ice cream. Anney and Lauren connect the science and history of Dippin’ Dots.” Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These disclosures of packaged foods’ nutritional content exist at the strange intersection of science, corporate interests, public health, and lawmaking. Anney and Lauren do a number on the convoluted history of nutrition labels in the United States. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This sweet, herbaceous spice features in everything from cookies and breads to sausages and liquors. Anney and Lauren dig into the science and history of anise. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This deep-fried fairground food has an impressive number of contending origin stories. Anney and Lauren dip into the history and culture behind corndogs. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This egg white substitute whips up like the real thing, and we’ve been pouring it down our drains for years -- it’s just the cooking liquid from legumes like chickpeas. Anney and Lauren explore the science and history of aquafaba. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Lembas is the one bread to rule them all in J.R.R. Tolkien's world of 'The Lord of the Rings.' In this classic episode, Anney and Lauren delve into the real-world inspirations and Elvish science behind lembas and other food and drink from Middle Earth. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This summery cocktail of wine and fruit (or fruit flavorings) is adapted ad infinitum, from light handmade draughts to sweet bottled drinks. Anney and Lauren dip into the history and culture of sangria. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This prolific summer squash turns up as everything from a side dish staple to a baked good booster to a noodle substitute. Anney and Lauren dig into the science and history of the zucchini (and its blossoms). Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These beloved, nostalgic shredded potato nuggets started simply as a way to save french fry scraps from going to waste. Anney and Lauren explore the science, history, and culture of tots. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These tasty stuffed pastries come in near-infinite iterations around the world. Anney and Lauren get wrapped up in the history and culture of empanadas. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This herb (or herb group) and the eponymous spice blends made from it are ubiquitous in cuisines around the Eastern Mediterranean. Anney and Lauren dig into the history and culture of za’atar. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Call it soda, pop, coke, or plain ol' carbonated water: In this classic episode, we dive into the sometimes explosive science and history of all agua that sparkles, from mineral springs to soda fountains to Big Gulps. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These berries are beloved as a pie filling and a health food alike. Anney and Lauren dig into the science, history, and health marketing of blueberries. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These fluted tube pans can be used to create dense, beautiful cakes with a minimum of fuss. Anney and Lauren explore the science and history of Nordic Ware's Bundt pans. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This fish/seafood soup/stew, made famous by Marseille, sees a lot of iterations throughout the city and beyond. Anney and Lauren dip into the history and culture behind bouillabaisse (and rouille). Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This simple cocktail – composed of gin, sweet vermouth, and Campari (or another bright amaro) – has a complicated backstory. Anney and Lauren dip into the culture and history of the negroni. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This herb, which tastes fresh and lemony to some but bitter and soapy to others, has been gracing tables for thousands of years along with its spice counterpart, coriander. Anney and Lauren dig into the science and history of cilantro. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This hearty dish of beans in tangy sauce conjures nostalgia whether served as a cookout side or a breakfast staple, from a can or made fresh. Anney and Lauren spill the science and history behind baked beans (and their, er, musical properties). Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This silky frozen treat that started out as a status symbol has become a ubiquitous Italian street food. Anney and Lauren dip into the science and history of gelato. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. In this classic episode, we explore how people treated this odd, tasty gland in the past, and how it made a comeback. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This plant and its nutritious, gel-producing seeds have been used as a staple crop, in nanotech, and as an indoor pet. Anney and Lauren dig into the science and history of chia. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This chocolatey, chewy candy is at the center of more than just lollipops – there’s a lot of mystery surrounding it, too. Anney and Lauren bite into the history of the Tootsie Roll. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This cheese spread/dip is so popular in the American South that its recipe – and Northern origins – garner controversy. Anney and Lauren explore the history and culture of pimento cheese. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These ancient botanical blends gave beers a depth of flavor and antimicrobial punch (plus other properties, maybe) before hops came to dominate the scene. Anney and Lauren get mixed up in the history and pronunciation of gruit. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This post-apocalyptic game franchise features an array of food and drink items for players to interact with – at their own risk. Anney and Lauren explore the questionable cuisine of ‘Fallout’. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These sweet grapes, native to the American South, are known for their large size, thick skins, and aromatic wines. Anney and Lauren explore the botany and history of muscadines and scuppernongs. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This savory spread with a divisively strong flavor earned its place in Australian culture through decades of clever marketing. In this classic episode, Anney and Lauren explore the history and yeast-extract science of Vegemite -- plus talk Tim Tams. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These warming, communal, simple-yet-sophisticated dishes gained popularity thanks to a Swiss dairy cartel. Anney and Lauren dip into the history and science of fondue. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This small seed (and its large oil content) grace sweet and savory dishes around the world. Anney and Lauren dig into the botany and history behind sesame seeds. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

With our hearts and inboxes full, we turn again to the stories y'all have sent us, including but not limited to Old Bay and root beer controversies, tyrannical milk tea, squid poems, crab massacres, and geese. Geese! Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These small, simple, shell-shaped cakes are the result (and subject) of a lot of complex work. Anney and Lauren explore the science and history behind the madeleine and its perfect hump. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This small, prolific type of tuna is common in two very different preparations: canned, and raw in poke. Anney and Lauren reel in the biology and history of skipjack tuna. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This cocktail of vodka, ginger beer, and lime gets its kick from the way it sets off our heat sensors. Anney and Lauren burn through the spicy science and scattered history of the Moscow Mule. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This method of cooking is endlessly adaptable, and the various dishes it creates represent the history of the Philippines on a plate. Anney and Lauren dig into the history and culture of Filipino adobo. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These small but fiery chili peppers became so widely popular that they’ve caused historical confusion. Anney and Lauren give some hot takes on the history and science of habaneros. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These crustaceans are the most-consumed type of crab in the U.S., which is the top crab-consuming country in the world. Anney and Lauren explore the history and, honestly, just very strange science of blue crabs. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Expiration dates cause confusion and food waste. In this classic episode, Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception). Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This highly customizable treat is part drink, part snack, and a complete sensation. Anney and Lauren spill the history and culture of bubble tea. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This shelf-stable concentrate of broth or stock is a mainstay of modern home cooking, but similarly portable soups go back hundreds of years. Anney and Lauren take stock of the science and history of bouillon. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This lime-green culinary nut partially deshells itself when it’s ready for us to eat. Anney and Lauren shake down the history and science behind pistachios. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This brand of seasonings has made itself synonymous with Maryland seafood. Anney and Lauren boil down the history and culture of Old Bay products. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This sweet beverage doesn’t necessarily contain either roots or beer, but it certainly can. Anney and Lauren dip into the history and culture of root beer. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. In this classic episode, Anney and Lauren launch into the history (and sometimes questionable menus) of space food. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This sweeping media franchise has featured plenty of foods and drinks in its 25 years – including some made from Pokémon themselves. (Our courage will pull us through.) Y’all teach us, and we’ll teach you about the fictional foods of the 'Pokémon' universe. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

It’s not a trap! We again reach into the mailbag (digital and physical) to share listeners’ stories -- including mac & cheese disasters, Guinness lyrics, and literal snail mail. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This prolific yellow flower has tender, nutritious leaves and a somewhat weedy reputation. Anney and Lauren explore the bittersweet science and history of the dandelion. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This Chinese-American comfort food was inspired by Hunan, originated in Taipei, and developed in New York City. Anney and Lauren dig into the history and culture(s) behind General Tso’s chicken. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This complex spice, both warming and cooling, brings zing to foods from baked goods and curries to caffeinated drinks and beyond. Anney and Lauren dig into the science and history of cardamom. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This brewing company, famous for its Irish stouts, is one of the most recognizable beer brands in the world. Anney and Lauren tap into the history and science of Guinness. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This creamy comfort food is a classic, whether it’s crafted or Krafted. Anney and Lauren dig into the history and industrial evolution of macaroni and cheese. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These prized mushrooms have been around for a long time, but they’ve managed to remain mysterious. Anney and Lauren explore the science and history behind morel mushrooms. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This Scottish sausage may be made with humble ingredients, but it’s the stuff(ing?) of legend. Anney and Lauren explore the biology, sportsmanship, and poetry of haggis. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This tropical fruit lends a bright punch of flavor to both sweet and savory dishes in cuisines around the world. Anney and Lauren dig into the science and history of tamarind. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This process creates lightweight, flavorful preserved foods that keep for years and can be easily reconstituted – just add water. Anney and Lauren explore the cool science and history of freeze drying. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Bowls of this cereal grain have been sustaining humans for tens of thousands of years. Anney and Lauren explore the sweet/savory science and history of oatmeal. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These crisp-coated, bite-sized bits of processed chicken changed the way the chicken industry works. Anney and Lauren dip into the history and culture of the chicken nugget. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Turning liquid cream into this delicate foam requires only a little work – but a lot of science. Anney and Lauren dig into the history and structure of whipped cream, including how it came to be sold in pressurized cans. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! In this classic episode, Anney and Lauren break down the problematic yet delicious history of brunch. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

In the New Orleans tradition, these melt-in-your-mouth pecan confections welcome tourists to the French Quarter – and related treats delight in other corners of the world. Anney and Lauren stir up the history and culture of pralines. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These sweet fruits can be shockingly astringent before they’re ripe – and they owe all kinds of amazing properties to that astringency. Anney and Lauren dig into the not at all cut-and-dried science and history of persimmons. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This melty, seasoned cheese dip is best known for having physical properties that do not belong to cheese. Anney and Lauren flow with the science and history of chile con queso. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This spice is the most expensive in the world because it’s made from one small part of flowers that bloom only once a year. Anney and Lauren follow the threads of the science and history of saffron. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This comforting dish is a lot more than just rice with stuff – it’s been called the history of Spain in a pan. Anney and Lauren dig into the rich story behind paella. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These half-moon legumes go by many names and spark many strong opinions. Anney and Lauren explore the science and history of the lima bean/butterbean. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Sufganiyot, pączki, Berliners, bismarcks, or jambusters: Whatever you call 'em, we love jelly doughnuts. Anney and Lauren explore how this treat became a part of holidays around the world. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This breakfast protein isn’t well known outside of the Mid-Atlantic, but not for a lack of enthusiastic press. Anney and Lauren dig into the history, culture, and poetry of scrapple. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These potato-based snack chips are wonders of structural science. Anney and Lauren explore the history and mathematics behind Pringles. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This sweet wine is made from grapes frozen on the vine to produce concentrated flavors. Anney and Lauren explore the decidedly cool science and history of ice wine. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This warm-flavored herb has been highly regarded as a seasoning and a medicine throughout the ages. Anney and Lauren explore the history, culture, and science of sage. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This bread is definitely made from cornmeal, but what else goes in (or definitely doesn’t go in) is a matter of some opinion. Anney and Lauren dig into the history and culture of cornbread. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This seasoning paste (and soup ingredient) owes its complex flavors to a double fermentation of grains and legumes. Anney and Lauren dip into the history and science of miso. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This series of fantasy stories is about adventure, friendship, loyalty, faith – and food. Anney and Lauren go further up and further into the fantastical fruits and humble feasts of C.S. Lewis’s ‘The Chronicles of Narnia’. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Toasting can be an art, an honor, or an excuse to drink a lot. In this classic episode, Anney and Lauren explore the culture of clinking glasses (or not!), from ancient toasting traditions to how people do it around the world today. Hear hear! Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

"Quiche, the simple baked custard that took the '70s by storm, has a winding history -- involving some weird gender issues. In this classic episode, Anney and Lauren serve forth the ins and outs of quiche." Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These fruits prove that being bitter and oily doesn’t mean you can’t be popular. Anney and Lauren pit their wits against the science and history of olives. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The adventure continues! We turn again to our inboxes to share your stories, from a persevering pineapple and a beef with Ginger Beef to sweet maple syrup memories and one spicy Princess Stew. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

A treatment including curing, smoking, and seasoning turns tough beef brisket into this delectable deli meat. Anney and Lauren dig into the history and science behind pastrami. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.