Savor

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.

Delving into the controversy surrounding the Mai Tai cocktail, the hosts discuss its history, ingredients, and variations. They explore the origins of the cocktail in Tiki bars post-World War II and its evolution to cater to tourist preferences. Also, they uncover the art and science behind cocktail umbrellas in Tiki culture, with humorous anecdotes and social media plans.

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.

Delve into the world of turmeric with Anney and Lauren as they explore its science, history, and culinary applications. From its health benefits to lead contamination risks, turmeric's journey from Southern Asia to global popularity is an intriguing saga. The hosts also touch on regional food traditions, Chuck E. Cheese's expansion, and the cultural significance of cookies, with a sprinkle of gratitude for their listeners.

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.