Savor

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, the mother of level measurements, revolutionized cookbooks and standardized measurements. Despite not being a great cook herself, her practical and scientific guide to home cooking, 'The Boston Cooking-School Cook Book,' sold over 7 million copies. Learn about her upbringing, culinary education, and the impact of her influential cookbook. Plus, hear listener mail, Halloween predictions, and sponsor ads.

Anney and Lauren explore the fascination with Lardo, a cured pork product made of fat only. They discuss its history, production process, and various uses. The podcast also touches on festivals in Italy, the origin and evolution of Lardo, and listener mail. Sponsored ads and the hosts' experiences with chowder and clam gathering are also discussed.

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.

Jeff Eichelberger, Senior Manager of Wine for the Wynn Las Vegas, joins the hosts to talk about coordinating food and drink, including the importance of sustainability, the rise of dry champagne, and offering vegan options. They also discuss their experiences at the Vegas resort and feature sponsored messages from Moderna, Uncommon Goods, and Purdue Global.

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.