Savor

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.

Learn about the fascinating history and science of dragon fruit, its taste, uses, and global market value. Discover economically important producers and festivals dedicated to this unique fruit. Explore the spread and popularity of dragon fruit, its classification as an invasive species, and its appeal in Instagrammable foods. Hear a surprising experience with the infamous durian fruit and its unique smells. Dive into vivid descriptions of durian's taste and the struggle to get rid of its lingering smell.

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.