Savor

This classic episode of the podcast explores the history and market volatility of black pepper, as well as its types, production process, and characteristics. It also covers the rise and fall of the Salem pepper trade, the medicinal uses of black pepper, and features various sponsor ads.

Kiwifruit's history and botany are explored, including its origin, marketing campaigns, and popularity as a superfood. The hosts also discuss their personal experiences with kiwi, their lack of cooking expertise, and introduce a new topic about Martha, the last passenger pigeon.

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.