Savor

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.

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.

Explore the life and impact of French chef Auguste Escoffier, the father of modern cuisine. Learn about his brigade system for kitchen organization, scandalous collaboration with Ritz, and culinary legacy shaping modern techniques and standards.