Savor

This freshwater fish is one of the most-farmed fish on the planet (and happens to be excellent when cornmeal fried). Anney and Lauren dive into the history and biology of channel catfish.See omnystudio.com/listener for privacy information.

This mild cow-milk cheese has a texture like gouda and holes like Emmental – because that’s exactly how it was designed. Anney and Lauren melt over the science and history of Jarlsberg cheese.See omnystudio.com/listener for privacy information.

This fragrant flavoring is what's left over when you steam distill neroli oil out of bitter orange blossoms – and it’s anything but an afterthought. Anney and Lauren dip into the science and history of orange blossom water.See omnystudio.com/listener for privacy information.

This chocolate layer cake with a dab of apricot jam and a chocolate coating may seem simple, but it’s caused a lot of fuss. Anney and Lauren dig into the science and slightly dramatic history of the sachertorte.See omnystudio.com/listener for privacy information.

This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). In this classic episode, Anney and Lauren dig into the debated history and gooey, chewy science of seitan.See omnystudio.com/listener for privacy information.

This type of cuisine involves elements like pork shoulders and ribs, charcoal and hickory wood, a dry rub, a tangy sauce – and impassioned arguments about what to do with them. Anney and Lauren cue up the history and cultures behind Memphis-style barbecue.See omnystudio.com/listener for privacy information.

Dive into the whimsical world of tarragon, a herb with a bittersweet flair and a serpentine history. Discover its unique licorice notes and historical significance, tracing its journey from ancient medicinal roots to a staple in modern European cuisine. The hosts share laughs over personal anecdotes and the herb's culinary applications, blending humor with historical insights. Plus, enjoy delightful tales of innovation in dishes and beverages, showcasing tarragon's versatility while cheering on listener creativity and experiences!

This brand of seasonings was made famous by the theatrical prime rib restaurant that created it. Anney and Lauren shake out the history of Lawry’s Seasoned Salt, Lawry’s The Prime Rib, and beyond.See omnystudio.com/listener for privacy information.

This type of liqueur is traditionally made with bitter orange peel and comes in largely non-orange colors. Anney and Lauren dip into the science and history of curaçao liqueur.See omnystudio.com/listener for privacy information.

We present once again a collection of fantastic visions from you, dear listeners! This batch includes adventures both near and far, the finer points of pasta salads, and a deep dive into a delicious urban myth.See omnystudio.com/listener for privacy information.