Savor

New Orleans’ cuisines developed over centuries as new peoples made the city their home. We chat with Louisianan chef Amy Sins about growing up with Cajun and Creole foods, preserving the traditions of the past, and creating new traditions for the future. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

These Polish dumplings are often filled with mashed potatoes and cheese, but there are as many varieties of pierogi as there are people who love them. Anney and Lauren dig into the history and culture of the pierogi. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The porter/stout family of beers has risen, and fallen, and risen again. Anney and Lauren dive into the winding history of stouts and porters – and the roasty, toasty science behind them. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper). Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The allure of the nacho cannot be argued, but everything else about this dish has been debated. Anney and Lauren dip into the history of the phenomenon that is nachos, from the melty-cheese-and-crispy-corn-chips varieties to the wildest nacho dreams. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Glutinous rice’s super stickiness has given it a starring role in dishes across Southeastern Asia and beyond. Anney and Lauren dig into the science behind sticky rice – and dish on some of those dishes. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This classic 20th-century American dish exists thanks to a 19th-century fad diet and Germany’s aggression during the World Wars. Yep. Anney and Lauren explore the strange history of Salisbury steak (and its cousin, the Hamburg steak). Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Flaxseeds and their oil (along with the plant’s inedible fibers) are considered one of the eight products that led early humans to create agriculture as we know it. Anney and Lauren weave together the history and science of flaxseed/linseed. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Native Hawaiian cultural practitioners help revive traditions – including foods – that were almost lost during colonization. We speak with Kealoha Domingo about imu cooking, community, and how the best food is what’s on the table in front of you. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Graham crackers today are sweet, airy, and often a component in desserts, but they originated as a bland health food peddled by a temperance preacher. In this classic episode, Anney and Lauren explore the long, weird journey of graham crackers. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.