Savor

This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe to eat. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

In researching our previous episode, we spoke with salt expert Suzi Sheffield about where different salts come from, and how they can provide a palate of flavors to play with in your cooking. Join us for the full interview in this bonus episode. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. We dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about salts’ amazing flavor properties. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The same things that make bacon delicious also made it safer to eat in the era before refrigeration -- but they're also the same things that make it less than healthy. Learn the history and science behind bacon's popularity in this episode of FoodStuff. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The martini (and its glass) are American icons -- but why? How? And should you order it shaken or stirred? Anney and Lauren dip into the shaky history and storied science behind the martini. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Nutrient dense and easy to grow, kale was a culinary staple long before it was labeled a superfood. Anney and Lauren go behind the trend to explore kale's rich history and savory science. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Process cheese (aka American cheese) is an innovation that's affordable, reduces factory waste, and melts like a dream -- but is it really food? Anney and Lauren dive into the science and history behind this cheesiest of products. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! We speak with SFX technician Vii Kelly about inexpensive edible gore, plus go into the history of food effects in movies and television. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The Irish don't eat much corned beef, but it's a staple of American St. Patrick's Day celebrations. Anney and Lauren explore how this happened and why corned beef is commonly canned, plus the science behind how it's cooked. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Black pepper is ubiquitous these days, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. Anney and Lauren explore where peppercorns come from, how they're processed, and why they became commonplace. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.