This diverse category of fortified wines covers dry, briny whites to sticky dessert varieties – all from a tiny production triangle. Anney and Lauren dip into the science and history of sherry/Jerez/Xérès. See omnystudio.com/listener for privacy information.

Oops, All Sherries

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Society & Culture

Personal Journals

History

Philosophy

Places & Travel

Arts

Literature

Performing Arts

Design

Food

Fashion & Beauty

Visual Arts

This spice is made from tiny fruit that pack a huge wallop of flavor. Anney and Lauren dig into the science and history of allspice. (Correction: The thing in Transformers is the AllSpark. The “AllLife” is a thing that Anney wrote into her D&D; campaign. Neither go in a pumpkin pie.) See omnystudio.com/listener for privacy information.

Allspice Considered

This fast-food pizza franchise has served up literacy programs, space sponsorships, government-promoted cheese – and a lot of pizzas. Anney and Lauren delve into the deep-dish history of Pizza Hut. See omnystudio.com/listener for privacy information.

The Pizza Hut Episode Pans Out

James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, indulgent, and approachably DIY. In this classic episode, Anney and Lauren explore the life of this sometimes troubled chef, writer, and bon vivant. See omnystudio.com/listener for privacy information.

Savor Classics: James Beard

This bright-hot stew can come out a number of ways thanks to the many culinary influences that have gone into it. Anney and Lauren marinate on the history and cultures behind vindaloo. See omnystudio.com/listener for privacy information.

In the Stew with Vindaloo

This crumbly mountain cheese may not melt, but it’s the perfect finishing touch on all kinds of snacks, sides, and meals. Anney and Lauren dig into the science and history of cotija cheese. (p.s. Since I forgot to say it in the episode, here you go: BACTERIA POOOOOOOOP --LV) See omnystudio.com/listener for privacy information.

Oops, All Sherries

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