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.

Hats Off to Sea Urchins

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?

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These wild members of the onion family have catapulted from local favorite to foodie phenomenon. Anney and Lauren dig into the science and history of ramps. See omnystudio.com/listener for privacy information.

Ramps: Raising a Stink

These cookies can be light or dense, made with shredded coconut or ground almonds, fancy or plain -- and their history is closely tied to pasta. Anney and Lauren dig into the history and many iterations of macaroons. See omnystudio.com/listener for privacy information.

Mooning Over Macaroons

Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. In this classic episode, Anney and Lauren explore the long history and bacteria-laden science of pickles. See omnystudio.com/listener for privacy information.

Savor Classic: Pickles

Don’t call it a comeback quite yet, but this seafloor-dwelling fish is doing well in some places across the North Atlantic. Anney and Lauren dip into the biology and history of the Atlantic halibut. See omnystudio.com/listener for privacy information.

Atlantic Halibut: Bombastic Side Eye

We kinda like food, but talking about the kitchens we grew up in involves a lot more than that. Anney and Lauren chat with journalist Michele Norris about how this became the prompt for her new interview-based podcast, ‘Your Mama’s Kitchen,’ and why those early experiences are both so evocative and instructive to us today. See omnystudio.com/listener for privacy information.

Hats Off to Sea Urchins

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