This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.

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This hot and numbing tofu dish features cascading layers of flavors – and a near-mythic backstory. Anney and Lauren dig into the science and history of mapo tofu.

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This tart fruit in the nightshade family gives a verdant kick to savory sauces, soups, and much more. Anney and Lauren go green with the botany and history of the tomatillo.

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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.

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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.

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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.

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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.

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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.

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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.

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This bittersweet, peppery herb has a bit of licorice flavor and a slightly serpentine history. Anney and Lauren dig into that history – plus the botany – of tarragon.

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