Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. In this classic episode, Anney and Lauren dig into the fortuitously fab history (and making of) cheese curls.

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These simple, often disposable devices make brewing a single cuppa quick and easy. Anney and Lauren steep in the science and history of tea bags.

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These large, long-haired cousins to cattle make life a lot easier (and more buttery) in their frigid highland environments. Anney and Lauren yak about the history, biology, and many products of yaks.

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This category of breads leavened with baking soda encompasses both simple staples and rich treats. Anney and Lauren dig into the science and history of Irish (and Irish-ish) soda breads.

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This hot sauce brand has been expanding from a restaurant staple to a household name. Anney and Lauren get in their feels about the science and history of Cholula.

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This one-pot main dish is a comfort food in all its many iterations. Anney and Lauren dig into the history, cultures, and (mostly) good-natured wars behind jollof rice.

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This category of aged, blended brandies can get expensive real quick. Anney and Lauren dip into the rich history and many regulations around cognac.

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This spice brings complex warmth to everything from corned beef to rice puddings to sauerkraut. Come caraway, come caraway, come caraway with Anney and Lauren as we dig into the science and history of caraway.

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Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. In this classic episode, Anney and Lauren explore the history of this Italian-American invention, plus explain how the sausage is made.

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This crumbly, not-too-sweet cookie can take a lot of forms based on just three ingredients: flour, butter, and sugar. Anney and Lauren break into the science and history of shortbread.

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