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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This brand of seasonings was made famous by the theatrical prime rib restaurant that created it. Anney and Lauren shake out the history of Lawry’s Seasoned Salt, Lawry’s The Prime Rib, and beyond.

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This type of liqueur is traditionally made with bitter orange peel and comes in largely non-orange colors. Anney and Lauren dip into the science and history of curaçao liqueur.

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