This type of restaurant serves nostalgic cuisine at affordable prices – though they’re becoming more difficult to find. Anney and Lauren load up on the history and cultures behind Southern-style cafeteria dining.

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This fish-shaped, not-too-sweet treat comes in a veritable ocean of iterations. Anney and Lauren dip into the history and culture behind taiyaki.

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These small, fermented snacks have been popular for thousands of years. Anney and Lauren dig into the science and history of kalamata olives.

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Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. In this classic episode, Anney and Lauren have the scoop on the competing tales behind sundaes.

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These extra-large shrimp were the darling of the aquaculture industry for decades – and are excellent escape artists. Anney and Lauren dip into the biology and history of the giant tiger prawn.

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This classic summer side dish has infinite ingredient combinations and a nebulous past. Anney and Lauren get mixed up in the science and history of pasta/macaroni salad(s).

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This international brand of tortilla chips (and dips, and scientifically engineered flavors) got its start at Disneyland. Anney and Lauren dust off the intense science and history of Doritos.

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This ultra-creamy cheese achieves its texture and funk from a species of mold that was named after it. Anney and Lauren dig into the science and history of camembert.

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These edible flowers are a tasty decoration used fresh or made into vibrant extracts – and they mess with your sense of smell, making the experience of them fleeting. Anney and Lauren dip into the history and weird science of violets.

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This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Lauren dig into the history and cultures behind churrascarias and rodizio-style service.

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