Savor

By iHeartRadio

Society & Culture Arts Food Places & Travel

What's Savor about?

The stuff we eat and drink is part daily necessity and part cultural identity. Every mouthful represents millennia of human collaboration and innovation. On FoodStuff, Anney and Lauren bite into the juicy stories – and science – behind everything that nourishes us.

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LAST EPISODE

Banking on Seed Vaults

07.10.2020

These cryogenic storage facilities are a newfangled way to accomplish an old goal: preserving seeds for later study and use. Anney and Lauren explore the science and history behind seed banks and vaults. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Savor episodes:

07.10.2020 Banking on Seed Vaults These cryogenic storage facilities are a newfangled way to accomplish an old goal: preserving seeds for later study and use. Anney and Lauren explore the science and history behind seed banks and vaults. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
07.09.2020 Chef Boyardee: Can-Do Attitude This brand of mass-produced canned pasta dishes started in the kitchen of an actual Italian American chef – Ettore Boiardi – whose picture is still on the packaging. Anney and Lauren dig into the history of Chef Boyardee. Learn more ...
07.03.2020 Savor Classics: The Gin & Tonic This simple, refreshing staple cocktail wouldn't exist if it weren't for heart disease and malaria. In this classic episode, Anney and Lauren trace the history of gin and tonic water -- and explain the science of why they're so tasty ...
07.02.2020 Listener Mail 2: The New Batch We dive back into the mail bag for more stories from y’all excellent listeners, including (but not limited to!) pizza sacrilege, invasive ranch, vintage ads, and elusive egg hunts. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.29.2020 Interview: Agricultural Infotainment in Hawaii Kualoa Ranch hosts cattle, oysters, cacao, Godzilla footprints, Kong bones, and tourists aplenty. We speak with Kualoa's Director of Diversified Agriculture & Land Stewardship about building a sustainable ranch among the bounty and challenges Oahu offers. Learn more about your ...
06.27.2020 Introducing Citizen Chef Tom Colicchio has issues with food! This podcast is about what we eat, where and who it comes from, and the politics, decisions, policies and people that shape our food system – with the goal of turning curious listeners into ...
06.25.2020 The Funky Green Onion Episode Call 'em scallions, spring onions, salad onions, bunching onions, or welsh onions -- these leafy green onion tops add a mild kick to dishes the world over. Anney and Lauren dig into the tangled history and etymology of scallions. Learn ...
06.23.2020 This Episode Is a Peach These tasty tree fruits have a simple genome and a complicated history. Anney and Lauren explore the origins, science, and marketing behind peaches. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.17.2020 Savor Classics: Cinnamon Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. Anney and Lauren dig into the troubled history of this delicious bark. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.12.2020 Stewing on Oxtail This cut of beef is prized for its toughness – treated properly, it turns everything it touches delectable. Anney and Lauren dig into the history and science of oxtail. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.11.2020 Roquefort: Worth Its Weight In Mold This French blue cheese, famous for its funk, wouldn’t be possible without limestone and mold. Anney and Lauren explore the legendary history and rockin’ science of Roquefort. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.08.2020 Oregano and Marjoram: Herbs by Any Other Name This family of herbs lends warm, woody flavors to all kinds of dishes, and has been used medicinally for millennia. Anney and Lauren explore the science and history of oregano and marjoram. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.04.2020 Mustard: Going Against the Grain This spice and the condiments made from it bring heat (and color, and structural cohesion) to dishes around the world. Anney and Lauren dip into spicy science and history of mustard. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.04.2020 Listener Maaaaaaail! Y’all are the heart of this show. Anney and Lauren read & respond to messages from listeners on topics from asparagus to sauerkraut to snails. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
05.28.2020 Tikka Masala: Lost in the Sauce This creamy, warming dish is the subject of tremendous popularity -- and tremendous debate. Anney and Lauren dig into the many recipes and histories behind tikka masala. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
05.22.2020 Yerba Mate: Steeped in History This plant is used to make highly popular (and highly caffeinated) drinks around South America and the world. Anney and Lauren dip into the history and science of yerba mate. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
05.21.2020 Savor Classics: Sourdough In your own kitchen, you can tame wild microbes and use them to bake tasty, slightly tart sourdough bread. In this classic (yet timely) episode, Anney and Lauren explore the twisting history and practical science of making sourdough. Learn more ...
05.15.2020 Fictional Foods: 'The Simpsons' From donuts to Duff beer, this long-running television show spends a lot of time focusing on food. Anney and Lauren explore the silly, the satirical, and the strangely delicious-sounding foods of ‘The Simpsons’. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
05.13.2020 That Risotto, Though This saucy rice dish seems deceptively simple for the potency of the opinions it can inspire. Anney and Lauren dig into the history (fascism??) and science (no stirring necessary?!?) of risotto. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
05.08.2020 Relishing the Radish These spicy, crunchy root vegetables can grow to amazing sizes and give a kick to all kinds of dishes. Anney and Lauren dig into the history and science behind radishes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
05.06.2020 The Popular Poppy Seed These crunchy, oily seeds compliment many baked goods and other dishes – but they have a dangerous reputation. Anney and Lauren explore the history and science of poppy seeds and opium poppies. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
05.02.2020 Savor Knows the Muffin, Man These (supposedly) single-serving quickbreads – and their yeast-risen cousins, English muffins – are relatively new inventions. Anney and Lauren explore the nooks and crannies of muffins. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
04.30.2020 Interview: Food Is a Universal Language Hawaiian foodways have intersected with immigrants’ and colonists’ influences to create delicious local dishes. On Oahu, we spoke with Highway Inn restaurant owner Monica Toguchi Ryan about history, generosity, making do, and cooking with aloha. Learn more about your ad-choices ...
04.24.2020 Cocktail Hour: The Collins This classic cocktail of spiked sparkling lemonade may have been born from a popular 19th-century hoax. Anney and Lauren explore the strange history of the Collins – including Tom, John, and other varieties. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
04.23.2020 Savor Classics: Julia Child Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. Anney and Lauren trace the life of the TV icon in this classic episode. Learn ...
04.17.2020 Unboxing Girl Scout Cookies The cookies that Girl Scouts sell as a fundraiser each year have gained a mythic quality and epic following. Anney and Lauren dig into the sweet history (and psychology) behind Girl Scout Cookies. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
04.16.2020 The Power of Sauerkraut This simple dish of fermented cabbage adds depth of flavor to meals as an ingredient, side dish, or condiment. Anney and Lauren explore the bacterial science and bubbling history behind sauerkraut. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
04.11.2020 A Peep at Easter Eggs Decorating eggshells predates written history and has been linked to Easter celebrations for a thousand years. Anney and Lauren explore how Easter eggs became a tradition, how they became chocolate, and why a rabbit is said to bring them. Learn ...
04.09.2020 Springing for Asparagus This vegetable has long been prized for its flavor, appearance, and effect on our urine. Yep. Anney and Lauren explore the spirited history and science of asparagus. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
04.03.2020 Food Banks, Pantries and Soup Kitchens from Soup to Nuts Organizations that help fight food insecurity are more important than ever in times of crisis. Anney and Lauren explore the history and modern workings of food banks, food pantries, and soup kitchens. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
04.01.2020 Banh Mi: More Than the Crumb of Its Parts This Vietnamese sandwich combines multiple textures, flavors, and cultural influences to create a universally delicious experience. We dig into the history and culture of banh mi.” Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
03.27.2020 Savor Drinks Your Milkshake This hypothetically drinkable dessert has been the impetus for great inventions and the means of (attempted) assassination. Anney and Lauren dip into the history and science of milkshakes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
03.26.2020 The Royal Eggplant Episode This fruit is used as a vegetable and was once believed to cause insanity. Anney and Lauren dig into the odd history and science of the eggplant. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
03.20.2020 Savor Classics: Aspics The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Anney and Lauren dip into the history of humanity's most aspirational aspics, plus the science of gelatin. Learn more about ...
03.19.2020 Interview: Oahu’s Changing Agriculture Hawaii State Senator Donovan Dela Cruz built a significant part of his platform on helping Oahu’s agriculture adjust to its citizens’ changing needs. We chat with Senator Dela Cruz about his personal history with and sustainable hopes for Oahu’s farms. ...
03.15.2020 Getting to the Meat of Meat Pies Every culture that eats both pastry and meat has figured out a tasty way to combine them. In honor of Pi Day, Anney and Lauren explore the long history (and bizarre revenge-cannibalism trope) of meat pies. Learn more about your ...
03.12.2020 Savor Classics: Vanilla The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and to what lengths researchers go to replicate the flavor. Learn more about your ad-choices ...
03.06.2020 The Hidden Surprises of Purim This Jewish festival holiday celebrates the story of Queen Esther with thematic food and drink -- and lots of it. Anney and Lauren dip into the history and traditions of Purim. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
03.05.2020 The Trouble with Truffles This macrofungus is so expensive because it only grows underground, and only under particular conditions. Anney and Lauren dig into the long history and uncertain science of truffles. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
02.29.2020 Medieval Times: A Most Noble Episode Medieval Times Dinner and Tournament, a medieval-themed dinner theater chain, has been hosting feasts and tournaments since the 1980s. Anney and Lauren dig into how it works – and how medieval it really is. Learn more about your ad-choices at ...
02.28.2020 How the Pancake Stacks Up As an American breakfast food, pancakes are a specifically fluffy, sweet dish that wasn’t possible until the Industrial Revolution. Anney and Lauren explore the predecessors to and science behind the breakfast pancake. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
02.22.2020 Interview: Celebrating Life and Community in New Orleans New Orleans isn’t just a collection of influences – it’s a community in ways that many places aren’t. On our first night there, we interviewed SOFAB Museum founder Liz Williams, Chef Isaac Toups, and Beverage Manager Bryson Downham to get ...
02.19.2020 Red Alert: The Strawberry Episode As strawberries have gotten sturdier, they’ve lost some of the fragrant qualities they were originally prized for. Anney and Lauren explore the (hopefully not tasteless) history and science of the strawberry. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
02.15.2020 Interview: 'Authentic' New Orleans New Orleans’ cuisines developed over centuries as new peoples made the city their home. We chat with Louisianan chef Amy Sins about growing up with Cajun and Creole foods, preserving the traditions of the past, and creating new traditions for ...
02.12.2020 Holy Pierogi! These Polish dumplings are often filled with mashed potatoes and cheese, but there are as many varieties of pierogi as there are people who love them. Anney and Lauren dig into the history and culture of the pierogi. Learn more ...
02.10.2020 The Thing About Porters and Stouts The porter/stout family of beers has risen, and fallen, and risen again. Anney and Lauren dive into the winding history of stouts and porters – and the roasty, toasty science behind them. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
02.06.2020 Savor Classics: What the Fork? This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper). Learn more ...
02.01.2020 A Nacho, Nacho Pod The allure of the nacho cannot be argued, but everything else about this dish has been debated. Anney and Lauren dip into the history of the phenomenon that is nachos, from the melty-cheese-and-crispy-corn-chips varieties to the wildest nacho dreams. Learn ...
01.30.2020 Waxing Poetic About Sticky Rice Glutinous rice’s super stickiness has given it a starring role in dishes across Southeastern Asia and beyond. Anney and Lauren dig into the science behind sticky rice – and dish on some of those dishes. Learn more about your ad-choices ...
01.25.2020 Lots to Make of Salisbury Steak This classic 20th-century American dish exists thanks to a 19th-century fad diet and Germany’s aggression during the World Wars. Yep. Anney and Lauren explore the strange history of Salisbury steak (and its cousin, the Hamburg steak). Learn more about your ...

Older episodes

Savor

What's Savor about?

Download our free app to listen on your phone

Savor episodes:

Banking on Seed Vaults

Chef Boyardee: Can-Do Attitude

Savor Classics: The Gin & Tonic

Listener Mail 2: The New Batch

Interview: Agricultural Infotainment in Hawaii

Introducing Citizen Chef

The Funky Green Onion Episode

This Episode Is a Peach

Savor Classics: Cinnamon

Stewing on Oxtail

Roquefort: Worth Its Weight In Mold

Oregano and Marjoram: Herbs by Any Other Name

Mustard: Going Against the Grain

Listener Maaaaaaail!

Tikka Masala: Lost in the Sauce

Yerba Mate: Steeped in History

Savor Classics: Sourdough

Fictional Foods: 'The Simpsons'

That Risotto, Though

Relishing the Radish

The Popular Poppy Seed

Savor Knows the Muffin, Man

Interview: Food Is a Universal Language

Cocktail Hour: The Collins

Savor Classics: Julia Child

Unboxing Girl Scout Cookies

The Power of Sauerkraut

A Peep at Easter Eggs

Springing for Asparagus

Food Banks, Pantries and Soup Kitchens from Soup to Nuts

Banh Mi: More Than the Crumb of Its Parts

Savor Drinks Your Milkshake

The Royal Eggplant Episode

Savor Classics: Aspics

Interview: Oahu’s Changing Agriculture

Getting to the Meat of Meat Pies

Savor Classics: Vanilla

The Hidden Surprises of Purim

The Trouble with Truffles

Medieval Times: A Most Noble Episode

How the Pancake Stacks Up

Interview: Celebrating Life and Community in New Orleans

Red Alert: The Strawberry Episode

Interview: 'Authentic' New Orleans

Holy Pierogi!

The Thing About Porters and Stouts

Savor Classics: What the Fork?

A Nacho, Nacho Pod

Waxing Poetic About Sticky Rice

Lots to Make of Salisbury Steak

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