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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Savor: Big Fish Industry

11.14.2019

The system by which fish get from the water to your plate is... complex. (Like, we’re-gonna-need-a-bigger-episode complex.) We untangle the trials and triumphs of the fishing industry with special guest Brooks Takenaka of the Honolulu Fish Auction. Learn more about ...

Savor episodes:

11.14.2019 Savor: Big Fish Industry The system by which fish get from the water to your plate is... complex. (Like, we’re-gonna-need-a-bigger-episode complex.) We untangle the trials and triumphs of the fishing industry with special guest Brooks Takenaka of the Honolulu Fish Auction. Learn more about ...
11.08.2019 Cinnamon Rolls: Snailed It However you eat them and whatever you call them, these sweet & spiced pastries warm hearts the world over. Anney and Lauren attempt to untangle the swirling history of the cinnamon roll. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
11.07.2019 Savor Spills the Beans on Coffee Globally, we humans consume around 2.25 billion cups of coffee every day. Anney and Lauren explore the turbulent history of coffee, plus what it takes to bring each bean from a farm to your cup, with special guest Shawn Steiman ...
11.02.2019 Interview: Food Is Inherently Political We’re passionate about understanding the origins of what we eat and drink -- so we leapt at the chance to chat with Stephen Satterfield, host of the new food podcast Point of Origin, about our own origin stories, orange wine, ...
11.02.2019 Introducing From Scratch with Michael Ruhlman Better cooking comes from a deeper understanding. This instructive food series from acclaimed cookbook author Michael Ruhlman highlights essential kitchen techniques and ingredients, drawing from Ruhlman’s best-selling books, decades of experience and personal relationships with the country’s best chefs. Driven ...
10.31.2019 Cocktail Hour: Oahu The cocktail scene in Honolulu has a reputation for pandering to tourism's lowest common denominator, but bartenders there are doing beautiful things with the local ingredients and influences. We dip into the cocktail culture of Oahu. Learn more about your ...
10.28.2019 Rhum Agricole: Grass to Glass Agricole-style rum (spelled ‘rhum’ in French) is made from fresh sugarcane juice, which lends it grassy flavors. We learn how it’s made with Hawaii’s Kō Hana Distillers and some of the bartenders who use it around Oahu. Learn more about ...
10.25.2019 Savor Classics: Pumpkin This winter squash and its pie spice blend have a rep for being basic, but in our classic episode, Anney and Lauren go behind the gourd to explore pumpkin's history as food, decor, and phenomenon. Learn more about your ad-choices ...
10.18.2019 Cider: How About Them Apples? Both unfiltered apple juice and the bubbly alcoholic beverage made from it are fall favorites in places that grow apples. Anney and Lauren explore the history and science of cider. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
10.17.2019 Poi Oh Poi! This Hawaiian staple starch made from pounded, fermented taro root is delicious, nutritious, and sometimes misunderstood. We dip into the history and science of poi, along with a restauranteur and a cultural practitioner who both grew up with it on ...
10.14.2019 Turn Up for Turnips This root vegetable and its greens have been both reviled and celebrated for their bitter, pungent flavors. Anney and Lauren explore the storied history and spicy science of the turnip. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
10.09.2019 A Passion for Lilikoi Lilikoi, aka passion fruit, didn’t originate in Hawaii – but its bright flowers and tangy flavor have found a home there. We explore the storied history and tasty science of lilikoi. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
10.04.2019 Animal Crackers Uncaged These lightly sweetened cookies played off the popularity of turn-of-the-20th-century traveling circuses – but as circuses have changed, so have animal crackers. Anney and Lauren unpack the history of animal crackers. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
10.02.2019 Everything Is Poke Poke is a Hawaiian dish of chopped and seasoned fish – but culturally, it’s a lot more than that (and pop-culturally, it’s been a lot of other things). We delve into the long history and modern explosion of poke. Learn ...
09.28.2019 The Academia of the Macadamia Macadamia nuts are often associated with Hawaii, but they didn’t originate there. Anney and Lauren delve into the genetic and cultural history of the trees that produce this sweet, buttery seed. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
09.26.2019 Welcome to Oahu Hawaii is a small, remote chain of islands, but its culinary culture has a lot of influence – and a lot of influences. To kick off this travel miniseries, we explore Hawaii’s history & foodways with people who helped shape ...
09.21.2019 The Call of Couscous This grain-based staple is the basis of both sweet and savory dishes throughout Northern Africa and the cultures they've touched around the world. Anney and Lauren explore the many uses and conflicting histories of couscous. Learn more about your ad-choices ...
09.19.2019 The Poppin' Jalapeño Episode These peppers are a staple fresh, pickled, dried, and fried -- and their heat can sneak up on you. Anney and Lauren dig in to the history and spicy science of jalapeños and chipotles. Learn more about your ad-choices at ...
09.13.2019 Cocktail Hour: The Caipirinha This simple Brazilian cocktail – just lime, sugar, cachaça (a sugarcane juice liquor), and ice – has a complex history. Anney and Lauren dip into the stories behind the caipirinha. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
09.11.2019 Cephalopods: They Ink, Therefore We Eat The rich inks that squid and cuttlefish produce for self-defense make striking food colorings and flavorings. Anney and Lauren dive into the deep, slightly obscured history and science of cephalopod ink. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
09.07.2019 Reducing Food Waste at Home Food waste is a global problem, but most of it happens locally — in our homes. Anney and Lauren chat with food historian Dr. Julia Skinner about fun and tasty ways to prevent waste and preserve abundance. Learn more about ...
09.04.2019 Arugula: It's Not Rocket Science This leafy green has a peppery bite – that ‘hot’ nature is likely responsible for its long history of being regarded as an aphrodisiac. Anney and Lauren explore the history and science of arugula (also known as rocket). Learn more ...
08.30.2019 Fictional Foods: Star Wars Edition A long time ago in a galaxy far, far away (or now, in a kitchen or theme park near you) the foods and drinks portrayed in Star Wars help bring the story to life. Anney and Lauren explore the sustenance ...
08.28.2019 Savor’s Takeaway on Fish and Chips Although it’s now considered one of the national dishes of the U.K., fish and chips as we know it is less than two centuries old. Anney and Lauren dive into how fried fish and fried potatoes became such good companions. ...
08.23.2019 The Bleeding Edge of Meat Alternatives A new class of burgers is aiming to save the planet by converting beef eaters to plant-based alternatives that look, feel, and even bleed like meat. Anney and Lauren explore the history and science behind Impossible Foods, Beyond Meat, and ...
08.22.2019 Stop and Smell the Lavender This powerfully aromatic herb has been a medicinal staple for millennia and graces sweet and savory dishes alike today. Anney and Lauren delve into the long history and calming science of lavender. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
08.19.2019 Interview: Cookin' With Jazz Regional cuisine is trendy, but it’s been the focus of New Orleans' restaurants for decades. We talk with restauranteur Richard 'Dickie' Brennan about growing up in Prudhomme and Emeril’s kitchens, how education empowers, and how New Orleanians live life. Learn ...
08.15.2019 Savor Classics: Sour Beer Sour beers are the new big thing, but humanity‘s first brews had tart, funky flavors. In this classic episode, Anney and Lauren explore the long history and microbial science behind sour beers. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
08.10.2019 Say Kimchi! This versatile category of Korean pickled vegetables is gaining a global presence. Anney and Lauren dive into the long history and delicious fermentation science behind kimchi. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
08.07.2019 This Episode Is a Picnic Picnics haven’t always been casual affairs – they haven’t even always been held outdoors. Anney and Lauren explore the twisting history of picnicking and picnic baskets (aka hampers). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
08.03.2019 Interview: Where Barbecue Meets Rocket Science Some serious engineering is required to bring us to space -- and to bring us really good barbecue. We chat with Dr. Howard Conyers about how he applies his knowledge of each to the other as a rocket scientist and ...
07.31.2019 Savor Classics: Butterbeer Once a mere fantasy from the pages of 'Harry Potter,' butterbeer is now very real and very popular. Anney and Lauren delve into butterbeer's transition into reality -- and explore the history of a similar real-world beverage. Learn more about ...
07.27.2019 The Saga of Salad How did salads with a base of raw leafy greens go from being a mere course to a full meal to an aspirational lifestyle? Anney and Lauren explore the nutritional science and long sexist history of salad. Learn more about ...
07.25.2019 Savor Chews on the History of Salt Water Taffy This soft, chewy candy has only a little bit of salt but a lot of history in the American Northeast. Anney and Lauren dive into how it’s made and how it became such a pull at summer tourist spots. Learn ...
07.20.2019 The Stimulating Cocktail Bitters Episode Bitter preparations of plant extracts in alcohol have been used medicinally for thousands of years – and they happen to make many cocktails the concoctions we know and love today. Anney and Lauren explore the history and potential benefits of ...
07.17.2019 Unshelling the Boiled Peanut This salty snack is a specialty of the American South and other peanut-growing regions around the world. Anney and Lauren crack open the boiled peanut’s history, including how it got tied into the Civil Rights movement. Learn more about your ...
07.16.2019 Introducing Food 360 Chef Marc Murphy’s debut podcast, Food 360, is a true celebration of the culinary world. With a little help from historians, fellow celebrity chefs, food writers, and more, the Chopped judge and restaurateur examines food culture from every possible angle, ...
07.13.2019 This Episode is Your Lobster These crustaceans haven’t always been a luxury food, but they have always reminded people of bugs. Anney and Lauren explore the lobster’s economic (and entomologic) history plus some of the weirdest points of their amazing biology. Learn more about your ...
07.10.2019 Getting to the Heart of Moonshine Many governments restrict alcohol distillation for safety/tax reasons, but Appalachian moonshiners are undeterred – and that’s putting it mildly. Anney and Lauren explore the history and science of moonshine, plus what bears that label in stores today. Learn more about ...
07.06.2019 In the Hall of the Mall Food Court The idea of selling snacks and meals in shopping centers is far from new, but mall food courts keep reinventing themselves. Anney and Lauren explore how the food court as we know it was born -- and what's replacing it. ...
07.03.2019 The Merits of the Carrot The path of this vegetable from its use as a medicinal green to a sweet root isn’t entirely clear. Anney and Lauren dig into the twisting history of the carrot – including where radar technology and Bugs Bunny come in. ...
06.28.2019 The Pizza Episode (with Extra Cheese) This dish has inspired strong emotions and opposing opinions for hundreds of years. Anney and Lauren present a slice of pizza’s history, plus the science behind baking a good pie at home. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.27.2019 Rhubarb: The Humble Pie Plant This tart, fruity vegetable often baked into pies today was once worth more than gold, opium, or saffron. Anney and Lauren get to the roots of rhubarb’s popularity. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.21.2019 Airline Food: More than Peanuts Flight staff have been serving in-air meals and snacks almost since the beginning of commercial flight. Anney and Lauren explore the best and worst of what airlines have offered, plus the science behind why food & drink tastes different in ...
06.20.2019 Interview: Cheesemaking (and Eating) in Asheville How does any given cheese get from an udder to your plate? The creators at Looking Glass Creamery give us a tour and talk about the science and culture of crafting wildly different cheeses from just three base ingredients: milk, ...
06.17.2019 Savor Classics: Tofu Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, health, and environmental impact of tofu (the cheese of the bean world). Learn more about your ad-choices ...
06.15.2019 Gazpacho: Straight Chilling This soup is made and served so fresh that it's sometimes called a salad. Anney and Lauren dip into the many varieties (and histories) of gazpacho, plus the science of making a perfect bowl. Learn more about your ad-choices at ...
06.12.2019 Savor Classics: Chuck E. Cheese's A pizza-loving rat, a live band of animatronic animals, and beer on tap: In this classic episode, Anney and Lauren explore how a scheme to make more money off of arcade games became an international cultural phenomenon. Learn more about ...
06.07.2019 How the Chocolate Chip Cookie Crumbles This perhaps quintessential American cookie has a deceptively straightforward ingredient list and backstory. Anney and Lauren explore the history and baking science of the chocolate chip cookie. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
06.03.2019 Interview: Forging Food and Water Solutions Though New Orleans has an amazing food scene, it also struggles with access for all to healthy foods and clean water. We talk with attorney Pepper Bowen about food deserts and swamps, lead pipes, and how people are working to ...

Older episodes

Savor

What's Savor about?

Download our free app to listen on your phone

Savor episodes:

Savor: Big Fish Industry

Cinnamon Rolls: Snailed It

Savor Spills the Beans on Coffee

Interview: Food Is Inherently Political

Introducing From Scratch with Michael Ruhlman

Cocktail Hour: Oahu

Rhum Agricole: Grass to Glass

Savor Classics: Pumpkin

Cider: How About Them Apples?

Poi Oh Poi!

Turn Up for Turnips

A Passion for Lilikoi

Animal Crackers Uncaged

Everything Is Poke

The Academia of the Macadamia

Welcome to Oahu

The Call of Couscous

The Poppin' Jalapeño Episode

Cocktail Hour: The Caipirinha

Cephalopods: They Ink, Therefore We Eat

Reducing Food Waste at Home

Arugula: It's Not Rocket Science

Fictional Foods: Star Wars Edition

Savor’s Takeaway on Fish and Chips

The Bleeding Edge of Meat Alternatives

Stop and Smell the Lavender

Interview: Cookin' With Jazz

Savor Classics: Sour Beer

Say Kimchi!

This Episode Is a Picnic

Interview: Where Barbecue Meets Rocket Science

Savor Classics: Butterbeer

The Saga of Salad

Savor Chews on the History of Salt Water Taffy

The Stimulating Cocktail Bitters Episode

Unshelling the Boiled Peanut

Introducing Food 360

This Episode is Your Lobster

Getting to the Heart of Moonshine

In the Hall of the Mall Food Court

The Merits of the Carrot

The Pizza Episode (with Extra Cheese)

Rhubarb: The Humble Pie Plant

Airline Food: More than Peanuts

Interview: Cheesemaking (and Eating) in Asheville

Savor Classics: Tofu

Gazpacho: Straight Chilling

Savor Classics: Chuck E. Cheese's

How the Chocolate Chip Cookie Crumbles

Interview: Forging Food and Water Solutions

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