This buttery pastry has as many iterations as it (often) has thin, flaky layers. Anney and Lauren dig into the history and cultures behind baklava.

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This slightly aged, green-blue veined cheese is prized for its heckishly piquant flavor. Anney and Lauren dig into the science and history of gorgonzola.

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This vivid yellow underground stem has been used as a spice, medicine, and pigment for millennia. Anney and Lauren get into the rhi-zone with the science and history of turmeric.

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This sweet, rich spread is made by cooking down apples until they’re smooth as butter. Anney and Lauren dip into the dairy-free science and history of apple butter.

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This dish of marinated, barbecued beef doesn’t necessarily need to be barbecued, and it doesn’t need to be beef. Anney and Lauren dig into the history and science behind bulgogi.

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This lightly fermented drink is often made tangy-sweet with pineapple skin, core, and fruit. Anney and Lauren dip into the science and history of tepache.

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This sweet syrup is a baker’s friend -- and an industrial byproduct of sugar refinement. Anney and Lauren dip into the history and science of golden syrup.

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Nutrient dense and easy to grow, this leafy green was a culinary staple long before it was labeled a superfood. In this classic episode, Anney and Lauren dig into the rich history and savory science of kale.

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These marine invertebrates have excellent skeletons and delicious gonads. Anney and Lauren dig into the science and history of eating sea urchin.

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At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are run to the experience of dining. Anney and Lauren explore the life and impact of Auguste Escoffier.

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