This (usually) blue-veined cheese is one traditional product that’s changed with the times. Anney and Lauren dig into the science and history of Stilton cheese, including both Welly Wangin and microbiology.

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This shaved ice dessert can include everything from fruit and jellies to ice cream and evaporated milk. Anney and Lauren dig into the history and culture of halo-halo.

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This brand of fruit-based products was the first to successfully NOT ferment grape juice in the 1800s. Anney and Lauren dip into the twisting history of Welch’s.

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The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. In this classic episode, Anney and Lauren take a pitiless look at the science and history of both, including how the classic type is making a comeback.

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This bitter root vegetable is often roasted and used to make hot beverages, like chicory coffee. Anney and Lauren dig up the science and history of root chicory.

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This type of animal fat, housed inside bones, lends silky richness to soups, stews, and simple toast -- and eating it may be how humans evolved in the first place. Anney and Lauren celebrate the science and history of bone marrow.

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This well-loved reference book serves not just as an encyclopedia of gastronomy, but a window into the (mostly French) culinary world from when it was published. Anney and Lauren flip through the history behind the ‘Larousse Gastronomique’.

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This bottle cap’s simple, effective design – and its inventor’s business savvy – shaped the beverage industry as we know it. Anney and Lauren pry open the history and science of the crown cap (or crown cork).

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This starchy side dish can inspire some strong opinions -- and side-eye. Anney and Lauren peel back the history behind the many, many iterations of potato salad.

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This preparation of soybeans employs a fermentation process to bring a funky flavor and stringy texture to the mix. Anney and Lauren spill the beans on the science and history of natto.

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