This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and culture behind soup joumou.

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Southern biscuits are the fluffly, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.

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Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.

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This tart, fragrant citrus fruit brings depth to everything from condiments to cocktails to capybara baths. Anney and Lauren dip into the botany and history of yuzu.

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Whether in liquid or powder format, these long-lasting products add cream-like properties to coffee drinks and beyond without technically containing dairy. Anney and Lauren explore the science, history, and technicalities of non-dairy creamers.

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These small peppers, and the sauces made from them, pack an outsized punch. Anney and Lauren dig into the spicy science and colonial history of piri piri/peri-peri chiles, sauces, and chicken.

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This brand of brightly colored liqueurs is made, to this day, by monks who live mainly in solitude and silence. Anney and Lauren dip into the rocky history of Chartruese. 

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These long-legged crustaceans are the largest on the commercial market. Anney and Lauren fathom the science, history, and politics of red king crabs.

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The worlds of food and perfume have always overlapped, but there's been a recent spate of fragrances meant to evoke branded food products, from soft pretzels to burgers to mayo. In this short, Anney and Lauren explore a strange sampling of food fragrance stunt marketing.

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Hey Savor listener, we wanted to share an episode of Grown Up Stuff: How to Adult that we think you'll love.

We’ve been watching a lot of “The Bear” and are inspired to create all the delicious and mind-blowing meals. . . . but first, we must learn to chop before we sauteé.  

Molly and Matt are hitting the kitchen with a special guest, the James Beard award-winning J. Kenji López Alt. Yes, chef! 

Learn which cooking tools are must-haves, the best ways to defrost meat, and the most common mistakes made in the kitchen. We’re going to help you foster a love for cooking, even if you’re a takeout stan.

Subscribe to Grown Up Stuff: How to Adult wherever you get podcasts!

Cited Sources: 

• “28% of Americans Can't Cook” - Tufts University, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy - Health & Nutrition Letter 
• “How Eating Out Contributes to Our Diets” - NESTA
• “2023 Report: Shifting Consumer Eating Habits and Grocery Shopping Habits” - National Frozen & Refrigerated Foods Association (NFRA)

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