If you haven’t heard about the KitKat heist and the Reese’s family controversy, you’re in for a treat. In this fun-sized episode, Anney and Lauren cover some developing candy news.

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Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. In this classic episode, Anney and Lauren explore the twists of pretzel history, culture, and science.

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This cookbook, stirred up by two women in Manhattan in the early 1980s, helped change how America cooks and eats for the fresher (including a lot of vinaigrette), but their success was hampered by the era. Anney and Lauren explore how Sheila Lukins and Julee Rosso created The Silver Palate cookbooks, and how they lost The Silver Palate shop and packaged products.

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These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world’s warm oceans. Anney and Lauren dip into the biology and history of mahi mahi.

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This wide category of chewy candies comes in all kinds of flavors and shapes, and can get their bounce from a bunch of different ingredients. Anney and Lauren dig into the history and science behind gummy candies, from baby to bear to bean and beyond.

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The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, ‘Essential Food Preserving: The Comprehensive Guide’.

You can find the book here: https://bookshop.org/a/103396/9781635868029

Julia's newsletter on assessing food preserving resources: https://root-kitchens.com/not-all-food-preserving-resources/

And her reading lists, including one with her other books: https://bookshop.org/shop/bookishjulia

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In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.

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This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley.

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This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin.

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This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.

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