Prosciutto crudo from Parma, Italy is the world’s most famous – and most frequently fraudulent. Anney and Lauren explore the production laws and true crime behind prosciutto di Parma.

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This adaptable white wine can come young or old, sweet or dry, mineral or creamy – but always with a one-two acid-honey punch. Anney and Lauren peer through the history and science of Riesling grapes and wines.

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Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this classic episode will help fill you in on the local fare, from perfectly normal beast sandwiches to pan galactic gargle blasters.

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This beverage is quick and easy to make thanks to a long, complex history of technological innovations. Anney and Lauren brew up the science and history of instant coffee.

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This complex spice adds a flavorful, slightly hot, strangely numbing punch to dishes around China and beyond. Anney and Lauren dig into the science and history of Sichuan pepper.

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This fresh cheese gets its spring and string from being worked like a dough as it’s made. Anney and Lauren dig into the science and history of mozzarella.

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This savory sausage, often served at breakfast, traditionally gets its rich color and flavor from blood. Anney and Lauren dig into the history and etymology of black pudding.

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This tropical tree fruit inspires some serious fandom (and research). Anney & Lauren dig into the sweet science and history of mangoes.

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This flexible, durable, lightweight metal foil changed how we preserve foods — once it became less expensive than gold. Anney and Lauren take a shine to the science and history behind aluminum foil.

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It's the biggest fast food chain in the world, but this behemoth has humble beginnings. In this classic episode, Anney and Lauren explore the ambitions and intrigue that made the McDonald's McEmpire what it is today.

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