This brand of recipes and food products that help out home cooks is based around a woman who never existed. Anney and Lauren explore the fictional history and very real science behind Betty Crocker.

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These flat, delicate pancakes can be sweet or savory, simple or a spectacle. Anney and Lauren dig into the science and history of crêpes.

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These diminutive ears of corn, eaten whole as a vegetable, actually are young corn cobs. Anney and Lauren hope you’ll be all ears for the history and science of baby corn.

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This fantastical cartoon series frequently features characters (many of whom are anthropomorphic foods) eating -- or avoiding being eaten. Anney and Lauren explore the distant lands, foods, and drinks of Adventure Time.

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This North American grain is technically neither rice nor truly wild, but has been cared for and harvested by indigenous peoples for thousands of years. Anney and Lauren dip into the history and science behind wild rice.

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This fruit-forward wine is released just two months after the grapes’ harvest (thanks to some specific fermentation and dissemination practices). Anney and Lauren get fresh with the history and science of Beaujolais Nouveau.

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The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. In this classic episode, we cover everything turkey, from cooking tips to snood science.

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These mollusks are prized for their delicate meat and divine shells alike. Anney and Lauren dip into the history, aquaculture, and biology of scallops.

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This warm, earthy spice has made its place in comforting cuisine around the world. Anney and Lauren explore the science and history of cumin.

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This hearty dish of fries topped with cheese curds and brown gravy, though once looked down upon, has earned its place as a global trend. Anney and Lauren dig into the history and culture behind poutine.

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