This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). In this classic episode, Anney and Lauren dig into the debated history and gooey, chewy science of seitan.

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This type of cuisine involves elements like pork shoulders and ribs, charcoal and hickory wood, a dry rub, a tangy sauce – and impassioned arguments about what to do with them. Anney and Lauren cue up the history and cultures behind Memphis-style barbecue.

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This bittersweet, peppery herb has a bit of licorice flavor and a slightly serpentine history. Anney and Lauren dig into that history – plus the botany – of tarragon.

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This brand of seasonings was made famous by the theatrical prime rib restaurant that created it. Anney and Lauren shake out the history of Lawry’s Seasoned Salt, Lawry’s The Prime Rib, and beyond.

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This type of liqueur is traditionally made with bitter orange peel and comes in largely non-orange colors. Anney and Lauren dip into the science and history of curaçao liqueur.

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We present once again a collection of fantastic visions from you, dear listeners! This batch includes adventures both near and far, the finer points of pasta salads, and a deep dive into a delicious urban myth.

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This type of restaurant serves nostalgic cuisine at affordable prices – though they’re becoming more difficult to find. Anney and Lauren load up on the history and cultures behind Southern-style cafeteria dining.

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This fish-shaped, not-too-sweet treat comes in a veritable ocean of iterations. Anney and Lauren dip into the history and culture behind taiyaki.

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These small, fermented snacks have been popular for thousands of years. Anney and Lauren dig into the science and history of kalamata olives.

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Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. In this classic episode, Anney and Lauren have the scoop on the competing tales behind sundaes.

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