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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Through her many ventures -- including restaurants, a cookbook, kitchen inventions, and television programs -- Joyce Chen strived to educate and delight people with Chinese cusine in the 1960s and '70s. Anney and Lauren dig into life and legacy of Joyce Chen.

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The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. In this classic episode, Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made.

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This succulent desert plant, with pad-like stems and sweet fruit, has historically been propagated in hopes of farming a parasitic insect for dye. Anney and Lauren dig into the botany and history of the prickly pear cactus.

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Last year on the International Space Station, a mystery was afoot. Two precious, space-grown tomatoes had gone missing. Had someone secretly stolen a Solanum snack? In this mini episode, Anney and Lauren explore an out-of-this-world veggie tale: the great space tomato case!

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This (usually) blue-veined cheese is one traditional product that’s changed with the times. Anney and Lauren dig into the science and history of Stilton cheese, including both Welly Wangin and microbiology.

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