Savor

A lively deep dive into parsley’s varieties, botany, and culinary roles. They trace its Mediterranean origins, medieval uses, and surprising historical turns. The conversation covers parsley’s shift from garnish to flavor star and its place in tabbouleh and French cooking. They also touch on cultural moments and a somber historical event linked to the herb.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.See omnystudio.com/listener for privacy information.

A brisk dive into the origins of a global tea brand and how a Scottish grocer built an empire. They map the brand's many formats and surprising international variations. Corporate splits, sourcing scale, and farming investments get a close look. Listeners hear tales of marketing stunts, product innovations, and local tea experiments in California.

A deep dive into nước mắm’s simple two-ingredient roots and the traditional methods that create its complex flavor. They trace historical links to garum and regional origins, and explore Phu Quoc’s protected status and local production rituals. The conversation also touches on fermentation science, industry changes, sustainability concerns, and cultural importance.

This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.See omnystudio.com/listener for privacy information.

A lively dive into the origins and engineering of screw caps, from 19th century threaded bottles to modern materials and liners. They explore how closures evolved across food, pharma, and wine industries. The conversation covers wine’s fraught relationship with screw caps, trials on aging, and broader design shifts like tethered and sport caps.

A Black father and son who built upscale oyster dining and ran a cellar stop on the Underground Railroad. Their rise from oystering to catering elites and shaping fine dining. Complex activism that included education, voting rights fights, and clandestine abolitionist work. A family legacy of inventions, political influence, and plans for a commemorative statue.

A playful romp through raspberry history, from ancient myths to modern breeding. They unpack how raspberries grow and what makes them botanically distinct. Expect food pairing talk, production trivia, quirky world records and festival lore. The episode also touches on cultural phrases and new gene editing work.