Savor

Scent and flavor can take you back to a place you love -- or off to a place you've never been. As the Master Mixologist of the Wynn Las Vegas Resort, Mariena Mercer-Boarini designs drinks of all kinds meant to take you on a journey. In this sponsored interview, Anney and Lauren chat with her about how she collaborates with some 34 venues across the resort to help its designers and chefs tell stori...

This iteration of sparkling lemonade in a marble-in-gasket enclosed bottle became so popular that the name refers to both the flavor and the bottle type today. Anney and Lauren pop open the science and history of ramune soda (and the Codd bottle). See omnystudio.com/listener for privacy information.

Anney co-wrote a book! To celebrate, we sat down with her co-writer and co-host of Stuff Mom Never Told You, Samantha McVey, to chat about how gathering around food is a love language that can drive personal exploration and social movements alike. (You can order the book at https://static.macmillan.com/static/fib/stuff-you-should-read/) See omnystudio.com/listener for privacy information.

Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. In this classic episode, Anney and Lauren pop open the history and physics of these finger-saving devices. See omnystudio.com/listener for privacy information.

This poultry has taken a dive in popularity in some places, but it's still considered a delicacy in others. Anney and Lauren swoop through the agriculture and history behind squab (i.e., young pigeon). See omnystudio.com/listener for privacy information.

This rich, sweet candy owes its smooth texture to sugar science – and stirring. All the stirring. Anney and Lauren don't fudge up the science and history of fudge. See omnystudio.com/listener for privacy information.

This goat- and sheep-milk cheese doesn’t melt when cooked, making it perfect for panfrying or grilling. Anney and Lauren dig into the science and history of halloumi/hellim. See omnystudio.com/listener for privacy information.

If you’ve always thought that what outer space is missing is a good glass of bubbly, fear not! A Champagne house has teamed up with the French space agency to design a bottle that meets both French wine and space safety specifications. In this short episode, Anney and Lauren dip into the solutions the team came up with.” See omnystudio.com/listener for privacy information.

The types and treatments of corn used to create masa make all the difference between colorful tortillas, tender tamales, and crisp tostadas. At the Wynn Las Vegas’s Casa Playa restaurant, Executive Chef Sarah Thompson developed a masa program to help deliver that delicious cuisine at Vegas scale. In this sponsored interview, Anney and Lauren chat with her about all the nerdy aspects of bringing he...

The Quaker Oats brand wasn't founded by Quakers and has sold a lot more than oats. Anney and Lauren dig into the winding history of Quaker, oats and all. See omnystudio.com/listener for privacy information.

This simple classic of American steakhouses has a contested history -- but it definitely begins in Mexico. Anney and Lauren toss around the history and culture of the caesar salad. See omnystudio.com/listener for privacy information.

Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. In this classic episode, Anney and Lauren dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about how salts can provide a palate of flavors to play with in your cooking. See omnystudio.com/listener for privacy information.

These tender, slurpable, earthy noodles have buckwheat to thank for their delicate flavor and texture. Anney and Lauren dip into the history and culture behind soba noodles. See omnystudio.com/listener for privacy information.

This small, sweet fruit and its brambles grow so well around the world that they’re sometimes considered a menace. Anney and Lauren dig into the science and history of blackberries. See omnystudio.com/listener for privacy information.

This smooth, bright cocktail is a tropical time machine no matter how you mix it. Anney and Lauren dip into the history and culture behind the piña colada. See omnystudio.com/listener for privacy information.

This large, apex-predator fish throws around a lot of (tasty) muscle. Anney and Lauren dive into the biology and history of swordfish. See omnystudio.com/listener for privacy information.

Once again, we return to our inbox for messages from you, dear listeners! This one is mostly currywurst emails, with a smattering of song lyrics, not-so ball soup, actually good airline food, and assorted nerd stuff. See omnystudio.com/listener for privacy information.

This series of children’s books about a simple homesteading family in late-1800s America has become a complicated cultural phenomenon. Anney and Lauren dig into Laura Ingalls Wilder’s ‘Little House’ series and TV show, featuring an extended interview with Emily Marinoff and Glynnis MacNicol of the podcast ‘Wilder’. See omnystudio.com/listener for privacy information.

The ingredients and iterations of this super-savory condiment reflect its journey through generations of traveling workers and immigrants. Anney and Lauren dig into the history and culture of shacha sauce. See omnystudio.com/listener for privacy information.

In the heyday of this (semi-)edible art form, the extremely rich displayed intricate landscapes of sugar figurines as a show of power. Anney and Lauren crystalize the science and history of sugar sculpture. See omnystudio.com/listener for privacy information.

This brand of nostalgic American frozen dinners once also encompassed a restaurant and hotel empire. Anney and Lauren dig into the history and science behind Stouffer’s. See omnystudio.com/listener for privacy information.

Many cultures eat three meals a day -- but why? Have we always done that? In this classic episode, Anney and Lauren explore the history (and etymology) of breakfast, lunch, and dinner -- plus some science behind whether breakfast is really the most important meal. See omnystudio.com/listener for privacy information.

This sausage-based, tomato-smothered, curry-sprinkled street food comes in many iterations. Anney and Lauren dig into the history and culture behind the phenomenon that is currywurst. See omnystudio.com/listener for privacy information.

Once considered deadly by some Europeans, this vegetable (fruit? berry??) has a fascinating history as a tax evader, protest device, and potential agent of lycanthropy. Anney and Lauren take another look at the science, history, and great nicknames of the tomato. See omnystudio.com/listener for privacy information.

This category of cookies is twice-baked to create a crunch that lasts. Anney and Lauren dip into the history and culture behind biscotti. See omnystudio.com/listener for privacy information.