Savor

This sweet, creamy nut lends itself to snacking and all kinds of dishes, but some 90 percent of the world’s crop goes to processing for sweets. Anney and Lauren crack open the science and history of hazelnuts (and filberts). See omnystudio.com/listener for privacy information.

This rich, warming beverage can be sweet or bitter, spiced or simple, heavy or feathery light – but every iteration comes down to ground cacao. Anney and Lauren dip into the science and history of hot chocolate. See omnystudio.com/listener for privacy information.

This type of single-serving pie often involves dough wrapped around another savory starch, like mashed potatoes or kasha. Anney and Lauren dig into the history and culture of knishes. See omnystudio.com/listener for privacy information.

This cooking oil is made from butter that's been browned and clarified to produce something as delicious as it is shelf-stable. Anney and Lauren dip into the science and history of ghee. See omnystudio.com/listener for privacy information.

This processed pork product inspires fierce loyalty – and fabulous breakfasts – no matter what you call it. Anney and Lauren dig into the history and culture of pork roll/Taylor ham. See omnystudio.com/listener for privacy information.

This diminutive legume plays a giant role in the history of agriculture. Anney and Lauren explore the science and history of lentils. See omnystudio.com/listener for privacy information.

Horror films are filled with scary foodstuffs, from highly suspect meat pies to the sheer anxiety of dinner parties. In this mini-episode, Anney and Lauren discuss some of their favorite devilish dinners on film. See omnystudio.com/listener for privacy information.

Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. In this classic episode, Anney and Lauren pour themselves into the history and science of maple syrup. See omnystudio.com/listener for privacy information.

This film ties together themes of the real, historical power of food and stories via fantastical threads. Anney and Lauren explore the semi-fictional foods of ‘Pan’s Labyrinth’. See omnystudio.com/listener for privacy information.

These small dumplings, though perhaps most famously made with flour and potato, can take on near infinite forms. Anney and Lauren dig into the pillowy science and knotty history of gnocchi. See omnystudio.com/listener for privacy information.

This deep red grape, though sometimes misunderstood, helped launch California’s wine industry – and wines made from its relatives are loved across Europe. Anney and Lauren dive into the science and history of zinfandel grapes and wines. See omnystudio.com/listener for privacy information.

It’s apparent that this juicy, fragrant tree fruit -- whether crunchy or buttery -- is considered by many to be beyond compare. Anney and Lauren pair up to explore the science, history, and poetry of pears. See omnystudio.com/listener for privacy information.

This ultra-savory seasoning and soup-starter has months (or years!) of work behind every flake. Anney and Lauren smoke out the science and history of katsuobushi (i.e., dried bonito flakes). See omnystudio.com/listener for privacy information.

This cheesy innovation is affordable, reduces factory waste, and melts like a dream -- but is it really food? In our classic episode, Anney and Lauren dive into the science and history behind process cheese (aka American cheese). See omnystudio.com/listener for privacy information.

This herb and its seeds bring a warm yet bracing kick to dishes (and, yes, pickles) around the world. Anney and Lauren dig into the science and history of dill. See omnystudio.com/listener for privacy information.

This sourdough flatbread isn’t only a delicious staple – it’s servingware and utensils, too. Anney and Lauren round out the history and science of injera. See omnystudio.com/listener for privacy information.

This highly customizable salad can incorporate a range of spicy, savory, salty, and sweet elements – but always with a base of tart, fresh, unripe papaya. Anney and Lauren dig into the iterations and history of green papaya salad. See omnystudio.com/listener for privacy information.

This novelty candy creates a popping sensation in your mouth using highly pressurized (but totally harmless) pockets of carbon dioxide. Anney and Lauren explore the science, history, and urban legends behind Pop Rocks. See omnystudio.com/listener for privacy information.

When scientists team up with brand marketers, dreams can come true – assuming you were dreaming of a diamond made of ranch seasoning. In this mini-episode, Anney and Lauren dip into how Hidden Valley created a ring for the real ranch lovers among us. See omnystudio.com/listener for privacy information.

This cartoon turned media franchise features food in both very ordinary and very extraordinary situations. Anney and Lauren can’t believe we’ve come so far -- ‘Steven Universe’ food stuff, here we are! See omnystudio.com/listener for privacy information.

This wheat beer owes its cloudy appearance and fruity, spicy flavors to the yeast(s) used in brewing it. Anney and Lauren explore the history and science of Hefeweizen. See omnystudio.com/listener for privacy information.

This large variety of pepper makes up for its lack of heat by presenting in a veritable rainbow of colors and other flavors. Anney and Lauren crack open the history and science behind bell peppers. See omnystudio.com/listener for privacy information.

This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. In this classic episode, Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking. See omnystudio.com/listener for privacy information.

This now nearly ubiquitous beverage developed out of a very specific blend of cultural influences. Anney and Lauren dip into the history of masala chai. See omnystudio.com/listener for privacy information.

The stuff that makes bacon delicious also made it safer to eat in the era before refrigeration -- but the same stuff also makes it less than healthy. In this classic episode, Anney and Lauren dig into the history and science behind bacon's popularity. See omnystudio.com/listener for privacy information.