Savor

This savory pie with a filling of greens, cheese, and eggs satisfies around Easter -- or any time of year. Anney and Lauren slice into the history and cultures behind torta pascualina. See omnystudio.com/listener for privacy information.

This delicious fungus grows on hardwood and can help make biofuel. Anney and Lauren dig into the science and history of the shiitake. See omnystudio.com/listener for privacy information.

These fish cakes can inspire a lot of nostalgia -- and other strong opinions. Anney and Lauren dip into the science, history, and many forms of gefilte fish. See omnystudio.com/listener for privacy information.

This soft, chewy jelly candy ranges from a simple treat to fabulously fancy. Anney and Lauren dig into the sweet science and sticky history of Turkish delight (aka lokum). See omnystudio.com/listener for privacy information.

Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? In this classic episode, Anney and Lauren dig into the science and history of breadfruit. See omnystudio.com/listener for privacy information.

Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. In this classic episode, Anney and Lauren dig into the fortuitously fab history (and making of) cheese curls. See omnystudio.com/listener for privacy information.

These simple, often disposable devices make brewing a single cuppa quick and easy. Anney and Lauren steep in the science and history of tea bags. See omnystudio.com/listener for privacy information.

These large, long-haired cousins to cattle make life a lot easier (and more buttery) in their frigid highland environments. Anney and Lauren yak about the history, biology, and many products of yaks. See omnystudio.com/listener for privacy information.

This category of breads leavened with baking soda encompasses both simple staples and rich treats. Anney and Lauren dig into the science and history of Irish (and Irish-ish) soda breads. See omnystudio.com/listener for privacy information.

This hot sauce brand has been expanding from a restaurant staple to a household name. Anney and Lauren get in their feels about the science and history of Cholula. See omnystudio.com/listener for privacy information.

This one-pot main dish is a comfort food in all its many iterations. Anney and Lauren dig into the history, cultures, and (mostly) good-natured wars behind jollof rice. See omnystudio.com/listener for privacy information.

This category of aged, blended brandies can get expensive real quick. Anney and Lauren dip into the rich history and many regulations around cognac. See omnystudio.com/listener for privacy information.

This spice brings complex warmth to everything from corned beef to rice puddings to sauerkraut. Come caraway, come caraway, come caraway with Anney and Lauren as we dig into the science and history of caraway. See omnystudio.com/listener for privacy information.

Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. In this classic episode, Anney and Lauren explore the history of this Italian-American invention, plus explain how the sausage is made. See omnystudio.com/listener for privacy information.

This crumbly, not-too-sweet cookie can take a lot of forms based on just three ingredients: flour, butter, and sugar. Anney and Lauren break into the science and history of shortbread. See omnystudio.com/listener for privacy information.

This marine sea snail, considered a delicacy in lots of cuisines, often needs some tender(izing) love & care. Anney and Lauren dip into the biology and history of abalone. See omnystudio.com/listener for privacy information.

This massive brand kicked off the sports drink industry in the 1960s. Anney and Lauren explore the history and (some) science of Gatorade. See omnystudio.com/listener for privacy information.

This fresh, springy cheese sears instead of melting, meaning it works like other proteins in many preparations. Anney and Lauren dig into the science and history of paneer. See omnystudio.com/listener for privacy information.

This category of citrus is prized for its small, sweet segments and easy-to-peel rind. Anney and Lauren dig into the botany and history of mandarin oranges. See omnystudio.com/listener for privacy information.

This fresh, uncooked sauce can be made in jarringly different ways, even with the same ingredients. Anney and Lauren dip into the history and science of pesto. See omnystudio.com/listener for privacy information.

These proteins are real meat produced without having to rear and slaughter animals. Anney and Lauren explore the developing industry of lab-grown meats. See omnystudio.com/listener for privacy information.

Historical true crime doesn’t have to be dry. We chat with Holly Frey and Maria Trimarchi, hosts of the podcast Criminalia , about how they illuminate stories through cocktails (and mocktails!) in their show and new book: Killer Cocktails: Dangerous Drinks Inspired by History’s Most Nefarious Criminals . See omnystudio.com/listener for privacy information.

This dish of rice & beans simmered with smoked pork has become a New Year’s Day tradition – but how did it start? Anney and Lauren spill the hypothetical history of hoppin’ john. See omnystudio.com/listener for privacy information.

There is a rumor that the legendary listener mailbox has returned, with new(ish) visions for the new year from you, dear listeners! This batch includes a lot of helpful tips, from catfish cleaning and pastéis de nata to a film festival and visiting Prosecco. See omnystudio.com/listener for privacy information.

Because food is so often featured in fairy tales and fantasy stories, in this classic episode we offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & Joe McCormick. Come buy, y'all, come buy. See omnystudio.com/listener for privacy information.