Savor – Details, episodes & analysis

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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This bitter root vegetable is often roasted and used to make hot beverages, like chicory coffee. Anney and Lauren dig up the science and history of root chicory.

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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).

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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.

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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.

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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.”

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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 her menu together.

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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.

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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.

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