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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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.

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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.

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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.

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This type of animal fat, housed inside bones, lends silky richness to soups, stews, and simple toast -- and eating it may be how humans evolved in the first place. Anney and Lauren celebrate the science and history of bone marrow.

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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.

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This large, apex-predator fish throws around a lot of (tasty) muscle. Anney and Lauren dive into the biology and history of swordfish.

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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.

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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’.

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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.

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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.

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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.

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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.

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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.

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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.

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This well-loved reference book serves not just as an encyclopedia of gastronomy, but a window into the (mostly French) culinary world from when it was published. Anney and Lauren flip through the history behind the ‘Larousse Gastronomique’.

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This category of cookies is twice-baked to create a crunch that lasts. Anney and Lauren dip into the history and culture behind biscotti.

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This cocktail (and its glass) are American icons — but why? How? And should you order it shaken or stirred? In this classic episode, Anney and Lauren dip into the shaky history and storied science behind the martini.

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This mild, melty cheese comes has a spicy history. Anney and Lauren dig into the story of Monterey/Jack/Monterey Jack cheese.

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This edible flower brightens all kinds of dishes, baked goods, and drinks – fresh from the plant, dried, or as a food dye. Anney and Lauren trip through the science and history of marigolds.

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These multilayered, folded cartons weren’t originally designed with juice in mind, and today they help make many drinks and foods shelf stable. Anney and Lauren pop open the science and history of juice boxes.

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We return once again to tales from you, dear listeners! This compilation includes stories of fate and matzah, of a world of cheese and a world of Cadbury. Anney and Lauren jump in, as we can only assume that Freddo himself would.

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This traditional condiment, made of red chili peppers and various warm seasonings, is going increasingly global. Anney and Lauren dip into the history and culture of harissa.

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This comforting porridge can be many things: soft or firm, simple or dressy, corn-based or otherwise. Anney and Lauren dig into the science and history of polenta.

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Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. In this classic episode, Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig.

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These common marine shellfish help protect shorelines, are a good environmental indicator, produce threads that can be woven into cloth – and happen to taste great in a garlic sauce. Anney and Lauren dig into the science and history of blue mussels.

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This bottle cap’s simple, effective design – and its inventor’s business savvy – shaped the beverage industry as we know it. Anney and Lauren pry open the history and science of the crown cap (or crown cork).

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This brand grew from a small Quaker cocoa shop to one of the largest chocolate & snack companies in the world. Anney and Lauren go on the hunt for the history of Cadbury.

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This unleavened, often crunchy flatbread is consumed as a symbol – and as a tasty snack. Anney and Lauren dig into the culture and history of matzah.

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This category of winter-to-springtime beers brings deep, toasty malts into focus. Anney and Lauren kick up the science and history behind bock-style beers.

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This acclaimed animated film spins a cautionary tale about consumption and fulfillment through its vivid depictions of food. Anney and Lauren explore the world of Hayao Miyazaki’s ‘Spirited Away’.

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This caramelized whey cheese can add creamy, tangy sweetness to breakfasts and beyond. Anney and Lauren dig into the science and history of brunost. (We’ll always talk about brunost!)

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This star-shaped spice adds warmth to sweet and savory dishes, plus drinks of all kinds, in cuisines around the world. Anney and Lauren dig into the science and history of star anise.

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This seaweed extract literally brings together many of the foods and beverages on store shelves. Anney and Lauren dip into the science and history of carrageenan.

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This cool, creamy cake maintains a light & lofty air despite its titular triple dairy content. Anney and Lauren soak in the science and history of pastel de tres leches.

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Despite bunnies being just as prolific as the sayings go, this lean protein has never been as widely popular as other meats. Anney and Lauren dig into the history and culture of eating rabbit.

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The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. In this classic episode, Spammy Reese and Lauren Vogelspam explore the history and science behind Spam.

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This starchy side dish can inspire some strong opinions -- and side-eye. Anney and Lauren peel back the history behind the many, many iterations of potato salad.

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We return to the not-so-distant world of our inbox for tales of friendship and magic from you, dear listeners! This iteration involves mostly more sports mascots, but with a smattering of peanut lore, effective in-home food marketing, and Anney’s best lima bean recommendations.

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This diverse category of fortified wines covers dry, briny whites to sticky dessert varieties – all from a tiny production triangle. Anney and Lauren dip into the science and history of sherry/Jerez/Xérès.

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This liquid seasoning/condiment made from salted, fermented fish reigned in the Mediterranean for a thousand years, but then nearly disappeared for a thousand more before coming back into fashion. Anney and Lauren dip into the science and history of garum.

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