209 EpisodesProduced by iHeartRadio

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we f… read more

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Jackfruit of All Trades

April 19th, 2019

This tropical fruit can grow up to 100 pounds (about 45 kilos) and is often served as a meat substitute. Anney and Lauren explore the jackfruit’s history, science, and potential future as a crop to prevent hunger …

The Croissant: Who You Calling Flakey?

April 17th, 2019

This quintessentially French pastry doesn’t technically come from France and can consist of more butter than dough. Anney and Lauren unroll the …

The Sublime Lime Episode

April 13th, 2019

These zesty citrus fruits are integral to cuisines all over the world – juice, skin, and leaves included. Anney and Lauren explore the genetic roots and long history of limes.

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Pavlova Whisks Us Off Our Feet

April 10th, 2019

This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking.

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Cocktail Hour: The Grasshopper

April 5th, 2019

This creamy mint-chocolate cocktail is a classic dessert drink that’s making a comeback – and, in some places, never went away. Anney and Lauren …

The Cool Mint Episode

April 3rd, 2019

This wide category of herbs shares a cooling effect that’s made it prized in cuisine and medicine alike around the world. Anney and Lauren explore …

The Hardboiled Deviled Eggs Episode

March 29th, 2019

People have been stuffing hardboiled eggs with mixtures of their own yolks plus various flavorings for millennia. Anney and Lauren explore the long …

A Peppering of Paprika

March 27th, 2019

This spice, made from ground red peppers and ranging in flavor from sweet to pungent to spicy, is the stuff of culinary, legal, and puppet legend. …

The Knotty Pretzel Episode

March 22nd, 2019

Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. Anney and Lauren explore the twists of …

The Bloomin’ Story of the Onion

March 20th, 2019

This vegetable hibernates for the winter and has tear-inducing defense mechanisms. Anney and Lauren peel back layers of the long history and smelly science of onions.

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Food TV: For Your Consumption

March 15th, 2019

Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the history of food TV, from its radio roots through YouTube.

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Farewell, New Orleans

March 14th, 2019

To finish out our miniseries on New Orleans, we share a few more stories from our guests about what it’s really like to live there – of course the food scene, but also the music, the tourists, the unexpected …

The Extra-Saucy Louisiana-Style Hot Sauce Episode

March 8th, 2019

This wide category of hot sauces spices up dishes all over the South – and beyond. Anney and Lauren explore the history and culture of these cayenne- …

Law and Order: Food and Water Unit

March 7th, 2019

Fresh food and clean water are necessary for human health and productivity, but many people lack access due to systemic problems with infrastructure, education, and opportunity. We skim the surface of food and water …

Bonus Interview: Raekwon The Chef

March 2nd, 2019

Rapper and Wu-Tang Clan member Raekwon got his nickname from the flavor he brings to his music, but it could just as easily refer to his passion for …

Savor the Gator

March 2nd, 2019

Alligator seems like an unlikely food source, but it’s been enjoyed for millennia. Anney and Lauren play investigators (not sorry) into the history, …

King (Cake) for a Day

February 27th, 2019

Variations on this festive Mardi Gras cake are served during Carnival season around the world, so how did the New Orleans version come to be? Anney and Lauren dig into the history and traditions surrounding king cake …

This Episode Is Anything But Medi-Okra

February 22nd, 2019

Okra is both prized and demonized for its goo – the vegetable thickens stews beautifully, but some find it slimy. Learn the history and slime science …

New Orleans: The Sandwiching

February 21st, 2019

The po’boy and muffuletta are integral stops on any New Orleans food tour, and their histories help tell the story of the city. Anney and Lauren …

You Want Fries With That?

February 15th, 2019

Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore the …

Cocktail Hour: New Orleans

February 15th, 2019

This city invented (or, at least, popularized) a legion of cocktails. Anney and Lauren dip into the history that made New Orleans’ drinking culture …

Kit Kats: Give Us a Break

February 8th, 2019

This iconic, sharable British candy bar is consumed at a rate of billions per year in hundreds of flavors around the world. Anney and Lauren chat …

Stewing Over Gumbo

February 6th, 2019

This classic dish contains contributions from the many cultures that created New Orleans, and everyone’s recipe is a little bit different. Anney and …

Boudin: The Cajun Link

February 1st, 2019

This type of fresh sausage made throughout Europe is also a regional specialty in Cajun country. Anney and Lauren explore the history, etymology, and …

New Orleans: The South Is North From Here

January 31st, 2019

You can trace the whole history of New Orleans through the creation of its signature drinks and dishes. Anney and Lauren (along with a host of expert …

The Inexhaustible Energy Drink Episode

January 25th, 2019

Energy drinks toe the line between recreational beverage and nutritional supplement. Anney & Lauren explore their history, plus the science of …

The Blow-Out Birthday Cake Episode

January 23rd, 2019

Why do we eat cake on people's birthdays? Why do we blow out candles? What on earth is "birthday cake" flavor?? Anney and Lauren explore the answers to these and other layers within birthday cakes.

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Bonus Interview: ASW Distillery

January 19th, 2019

In preparation for our scotch episode, we visited the local ASW Distillery in late 2018 to learn how they make their peated single-malt whiskey. This bonus episode is that interview -- a deep dive into the art and …

Savor Wings It

January 19th, 2019

Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. Guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of …

Ranch, Dude

January 16th, 2019

Ranch, America's favorite salad dressing, originated on an actual dude ranch. Guest Ben Bowlin joins Anney and Lauren to wrangle the cool American …

Profiles in Deliciousness: Isabella Beeton

January 11th, 2019

Isabella Beeton wrote the book on how to run a Victorian kitchen – "Mrs. Beeton's Book of Household Management" – and her brand survives today. But …

Cocktail Hour: The Mimosa

January 9th, 2019

The combination of orange juice and sparkling wine is an American brunch classic, but its arrival on the scene is pretty recent. Anney and Lauren dive into the history of the mimosa -- and the economics of the …

Nutritional Yeast: Rising to the Occasion

January 4th, 2019

Nutritional yeast is a recent-ish edible innovation that provides a vegan source of protein and cheesy/savory flavors, but it's far from the first yeast humans have consumed. Anney and Lauren delve into the weird …

Savor on Ice!

January 3rd, 2019

Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. Anney and Lauren …

The Concentrated Orange Episode

December 29th, 2018

Sweet oranges have been prized for their bright, fragrant skin and juice for at least 4,000 years, but our modern concepts of them are mostly due to marketing campaigns. Anney and Lauren get juiced up about the history …

Dishing On Tetrazzini

December 27th, 2018

Tetrazzini is a dish with as many possible ingredients as it has possible origin stories. Anney and Lauren swing into the tetrazzini-verse to explore …

The Neat Scotch Episode

December 21st, 2018

This liquor originated in Scotland as the 'water of life', but scotch-style whisk(e)ys are now made the world over. Anney and Lauren dip into the history and science behind scotch, with help from local Atlanta …

We Like You A Latke

December 20th, 2018

Latkes are the crispy potato pancakes associated with Hanukkah celebrations -- but they weren't always made of potato. Anney and Lauren get to the root of latke history (and the science behind making them the tastiest).

Bonus: A Whole Milk Science Episode

December 17th, 2018

There are many different types of milk on the market -- even considering dairy alone, a lot of technologies go into processing more stable, reliable …

To Brie, Or Not To Brie

December 15th, 2018

That is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yeast poops, and, post-ripening, eat them. (Sorry I borked the meter. …

Wasabi: Not Horsin' Around

December 12th, 2018

This spicy-hot Japanese plant is known as a condiment for sushi around the world, but most humans have never had the real thing. Anney and Lauren dig into the history and science of wasabi -- both the original and …

Scratchin' Our Noggins About Eggnog

December 7th, 2018

How did this drinkable (and usually alcoholic) custard become a winter holiday standard? Anney and Lauren dip into the history of eggnog -- plus the …

Big Gum Questions

December 5th, 2018

While it's not strictly a food, humans have been chewing gum-type stuff for 9,000 years. Anney and Lauren blow up the history, science, and sticky menace of chewing gum.

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The Doorstopping Story of Fruitcake

November 30th, 2018

This oft-mocked holiday dessert wasn't always so maligned. Anney and Lauren explore the well-preserved history and rich science behind fruitcakes. …

Yes Pecan

November 29th, 2018

This nut is a Southern U.S. staple — and has been since way before such a thing existed. Anney and Lauren break open the history and culture behind …

Food Fairy Tales: The Almond Tree

November 23rd, 2018

Because fairy tales so often feature food (er, and cannibalism), we’re offering up a dramatic reading of the Grimms' 'The Almond Tree', along with …

The Over-Stuffed Thanksgiving Episode

November 21st, 2018

This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how …

Bonus Interview: Changing How We Farm

November 17th, 2018

Our tastes and considerations as eaters are changing, and small farms have to stay ahead of those curves to ensure success. We talk with fourth-generation farmer Jamie Ager about how being sustainable, humane, and open …

Hail Seitan

November 17th, 2018

This vegetarian protein is made from wheat (and it's pronounced say-TAHN, but we couldn't resist the joke). Anney and Lauren dig into the debated …

My Island for Some Nutmeg

November 15th, 2018

Spices like nutmeg drove European exploration and globalization -- and meant genocide for the native producers. We explore this history (and the psychedelic science) of nutmeg.

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Consider the Red Lobster

November 9th, 2018

The Red Lobster restaurant chain made seafood accessibly aspirational to inland, middle class Americans. Anney and Lauren dive into the stories behind its successes and scandals -- and those cheddar biscuits. 

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Farewell, Asheville

November 7th, 2018

As we finish out our miniseries on Asheville, NC, we wanted to share a few more stories about the flavor of the city -- and what challenges it faces in the future. 

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Bonus Interview: French Broad Chocolates

November 3rd, 2018

Chocolate's main ingredients, cacao & sugar, have a long history as crops that can be harmful to their farmers and environments. So what does it …

The Scorn of Candy Corn

November 2nd, 2018

Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. Anney and Lauren dig into the history of how …

An Amaro Never Reveals Its Secrets

October 31st, 2018

Amari, bitter liquors long loved in Europe, are catching on and even being made here in the States. Anney & Lauren delve into the weird history of amaro with help from an Asheville producer – and present the ghost …

Bonus Episode: Street Food Moves Us

October 27th, 2018

Chef Meherwan Irani brought Indian street food to the mountains of Appalachia and the heart of the South. In this interview, we talk with him about …

Mayonnaise and Mayo-Nays

October 26th, 2018

Mayonnaise may be the spread that binds sandwiches together, but it seriously divides opinion: Which brand is best? Does it deserve to be there at all? Anney & Lauren get into the thick of the history and science …

The Health of the Food Industry

October 24th, 2018

Food unites humanity, but the food industry can be a divisive place to work. We look at Asheville as a microcosm of the issues plaguing U.S. food and …

Bonus Episode: Taking Cues from a Pitmaster

October 20th, 2018

Chef Elliott Moss brought whole-hog, wood-coal, Eastern Carolina barbecue to Asheville. In this interview, we cover the comfort of ‘cue (and other …

Mind Your Own Biscuits

October 19th, 2018

Southern biscuits are the fluffy, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a …

Nostalgia, Comfort Food, and Carolina BBQ

October 18th, 2018

Why do we form such strong emotional attachments to certain foods? Anney & Lauren explore the science and history of nostalgia and comfort food -- plus, we take a dip into the hotly debated, heavily nostalgic notion …

Bonus Episode: Foraging for Fun and (Personal) Profit

October 13th, 2018

Mushroom expert Alan Muskat, a self-described mycomedian, is a professional forager (and likes puns at least as much as we do). In this bonus …

Stay Golden, Chanterelles

October 12th, 2018

These trumpet-shaped mushrooms, long prized for their delicate flavor and seafood-esque texture, resist being farmed. Anney and Lauren dig into the history and science of foraging for this fungus.

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The Once-in-a-Lifetime Meal

October 10th, 2018

A truly unique meal doesn't have to be fancy -- it might just be made from ingredients that you can only get in a particular time and place. Anney …

Bonus Episode: The Story of Asheville's First (Legal) Brewery

October 6th, 2018

Post-Prohibition, Asheville had zero legal breweries until Highland Brewing opened in 1994. We interviewed Leah Wong Ashburn, the second-generation family owner, about how the brewery has changed -- and how beer changed …

The Hoppin' History of IPAs

October 5th, 2018

India Pale Ales rule the American craft beer market and don't seem in danger of being usurped by another style anytime soon. But why? Anney and …

The Craft Behind Asheville's Beer Scene

October 3rd, 2018

Asheville's breweries are integral to its community -- and a microcosm of craft beer in America. Anney and Lauren dive into the history of how this came to be, plus the science of sour and funky beers, with help from …

Bonus Episode: The History of Asheville

September 29th, 2018

Historian and Ashville native Kevan Frazier has seen a lot of the city's changes -- and he’s studied the rest. Here's our more-or-less full …

Hummus: Where the Heart Is

September 28th, 2018

Several cultures claim hummus as their own invention, but all agree that the dish (although seen as a hippie/health food in the West) soothes the …

Welcome to Savor (and Asheville)

September 26th, 2018

Beer and food pulled this Southern/Appalachian city out of 70 years of economic depression. Anney and Lauren, along with a bevy of guides, explore …

Cocktail Hour: The Manhattan

September 21st, 2018

This seemingly simple mix of whiskey, vermouth, and bitters with a cherry garnish has been interpreted infinite ways over its 140-year lifetime. Anney and Lauren take on the history & science of the Manhattan. Plus: …

FoodStuff Goes for (Edible) Gold

September 19th, 2018

Even though gold has no flavor and no nutritional benefits, people have been eating gold pretty much forever. Anney and Lauren mine the AUdacious …

Trailer: Savor Is Coming

September 19th, 2018

FoodStuff has big news: We're relaunching as Savor! Hosts Anney and Lauren are going on the road with Producer Dylan to interview culinary creators …

The Split on Sundaes

September 14th, 2018

Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. Anney and Lauren have the scoop on the competing tales …

Pickles: Kind of a Big Dill

September 12th, 2018

Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. Anney and Lauren explore the long history and bacteria-laden science of pickles.

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A Plum Episode

September 8th, 2018

Plums have played a major role in cultures' arts and diets for millennia, all around the world. Anney and Lauren plumb the science and history of …

The Gamble of All-You-Can-Eat Buffets

September 5th, 2018

Putting lots of food on a long table isn't new, but the all-you-can-eat buffet restaurant is a very 20th-century, very American concept. Anney and Lauren explore the history and science of going your own way with the …

On FoodStuff, Celery Stalks You

August 31st, 2018

Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks …

Cheese Curls: What the Puff?!

August 29th, 2018

Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. Anney and Lauren dig into the fortuitously fab history (and making of) cheese puffs.

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Pepperoni: Live Free and Pie Hard

August 24th, 2018

Pepperoni is a sausage that's difficult to divorce from its primary partner, American pizza. Anney & Lauren explore the history of this …

Maraschinos: The Cherry on Top

August 22nd, 2018

The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. Anney and Lauren take a pitiless look at the science and history, including how the classic type is making a comeback.

Fictional Foods: The Hitchhiker's Guide to the Galaxy

August 17th, 2018

Should you find yourself in an unfamiliar star system without your copy of 'The Hitchhiker's Guide to the Galaxy', this episode will help fill you in …

Tea: A Real Brouhaha

August 15th, 2018

After water, tea is the second most popular drink in the world -- and every cup is steeped in history. Anney and Lauren explore the health, …

FoodStuff Side Dish: Fettuccine Alfredo

August 11th, 2018

Fettuccine Alfredo may seem like an Americanized dish, but it was created by a real Italian chef -- it even bears his name. Christopher Hassiotis joins us for this bonus episode about the origins of Alfredo.

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The Pea Pod(cast)

August 10th, 2018

The seemingly humble garden pea has soil superpowers, caused a medieval craze, and drove Orson Welles to distraction. Come along with Anney and Lauren as they give world peas a chance.

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Oh Ship: The Cruise Food Episode

August 9th, 2018

Cruise ships are something between floating hotels and luxury battleships, but the food served on them doesn't have the best reputation. Anney and Lauren go overboard exploring how cruise food works and how cruise lines …

Oh Snap: The Gingerbread Episode

August 3rd, 2018

Why do we shape gingerbread cookies into people and houses? Why is it generally considered a winter treat? Anney and Lauren tackle gingerbread (in all its formats) head first.

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The Almighty Cod

August 1st, 2018

For a simple fish, the cod played a huge role in Europe's colonization of North America. Anney & Lauren dive into the story of the fish that …

Dispensing the Facts on Vending Machines

July 27th, 2018

From their holy beginnings to massive modern success, we explore the twisting history of vending machines -- plus how they can tell real money from …

Tea Time: Pinkies Out with Julia Skinner

July 25th, 2018

Though it's a fairly recent invention, tea time is a meal with very specific etiquette and traditions. Historian Dr. Julia Skinner joins us to …

Phonominal Pho

July 20th, 2018

This Vietnamese soup-and-noodle dish can (and does!) take on infinite forms and formats, but at its core, it's a hearty comfort food. Anney and Lauren dig into the rich history of phở.

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FoodStuff Fairy Tales: 'Goblin Market'

July 19th, 2018

Because food is so often featured in fairy tales and fantasy stories, Anney & Lauren offer up a dramatic reading of Christina Rossetti's 'Goblin Market', along with commentary and special guests Robert Lamb & …

A Bountiful Look at the Breadfruit

July 13th, 2018

Sometimes called the tropical potato, is breadfruit the greatest thing since sliced bread? What's mutiny got to do with it? Join Anney and Lauren as they get a loaf of breadfruit. 

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Cocktail Hour: The Daiquiri

July 11th, 2018

From a simple rum punch to a frozen neon monstrosity to a call for mindfulness, the daiquiri is a cocktail with as many definitions as it has …

FoodStuff's Spin on Cotton Candy

July 6th, 2018

Dentists originally created this fairground favorite, and the science behind it is fascinating. Anney and Lauren explore the history, chemistry, and physics of cotton candy.

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FoodStuff Gets Frank About Hot Dogs

July 4th, 2018

For better or wurst, the hot dog is an icon of American eating. Anney and Lauren dig into this sausage sandwich's history, explain how they're made, and discuss the many styles of hot doggery.

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Basil: Herb Your Enthusiasm

June 29th, 2018

One of the most popular and ancient herbs around, basil is associated with a strange range of myths and legends. From scorpions and basilisks to …

The Un-Chill Story of Quiescently Frozen Confections

June 27th, 2018

The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. Anney and Lauren explore the battle over the …

A Fresh Look at the Cucumber

June 22nd, 2018

Although sometimes thin-skinned, cucumbers have only rarely lost their cool factor over the millennia. Anney & Lauren look into the history and …

On the Road with FoodStuff

June 20th, 2018

On our trip to Kentucky's bourbon trail, we visited a few other eateries along the way and chatted (a bunch) about food. Join Anney, Lauren, and Producer Dylan from the road to hear about the original KFC, local …

The Fishy Tale of Worcestershire Sauce

June 15th, 2018

As complex to make as it can be to pronounce, Worcestershire sauce is prized for its pungent flavor. Anney and Lauren examine the history and science that make Worcestershire sauce possible.

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The Spread of Peanut Butter

June 13th, 2018

Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. Anney and Lauren explore how peanut butter came to be, plus the science of how it stays fresh for so long.

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The Can-Do Story of the Can Opener

June 8th, 2018

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. Anney and Lauren explore the history and physics of this finger-saving device.

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Bourbon: Talking (Wild) Turkey

June 6th, 2018

We went behind the scenes at the Wild Turkey distillery to learn how bourbon is made, plus sat down with Master Distiller Eddie Russell to talk about the past, present, and future of American whiskey.

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Bourbon: America's Spirit

June 2nd, 2018

The history and science of bourbon and the barrels it's aged in is fascinating, frisky, and overall neat. Just how we like our bourbon. The episode isn't this corny, we promise. 

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The Dish on Crayfish

May 30th, 2018

Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. Anney and Lauren dig into the history and seriously strange science behind these curious crustaceans.

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Kentucky Derby Field Trip: Juleps, Hot Browns, and Pies, Oh My!

May 26th, 2018

The longest-running sporting competition in the U.S., the Kentucky Derby is both a national and specifically local cultural event. Fresh back from a …

50 Shapes of Pasta

May 23rd, 2018

From acini di pepe to ziti, pasta comes in way more than 50 different shapes. But why? And how?? Anney and Lauren explore the saucy history and science of pasta in all its glorious forms.

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Pomegranate: The Seediest Fruit

May 19th, 2018

The pomegranate has been associated with fertility in everything from ancient myth to modern marketing campaigns. So how did it get this reputation? Is there any science behind the stories? Anney and Lauren explore in …

Interview: Finding Equity at the Table

May 17th, 2018

When you cook, you're telling a story -- but in the food industry, some voices have typically gone unheard. We speak with two activists, Julia …

The Four Humours: Humor Us Here

May 12th, 2018

Ancient Greco-Islamic medicine and philosophy created the concept of the four humours: bodily fluids that must be kept in balance -- or else. Anney and Lauren explore how humoral theory codified food and healthy eating …

Mocktail Hour

May 10th, 2018

No- or low-alcohol cocktails are getting some serious attention these days, and for pretty excellent reasons. We explore the science, history, and …

Fictional Foods: Willy Wonka

May 5th, 2018

This episode is your (golden) ticket to 'Charlie and the Chocolate Factory' and its films -- we explore both our favorite fictional foods and their …

The Sappy Story of Maple Syrup

May 2nd, 2018

Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. Anney and Lauren pour themselves into the history and science of maple syrup.

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The Awesome-Sauce Sriracha Episode

April 27th, 2018

This Thai-style condiment, popularized in the U.S. by a Vietnamese immigrant, inspires fan loyalty and frustrations alike. Anney and Lauren explore …

Why Do We Eat Three Meals a Day?

April 26th, 2018

Many cultures, especially Western ones, eat three meals a day -- by why? Have we always done that? We explore the history (and etymology) of …

The Fully-Baked Episode on Cannabis Edibles

April 21st, 2018

History: How people have infused cannabis into food and drink for millennia, but recent stigma rendered edibles illicit and illegal. Science: Why the edible high is different. Bonus: Beca Grimm joins us to talk about …

Hot Tamales!

April 18th, 2018

Tamales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican …

James Beard: A Giant of the Kitchen

April 13th, 2018

James Beard is called the dean of American cooking for good reason -- he was a prolific pioneer of local, sustainable food that's celebratory, …

Tempting Tempeh

April 11th, 2018

This textured vegetarian protein is fairly new to a lot of the world, but tempeh's history goes way back. Anney and Lauren dig in, plus explore the amazing fungal chemistry that makes tempeh tasty, nutritious, and safe …

Bonus Episode: A Salty Interview

April 10th, 2018

In researching our previous episode, we spoke with salt expert Suzi Sheffield about where different salts come from, and how they can provide a …

Salt: What's Shaking?

April 7th, 2018

Salt -- necessary for human life yet easy to overeat -- has sparked wars and innovations alike. We dig into the complex history and science behind this edible mineral, plus talk to expert Suzi Sheffield about salts’ …

FoodStuff Brings Home the Bacon

April 5th, 2018

The same things that make bacon delicious also made it safer to eat in the era before refrigeration -- but they're also the same things that make it less than healthy. Learn the history and science behind bacon's …

Cocktail Hour: The Martini

March 30th, 2018

The martini (and its glass) are American icons -- but why? How? And should you order it shaken or stirred? Anney and Lauren dip into the shaky …

Don't Kale Us, We'll Kale You

March 28th, 2018

Nutrient dense and easy to grow, kale was a culinary staple long before it was labeled a superfood. Anney and Lauren go behind the trend to explore …

The Craft of American Cheese

March 23rd, 2018

Process cheese (aka American cheese) is an innovation that's affordable, reduces factory waste, and melts like a dream -- but is it really food? Anney and Lauren dive into the science and history behind this cheesiest …

Lights. Camera. FoodStuff!

March 22nd, 2018

On film, many foods are made of non-food items and many non-food items are made of food. Movie magic! We speak with SFX technician Vii Kelly about inexpensive edible gore, plus go into the history of food effects in …

Corned Beef and Baggage

March 16th, 2018

The Irish don't eat much corned beef, but it's a staple of American St. Patrick's Day celebrations. Anney and Lauren explore how this happened and why corned beef is commonly canned, plus the science behind how it's …

A Prepper on Black Pepper

March 14th, 2018

Black pepper is ubiquitous these days, but throughout history it was a prized commodity, traded like gold and responsible for family fortunes. Anney …

Getting Figgy With It

March 9th, 2018

Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. Anney and Lauren dig …

The Take-Away History of Food Delivery

March 7th, 2018

The concept of having food delivered to your home is centuries old, but technology and culture are constantly changing what -- and how -- we order. …

Spam Uncanned

March 2nd, 2018

The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. Anney and Lauren explore the history and science behind Spam.

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Cocktail Hour: The Margarita

February 28th, 2018

Frozen, on the rocks, or straight up, there's science behind every sip of margarita -- and some seriously muddled history. Anney and Lauren explore in this episode of FoodStuff.

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The Everything Bagel Episode

February 23rd, 2018

For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. We explore the history and baking science behind bagels.

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Fictional Foods: 'Star Trek' Edition

February 21st, 2018

This is an episode of the podcast FoodStuff. Its continuing mission: to explore strange (blue) beverages, to seek out new foods and new replications. …

Mushrooms: Not to Be Truffled With

February 16th, 2018

Mushrooms are a delicious, nutritious part of our diets, but they’ve more traditionally been a medicine -- and you definitely shouldn't eat wild …

The Saucy History of Ketchup

February 14th, 2018

That stuff you probably dip your fries in descended from Chinese fermented fish sauce, and it had a hand in creating the FDA. We explore the non-Newtonian science and surprisingly fascinating history of ketchup.

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Artificial Flavors: Fake It Till You Make It

February 9th, 2018

Added flavors feature in as much as 90% of our groceries, so the science of creating them is a serious business. We unpack the difference between natural and artificial flavors and explore how some of the most famous …

The Edible Puns of Lunar New Year

February 7th, 2018

The Lunar or Chinese New Year celebration, also known as the Spring Festival, is a 15-day marathon of family, friends, food -- and puns. We share …

Candy Hearts: Recipe for Love

February 2nd, 2018

Chalky candy hearts printed with sweet (or salty!) messages are apparently the most prolific candy of Valentine's Day. Anney and Lauren explore the …

This Episode Is Bananas

January 31st, 2018

B-A-N-A-N-A-S. The most popular fruit in the world has driven food technology and military coups alike. It's also in danger of being wiped out. We …

FoodStuff Takes the Cupcake

January 26th, 2018

The cupcake caused quite a culinary kerfuffle in the early 2000s. Anney and Lauren explore how cupcakes (and their cousins, muffins) became what they …

Absinthe: The FoodStuff Green Hour

January 24th, 2018

Banned for a century throughout the Western world, absinthe is officially back on the market. But was it ever dangerous in the first place? Come drink in the history and science behind the Green Fairy in this episode of …

Garlic: A Stinking Rose By Any Other Name

January 19th, 2018

Garlic has millennia of history with cultures all over the world -- but mostly as a medicine and vampire deterrent, not a food. Anney and Lauren …

The McDonald's McEpisode

January 17th, 2018

McDonald's is the biggest fast food chain in the world, but this behemoth has humble beginnings. We explore the ambitions and intrigue that made the McEmpire what it is today.

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Sweet Nothings: The Science of Artificial Sweeteners

January 12th, 2018

Sugar substitutes boast the ability to satisfy your sweet tooth with low or no calories. But how can such wonder-compounds exist? Are they hazardous? Can they really help you lose weight? We explore the history and …

The Lasting Power of Fad Diets: Part Deux

January 10th, 2018

In this, the second half of our conversation about fad diets, we head into the modern era of calorie counting and curious trends spreading at broadband speeds. If you missed Part 1, maybe listen to that one first!

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The Lasting Power of Fad Diets: Part 1

January 5th, 2018

Since before the word 'diet', there have been fad diets. And egad, some of them were bad ideas. Anney and Lauren unearth and demystify some of history's weirdest (and longest-running) fad diets.

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The Jumbled Story of Jambalaya

January 3rd, 2018

Jambalaya really is a melting pot of a dish, influenced by all of the native populations, settlers, and enslaved peoples of the American South. Anney …

Licorice: Heard It Through the Red Vines

December 29th, 2017

Is red licorice really licorice? Can you overdose on licorice?? Anney and Lauren answer these and other burning licorice questions.

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New Year’s Food Traditions: Eating for Luck and Money

December 27th, 2017

All around the world, people ring in the New Year with foods said to bring good fortune. Anney and Lauren talk through traditions from their own homes and beyond.

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Cheddar: Insert Cheesy Title Here

December 22nd, 2017

This quintessential British cheese has a history cut with myth, fraud, and war. Anney and Lauren dig in, plus explain the science and process behind making a wheel of cheddar.

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The Not-So-Gratuitous Tipping Episode

December 20th, 2017

Tipping at restaurants can be stressful for all parties involved. How much is enough? How much is based on actual quality of service? How did we …

A Hard Look at Soft Drinks

December 15th, 2017

Soda, pop, coke, or plain ol' carbonated water: We dive into the sometimes explosive science and history of all agua that sparkles, from natural …

Stop and (Don't) Smell the Durian

December 13th, 2017

The durian fruit is famous for its rich custardlike flavor and infamous for its staunch corpselike scent. Anney and Lauren dig into the history and science behind this stinky delicacy.

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Raise a Glass to Toasting

December 8th, 2017

Toasting can be an art, an honor, or an excuse to drink a lot. Anney and Lauren explore, from ancient toasting traditions to how people do it around the world today. Hear hear!

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Chock Full of Chocolate

December 6th, 2017

That chocolate bar you're craving contains some 5000 years of history and more than a couple psychoactive substances. Learn how a tropical seed …

Cocktail Hour: Mai Tai

December 1st, 2017

For a rum punch designed with escapism in mind, the mai tai has a lot of controversy swirling around it. Anney and Lauren explore. (Plus, cocktail umbrellas!)

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We Are All Jelly Doughnuts

November 29th, 2017

Sufganiyot, pączki, Berliners, bismarcks, or jambusters: Whatever you call 'em, we love jelly doughnuts. Anney and Lauren explore how this treat …

Popcorn: Insert Corny Episode Title

November 24th, 2017

America's favorite movie theater snack involves at least 7,000 years of history and fascinating physics. We explore everything from how popcorn pops …

The Not-So-Vanilla Vanilla Episode

November 22nd, 2017

The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and what lengths researchers go to to replicate the flavor.

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Fictional Foods: Lembas

November 17th, 2017

Lembas is the one bread to rule them all from J.R.R. Tolkien's world of 'The Lord of the Rings.' We delve into the real-world inspirations and Elvish …

Stick a Fork in It

November 15th, 2017

This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and …

Turkey Talk

November 10th, 2017

The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and …

Flavor Tripping with the Miracle Berry

November 8th, 2017

The miracle berry is a fruit that can make sour foods taste incredibly sweet. We explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United …

Ramen: Oodles of History

November 3rd, 2017

From a Chinese side dish to a Japanese staple to an international phenomenon, we slurp through the history and science of ramen.

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Rice Rice Baby

November 1st, 2017

It's just a staple food for over half the population of the planet, and has been for long enough that it shaped our languages, religions, and maybe …

Vegemite: Fright or Delight?

October 27th, 2017

A savory spread with a divisively strong flavor, Vegemite earned its place in Australian culture through decades of clever marketing. We explore the …

The Quiche of Death

October 25th, 2017

Quiche, the simple baked custard that took the '70s by storm, has a winding history involving some weird gender issues. We serve forth the ins and …

Space Food: Ground Control to Major Nom

October 20th, 2017

We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. We dig into the history (and sometimes …

The Julia Child Episode

October 18th, 2017

Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. …

Cocktail Hour: The Whiskey Sour

October 13th, 2017

Despite (or perhaps due to) its simplicity, the whiskey sour is one of the most popular cocktails on the planet. We walk through the history and …

Cranberries from Bog to Table

October 11th, 2017

This North American winter staple has sprouted crazes, battles, and bitter scares. Let's linger just a little on the cranberry.

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Aspirational Aspics

October 6th, 2017

The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Tune in to learn about …

Leggo Eleven's Eggo: A Tale of Frozen Waffles

October 4th, 2017

Waffles have been around in more or less their modern form since the 1400s, but we have three 20th-century brothers to thank for the technology …

Cinnamon: The Tastiest of Tree Barks

September 29th, 2017

Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. We dig into spicy history and culture of this …

Pumpkin: Jack-of-all-Foods

September 27th, 2017

You knew we had to do a pumpkin episode. This squash and its pie spice blend have a rep for being basic, but we go behind the gourd to explore pumpkin's history as food, decor, and phenomenon.

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Sour Beer: Don't Call it a Comeback

September 22nd, 2017

Humans may have invented agriculture to make beer, and for millennia that beer was kinda sour. We explore the science and history of sour beer, plus …

Expiration Dates: Best If Listened By

September 15th, 2017

Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been …

The World Is Your Oyster

September 8th, 2017

Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. We dive into the biology, culinary history, and bloody …

Chuck E. Cheese's: Pizza, Intrigue, and Entertainment

September 1st, 2017

A pizza-loving rat, a live band of animatronic animals, and beer on tap: We explore how a scheme to make more money off of arcade games became an …

You Butter Believe It’s a Two-Parter: Part 2

August 25th, 2017

What the heck is margarine, and how does it play in butter's history? Is it healthier to eat one versus the other? We wrap up our butterganza with …

You Butter Believe It’s a Two-Parter: Part 1

August 18th, 2017

Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) We explore the slippery physics and surprising strife behind butter.

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You Say Tomato, I Say Wolfpeach

August 11th, 2017

Once considered deadly, the tomato has a fascinating history as a tax evader, protest device, and potential hallucinogen! GASP. There's also a lot of …

Fictional Foods: Butterbeer, from Book to Mug

August 4th, 2017

Once a mere fantasy from the pages of "Harry Potter," butterbeer is now very real, very popular, and very delicious. In this new segment, we discuss …

Tofu: The Cheese of the Bean World

July 28th, 2017

Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, …

A Graham Cracker A Day to Keep Sin Away

July 21st, 2017

Graham crackers, one-third of delightful campfire s'mores, originated as a bland health food peddled by a temperance preacher. We explore how they …

How Did French Cuisine Become King?

July 14th, 2017

French cuisine has a reputation as the best the culinary world has to offer, but why is that? Anney and Lauren trace the history of haute cuisine …

Marshmallows: A Cure for Your Ills

July 7th, 2017

Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious …

Life of (Apple) Pie

June 29th, 2017

The saying goes, "as American as apple pie," but why? Anney and Lauren dig into the historical events that made apple pie a cultural icon. And talk …

A Starter Guide to Sourdough

June 23rd, 2017

Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. …

Cocktail Hour: Gin and Tonic

June 16th, 2017

This simple, refreshing staple cocktail wouldn't be here if it weren't for heart disease and malaria. We trace the history of gin and tonic water, …

Sweetbreads: Neither Sweet nor Bread

June 9th, 2017

Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback.

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May I Rent Your Pineapple?

June 2nd, 2017

Throughout its history, the much-sought-after pineapple has symbolized friendship, luxury and royalty. Anney and Lauren look into the pineapple's …

Could Honey Save Us All?

May 26th, 2017

Humans have been eating honey since before recorded history -- and it may be the oldest medicine known to humankind, too. From ancient remedies to …

Honey, a History

May 19th, 2017

Join Anney Reese and Lauren Vogelbaum as they dive into the history of honey in this two part series.

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A Spork by Any Other Name

May 12th, 2017

How has the spork captured so much attention? Who designed such a questionably useful utensil? Anney and Lauren explore the surprisingly rich history …

The Troubled, Tasty Story of Fried Chicken

May 5th, 2017

Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken.

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The (Non)Science Behind Juice Cleanses

April 28th, 2017

Do juice cleanses actually deliver on their promises? How did commercial juices become a thing anyway? Anney and Lauren extract the truth from the myths about juicing.

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Much Ado About Brunch

April 21st, 2017

Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! We break down the problematic yet delicious history of brunch.

FoodStuff Is Moving to Fridays

April 19th, 2017

This is not a full episode, but a quick notice: FoodStuff will be publishing on Fridays from now on! Yes. See you Friday!

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Bloody Marys: Dubious Historically and Hangoverly

April 12th, 2017

History is as unsure about where the Bloody Mary came from and how it came to be named as science is about its status as a hangover cure. Anney and Lauren uncover the fascinating possibilities in this FoodStuff: …

Yogurt: More Than Just Bacteria Poop

April 5th, 2017

Humans have been enjoying yogurt and its health benefits for millennia. From prehistory to bizarre sanitarium treatments to modern marketing …

Defrosting Frozen Food

March 29th, 2017

What technologies have brought us the convenience of frozen foods? Is frozen really as nutritious as fresh? Learn what it takes scientifically to …

The Unsweetened History and Technology of Sugar

March 22nd, 2017

The demand for sugar has driven over a thousand years of greed, tragedy, political power shifts, and technological innovation. We won't sugarcoat it.

Cauliflower: Fractaliscious and Nutritious

March 8th, 2017

This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn …

Champagne (and Sparkling Wine)

March 1st, 2017

In just 400 years, sparkling wines have gone from a dangerous mistake (the famous Dom Perignon was hired to get RID of bubbles in wine) to a symbol …
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