Savor Chews on Toothpicks
These small utensils, most often made of disposable wood, bamboo, or plastic, find use across all kinds of hygienic and structural applications. Anney...
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About
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 find more of those things?
A Layered Look at Biryani
This one-pot, rice-based main dish has infinite iterations that all come down to comfort. Anney and Lauren dig into the history and science behind bir...
Listener Mail X: Rogue Mail
We return once again with mail from y’all -- a set of stories perhaps not in our main timeline, but distinctly from the Savor universe, including diff...
Savor Classics: Candy Hearts
Chalky candy hearts printed with sweet (or salty!) messages are apparently the most prolific candy of Valentine's Day. In this classic episode, Anney ...
Fortune Favors the Kumquat
This small citrus(y) fruit can be eaten whole like a grape or cooked into sweet and savory dishes aplenty. Anney and Lauren dig into the science and h...
The Vinous Barley Wine Episode
This style of beer ekes wine-level alcohol content (and big flavors) out of malted barley. Anney and Lauren barrel right into the history and science ...
Fictional Foods: 'Redwall'
This children’s fantasy franchise features food descriptions so lush that they’re one of the first things fans talk about. Anney and Lauren get caught...
Spinach: Isn't It Ironic?
This leafy green provides soft structure, bright color, and a punch of nutrients to some of the world’s favorite comfort foods. Anney and Lauren dig i...
The Towering Tupperware Episode
This brand of kitchenware began with a burping bowl – and a party planner – but became a cultural phenomenon. Anney and Lauren break the seal on the s...
Ricotta: This Is the Whey
This fresh, soft, cheese-adjacent product is made with milk’s whey instead of curds. Anney and Lauren dig into the history and science of ricotta. Lea...