Avsnitt
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Though almost driven to extinction in the 1800s, this massive bovine has made a comeback – thanks in part to the popularity of its rich meat. Anney and Lauren herd together the history and science behind American bison.
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These oily fruits have been trending for millennia. Anney and Lauren dig into the history and science behind avocados.
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Saknas det avsnitt?
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This international quick-service restaurant chain is the largest purveyor of pizza in the world. Anney and Lauren toss together the tech-driven science and history behind Domino's.
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Beverages made from parts of the roselle hibiscus have a beautiful color, a tart tang, and a place in the history of other red drinks. Anney and Lauren dip into the science and cultures behind hibiscus teas.
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This style of restaurant service is dinner and a show – where cooking dinner is the show. Anney and Lauren flip over the cultures and history behind teppanyaki (often known as ‘hibachi’ in the U.S.).
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Come sit down with us, we’ve got some sad news. This is not goodbye, but Savor is winding down.
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This franchise has spawned a bounty of food- and drink-related merchandise and licensed products, from mundane to amusing to of dubious propriety. Anney and Lauren have a bad feeling about some of the strangest culinary tie-ins from the history of Star Wars.
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This tropical fruit with a thin, leathery skin doesn’t travel well, so it’s inspired all kinds of innovations to get it from tree to plate over the centuries. Anney and Lauren take a fresh look at the history and science behind lychees.
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This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.
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If you haven’t heard about the KitKat heist and the Reese’s family controversy, you’re in for a treat. In this fun-sized episode, Anney and Lauren cover some developing candy news.
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Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. In this classic episode, Anney and Lauren explore the twists of pretzel history, culture, and science.
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This cookbook, stirred up by two women in Manhattan in the early 1980s, helped change how America cooks and eats for the fresher (including a lot of vinaigrette), but their success was hampered by the era. Anney and Lauren explore how Sheila Lukins and Julee Rosso created The Silver Palate cookbooks, and how they lost The Silver Palate shop and packaged products.
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These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world’s warm oceans. Anney and Lauren dip into the biology and history of mahi mahi.
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This wide category of chewy candies comes in all kinds of flavors and shapes, and can get their bounce from a bunch of different ingredients. Anney and Lauren dig into the history and science behind gummy candies, from baby to bear to bean and beyond.
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The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, ‘Essential Food Preserving: The Comprehensive Guide’.
You can find the book here: https://bookshop.org/a/103396/9781635868029
Julia's newsletter on assessing food preserving resources: https://root-kitchens.com/not-all-food-preserving-resources/
And her reading lists, including one with her other books: https://bookshop.org/shop/bookishjuliaSee omnystudio.com/listener for privacy information.
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In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.
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This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley.
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This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin.
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This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.
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Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.
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- Visa fler
