Savor

This ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet.See omnystudio.com/listener for privacy information.

This cooking fat made from liquid plant oils is manufactured to be solid at room temperature – and it’s caused a lot of controversy for a cooking fat. Anney and Lauren dip into the science and history behind vegetable shortening.See omnystudio.com/listener for privacy information.

This spiced syrup might be made with lime zest, cloves, almonds, and rum – or none of the above. Anney and Lauren dip into the history and cultures behind falernum.See omnystudio.com/listener for privacy information.

Black-eyed peas, a traditional New Year’s food in the American South, are an important staple all year long around the world. In this classic episode, Anney and Lauren dig into the history of this hardy legume – plus the science of minimizing beans’ musical properties.See omnystudio.com/listener for privacy information.

We can always wax poetic about food, but we’re not the only ones. As a cold-weather treat, we’re offering up a dramatic reading and discussion of Robert Frost’s poem ‘After Apple-Picking’. Read the poem here: https://poets.org/poem/after-apple-pickingSee omnystudio.com/listener for privacy information.