This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.See omnystudio.com/listener for privacy information.
--------
40:38
--------
40:38
The Symphony of Mapo Tofu
This hot and numbing tofu dish features cascading layers of flavors – and a near-mythic backstory. Anney and Lauren dig into the science and history of mapo tofu.See omnystudio.com/listener for privacy information.
--------
40:22
--------
40:22
The Not-So-Little Tomatillo Episode
This tart fruit in the nightshade family gives a verdant kick to savory sauces, soups, and much more. Anney and Lauren go green with the botany and history of the tomatillo.See omnystudio.com/listener for privacy information.
--------
33:06
--------
33:06
Channel Catfish Got Your Tongue?
This freshwater fish is one of the most-farmed fish on the planet (and happens to be excellent when cornmeal fried). Anney and Lauren dive into the history and biology of channel catfish.See omnystudio.com/listener for privacy information.
--------
36:31
--------
36:31
All Eyes on Jarlsberg Cheese
This mild cow-milk cheese has a texture like gouda and holes like Emmental – because that’s exactly how it was designed. Anney and Lauren melt over the science and history of Jarlsberg cheese.See omnystudio.com/listener for privacy information.
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?
USA