Hail the Caesar Salad Episode

This condiment is a study in contrasts – crunchy-silky, savory-fruity, and varyingly spicy. Anney and Lauren dip into the history and culture(s) of chili crisp.

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These small, tart fruits love the cold but are extra useful when they’re heated up. Anney and Lauren dig into the science and history of lingonberries.

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Once again we return to our version of rule by the people: Messages from you, good listeners! In this original script, we’ve got everything from fairy bread to salad fries and capybaras to apple butters.

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Though her story was almost lost, this accomplished Black American cook and cookbook writer from the 1800s is teaching us new things about the cuisine and culture of her time. Anney and Lauren dig into the rediscovery of Malinda Russell and her recipes.

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For a rum punch designed with escapism in mind, this cocktail has a lot of controversy swirling around it. In our classic episode, Anney and Lauren dip into the history of the mai tai (plus, the science and history of cocktail umbrellas).

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This social meal is a tradition in communities across the United States for a couple of dovetailing (fishtailing?) reasons. Anney and Lauren dig into the history and cultures behind the Friday fish fry.

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This buttery pastry has as many iterations as it (often) has thin, flaky layers. Anney and Lauren dig into the history and cultures behind baklava.

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This slightly aged, green-blue veined cheese is prized for its heckishly piquant flavor. Anney and Lauren dig into the science and history of gorgonzola.

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This vivid yellow underground stem has been used as a spice, medicine, and pigment for millennia. Anney and Lauren get into the rhi-zone with the science and history of turmeric.

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This sweet, rich spread is made by cooking down apples until they’re smooth as butter. Anney and Lauren dip into the dairy-free science and history of apple butter.

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