Episódios
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This fragrant fruit brings bright flavor to cocktails, pastries, and far more. Anney and Lauren dig into the botany and history of guavas.
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This global corporation sells herbs and spices in grocery stores, yes, but it also has hands in all sorts of aspects of the business of flavor. Anney and Lauren explore the history and reach of McCormick & Company.
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This soft, tart, typically nonfat cheese is eaten like a yogurt -- sometimes with cream and sugar on top. Anney and Lauren dig into the history and science of skyr.
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This egg custard cupped in crisp puff pastry is a must-try street food for travelers to Lisbon. Anney and Lauren dig into the science and history of pastéis de nata.
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This inexpensive sparkling wine has a short history that’s nonetheless very storied. Anney and Lauren pop open the science, cultures, and marketing behind Prosecco.
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This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subcultures are making Thanksgiving their own, why some protest the holiday, and Anney’s many mishaps.
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Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks displayed them in vases. In this classic episode, Anney and Lauren dig into the history and science of celery.
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This condiment is traditionally made with extra-fancy ingredients, from expensive seafood to aged ham. Anney and Lauren dig into the history and culture behind XO sauce.
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This savory, creamy, starchy dish can be made in all sorts of ways, and it has a tangle of historical ties to match. Anney and Lauren dig into the history and cultures behind stroganoff.
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This grain is eaten as a vegetable, right off the cob or in all kinds of dishes both savory and sweet. Anney and Lauren talk your ears off about the a-maize-ing botany and history of sweet corn.
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These small business ventures bring the public and its produce closer together – but they started as a way to save crops from going to waste. Anney and Lauren explore the history of u-pick farms.
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Sure, we bake them into pies and carve them into jack-o’-lanterns, but there is a wide world of pumpkin growing, rowing, and destruction. In this mini-episode, Anney and Lauren give you pumpkin to talk about. Gourd vibes only.
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These coconut-based candy bars have supported soldiers overseas, jobs during the Depression, and even anti-Nazi espionage. Anney and Lauren dip into the bountiful history of Mounds and Almond Joy.
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The venison and other products from these large, quick mammals has been an important (if sometimes controversial) part of North American cultures for millennia. Anney and Lauren explore the science and history surrounding white-tailed deer. Including, yes, ‘Bambi’, with an aside into the Poohniverse.
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This useful culinary nut has a surprising structure and a plethora of names. Anney and Lauren shell out the science and history behind English walnuts.
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We’ve talked before about food in horror – and now Anney has a treat for you. In this special episode, we present a short story from the horror anthology podcast ‘Aaron Mahnke’s 13 Days of Halloween’ and discuss how the sausage was made. (You can find the full series at https://www.grimandmild.com/13days, or wherever you get your podcasts.)
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This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the science and history behind buffalo mozzarella.
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Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. In this classic episode, Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made.
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This black lager belies its heavy look with a light, crisp feel. Anney and Lauren dip into the science and history of Schwarzbier.
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In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-futurist culture of Horn & Hardart automats.
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