Interview: The Feel and Function of Pastry
Pastry is an edible, architectural art form – creating it at a resort-level scale takes a lot of teamwork. In this sponsored interview, Anney and Lauren chat with Jen Yee, the Executive Pastry Chef at...
8 Dec 202335min
The Low and Slow Rendang Episode
This dish (and/or cooking method) reduces a stew completely – and invites infinite iterations. Anney and Lauren dig into the history and culture(s) that add up to make rendang.See omnystudio.com/liste...
7 Dec 202337min
Five Spice of Life
This spice blend can contain any number of ingredients – the idea is that they should work together to balance five traditional flavors: bitter, sweet, sour, pungent, and salty. Anney and Lauren dip i...
1 Dec 202336min
The Dragon Fruit Episode Slays
These mild-flavored fruits grow on giant cacti and look like dragon eggs. Anney and Lauren dig into the history and science of the dragon fruit.See omnystudio.com/listener for privacy information.
29 Nov 202332min
Savor Classics: Crayfish
Crayfish (aka crawfish or crawdads) are arguably the tastiest li'l Lovecraftian horrors around. In this classic episode, Anney and Lauren dig into the history and seriously strange science behind thes...
27 Nov 202338min
The Malted Milk Episode Is a Whopper
This shelf-stable powder made from milk, wheat, and barley malt has been everywhere from your milkshake glass to the mountains of the Antarctic. Anney and Lauren explore the cool science and contested...
22 Nov 202335min
Fannie Farmer: The Mother of Level Measurements
Fannie Farmer’s practical, scientific guide to home cooking, ‘The Boston Cooking-School Cook Book,’ changed the way we write recipes amidst a rapidly changing world. Anney and Lauren dig into the life...
16 Nov 202344min
Chewing the Fat with Lardo
This cured pork product is composed almost entirely of fat – no meat necessary. Anney and Lauren get salty about the history and science of lardo.See omnystudio.com/listener for privacy information.
11 Nov 202334min
