This spice drove European exploration and globalization -- and meant genocide for the native producers. In today's classic episode, Anney and Lauren dig into that history (and the psychedelic science) of nutmeg.

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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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