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?
Required Pod Score for this show. PitchCentric checks your profile against host openness, topical fit, and audience signals before you generate a pitch.
Contact path
Verified email
Booking probability
40%
Guest openness
Selective
Sign up to generate a grounded pitch for Savor.
Signup to Generate a PitchSavor 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?
Recent episodes include "American Bison: A New Hope" (17 June 2026, 58 minutes), "Avocados: It's Not Easy Being Green" (8 June 2026, 70 minutes), and "Savor Tracks the Rise of Dominos" (3 June 2026, 58 minutes).
Savor publishes roughly weekly, with episodes averaging 45 minutes across 907 episodes.
Booking probability for Savor is 40%, and the host is rated Selective on guests. Savor requires a Pod Score of 80 or higher. Savor's contact route on record: verified email.
The strongest fits for Savor are Restaurants and Specialty Food Stores. Savor has an arts audience.
Savor is an arts show with 907 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Savor
Though almost driven to extinction in the 1800s, this massive bovine has made a comeback – thanks in part to the popularity of its rich meat. Anney and Lauren herd together the history and science behind American...
Savor
These oily fruits have been trending for millennia. Anney and Lauren dig into the history and science behind avocados. See omnystudio.com/listener for privacy information.
Savor
This international quick-service restaurant chain is the largest purveyor of pizza in the world. Anney and Lauren toss together the tech-driven science and history behind Domino's. See omnystudio.com/listener for...
Savor
Beverages made from parts of the roselle hibiscus have a beautiful color, a tart tang, and a place in the history of other red drinks. Anney and Lauren dip into the science and cultures behind hibiscus teas. See...
Savor
This style of restaurant service is dinner and a show – where cooking dinner is the show. Anney and Lauren flip over the cultures and history behind teppanyaki (often known as ‘hibachi’ in the U.S.)...
Savor
Come sit down with us, we’ve got some sad news. This is not goodbye, but Savor is winding down. See omnystudio.com/listener for privacy information.
Savor
This franchise has spawned a bounty of food- and drink-related merchandise and licensed products, from mundane to amusing to of dubious propriety. Anney and Lauren have a bad feeling about some of the strangest culinary...
Savor
This tropical fruit with a thin, leathery skin doesn’t travel well, so it’s inspired all kinds of innovations to get it from tree to plate over the centuries. Anney and Lauren take a fresh look at the...
Savor
This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners. See...
Savor
If you haven’t heard about the KitKat heist and the Reese’s family controversy, you’re in for a treat. In this fun-sized episode, Anney and Lauren cover some developing candy news. See...
Savor
Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. In this classic episode, Anney and Lauren explore the twists of pretzel history, culture, and science. See...
Savor
This cookbook, stirred up by two women in Manhattan in the early 1980s, helped change how America cooks and eats for the fresher (including a lot of vinaigrette), but their success was hampered by the era. Anney and...
Savor
These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world’s warm oceans. Anney and Lauren dip into the biology and history of mahi mahi. See...
Savor
This wide category of chewy candies comes in all kinds of flavors and shapes, and can get their bounce from a bunch of different ingredients. Anney and Lauren dig into the history and science behind gummy candies, from...
Savor
The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of...
Savor
In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school...
Savor
This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley. See omnystudio.com/listener for privacy information.
Savor
This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin. See omnystudio.com/listener for privacy...
Savor
This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan. See omnystudio.com/listener for...
Savor
Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and...
PitchCentric classifies Savor under these industries. Guests from them are the closest fit, and each links to the best podcasts in that industry.
Is this podcast yours and you'd like to remove or correct details? Request removal or email privacy@pitchcentric.com.
Questions about the free trial? See the pricing FAQ