In for a Treat With Rice-A-Roni

FromSavor

Start listening View podcast show

In for a Treat With Rice-A-Roni

FromSavor

ratings:

Length:

38 minutes

Released:

Oct 2, 2020

Format:

Podcast episode

Description

This brand of easily prepared rice pilaf and noodle dishes was born from a marriage of cultures during America’s era of convenience food. Anney and Lauren dig into the story behind Rice-A-Roni.
Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Released:

Oct 2, 2020

Format:

Podcast episode

Titles in the series (100)

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?

Skip carousel

Sugar and Your Health by Savor
56 min listen
Life of (Apple) Pie: The saying goes, "as American as apple pie," but why? Anney and Lauren dig into the historical events that made apple pie a cultural icon. And talk pie science. Yes. by Savor
41 min listen
A Starter Guide to Sourdough: Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of by Savor
44 min listen
Cauliflower: Fractaliscious and Nutritious: This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential. by Savor
51 min listen
$Cauliflower: Fractaliscious and Nutritious: This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.$
The Unsweetened History and Technology of Sugar: The demand for sugar has driven over a thousand years of greed, tragedy, political power shifts, and technological innovation. We won't sugarcoat it. by Savor
39 min listen
FoodStuff Is Moving to Fridays: This is not a full episode, but a quick notice: FoodStuff will be publishing on Fridays from now on! Yes. See you Friday! by Savor
1 min listen
FoodStuff: Episode Zero by Savor
3 min listen
Expiration Dates: Best If Listened By: Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception). by Savor
29 min listen
A Spork by Any Other Name: How has the spork captured so much attention? Who designed such a questionably useful utensil? Anney and Lauren explore the surprisingly rich history of the spork. by Savor
29 min listen
Much Ado About Brunch: Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! We break down the problematic yet delicious history of brunch. by Savor
39 min listen
How Did French Cuisine Become King?: French cuisine has a reputation as the best the culinary world has to offer, but why is that? Anney and Lauren trace the history of haute cuisine (and get to talk about celebrity chefs, lawyers, and tires along the way). by Savor
39 min listen
Marshmallows: A Cure for Your Ills: Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying. by Savor
41 min listen
The (Non)Science Behind Juice Cleanses: Do juice cleanses actually deliver on their promises? How did commercial juices become a thing anyway? Anney and Lauren extract the truth from the myths about juicing. by Savor
42 min listen
The Troubled, Tasty Story of Fried Chicken: Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken. by Savor
42 min listen
Honey, a History: Join Anney Reese and Lauren Vogelbaum as they dive into the history of honey in this two part series. by Savor
39 min listen
Ramen: Oodles of History: From a Chinese side dish to a Japanese staple to an international phenomenon, we slurp through the history and science of ramen. by Savor
41 min listen
You Butter Believe It’s a Two-Parter: Part 1: Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) We explore the slippery physics and surprising strife behind butter. by Savor
30 min listen
Cranberries from Bog to Table: This North American winter staple has sprouted crazes, battles, and bitter scares. Let's linger just a little on the cranberry. by Savor
34 min listen
A Graham Cracker A Day to Keep Sin Away: Graham crackers, one-third of delightful campfire s'mores, originated as a bland health food peddled by a temperance preacher. We explore how they became the treats they are today. by Savor
31 min listen
You Butter Believe It’s a Two-Parter: Part 2: What the heck is margarine, and how does it play in butter's history? Is it healthier to eat one versus the other? We wrap up our butterganza with these questions, plus cultural notes and cooking tips. by Savor
31 min listen
Sweetbreads: Neither Sweet nor Bread: Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback. by Savor
39 min listen
Could Honey Save Us All?: Humans have been eating honey since before recorded history -- and it may be the oldest medicine known to humankind, too. From ancient remedies to cutting-edge cures to rare dangers, we explore the amazing medical properties of honey. by Savor
36 min listen
Vegemite: Fright or Delight?: A savory spread with a divisively strong flavor, Vegemite earned its place in Australian culture through decades of clever marketing. We explore the history and yeast-extract science -- plus talk Tim Tams. by Savor
37 min listen
Fictional Foods: Butterbeer, from Book to Mug: Once a mere fantasy from the pages of "Harry Potter," butterbeer is now very real, very popular, and very delicious. In this new segment, we discuss the real-world history of a fictional food and its transition into reality. by Savor
28 min listen
The World Is Your Oyster: Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. We dive into the biology, culinary history, and bloody piracy behind oysters. by Savor
44 min listen
Chuck E. Cheese's: Pizza, Intrigue, and Entertainment: A pizza-loving rat, a live band of animatronic animals, and beer on tap: We explore how a scheme to make more money off of arcade games became an international cultural phenomenon. by Savor
40 min listen
Turkey Talk: The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. We cover everything turkey, from cooking tips to snood science. by Savor
46 min listen
The Julia Child Episode: Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. We trace the biography behind this TV icon by Savor
34 min listen
Aspirational Aspics: The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Tune in to learn about history's fanciest aspics, plus the science of gelatin. by Savor
36 min listen
You Say Tomato, I Say Wolfpeach: Once considered deadly, the tomato has a fascinating history as a tax evader, protest device, and potential hallucinogen! GASP. There's also a lot of great science and nicknames involved in the tomato's story. by Savor
34 min listen

More Episodes from Savor

Skip carousel

Ramps: Raising a Stink by Savor
39 min listen
Mooning Over Macaroons by Savor
41 min listen
Savor Classic: Pickles by Savor
37 min listen
Atlantic Halibut: Bombastic Side Eye by Savor
32 min listen
Inside ‘Your Mama’s Kitchen’ with Michele Norris by Savor
61 min listen
A Tour of Thousand Island Dressing by Savor
29 min listen
Savor Sips: Total Eclipse of the Pod by Savor
20 min listen
The X-TREME Mountain Dew Episode by Savor
41 min listen
Down the Rabbit Hole with Carrot Cake by Savor
31 min listen
A Fresh Pair of Eyes on Emmental by Savor
39 min listen
Savor Classics: Basil by Savor
31 min listen
Savor Turns Seven! by Savor
56 min listen
Churros: No Small Fry by Savor
45 min listen
Got Orgeat? by Savor
27 min listen
The Goat Episode: The GOAT?? by Savor
39 min listen
All That and a Jar of Chili Crisp by Savor
31 min listen
In a Jam with Lingonberries by Savor
30 min listen
Listener Mail XIX: Adventures of the Inbox by Savor
40 min listen
Rewriting History: The Malinda Russell Episode by Savor
23 min listen
Savor Classics: The Mai Tai Cocktail by Savor
26 min listen
Friday Fish Fry (Oh, Tartar Sauce) by Savor
39 min listen
The Many-Layered Baklava Episode by Savor
33 min listen
The Demogorgonzola by Savor
31 min listen
Turmeric: It Was All Yellow by Savor
32 min listen
Apple Butter: Spread the Word by Savor
29 min listen
Savor Marinates on Bulgogi by Savor
39 min listen
The Bubbly Tepache Episode by Savor
36 min listen
The Light Golden Syrup Episode by Savor
30 min listen
Savor Classics: Kale by Savor
30 min listen
Hats Off to Sea Urchins by Savor
37 min listen

Related podcast episodes

Skip carousel

The Popular Poppy Seed: These crunchy, oily seeds compliment many baked goods and other dishes – but they have a dangerous reputation. Anney and Lauren explore the history and science of poppy seeds and opium poppies. by Savor
43 min listen
A Granular Look at Wild Rice: This North American grain is technically neither rice nor truly wild, but has been cared for and harvested by indigenous peoples for thousands of years. Anney and Lauren dip into the history and science behind wild rice. by Savor
32 min listen
The Killer Breakfast Cereal Episode: These often sugary, heavily advertised products all root from an ascetic health food movement in the 1800s. Anney and Lauren explore the strange history and gun-puffed science of breakfast cereals. by Savor
58 min listen
Filipino Adobo: Choose Your Own Adventure: This method of cooking is endlessly adaptable, and the various dishes it creates represent the history of the Philippines on a plate. Anney and Lauren dig into the history and culture of Filipino adobo. by Savor
31 min listen
The Call of Couscous: This grain-based staple is the basis of both sweet and savory dishes throughout Northern Africa and the cultures they've touched around the world. Anney and Lauren explore the many uses and conflicting histories of couscous. by Savor
28 min listen
Don't Kale Us, We'll Kale You: Don't Kale Us, We'll Kale You by Savor
27 min listen
The Masterful Pimento Cheese Episode: This cheese spread/dip is so popular in the American South that its recipe – and Northern origins – garner controversy. Anney and Lauren explore the history and culture of pimento cheese. by Savor
43 min listen
Dishing on General Tso's Chicken: This Chinese-American comfort food was inspired by Hunan, originated in Taipei, and developed in New York City. Anney and Lauren dig into the history and culture(s) behind General Tso’s chicken. by Savor
33 min listen
The Academia of the Macadamia: Macadamia nuts are often associated with Hawaii, but they didn’t originate there. Anney and Lauren delve into the genetic and cultural history of the trees that produce this sweet, buttery seed. by Savor
31 min listen
Getting a Grip on Chopsticks: These utensils come in all sorts of shapes, sizes, and materials specialized to the type of eating, cooking, and serving they’re intended for. Anney and Lauren dig into the history and cultures behind chopsticks. by Savor
43 min listen
The Souped Up Campbell's Episode: This brand of shelf-stable soups (and other foods) is an American staple, replete with nostalgia, sodium, and labor disputes. Anney and Lauren tap into the history and culture behind the Campbell Soup Company and their products. by Savor
58 min listen
The Appealing Apple Episode: This popular tree fruit has been the subject of myths and legends throughout the ages – possibly due to linguistic confusion. Anney and Lauren explore the juicy history and snaking science of the apple. by Savor
55 min listen
Food Banks, Pantries and Soup Kitchens from Soup to Nuts: Organizations that help fight food insecurity are more important than ever in times of crisis. Anney and Lauren explore the history and modern workings of food banks, food pantries, and soup kitchens. by Savor
28 min listen
Savor Classics: What the Fork?: This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper). by Savor
33 min listen
Cream Cheese: What a Spread: This fresh, spreadable cheese has roots that go back hundreds of years, but it found its niche in American cuisine in the past century with bagels, dips, and casseroles. Anney and Lauren dip into the science and history of cream cheese. by Savor
40 min listen
Episode 35: The Three Sisters: This week on We Dig Plants Alice and Carmen discuss The Three Sisters: corn, beans, and squash. These crops actually produce the highest yield when planted and grown together, and have been planted as such by Native Americans who passed knowledge of the s by We Dig Plants
27 min listen
A Plum Episode: Plums have played a major role in cultures' arts and diets for millennia, all around the world. Anney and Lauren plumb the science and history of this seriously multipurpose fruit. by Savor
35 min listen
Stick a Fork in It: This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper). by Savor
28 min listen
FoodStuff Gets Frank About Hot Dogs: For better or wurst, the hot dog is an icon of American eating. Anney and Lauren dig into this sausage sandwich's history, explain how they're made, and discuss the many styles of hot doggery. by Savor
46 min listen
Poutine: Good Gravy: This hearty dish of fries topped with cheese curds and brown gravy, though once looked down upon, has earned its place as a global trend. Anney and Lauren dig into the history and culture behind poutine. by Savor
41 min listen
Kid's Table Founder Anicia Anya: The Future Is Family Meals: Hosted by Abena Anim-Somuah Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios in NYC This week we look into the future with Anicia Anya, founder of Kid’s Table, a New York-based subscription meal service that’s disrupting the typical approach to what American kids will eat. Anicia has big plans for it; she’s expanding into consumer-packaged goods with the aim of being “in every freezer, and in every lunchbox,” maybe even in school cafeterias. Anicia talks with host Abena Anim-Somuah about how growing up eating traditional Nigerian dishes like jollof rice and egg stew ignited her passion for food, and the career path that led her from a tech job to culinary school to becoming a private chef and nanny—and how a coffee date with Sophia Roe gave her the confidence boost she needed. Plus, hear Anicia’s Future Flash Five predictions, and her voicemail to her future self. Thank you by The Future Of Food Is You
39 min listen
The Scrapple of Our Eye: This breakfast protein isn’t well known outside of the Mid-Atlantic, but not for a lack of enthusiastic press. Anney and Lauren dig into the history, culture, and poetry of scrapple. by Savor
36 min listen
Turn Up for Turnips: This root vegetable and its greens have been both reviled and celebrated for their bitter, pungent flavors. Anney and Lauren explore the storied history and spicy science of the turnip. by Savor
43 min listen
The Power of Sauerkraut: This simple dish of fermented cabbage adds depth of flavor to meals as an ingredient, side dish, or condiment. Anney and Lauren explore the bacterial science and bubbling history behind sauerkraut. by Savor
31 min listen
In the Trenches with Victory Gardens: These home and community gardens helped citizens eat better (and keep busy) during the World Wars. Anney and Lauren dig into the history of victory gardens -- and the ways that sustenance gardening has thrived during peacetime, too. by Savor
40 min listen
Getting to the Meat of Meat Pies: Every culture that eats both pastry and meat has figured out a tasty way to combine them. In honor of Pi Day, Anney and Lauren explore the long history (and bizarre revenge-cannibalism trope) of meat pies. by Savor
52 min listen
108. Food Sovereignty, Community and Culture with Food Justice Advocate April Jones by The Good Dirt: Sustainability Explained
61 min listen
Bustin’ in with the Kool-Aid Episode: This brand of bright-colored drink mixes dates to the 1920s and owes its place it pop culture to an anthropomorphic pitcher. Anney and Lauren explore the history of Kool-Aid and its enthusiastic mascot. by Savor
57 min listen
The Fully Baked Betty Crocker Story: This brand of recipes and food products that help out home cooks is based around a woman who never existed. Anney and Lauren explore the fictional history and very real science behind Betty Crocker. by Savor
38 min listen
Getting Figgy With It: Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig. by Savor
40 min listen

Discover this podcast and so much more

In for a Treat With Rice-A-Roni

In for a Treat With Rice-A-Roni

Description

Titles in the series (100)

More Episodes from Savor

Related podcast episodes