These extra-large shrimp were the darling of the aquaculture industry for decades – and are excellent escape artists. Anney and Lauren dip into the biology and history of the giant tiger prawn.

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This classic summer side dish has infinite ingredient combinations and a nebulous past. Anney and Lauren get mixed up in the science and history of pasta/macaroni salad(s).

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This international brand of tortilla chips (and dips, and scientifically engineered flavors) got its start at Disneyland. Anney and Lauren dust off the intense science and history of Doritos.

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This ultra-creamy cheese achieves its texture and funk from a species of mold that was named after it. Anney and Lauren dig into the science and history of camembert.

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These edible flowers are a tasty decoration used fresh or made into vibrant extracts – and they mess with your sense of smell, making the experience of them fleeting. Anney and Lauren dip into the history and weird science of violets.

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This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Lauren dig into the history and cultures behind churrascarias and rodizio-style service.

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Although sometimes thin skinned, cucumbers have only rarely lost their cool factor over the millennia. In this classic episode, Anney and Lauren dig into the history and science behind this popular summer addition to everything from salads to sour beers.

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The leaves of this aromatic tree add a complex bright, herbal, earthy spice to all kinds of savory dishes. Anney and Lauren go out on a limb with the botany and history of the curry tree.

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