Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. In this classic episode, guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delicious.

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This liquor, made with rye grain and usually barrel aged, was the most popular in America for a century before it almost died out. But it lives again! Anney and Lauren distill down the science and history of rye whiskey.

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Ranch, America's favorite salad dressing, originated on an actual dude ranch. In this classic episode, guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings.

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This migrating game bird is a model of quality over quantity. Anney and Lauren go beak to tail with the science and history of the European quail.

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This leafy herb comes with a dense set of names, varieties, and uses. Anney and Lauren dig into the science and history of Perilla frutescens (sometimes called shiso).

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This type of home coffeemaker is simple, stylish, and steam powered. Anney and Lauren dip into the science and history of the moka pot.

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This lumpy dairy product has somehow managed to become divisive, trendy, and old-fashioned all at once. Anney and Lauren stir the pot with the history and science behind cottage cheese.

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This ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet.

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