This brand of candy – with crisp layers of peanut buttery toffee and a chocolatey coating – is almost as memorable for its marketing as it is its signature crunch. Anney and Lauren don’t fumble the science and history of Butterfinger.

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This Halloween tradition has many roots and can take many forms. Anney and Lauren dig into the tricky history and cultures behind trick-or-treating.

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The meat and tomalley from this large, squat crab are considered delicacies – partially because their populations are slightly mysterious. Anney and Lauren dip into the biology and history of the Dungeness crab.

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During spooky season, when the veil is thin, the undead may walk – and marketers run with it. Anney and Lauren present the creepy and the kooky of Halloween seasonal food and beverage marketing.

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This seasonal staple was designed to be an easygoing addition to dishes both savory and sweet. Anney and Lauren cozy up to the history and botany behind butternut squash.

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This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone.

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Despite many changes in the beer industry since this episode originally published, India Pale Ales still rule the American craft beer market. In this classic episode, Anney and Lauren explore the colonial history and bitter science behind IPAs.

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Cork is a component of tree bark that insulates the tree from the outside world – and those same properties make cork a near-perfect closure for containers holding liquids like wine. Anney and Lauren pop open the science and history behind corks.

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