Hi, Savor listeners! Things are getting spooky. We think you'll want to experience season three of 13 Days of Halloween. New episodes air 10/19 - 10/31, so here's a snippet to get you excited for Devil's Night!

About this season: Season Three: Devil's Night. When a 12-year-old boy and his dog are stranded far from home, they must find a way back through the chaos and mayhem of the most dangerous night of the year. Headphones recommended. Listener discretion advised. A co-production of iHeart3DAudio, Blumhouse Television, and Grim&Mild from Aaron Mahnke. 

Listen to 13 Days of Halloween on the free iHeartRadio app, or wherever you get your podcasts!

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These small dumplings, though perhaps most famously made with flour and potato, can take on near infinite forms. Anney and Lauren dig into the pillowy science and knotty history of gnocchi.

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This deep red grape, though sometimes misunderstood, helped launch California?s wine industry ? and wines made from its relatives are loved across Europe. Anney and Lauren dive into the science and history of zinfandel grapes and wines.

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It?s apparent that this juicy, fragrant tree fruit -- whether crunchy or buttery -- is considered by many to be beyond compare. Anney and Lauren pair up to explore the science, history, and poetry of pears.

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This ultra-savory seasoning and soup-starter has months (or years!) of work behind every flake. Anney and Lauren smoke out the science and history of katsuobushi (i.e., dried bonito flakes).

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This cheesy innovation is affordable, reduces factory waste, and melts like a dream -- but is it really food? In our classic episode, Anney and Lauren dive into the science and history behind process cheese (aka American cheese).

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This herb and its seeds bring a warm yet bracing kick to dishes (and, yes, pickles) around the world. Anney and Lauren dig into the science and history of dill.

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This sourdough flatbread isn?t only a delicious staple ? it?s servingware and utensils, too. Anney and Lauren round out the history and science of injera.

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This highly customizable salad can incorporate a range of spicy, savory, salty, and sweet elements ? but always with a base of tart, fresh, unripe papaya. Anney and Lauren dig into the iterations and history of green papaya salad.

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This novelty candy creates a popping sensation in your mouth using highly pressurized (but totally harmless) pockets of carbon dioxide. Anney and Lauren explore the science, history, and urban legends behind Pop Rocks.

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When scientists team up with brand marketers, dreams can come true ? assuming you were dreaming of a diamond made of ranch seasoning. In this mini-episode, Anney and Lauren dip into how Hidden Valley created a ring for the real ranch lovers among us.

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This cartoon turned media franchise features food in both very ordinary and very extraordinary situations. Anney and Lauren can?t believe we?ve come so far -- ?Steven Universe? food stuff, here we are!

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This wheat beer owes its cloudy appearance and fruity, spicy flavors to the yeast(s) used in brewing it. Anney and Lauren explore the history and science of Hefeweizen.

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This large variety of pepper makes up for its lack of heat by presenting in a veritable rainbow of colors and other flavors. Anney and Lauren crack open the history and science behind bell peppers.

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This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. In this classic episode, Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking.

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This now nearly ubiquitous beverage developed out of a very specific blend of cultural influences. Anney and Lauren dip into the history of masala chai.

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The stuff that makes bacon delicious also made it safer to eat in the era before refrigeration -- but the same stuff also makes it less than healthy. In this classic episode, Anney and Lauren dig into the history and science behind bacon's popularity.

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While on our mission to record this episode, we encountered some mysterious technical difficulties ? but the mail must go on. In this journey to the inbox, we encounter cloudberry memories, an opposition of frog opinions, and lots of nerdy stuff.

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This starchy staple can be served as simple grilled bread -- or can contain multitudes. Anney and Lauren dig into the history of arepas (and precooked corn flour).

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These cream-filled snack cakes may not be eternal, but they do have a long and storied past. Anney and Lauren explore the science and sticky history of the Twinkie brand.

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This cheese gets its tasty tang from sheep/goat milk and aging in a brine instead of open air. Anney and Lauren dig into the science and history of feta cheese.

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This frozen treat is deceptively simple ? and thousands of years in the making. Anney and Lauren dig into the crystallized science and history of sorbet (and sherbet, too).

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This protein is such a popular delicacy that it?s caused conservation problems around the world. Anney and Lauren hop to the amphibious history and science of frog legs.

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This fruit is beloved in the subarctic areas where it grows, but you pretty much have to be in one of those places to try it. Anney and Lauren dig into the science and history of the cloudberry.

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Despite (or perhaps due to) its simplicity, this drink is one of the most popular cocktails on the planet. In this classic cocktail (half-)hour, Anney and Lauren walk through the history and science behind the whiskey sour.

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This appliance was created to take the fuss out of cooking rice ? but modern models can do a lot more than that. Anney and Lauren dig into the science and history behind rice cookers.

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This British sci-fi franchise has nearly 60 years' worth of lore, including foods from restorative celery to fish fingers and custard. Anney and Lauren dive into the wibbly-wobbly, semi-fictional foods of 'Doctor Who'.

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This method of cooking ? developed by necessity to be low, slow, and local ? delivers rich flavors and textures. Anney and Lauren dig into the history of Jamaican jerk.

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This brand of gelatin and pudding dessert mixes has been adding wiggle/jiggle to American tables for over a century. Anney and Lauren explore the science and history of Jell-O.

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In this 19th century agricultural disaster, a tiny insect destroyed two-thirds of all European wine grape vineyards over the course of 40 years, changing the wine industry forever. Anney and Lauren explore the science and history of grape phylloxera and the Great French Wine Blight.

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This popular American condiment descended from fermented fish sauce and had a hand in creating the FDA. In this classic episode, Anney and Lauren dip into the non-Newtonian science and fancy history of ketchup.

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This simple, sweet-and-tart beverage has inspired a few legends ? but its true history may be stranger than fiction. Anney and Lauren dip into the science and stories behind lemonade.

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Though often used in manufacturing and medicine, this lemony spice is a brilliant way to make dishes pop. Anney and Lauren dig into the science and history of sumac.

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These small, oily fish are an important part of the food chain ? and local cuisine ? wherever they live. Anney and Lauren dip into the biology and history of sardines.

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These cooktops work by heating not the element under a pan, but rather the pan itself. Anney and Lauren explore the electromagnetic science and history of induction cooking.

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This sweetener is rare in the United States today, but it’s seen us through any number of times when granulated sugar was scarce. Anney and Lauren dip into the history and science of sweet sorghum.

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This category of fluffy, creamy dishes can consist of almost anything – but all include air as a main component. Anney and Lauren explore the science and history of mousse.

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This category of beverages is often brewed like any other beer, then treated to remove the alcohol while preserving the flavor. Anney and Lauren explore the science and history behind low- and no-alcohol beers.

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These bean pods are widely eaten as a vegetable before their beans develop – but how they’re cooked differs just as widely. Anney and Lauren dig into the science and history of green beans.

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This Japanese snacking staple can go in lots of directions, but it all starts with seasoned rice. Anney and Lauren fill in the history and culture of onigiri.

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Holly Frey, host of Stuff You Missed in History Class, sits down with Kris McDaniel and Andi Gordon, two winners of the Seneca Women to Hear: Search for the Next Great Female Podcasters.

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This brand of frozen, breakfast-oriented foods was the first to make waffles a no-cook convenience. In this classic episode, Anney and Lauren dig into the history and stranger things about Eggo waffles.

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We turn once again to stories from you, excellent listeners! Spoon collections, Chocobo questions, and celebrations of various kinds feature large in this one – plus, how mispronunciations bring us together.

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This form of coffee is highly extracted thanks to the specialized, pressurized-steam process of making it. Anney and Lauren pull out the history and science behind espresso.

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Set in a dystopian future, this media franchise deals deeply with how hunger can be weaponized – and how food brings us together. Anney and Lauren explore the semi-fictional food of The Hunger Games books and films.

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Cookware made with this material is tough but sensitive, old-fashioned but popular again. Anney and Lauren demystify the science and history of cast-iron cookware.

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These sweet fruits are nutritionally dense, self-preserving, and delightful alone or in all kinds of dishes. Anney and Lauren delve into the science and history of dates.

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Banned for a century in many places, absinthe is officially back on the market. But was it ever dangerous in the first place? In this classic episode, Anney and Lauren drink in the history and science behind absinthe.

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Any entry from this category of velvety blended sauces is the star of whatever dish it appears with. Anney and Lauren dip into the history and culture of moles.

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These brilliant blue flowers create food dyes capable of shifting from indigo to magenta and back. Anney and Lauren dip into the history and science behind the butterfly pea flower.

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