Eat This Podcast

From a wilderness survival trick to a new theory on Neanderthal cooking.

William Rubel doesn't think there is good bread or bad bread, but he knows what he likes.

It needn't actually taste sour. In fact, except in a few countries, it need not even make use of a natural leaven.

Signs of the Venetian occupation are everywhere, as are the imprints of French and British rule. But there are also uniq... Read more

Back in January I talked to Suzanne Dunaway about Buona Forchetta, the bakery she and her husband Don started and eventu... Read more

There's a fundamental tension between the time it takes to make a loaf of bread and the value of the final product.

Bashing wheat with a hammer will not give you flour. What you need is a shearing force, which you get by grinding the gr... Read more

"Food is essentially the sentence," says Clair Woods-Brown.

How Delwen Samuel, an archaeologist, replicated the bread of Egyptian workers of 3000 years ago. This is the episode tha... Read more

Most of what you think you know about potatoes and nutrition is wrong.

Vicky Bennison set out to record Italian grannies making pasta and along the way created terrifically watchable videos

Mozambique used to be the world's largest supplier of cashew nuts. Then along came the World Bank, to help.

Irish music and its influence on the taste of Irish beer

The O-Pipin-Na-Piwin Cree Nation have suffered generations of maltreatment at the hands of various official entities. Mo... Read more

Perhaps you’ve heard about IBM’s giant Watson computer, which dispenses ingredient advice and novel recipes. Jaan Altosa... Read more

Unlike car sharing, when you buy a share in a cow, you are not free to drive her wherever you want. So what do you get?

Rachel Roddy, after about 10 years of hard slog, is an overnight sensation. She's just scooped the André Simon award for... Read more

That sink is where Rachel Roddy, an English woman in Rome, prepares meals to share with her partner Vincenzo, their youn... Read more

What better to do with a surplus rooster than turn him into a delicious meal. And share the process. Stir-fries, curries... Read more

Insights into building and running a very successful small bakery, plus the "super colloidal suspension of fat and sugar... Read more