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Perhaps this will help while away a few minutes as you wait for a new episode to drop. One question for each of this year’s 18 episodes. There will be prizes, but I want to try and ensure that they are things you actually want, so probably tokens or gift cards of some sort. You […]

A lichen, which has no taste of its own, contributes hugely to the flavour of many Indian dishes

A close look at more than 1000 varieties of maize solves a mystery about how the crop evolved from its wild relatives.

The available figures on honey adulteration are pretty alarming: 46% of samples in the EU, 100% of honey exported from the UK, more than a quarter of Australian samples “of questionable authenticity”. However, as Matt Phillpott pointed out in a recent episode of Eat This Podcast, one of the great difficulties honey poses is that […]

Why is honey the world’s third most-adulterated food? Because adulteration delivers profits.

Before he uncovered “Nutrition Science’s Most Preposterous Result,” David Johns had already dug into reports on salt and sugar.

In the episode on Jewish Food in Rome I made much of the fact that many Jewish Roman dishes are found in restaurants across Rome and beyond. Not just carciofi alla giudia but others that are probably not recognised as Jewish, like cicoria ripassata and aliciotti con l’invidia. By contrast, one that has stayed in […]

The Jewish Community of Rome arrived before the Christian Era and has never left. Its cuisine was created by hardship and ingenuity.

If you’re lucky enough to live in the right place, you may be able to experience real, fresh, whole milk.

When you’ve got nothing, you’ve got nothing to lose … except your life