Eat This Podcast

Picky eaters seem to be biologically determined, but nothing could be further from the truth. They are not born, they are made, with the best of intentions.

Using microbes to ferment food is probably the oldest technique to make fresh food last longer, taste better and be better for us.

There have been all sorts of explanations for why tomatoes took so long to be accepted in England, most of them calling on superstition and stupidity. The truth is more down to earth.

Sweden offers some lessons on meals better for the health of pupils and the planet

The hipster barista and the Chinese-owned bar both shed light on the changing nature of Italian coffee culture.

Abderrahim Ouarghidi was born and raised in Morocco, but until the day he and his wife Bronwen Powell found them during fieldwork, he had never seen collard greens there.

“Food has long served as an instrument of statecraft. Yet agricultural economics typically ... neglects security externalities.”

A six-year journey to learn about, document and share artisanal cheese-making around the world.

Old-fashioned oils rely on up-to-date equipment and the skill of the miller

Today, a bigger problem than fraud is transportation and storage.

“You are more likely to find the raw ingredients for a better future for the food system at the Waffle House than you are at your local farmers’ market.”

The freedom Italian prisoners enjoy around food came as a shock

This is a way also to say “I’m a subject” in a place that tries to transform me into an object. I’m a subject. As a subject, I want to eat what I want today.

Poor people need money and they know what to spend it on

In 2005, Luisa Weiss launched The Wednesday Chef, an early food blog. Today she has three books to her credit and continues to write about food.

Selection had nothing to do with transforming grass into wheat, or any other aspect of domestication.

Anti-communists sent food and medical assistance. Communist sympathisers sent tractors. And both countries had much to learn from the other.

The after-hours dish that conquered Ireland and the Irish everywhere.

In the end we can never know what people in the past tasted in their food, but a new method aims to come closer.

A new book shares more information about salt and ways to use it than you can imagine