Podcasts to make you a better cook: from “flagship recipes” to the ethics of foraging | Podcasts

Recipe Club

What’s great about this podcast is that the recipes under discussion come, by and large, from how most of us decide what to cook for dinner: by Google. The hosts, Momofuku founder and chef David Chang and Lucky Peach magazine editor Chris Ying invite guest chefs to choose a recipe of their choice based on the theme of the day, which is usually something standard – mashed potatoes. potatoes, canned tuna, instant ramen – although there are a bunch of domestic brands that non-American listeners won’t be familiar with. Then they cook and peel, with cutting-edge jokes and input from the audience (all recipes are listed on the Ringer; the pod has its own Facebook community). A little millennial, a little punk, very entertaining.

Miel et Cie: The food talks.

Honey and Co: The Food Talks

Over the eight seasons that restaurateurs and columnists Itamar Srulovich and Sarit Packer have hosted this podcast, guests from all foodie backgrounds (mostly British) have brought stories to the table that firmly lodge the flavors in your mind. Iraqi-American sculptor Michael Rakowitz tells a great story about an art commission he made in New York City that involved an upscale restaurant, an eBay auction, and a request to cease and desist from the White House ; you come out of it all with a trick to making what he calls Iraqi Nutella (tahini mixed with date syrup) that you will never forget. Cooking, as guest Andi Oliver says in one episode, is both an escape and a way to find beauty.

Genius Recipe Tapes
Genius recipe bands.

Genius Recipe Tapes

The world may be inundated with cookbooks, but landmark recipes – the real keepers, the kind that fundamentally change what you do in the kitchen – are hard to come by. In each episode of this Food52 podcast, food writer Kristen Miglore focuses on one of these recipes, taken from the eponymous column she’s been editing on the site for a decade. She details what caught her attention about the recipe – from the way Rachel Roddy slowly bakes her beans in the oven, to the whole lemon that Ruth Rogers puts in a surprising strawberry sorbet – and finds out, with the author, how it happened.

Point of origin
Point of origin.

Point of origin

Since 2019, Stephen Satterfield (the man behind food magazine Whetstone and the Netflix special High on the Hog) has examined – with one of the world’s most listenable voices – the big questions our global food systems pose. His reporting is incisive and his dedication to exploring neglected perspectives and portraying oppressed peoples is resolute. From the morality of meat consumption to the politics of foraging on stolen land, to Palestinian arak, Mexican avocados and Burundian coffee, it’s the disruptive culinary travel story anyone caring about. the ethics of its food needs to be heard.


Radio Farmerama

Co-hosts Abby Rose and Jo Barratt investigated what farming in the UK and beyond looks like – and what it could be – in this award-winning podcast, covering everything from vegan milk makers to people who fed us during the pandemic. Rarely have the thorny issues of how food is grown been dealt with so skillfully. Bread, the first episode in a grain series, asks, “How did something so basic, so basic, get so complicated – and even make us sick?” This show asks startling questions and gives hopeful answers.

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