Eat This Podcast

The Truth About Picky Eaters

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.

The World of Fermentation

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

The Tomato in England

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 d

More Sustainable School Meals

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

Hipster Baristas and Chinese Espresso

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

Collards: A Moroccan Mystery

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.

Geopolitics, Food, and Agriculture

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

In Search of the Real Cheeses

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

Old Modern Olive Oil in Provence

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

The unstoppable rise of extra virgin olive oil

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

The Food System Is Not Broken

“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.”

Food Notes from an American Prison

The freedom Italian prisoners enjoy around food came as a shock

Cooking in Maximum Security

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.

Cash remains a most effective gift

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

A Berliner Speaks

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.

A Fresh Look at Domestication

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

Revolutions are Born in Breadlines

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

The Spice Bag

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

Revisiting Historical Recipes

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

The Miracle of Salt

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