Butter Sculptures

We explore the unexpected combination of recipes and graves through the story of Naomi Odessa Miller Dawson’s spritz cookies.All week, we’re featuring the stories behind a few of our favorite things – from ancient hams to mummified fingers. Want to tell us about your own favorite ... Show More

Dylan goes on a journey to examine the preserved middle finger of astronomer, physicist, and engineer Galileo Galilei.All week, we’re featuring the stories behind a few of our favorite things – from ancient hams to mummified fingers. Want to tell us about your own favorite unusua ... Show More

Created by a volcanic eruption in 2015, this island in the South Pacific no longer exists… but we chat with a person who got to see it before it disappeared.LEARN MORE about Hunga Tonga-Hunga Ha'apai in this Reuters article and see it in the Atlas here 

In this episode, Bobby and Sophie get to the bottom of the fryer basket, and cover everything you want to know about “The Art of Deep Frying”. First, Bobby outlines all of the various techniques used by different cultures. Then, together, they head to the kitchen to make and eat ... Show More

#159 Can you spread it? Can you melt it? Can you bake with it? Can you cook things with it? You butter believe it! But what is butter? Or rather, whatter is butter? How do we turn cream into butter, and what is happening at the molecular level? Let's find out. References from thi ... Show More

Why hold on to an old clay pot, a worn-out metal spoon, or a plain glass bowl? Earlier this year, we made a programme celebrating old and cherished cookware and received a huge response from World Service listeners. So, in this edition, Ruth Alexander hears your stories of the po ... Show More

Worldly wanderer vs. king of comfort food. Effortless cool vs. flame shirts. Dive into the sizzling rivalry between Anthony Bourdain and Guy Fieri as we explore what fueled their fiery feud and led to their legendary roast showdown in New York. This episode unpacks the taste face ... Show More

Michele joins chef Samin Nosrat, author of the New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, to tell stories of Nosrat’s mother’s kitchen, who and what else shaped her as she grew up, and a very special trip Nosrat took to her native Ira ... Show More

What do writers eat to stoke their creative fires? George Orwell is said to have had a penchant for plum pudding, while Agatha Christie was partial to sipping cream while at the typewriter. Food is fuel for an author but also serves as inspiration; often finding its way on to the ... Show More

Meet the unsung heroes of your kitchen drawers.When you hold a vegetable peeler or potato masher, do you ever think about the person behind it? We celebrate chefs and cookbook writers - but what about the people who make the tools that make it all easier?Emily Thomas meets three ... Show More

In this episode Bobby and Sophie explore what can make a restaurant so special. First, they discuss what they love as a guest of a restaurant. Then Bobby explains the behind the scenes perspective as a builder of restaurants. And finally, Bobby and Sophie head to the stove to mak ... Show More

Is it vile? Is it delicious? It seems to be both! Hear all about the history of candy corn, how it’s made, and who likes it in this pre-Halloween episode!See omnystudio.com/listener for privacy information. 

How do you make Michelin Star-level food, for hundreds of people, in a kitchen you just built in someone’s garden, and with no access to cooking gas? That’s just a typical scenario facing chefs in the world of high end mass catering. In this episode, we hear from John Downey, the ... Show More