Every Bite

Doctors and scientists around the world are increasingly alarmed by the impact that industrial processing is having on the food we eat and by what that food does to our bodies. Ultra-processed foods may last longer and taste good, but our guests explain, many are designed for overindulgence, and they are linked to health problems like obesity and an increased risk of some cancers. This episode was...

The egg is an extraordinary thing. In the pantheon of miraculous food chemistry, it takes on a range of essential roles. From helping cakes and soufflés to rise, to bringing disparate ingredients and flavours into a unified whole. They can also take on a starring role, whether fried, scrambled or poached. Eggs frequently appear in art, literature, design, and philosophy, too, and they are at the h...

Many of us imagine that an athlete's diet consists of sports supplements providing carefully calibrated doses of carbohydrates, protein and electrolytes, but for ancient Olympians, a diet of cheese or figs was seemingly enough. In truth, whole foods are still the most important part of an athlete's diet today, as we discover on our culinary tour of the sporting world. This episode was originally b...

Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not something to be avoided. What might that attitude deprive us of? Since launching her career in Sydney as a cook and the author of the bestseller Community, Hetty has since moved to the United States and is now a regular contributor to the New York Times....

While some might rely on a sachet of quick oats for their daily porridge fix, there are oat aficionados who will happily steam, roll, cut or grind their own. There's a world of flavour and texture to explore, and for the most accomplished out there, Scotland hosts an annual World Porridge Making Championship — The Golden Spurtle.  This episode was originally broadcast on August 9, 2025.

Our Christmas food traditions are richly varied, with history behind every dish. While some mainstays of the Christmas spread have endured for hundreds of years, other icons of the feast are far more recent additions. Tracing the history of Christmas eating tells a story of changing foodways across Australia and the world.

Perhaps the skill that best serves a professional chef is knowing how to make a great meal with what's at hand. Stocking a pantry and fridge with dependable and adaptable ingredients is at the heart of two new cookbooks: The latest from Alison Roman, Something from Nothing, and Masterchef-winner Nat Thaipun's debut, Thai: Anywhere and Everywhere.

We all have a shelf in our fridge or pantry of neglected condiments that we're unsure of what to do with — or whether we even like them. In this episode, help is at hand. Claire Dinhut, aka Condiment Claire, is a solutions-oriented flavour fiend, and in her quest for new taste sensations, she is not afraid to think outside the box.

It is a truth universally acknowledged, that we all eat. Whether we’re considering the menus of last week or last century, food helps us to understand ourselves, our neighbours — and even our most treasured literary characters. When we read the novels of Jane Austen with an eye for the culinary, what might we discover?

The sound accompanying your mealtimes could be affecting the flavour of your food. Several scientific studies have shown a link between what we hear and what we taste. Sound can even influence what we choose to eat. If you find that hard to believe, grab a snack and have a listen — we have an experiment you can try at home.

A home garden typically conjures a sense of comfort and of self-sufficiency, but what if that garden were in Palestine? The celebrated Palestinian-British chef and author Sami Tamimi has written a new book, Boustany, inspired by the food of home. It champions the food of all our homes — the food we can grow in a garden or forage nearby — but also the food of his homeland, which is becoming disconn...

Longtime Ottolenghi associate Helen Goh fell into a career in cooking after first studying psychology. She draws on both aspects of her training in her first solo cookbook, Baking and the Meaning of Life. Helen argues that the inessential nature of sweet treats elevates the act of baking beyond quotidian cooking, and that sharing baked goods is a distillation of human generosity. We test her theor...

Guest presenter Alice Zaslavsky takes a close look at Australia's maturing cheese culture. Thanks to adventurous cheesemakers and entrepreneurs in the 1970s and 80s, Australia's penchant for mousetrap cheddar has evolved to embrace a wide variety of cheeses. But is our homegrown cheese market as ripe as it could be?

Fifty years ago, not all Australians had ready access to a wok. Today, it is an essential kitchen item. But perhaps you could be getting even more from what 'wok therapist' Grace Young calls 'the most indispensable culinary tool in the world.' We trace the wok's history, its many uses and get best-practice tips from two wok masters.

Before Tik Tok and Google Reviews, there was the Michelin Guide. First published 125 years ago, the guide encouraged drivers to wear out their tyres by visiting the best restaurants in France, as judged by the guide's mysterious inspectors. The inspectors' identities are still a closely guarded secret, but the new documentary series Knife Edge: Chasing Michelin Stars offers rare insight into their...

Whether it is Nigella, Stephanie or Yotam on your shelf, there is a good chance that you and I are cooking from the same book. The two best-selling books in Australia in 2024 were both cookbooks — and they were both written by Nagi Maehashi, the founder of the website RecipeTin Eats. Her two books — Dinner and Tonight — have together sold one million copies worldwide. So, what is it about the flou...

The books of childhood take us on adventures far from our own backyard, where we often encounter culinary delights that arouse memory and spark imagination. But if there's a common thread that runs through much of children's literature, it's that the paths to our deepest desires are stalked by danger. We explore the deep symbolism behind our favourite foodie fantasies in children's books.

Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not something to be avoided. What might that attitude deprive us of? Since launching her career in Sydney as a cook and the author of the bestseller Community, Hetty has since moved to the United States and is now a regular contributor to the New York Times....

How much money and effort do you invest in your coffee habit? Australian coffee drinkers today have a limitless variety of options available. From the type of bean and where it's grown, to how the bean is roasted and the coffee extracted, every taste can be catered for. So, if you're content with a stock-standard caffè latte, are you missing something?

Interest rates and inflation may be easing, but the hospitality industry is still doing it tough. Profit margins are slim and hospitality businesses face a higher rate of failure than any other sector. And yet, household spending at cafes and restaurants is generally up — so what is happening? We ask an industry stalwart and meet newcomers trying innovative business models.

What does the word masala mean to you? Masala generally refers to a blend of spices, but according to cook Sarina Kamini, masala is also about shape, weight, texture and feeling. 'It's a whole different way of experiencing food.' We join Sarina in the kitchen for a masala masterclass, exploring how changing our relationship with spice can change so much more than just flavour.

Cook and author Ixta Belfrage is a firm believer in the expressive potential of fusion cooking. Her cooking is rooted in a childhood in Italy and familial connections to Mexico and Brazil. After developing her craft at Yotam Ottolenghi's restaurant NOPI and the Ottolenghi Test Kitchen, Ixta's first solo cookbook, Mezcla, embraced the flavours of Mexico and Italy. Her new book, Fusão is inspired by...

With so many dietary options on the menu, one can wonder whether the choices available relate to a genuine health concern or the latest fad. Perhaps the most visible and complex dietary options relate to gluten. For some, gluten-free living is a choice, while for others, gluten can do serious harm to their bodies. With health experts and a hungry coeliac, we separate fact from fiction — including...

While some might rely on a sachet of quick oats for their daily porridge fix, there are oat aficionados who will happily steam, roll, cut or grind their own. There's a world of flavour and texture to explore, and for the most accomplished out there, Scotland hosts an annual World Porridge Making Championship — The Golden Spurtle. 

Eating can be a simple pleasure, but for some it's a struggle. Food aversions manifest in many ways, from simple picky eating to outright disgust. Very few of us don't have at least one or two foods that we avoid. Sometimes it's about taste or texture, other times it's attached to a bad memory, such as a bout of food poisoning. Whatever the cause, is it possible to shift our aversions?