Episódios

  • Matt Adlard on the science of baking and having a Michelin starred Dad

    Matt Adlard on the science of baking and having a Michelin starred Dad
    Mar 10 2026
    Baker and patisserie expert Matt Adlard joins The Good Food Podcast to talk about his new book, The Science of Baking, and what really goes on behind those picture-perfect desserts. Matt shares how a DM from his editor led to writing a book that demystifies the "why" behind baking — from why you use a bain-marie for cheesecake to why your soufflé needs to be served immediately. He opens up about being entirely self-taught, learning from scientific journals and fellow bakers on social media, and building a "recipe locker" of perfected fundamentals he mixes and matches to create new desserts. In this episode, you'll hear about: How Matt went from studying international business to becoming one of the most-followed bakers online Growing up with a Michelin-star chef father — and why he still didn't learn to bake at home The toast test for finding hotspots in your oven Why ingredient substitutions (yes, even swapping cream cheese brands) can ruin your bake Pro tips for the perfect lemon tart, including his dad's original recipe The croissant disaster during a 30°C photo shoot His most memorable baking fails — including a three-tier birthday cake that collapsed at his mum's 60th Why "chasing perfection" is his philosophy, and why he wants you to see the mess behind the magic Plus: quickfire questions, a guilty pleasure involving squirty cream, and what good food really means to Matt. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    46 minutos
  • Coconut Chicken Curry

    Coconut Chicken Curry
    Mar 5 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    6 minutos
  • Maunika Gowardhan on spices, regional Indian cookery and Holi

    Maunika Gowardhan on spices, regional Indian cookery and Holi
    Mar 3 2026
    Join host Samuel Goldsmith for an in-depth conversation with acclaimed food writer and Indian cooking expert Maunika Gowardhan. In this episode, Maunika shares her passion for regional Indian cuisine, demystifying the diverse culinary traditions that span India's states. Discover the fascinating origins of Indian spices, from pepper's ancient use before chillies arrived to the Portuguese influences in Goan cooking. Maunika reveals how geography, climate, and history shaped dishes across regions, from Mumbai's Sunday fish curry tradition to Bihar's smoky lamb dishes and Bengal's Portuguese-inspired prawn pie. In this episode: • The true meaning of "curry" and its regional variations • Essential spices every home cook should own (and how to store them properly) • The evolution of Indian food in the UK and London's thriving regional restaurant scene • Behind-the-scenes stories from 20 years researching recipes in Indian homes • Celebrating Holi with traditional drinks like thandai and beloved street snacks • Why Maunika's grandmother's 22-ingredient crab curry remains her ultimate comfort food Perfect for food enthusiasts curious about authentic Indian cooking, this conversation goes beyond takeaway staples to explore the untapped depth of regional Indian cuisine, from coastal seafood curries to northern slow-cooked lamb dishes. Maunika is an Indian chef and bestselling author known for her fresh, accessible approach to authentic Indian cooking. Born and raised in Mumbai, she shares vibrant recipes rooted in heritage and family tradition. A popular contributor to olive magazine and BBC One’s Morning Live, she also writes for Vogue India. Curry is Maunika’s fourth cookbook, following Tandoori Home Cooking, the Times-bestselling Thali and her debut, Indian Kitchen, loved by cooks worldwide. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    42 minutos
  • Chicken, leek & ham pie

    Chicken, leek & ham pie
    Feb 26 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    7 minutos
  • Tom Gilbey on simplifying wine, the best chicken pie, and working with family

    Tom Gilbey on simplifying wine, the best chicken pie, and working with family
    Feb 24 2026
    Ever wondered why wine lists feel so intimidating? Or whether that £7 bottle is actually any good? Tom Gilbey—blind tasting expert, social media sensation, and author of the new book Thirsty—joins us to demystify the world of wine with warmth, wit, and zero pretension. In this episode, Tom shares how a freezing ice bath video accidentally launched his viral wine education journey, why his family's wine dynasty dates back to the Crimean War (complete with some questionable marketing tactics), and the surprising story of Iron Maiden's drummer's very expensive taste in Bordeaux. You'll discover: The truth about wine pricing and when you're really just paying for the name Why South Africa and Portugal are the wine regions to watch right now How to actually taste wine in a restaurant without feeling awkward What "corked" wine really means (and why wet cardboard is involved) Tom's comfort food obsession: chicken, ham, and tarragon pie with a buttery Chardonnay Why natural wine divides opinion—and why that's actually fine The rise of English wine that rivals £80 white Burgundy Tom also reveals his biggest barbecue disaster, his sweet tooth weakness that keeps him running marathons, and why fermented grape juice should simply be there to make us laugh. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    50 minutos
  • Suzie Lee's Quick and Easy Dumplings

    Suzie Lee's Quick and Easy Dumplings
    Feb 19 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    6 minutos
  • Suzie Lee on Chinese cookery, Lunar New Year and recording her heritage

    Suzie Lee on Chinese cookery, Lunar New Year and recording her heritage
    Feb 17 2026
    Join us for an inspiring conversation with Susie Lee, winner of BBC's Best Home Cook 2020 and host of her own BBC series. From winning a national cooking competition to navigating lockdown with two young children, Susie shares her remarkable journey blending Northern Irish and Chinese heritage through food. In this episode, Susie opens up about: Creating accessible Chinese recipes using everyday ingredients (yes, even sausages in dumplings!) Balancing her day job as an accountant with TV shows and three bestselling cookbooks Honoring her late mother's legacy through the Simply Chinese trilogy The challenges of maintaining authenticity while making food approachable for families Teaching her children Cantonese and preserving cultural heritage through cooking Why her family's Northern Irish takeaway (running since 1980) still influences her cooking today Discover Susie's favorite 20-minute dumpling recipe, her thoughts on fusion food, and why she believes every day should be celebrated. Plus, she reveals her guilty pleasure (chips!), shares lockdown cooking chaos with her kids, and explains why Northern Irish produce is world-class. Whether you're interested in Chinese cooking, family food traditions, or simply love hearing honest stories about balancing passion projects with real life, this episode is for you. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    46 minutos
  • Sam Heughan's Cosmopolitan

    Sam Heughan's Cosmopolitan
    Feb 12 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    5 minutos