In Good Taste: Food matters for food lovers

Palestinian food is often reduced to hummus, falafel and broad “Middle Eastern” flavours. But what actually defines Palestinian cooking and why does talking about it matter so much right now?
In this episode of In Good Taste, I sit down with Sami Tamimi, chef, writer and co-founder of Ottolenghi, to explore Palestinian food culture through the lens of land, farming, foraging and flavour.
From za’atar and olive oil to seasonality, preserving food and humble home cooking, we unpack what makes Palestinian food distinct and why recipes can become such an important form of cultural identity and preservation.
We also talk about the problem with the term “Middle Eastern food”, how Palestinian cooking has evolved and why food can tell stories that politics often cannot.
Sami's first solo cookbook Boustany is out now, full of vegetarian cooking from Palestine. I have cooked from it and it's excellent.

We eat more chicken than ever before. But behind its convenience and affordability, there’s a much bigger story.
In this episode of In Good Taste, I sit down with Rob Percival, author of The Meat Paradox and Head of Policy at the Soil Association, to unpack what’s really going on with the UK’s most popular meat.
From billion-bird farming systems to the reality of supermarket chicken, we explore how chicken became so dominant and what that means for animal welfare, the environment and the way we eat.
We also get into the choices food lovers can make, from understanding labels like free-range and organic to rethinking how we cook and eat the whole bird.
We cover:
Why we eat so much chicken and how production has transformed
The reality of modern chicken farming and “fast-growing” birds
Why chicken is so cheap and the hidden costs behind it
What labels like free-range and organic actually mean
The environmental impact of chicken, from feed to pollution
Why eating the whole bird matters and how best to do it

When we think about what to eat, we often focus on weight, heart health or energy.
But what about our brains?
In this episode of In Good Taste, I sit down with Kimberley Wilson — psychologist and author of Unprocessed — to explore how what we eat shapes our brain, our mood and our mental health.
From the nutrients our brains are built from to the impact of ultra-processed foods on how we think and feel, we unpack the science of brain health in a way that’s practical, grounded and rooted in real food. Kimberley also hosts the BBC Sounds podcast Complex, which tackles the noise around mental health information.
We also explore why we treat mental health differently from physical health, what the modern diet is doing to our brains and why cooking still matters more than we think.
We cover:
• What “brain health” really means
• Why we separate mental health from physical health
• The gut–brain connection
• The role of nutrients like omega-3, iodine and magnesium
• What ultra-processed foods do to our nutritional status
• Why early nutrition and preconception matter
• The decline of cooking skills and why it matters
• Brain-friendly foods like leafy greens and berries
• How to support your brain through everyday food choices

I’m Mallika Basu, food writer, speaker and adviser, on a mission to make food matters accessible, engaging and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink — and Why It Matters, is out now.
Say hello or pitch ideas: [email protected]

When we think about American food, we often picture burgers, fries and supersized portions. But how did it all start?
In this episode of In Good Taste, I sit down with Dr Jessica B. Harris, culinary historian, author of 17 books and one of the leading voices on the food of the African diaspora, to explore what American food really is and where it comes from.
From Native American agricultural knowledge to African cooking techniques and European influences, we unpack the idea of “braided heritage” and how these food traditions are deeply interconnected. Jessica's new book Braided Heritage is out now and a fascinating read.
We also explore why this conversation feels so relevant now, what traditional food systems can teach us and how home cooks can engage with these ideas in everyday cooking.
• What we get wrong about American food• The idea of “braided heritage” and how cuisines are shaped• The role of Native American, African and European food traditions• Nixtamalisation and why it makes corn more nutritious• The “Three Sisters” system of corn, beans and squash• Traditional agricultural knowledge and soil health• African cooking techniques and live-fire traditions• The origins of dishes like barbecue, gumbo and collard greens• The shift from agriculture to agribusiness• How to explore these ideas as a home cook
I’m Mallika Basu, food writer, speaker and adviser, on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink and Why It Matters, is available now.
Say hello or pitch ideas: [email protected]

Can washing fruit remove pesticides? And how many pesticide residues might actually be on the food we eat?
Pesticides are widely used to grow and protect the food we eat. But how safe are they, how do they end up on our plates and what should food lovers actually worry about?
In this episode of In Good Taste, I sit down with Nick Mole from the Pesticide Action Network UK to unpack the role pesticides play in modern farming and food systems.
From apples and grapes to cereals and bread, we explore how pesticide residues end up in everyday foods, what scientists do and do not know about long term health impacts and how pesticides affect biodiversity from insects to birds.
We also talk about why pesticides became so embedded in modern agriculture and what practical steps consumers can take without panic or perfection.
• What pesticides actually are and why they are used in farming
• How pesticide residues end up on fruit, vegetables and cereals
• Why some foods carry multiple pesticide residues
• The impact pesticides can have on bees, birds and biodiversity
• What scientists know and still do not know about long term health effects
• The cocktail effect of multiple pesticide exposures
• Whether washing fruit and vegetables removes pesticides
• Pan's Dirty Dozen list to identify which foods often carry the most residues
• Practical ways to reduce exposure without overcomplicating your diet

I’m Mallika Basu, food writer, speaker and adviser, on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink and Why It Matters, is available now.

Say hello or pitch ideas: [email protected]