In this episode of In Good Taste, I sit down with sustainable seafood pioneer Caroline Bennett to explore what’s really going on with the salmon on our plates.

We unpack why salmon became the go-to “healthy” option, what actually happens inside salmon farms, and the hidden ripple effects on fish welfare, ecosystems and global fishing communities. If you eat salmon regularly, this episode will change how you think about it.

What we cover:
• How salmon became the global default and why chefs are quietly dropping it
• Farmed vs wild salmon: Atlantic vs Pacific, and what open-net pens really are
• What really happens on salmon farms: sea lice, chemicals, antibiotics and that sludge of waste beneath the cages
• Salmon mortality: why around 25% of farmed salmon die before harvest
• The feed problem: anchovy, sardinella and the impact on West African fishing communities
• Omega-3 myths and where you’d actually get more
• Land-based, “tech fix” and GM salmon: what might change, and what doesn’t
• Labels and sustainability claims and why you need to read past the pretty lochs on the front
• If you still want to eat salmon: what “less bad” looks like and why diversifying the fish we eat matters

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 to pre-order now.

Say hello / pitch ideas: ingoodtastepod@gmail.com

In this episode of In Good Taste, I sit down with time management expert and six-time bestselling author Suzanne Mulholland, aka The Batch Lady, to explore why batch cooking and batch prepping might just save your sanity (and your Christmas).
We unpack how to make everyday cooking less of a slog, how to use your freezer like a pro, and the simple systems that help real-life home cooks get dinner on the table with less stress, less waste and far fewer decisions.

What we cover:
• Batch cooking vs batch prepping — and Suzanne’s game-changing method
• Why she never makes more than two of the same meal (and how to avoid sad vats of leftovers)
• Freezer strategy 101: turning yours into a tidy “library” of meals
• The problem with freezing random ingredients (hello, chopped celery) and why whole meals work better
• What freezes brilliantly and what just doesn’t
• Suzanne’s Christmas game plan: do December in November and let the month run on autopilot
• Entertaining without losing the plot — with make-ahead ideas you’d never believe

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 to ⁠pre-order now out on 22 Jan 2026⁠.

Say hello / pitch ideas: ingoodtastepod@gmail.com

In this episode of In Good Taste, I sit down with cheese explorer and consultant Emma Young, author of The Cheese Wheel, to unpack how to buy, store, serve and eat cheese like a pro — from Christmas cheeseboards to weekday fridge raids.

We get into what actually makes a good cheese, how to navigate intimidating counters, and the big myth about lactose intolerance and cheese that blows everyone’s mind.

What we cover:
• What makes a great cheese: good milk, happy animals and why “happy cows give good milk”
• Cheesemonger vs supermarket: how to shop smarter and find the good stuff
• Cheese has seasons too: goats, sheep and the long, gooey joy of Mont d’Or
• How to build the perfect cheeseboard — Emma’s simple formula
• Texture and toppings: mixing soft, hard and blue with nuts, fruit, chutney, crisps (yes, really) and even chocolate
• Storing cheese properly at home: wax paper vs cling film, veg drawer tactics and the truth about Tupperware
• Fruit in cheese: when it works and when it’s just a cover
• Big life changing myths, busted
• Emma’s desert-island cheeses: Stilton, soft and oozy favourites and the “chubby baby” tommes

I’m Mallika Basu, food writer, speaker and adviser, and I'm 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 to pre-order now.

Say hello / pitch ideas: ingoodtastepod@gmail.com

Cultivated meat: future feast or Frankenfood?

In this episode of In Good Taste, I sit down with consumer affairs specialist Harry Kind (formerly of consumer champions Which?) to unpack cultivated meat: what it is, why it exists, and whether it’ll really taste like the “chicken-est chicken” and the “beef-iest beef”… just without the animal.

What we cover:• Cultivated meat 101: cells to steak (and why nuggets are the first stop)• The price–taste–convenience triangle and who the early adopters might be• Regulations and reality — from pet food to dinner plates• Can chefs help solve “the chew”? Why scaffolding and texture matter• Marketing, misinformation and the “ick factor”

I’m Mallika Basu, food writer, speaker and adviser and I'm 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, covers topics like this and is available to ⁠⁠pre-order now⁠⁠.

Say hello / pitch ideas: ⁠⁠ingoodtastepod@gmail.com⁠

Follow me:Instagram: https://www.instagram.com/mallikabasu_/LinkedIn: https://www.linkedin.com/in/mallikabasu/YouTube: https://www.youtube.com/@MallikaBasuSubstack: mallikabasu.substack.com

In this episode of In Good Taste, I sit down with Dr Rupy Aujla of Doctor's Kitchen podcast to tackle the myths, marketing and misinformation around nutrition: what to ignore, what to trust, and how to bring flavour and truth back to the plate.

Why this matters:

• Most doctors receive minimal formal training in nutrition, yet diet is a major driver of modern chronic disease.
• Quick-fix wellness promises crowd out the basics that actually move the needle.
• We cut through noise so you can focus on foundations, i.e. food you’ll actually enjoy cooking and eating.

]What we cover:

• The medical nutrition gap and why it matters for us
• Why we all crave shortcuts (and how to stop chasing them)
• The four pillars of nutrition
• What “deprocessing” your diet really looks like day to day
• Powders, seed mixes and supplements: when they help, when they’re hype
• Rupy’s flavour-first tips and weeknight ideas that stick

About my guest

Dr Rupy Aujla is an NHS GP, bestselling author and founder of The Doctor’s Kitchen, helping people cook and eat for better health through evidence-informed recipes and resources.About me

I’m Mallika Basu, food writer, speaker and adviser and I'm 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, covers topics like this and is available to ⁠pre-order now⁠.

Say hello / pitch ideas⁠ingoodtastepod@gmail.com

In this episode of In Good Taste, I’m joined by Ali Morpeth (RNutr) to break down the planetary health diet: what it is, why it matters, and how to make it joyful, flexible and affordable in real life.

Why this matters:

The global food system drives ~60% of biodiversity loss, ~30% of greenhouse gas emissions, and is linked to 1 in 5 deaths.

Shifting to planetary health diets could save up to 15 million premature deaths every year

Best of all - we don't need to sacrifice flavour or joy!

We cover

• Planetary health diet 101: flavour-first, culturally adaptable, not about deprivation

• Food as a lever for climate, nature AND human health

• The bean boom: affordable, nutrient-dense, biodiversity-boosting

• “Less but better” animal foods + real cost savers that actually work

You love to eat chocolate. But do you know how to savour it — and why this matters?

I sat down with Spencer Hyman of Cocoa Runners to explore chocolate from farm to flavour. It was Chocolate Week, but as this is a weekly occurrence in my home, I thought I’d share Spencer’s top tips.

We cover:
• Why most mass chocolate lists sugar first, and how that shapes what we taste
• The “bliss point” and sensory-specific satiety — and how they keep us reaching for more
• Craft chocolate 101: transparency, where beans come from, and how bars are actually made
• The Flavour Wave — Spencer’s simple way to taste chocolate like a pro and find length, balance and complexity (ooh, check us!)
• How to choose better bars in the wild: origin down to co-op, where it’s crafted, and what to avoid on labels
• The true cost of cheap chocolate for farmers and forests, and why paying for quality can do real good
• A live tasting to show texture, melt and lingering mouthfeel in action (I have the best job in the world, yes)

If you love the gooey brown stuff and want to get more pleasure and insight from every square, this episode is for you.

Email us at ingoodtastepod@gmail.com with your thoughts, feedback and suggestions for next time.

In this episode of In Good Taste, I sit down with NHS GP, TV doctor and author Dr Ayan Panja to explore why everyone seems to be ill right now, and what we can realistically eat, drink and do to stay well through winter.

We dig into why some flu seasons hit harder than others, why so many of us crash the moment we finally stop for Christmas, and the small, practical food and lifestyle tweaks that genuinely support immune resilience. Ayan has an excellent podcast called Saving Lives in Slow Motion and a book called The Health Fix I highly recommend.

If you’re a food lover trying to stay well through cold and flu season, this one’s for you.

What we cover:

• Why winter bugs feel worse some years — and why we often get sick as soon as we “stop”
• Immune resilience: what it really is (and why “boosting your immunity” is a myth)
• Comfort food cravings and the science behind carbs, dopamine and chicken soup
• The doctor-approved sore throat drink you can make at home
• The herbs and spices with evidence: ginger, garlic, turmeric + black pepper
• Vitamin D: the winter supplement most of us need, especially with darker skin
• Omega-3s, oily fish and nutrient-dense meals that actually support recovery
• Foods and habits that don’t help you fight off bugs
• Home remedies that work — and the ones that should absolutely be binned
• Simple, realistic habits to protect your household and stop bugs spreading

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 to pre-order now.

Say hello / pitch ideas: ⁠ingoodtastepod@gmail.com

Beans are being called one of the biggest food trends of 2025. But beyond the hype, what do beans mean for fibre and gut health and the way we eat?

In this episode of In Good Taste, I sit down with Paul Newnham, Executive Director of the UN affiliated SDG2 Advocacy Hub, founder of the global Beans is How campaign and host of Future Fork podcast, to explore why beans, peas and lentils might be the most underrated food on our plates.

The New York Times has called beans one of the standout food trends of 2025. But beyond the headlines, what makes them so powerful for our health, our budgets and the future of food?

We talk fibre, protein obsession, gut health, soil health and why something so humble can have such wide impact. Most importantly, we make the case for getting more beans into everyday cooking without fuss or digestive drama.

If you are a food lover who cares about flavour, nourishment and the bigger picture, this one is for you.

• What pulses actually are and why they have their own international day
• Why most of us get enough protein but not nearly enough fibre
• What is really happening in your gut when beans make you gassy
• How beans improve soil through nitrogen fixing
• Why bean consumption has stalled in many countries
• The affordability and cost of living case for cooking with beans
• Practical ways to introduce them gradually
• Easy swaps, from lentils in bolognese to black bean burgers

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: ingoodtastepod@gmail.com

Seed oils have become one of the most heated debates in food and nutrition. Are they toxic? Do they cause inflammation? And should we all be replacing them with olive oil or avocado oil?

In this episode of In Good Taste, I sit down with Dr Sarah Berry, Professor of Nutritional Sciences at King’s College London and Chief Scientist at ZOE, to unpack what the science actually says about cooking oils.

From sunflower and rapeseed oil to olive oil and ghee, we explore how fats work in the body, why misinformation spreads so easily online and what home cooks really need to know when choosing oils in their kitchens.

We also talk about affordability, flavour, cultural cooking traditions and whether expensive oils are always the healthiest choice.

If you are a food lover trying to make sense of conflicting advice about fats, this episode cuts through the noise.

• What seed oils actually are and why they’re so misunderstood
• Whether seed oils really cause inflammation
• Why nutrition science is often distorted online
• The difference between saturated, monounsaturated and polyunsaturated fats
• Why many claims about oils come from animal studies, not human evidence
• Whether you can cook with olive oil at high heat
• The role of polyphenols and what makes olive oil unique
• Why expensive oils like avocado oil may not be necessary
• How flavour, culture and affordability should shape the oils we cook with
• What Dr Sarah Berry actually uses in her own kitchen

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: ingoodtastepod@gmail.com

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: ingoodtastepod@gmail.com

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: ingoodtastepod@gmail.com

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: ingoodtastepod@gmail.com

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

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.