Explore every episode of the podcast The Two Hungry Chefs - The A-Z of Food

Jeremy and Mike chat with Vivek Singh and Rakesh Nair about their life experiences and mission to innovate beyond expectations. Does innovation come at the cost of authenticity and tradition. Or is it a natural by-product of immigration and imagination.

Jeremy and Mike experiment with heat and how it can transform any dish. Slow cooking, stir frying, thermodynamics and scramble eggs - it's all covered in this episode.

Jose Pizzaro joings the hosts to discuss the importance of communal dining in his culture and how the idea of 'gathering' runs strong throughout his restaurants.

Demystifying fried food: how to fry properly, why it’s so appealing, and why it gets a bad rap. The chefs dive into their favourite fried dishes abd discuss their own journeys with fried food.

This episode is about what it actually takes to become a chef, not the Instagram version, but the real one. Ellis, Jeremy and Mike trace the moments, kitchens and people that shaped them

This episode is about dumplings. The tradition and symbolism of making dumplings, the core techniques, different dumplings from around the world and what they mean to different cultures.

This episode explores the complicated, comforting and often misunderstood idea of “curry,” a word that means wildly different things depending on who you ask, and Romy Gill is just the person.

Britain has always undersold itself when it comes to food. This episode asks why, and what it would take to change that. Adam Handling has built his cooking around finding worth in what others overlook, whether that's an unfashionable cut, a forgotten vegetable, or a British larder the rest of the world still hasn't caught up with.

Together with their guest, Anna Haugh, Jeremy and Mike chat about their favourite ingredients that are always in their own fridges.