by Mallika Basu
In Good Taste is the podcast on food matters for food lovers. Hosted by author, speaker and adviser Mallika Basu, each episode serves up sharp, snackable conversations about what’s shaping the way we eat and drink across cultures, kitchens and continents. From big issues to bite-sized trends, it’s all on the table. See more on www.mallikabasu.com and email us with your ideas, inputs and suggestions at ingoodtastepod@gmail.com
Language
🇺🇲
Publishing Since
10/22/2025
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May 15, 2026
<p>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?</p><p>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.</p><p>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.</p><p>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.</p><p>Sami's first solo cookbook Boustany is out now, full of vegetarian cooking from Palestine. I have cooked from it and it's excellent. </p>
April 25, 2026
<p>We eat more chicken than ever before. But behind its convenience and affordability, there’s a much bigger story.</p><p>In this episode of In Good Taste, I sit down with <strong>Rob Percival</strong>, 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.</p><p>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.</p><p>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.</p><p>We cover:</p><ul><li>Why we eat so much chicken and how production has transformed</li><li>The reality of modern chicken farming and “fast-growing” birds</li><li>Why chicken is so cheap and the hidden costs behind it</li><li>What labels like free-range and organic actually mean</li><li>The environmental impact of chicken, from feed to pollution</li><li>Why eating the whole bird matters and how best to do it</li></ul>
April 18, 2026
<p>When we think about what to eat, we often focus on weight, heart health or energy.</p><p>But what about our brains?</p><p>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.</p><p>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.</p><p>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.</p><p>We cover:</p><p>• What “brain health” really means<br>• Why we separate mental health from physical health<br>• The gut–brain connection<br>• The role of nutrients like omega-3, iodine and magnesium<br>• What ultra-processed foods do to our nutritional status<br>• Why early nutrition and preconception matter<br>• The decline of cooking skills and why it matters<br>• Brain-friendly foods like leafy greens and berries<br>• How to support your brain through everyday food choices</p><p><br></p><p>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.</p><p>Say hello or pitch ideas: <a href="" rel="noopener">ingoodtastepod@gmail.com</a></p><p><br></p><p><br></p><p><br></p>
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In Good Taste is the podcast on food matters for food lovers.
Hosted by author, speaker and adviser Mallika Basu, each episode serves up sharp, snackable conversations about what’s shaping the way we eat and drink across cultures, kitchens and continents.
From big issues to bite-sized trends, it’s all on the table.
See more on www.mallikabasu.com and email us with your ideas, inputs and suggestions at ingoodtastepod@gmail.com
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