This article contains affiliate links, which means we may earn a small commission if a reader clicks through and Lee Tran Lam hosts The Unbearable Lightness of Being Hungry podcast and currently subscribes to 590 podcasts. What to cook while listening: Turn off the stove and order some takeaway from your favourite restaurant while you still can. How has the hospitality industry been affected by the pandemic? It’s something Melbourne food journalist Dani Valent examines through her podcast, which covers some left-field developments (such as Calia’s Jason Chang investing in a $20,000 robot cat to serve diners in a Covid-safe way) to the heavy personal cost faced by people who have lost work during the crisis – particularly visa holders ineligible for government assistance. What to cook while listening: Any rice dish, from congee to nasi goreng. And in Borneo farmers have even more ways to describe the grains. In Malay and Mandarin, there are actually different words for cooked rice and uncooked rice. Take A Baoīlogger Loh Yi Jun dedicates his show to Asia’s flavours and food traditions, from the Malaysian kopitiam (a style of cafe that predates the country itself) to the fundamental role rice plays in Asian culture. What to cook while listening: Ottolenghi’s roasted cherry tomatoes with oregano and cold yoghurt. They describe their “Latina Woodstock” wedding, and banter (that 1954 port story!) over braised eggs with leeks and za’atar. The highlight? Hamilton’s Lin-Manuel Miranda and his lawyer wife Vanessa Nadal. Yotam Ottolenghi talks to celebrities (Jessie Ware, Michael Palin, Helen Goh) while cooking something from his Simple book. Sure, it’s a promotional tool for the chef’s cookbook – but the format works so nicely, you don’t mind. Read more Simple Pleasures with Yotam Ottolenghi What to cook while listening: Maybe give the foot tacos a miss and make Anzac biscuits instead. Would you try a taco flavoured with your friend’s foot, though? People have actually done so in America. With Grab Your Fork’s Helen Yee, the show examines how “disgust” is culturally shaped: Australians defend Vegemite, but everyone else finds it gross. This Australian podcast takes on compelling topics, like the culinary impact of international conflict, from Korean army stew to Britain’s second world war rationing regime (only one egg allowed a week) and the US military basically creating Cheetos dust. What to cook while listening: Tacos with hot sauce. His follow-up podcast, Nut Jobs, covers a crimewave involving $10m of missing nuts, and it’s equally empathetic and fascinating. On It Burns, Australian journalist Marc Fennell reveals a surprisingly sensitive and heartbreaking side to both men – an approach that landed him a James Beard Foundation award. There’s PuckerButt Pepper Company’s Ed Currie, who chased hot chillies like hard drugs. There’s Ted Barrus, the “fire-breathing idiot”: he’s been filmed throwing up 400 times while pursuing his throat-burning hobby. The world’s hottest chillies attract extreme personalities. What to cook while listening: frejon, of course. The dish shares DNA with feijoada, Brazil’s national dish. It arrived when West Africans returned to Nigeria after Brazil abolished slavery in 1888. For turmeric, it’s India and for the memorable episode on Nigerian cuisine, it’s to the Brazilian quarter of Lagos, where frejon, a bean and coconut milk dish, has flourished. His program sends you all over the globe, to the birthplace of particular dishes and ingredients. “Are you suggesting that Gwyneth Paltrow did not invent turmeric?” jokes Stephen Satterfield, co-founder of Whetstone, America’s only black-owned food magazine.
What to cook while listening: W Kamau Bell’s two-ingredient banana pancakes. They offer culinary advice to everyone, from the listener needing to stretch a $45 food budget over 14 days, to the Sydneysider who panic-bought a gigantic cheese wheel during lockdown. This charming quarantine cooking show by Samin Nosrat (author of Salt Fat Acid Heat) and Hrishikesh Hirway (behind podcast Song Exploder) has attracted such supersized interest they’ve busted beyond their original four-part run. What to cook while listening: A “wonky” omelette. Her French frozen food episode was one of the most calming things I’ve heard during lockdown. She recaps her post-divorce life as she cooks for one, making a “wonky” omelette, “non-engagement chicken” or jerk duck inspired by her Jamaican roots. You’ll want to toast her glass, because she’s great company. From her Paris kitchen, aided with lots (and lots!) of red wine, Sutanya Dacres broadcasts her feelings.
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