Every Bite

Doctors and scientists around the world are increasingly alarmed by the impact that industrial processing is having on the food we eat and by what that food does to our bodies. Ultra-processed foods may last longer and taste good, but our guests explain, many are designed for overindulgence, and they are linked to health problems like obesity and an increased risk of some cancers.
This episode was originally broadcast on March 22, 2025.

The egg is an extraordinary thing. In the pantheon of miraculous food chemistry, it takes on a range of essential roles. From helping cakes and soufflés to rise, to bringing disparate ingredients and flavours into a unified whole. They can also take on a starring role, whether fried, scrambled or poached. Eggs frequently appear in art, literature, design, and philosophy, too, and they are at the heart of the age-old paradox: Which came first, the chicken or the egg?
This episode was originally broadcast on May 10, 2025.

Many of us imagine that an athlete's diet consists of sports supplements providing carefully calibrated doses of carbohydrates, protein and electrolytes, but for ancient Olympians, a diet of cheese or figs was seemingly enough. In truth, whole foods are still the most important part of an athlete's diet today, as we discover on our culinary tour of the sporting world.
This episode was originally broadcast on May 17, 2025.

Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not something to be avoided. What might that attitude deprive us of? Since launching her career in Sydney as a cook and the author of the bestseller Community, Hetty has since moved to the United States and is now a regular contributor to the New York Times. Her new book is called Linger.
This episode was originally broadcast on September 20, 2025.

While some might rely on a sachet of quick oats for their daily porridge fix, there are oat aficionados who will happily steam, roll, cut or grind their own. There's a world of flavour and texture to explore, and for the most accomplished out there, Scotland hosts an annual World Porridge Making Championship — The Golden Spurtle. 
This episode was originally broadcast on August 9, 2025.