Good Food

Good Food
  • 5.0 (2)
  • FOOD
  • UPDATED WEEKLY

Join host Samuel Goldsmith every Tuesday as he chats with cooks, chefs, and food lovers. In each episode, Samuel dives into a sparkling conversation about the guest's life, their journey in the food and drink world, and, of course, their passion for food. Expect plenty of laughs, life lessons, and unforgettable stories from the people behind the plates. The fun doesn't stop there! Tune in for sections like My Favourite Dish, where the guest discusses their favourite dishes and how they've made them their own, Cookery Confessions, where guests share their funniest kitchen mishaps and culinary secrets, and Quick Fire Questions, a rapid round of surprises that reveal more about their tastes and quirks.  Plus, on Thursdays, get a taste of new recipes in our bonus episodes—easy-to-follow cook-alongs to bring the flavours of the conversation to your kitchen.  Do scroll back in the feed to our archive including special episodes hosted by Tom Kerridge, Orlando Murrin and Mallika Basu. The Good Food podcast has featured guests such as: Jamie Oliver, Nadiya Hussain, Michel Roux, Ainsley Harriot, Gennaro Contaldo, Claire Richards, Fred Sirieix, Big Zuu, Tess Daly, Liz Bonnin, Becky Excell, Professor Tim Spector, Rukmini Iyer, Riyadh Khalaf, John Whaite, Crystelle Pereira, Paul Ainsworth, The Hairy Bikers, Marcus Wareing, Sabrina Ghayour, Jane Dunn and Atul Kochhar.  Discussing topics such as BBQ, fermenting, brunch, spices, Eurovision, Caribbean flavours, sustainability, chocolate, Spanish cuisine, vegan cooking, Bake Off, airfryers, health, wellbeing, nutrition, slow cookers, cocktails, pancakes, pressure cookers, seasonal food and cocktails.

  1. Ranie Saidi on Malaysian cuisine, cooking as grief therapy and the debate over food authenticity

    10 HR AGO

    Ranie Saidi on Malaysian cuisine, cooking as grief therapy and the debate over food authenticity

    In this episode, host Samuel Goldsmith sits down with food writer Ranie Saidi to explore the deeply personal story behind his debut cookbook, The Malay Cook. What began as a journey through grief after the passing of his grandmother became a celebration of Malay food, family, and identity. Ranie opens up about how his grandmother's recipe book was stolen after her death and how he set out to recreate her dishes from taste memory, with help from his aunt and years of trial and error across Malaysian restaurants in London. He shares how therapy led him to reconnect with his happiest memories: cooking alongside his grandmother, a beloved wedding caterer in Malaysia. We dive into the foundations of Malay cooking. The "four sibling" spices, the central role of coconut, and the turmeric marinade tradition and hear the beautiful origin story of Samine Rice, a rainbow-colored dish born from monsoon season hardship. Ranie also breaks down the differences between sambal varieties, explains the distinction between Malay "gulai" and Indian-style curry, and makes a compelling case against the obsession with food "authenticity." Plus: Ranie's dream speakeasy restaurant concept, his guilty pleasure cheese and onion sandwich, and a lightning-round that includes cow's testicle, Storm from the X-Men, and the perfect crisp flavour. In this episode: • How cooking became a path through grief and identity • The stolen recipe book that inspired The Malay Cook • Key Malay ingredients: the four sibling spices, coconut, and turmeric • Samine Rice and its rainbow origin story • Ramadan, Eid, and how Malaysian food traditions mark the calendar • Sambal explained: vinegar, coconut, soy sauce, and more • Quick-fire: favourite dishes, cooking disasters, and dream restaurants Ranie Saidi, aka The Malay Cook, is a London-based recipe developer, writer and supper club host celebrating Malaysian Malay heritage through modern, accessible cooking. A 2023 Yan Kit So Award finalist, his recipes are rooted in the everyday dishes his grandmother - a wedding catering cook - made while he was growing up. He sells his Malay sauces through Delli Market and hosts supper clubs at Soho House and Boundary Shoreditch. His work has been featured in the Financial Times and Olive Magazine. Subscribe to The Good Food Podcast and download the Good Food app for more recipes and inspiration. Visit goodfood.com for the full archive. Learn more about your ad choices. Visit podcastchoices.com/adchoices

    39 min

  2. 5 DAYS AGO

    Plant Based Chilli

    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

    6 min
  3. BOSH's Henry Firth & Ian Theasby on changing the way we eat

    7 APR

    BOSH's Henry Firth & Ian Theasby on changing the way we eat

    BOSH creators Henry Firth and Ian Theasby sit down with Samuel Goldsmith to talk about making plant-based food exciting, accessible, and genuinely delicious. From their new ready meal range and nutritional yeast seasonings to their latest cookbook More Plants, the duo shares practical tips on whole food plant-based eating, the truth about supplements like creatine and omega-3s, and why they've never been fans of the "V word." Learn more about your ad choices. Visit podcastchoices.com/adchoices

    47 min

  4. 2 APR

    Edd Kimber's Hot Cross Bun Cookies

    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

    6 min
  5. Edd Kimber on the world of chocolate

    31 MAR

    Edd Kimber on the world of chocolate

    Baker and author Edd Kimber — the first-ever winner of The Great British Bake Off — joins us to talk about his latest book Chocolate Baking, which puts one of our favourite ingredients centre stage. Edd shares the fascinating history of chocolate, from Mayan drinking rituals to modern bean-to-bar innovation, and explains why chocolate doesn't always have to be the dominant flavour in a recipe. We also dig into the ethics and economics of chocolate pricing, Edd's obsession with Tonka beans, his mum's apple crumble (and why the jammy middle layer is the best bit), and what makes a truly perfect chocolate chip cookie. Plus, Edd opens up about navigating life after reality TV, the challenges of being defined by a single moment, and the Nigella announcement. Stick around for quickfire questions, including Edd's signature "can't be bothered" meal and the fictional character he'd most like to have dinner with. Learn more about your ad choices. Visit podcastchoices.com/adchoices

    46 min

  6. 26 MAR

    Anna Ansari's Tachin

    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

    9 min
  7. Anna Ansari on the Silk Roads and the origins of everyday foods

    24 MAR

    Anna Ansari on the Silk Roads and the origins of everyday foods

    Silk Roads, Saffron Rice, and the Stories Our Food Carries Did you know every apple in the world can be traced back to Kazakhstan? In this episode, Samuel Goldsmith sits down with Anna Ansari — Iranian American cook, former trade lawyer, and author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing — to explore how food has connected cultures across Central Asia for centuries. Anna shares how a plate of Uyghur food in 1990s Beijing tasted unexpectedly like home, why Uzbek plov is far more than the sum of its five humble ingredients, and how cooking Iranian stews became a way to root her blended British-American-Iranian family in tradition. Along the way, they talk nasi goreng technique, the myth of culinary authenticity, and why a Tootsie Roll is her ultimate guilty pleasure. In this episode: How the ancient Silk Roads shaped the food we eat today The surprising Central Asian origins of apples, melons, and rice Why authenticity in food is more fluid than we think Anna's death-row dish: tahchin (Iranian saffron rice cake) Cooking as connection — to heritage, family, and home Quick-fire confessions: gnocchi disasters, pulled pork parties, and bumpy cake About the guest: Anna Ansari is the author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing. A former customs and trade lawyer with a background in Chinese studies, she writes about the intersections of food, history, and identity. Subscribe to The Good Food Podcast and download the Good Food app for more recipes and inspiration. Visit goodfood.com for the full archive. Learn more about your ad choices. Visit podcastchoices.com/adchoices

    42 min

  8. 19 MAR

    Rhiannon Lambert's Crumble

    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

    6 min
See All (601)

Trailers

Shows with Subscription Benefits

Subscribe in app for ad-free & exclusive episodes

View Subscription FAQs

Ratings & Reviews

5
out of 5
2 Ratings

About

Join host Samuel Goldsmith every Tuesday as he chats with cooks, chefs, and food lovers. In each episode, Samuel dives into a sparkling conversation about the guest's life, their journey in the food and drink world, and, of course, their passion for food. Expect plenty of laughs, life lessons, and unforgettable stories from the people behind the plates. The fun doesn't stop there! Tune in for sections like My Favourite Dish, where the guest discusses their favourite dishes and how they've made them their own, Cookery Confessions, where guests share their funniest kitchen mishaps and culinary secrets, and Quick Fire Questions, a rapid round of surprises that reveal more about their tastes and quirks.  Plus, on Thursdays, get a taste of new recipes in our bonus episodes—easy-to-follow cook-alongs to bring the flavours of the conversation to your kitchen.  Do scroll back in the feed to our archive including special episodes hosted by Tom Kerridge, Orlando Murrin and Mallika Basu. The Good Food podcast has featured guests such as: Jamie Oliver, Nadiya Hussain, Michel Roux, Ainsley Harriot, Gennaro Contaldo, Claire Richards, Fred Sirieix, Big Zuu, Tess Daly, Liz Bonnin, Becky Excell, Professor Tim Spector, Rukmini Iyer, Riyadh Khalaf, John Whaite, Crystelle Pereira, Paul Ainsworth, The Hairy Bikers, Marcus Wareing, Sabrina Ghayour, Jane Dunn and Atul Kochhar.  Discussing topics such as BBQ, fermenting, brunch, spices, Eurovision, Caribbean flavours, sustainability, chocolate, Spanish cuisine, vegan cooking, Bake Off, airfryers, health, wellbeing, nutrition, slow cookers, cocktails, pancakes, pressure cookers, seasonal food and cocktails.

Information

  • Channel
    Good Food
  • Creator
    Good Food
  • Years Active
    2019 - 2026
  • Episodes
    601
  • Rating
    Clean
  • Copyright
    © Immediate Media
  • Show Website
    Good Food
  • Provider
    Immediate Media Company London Limited

More From Good Food

You Might Also Like