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Every Bite

ABC Australia

Exploring culture through food. Each week we serve up a new dish or ingredient, uncovering the rich layers of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.

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Episodes

94 episodes

  1. Afghan food in exile — Keeping a homeland alive at the table 28:36
  2. Iron Curtain cuisine — The foods the state couldn't standardise 28:35
  3. The humble spud — Is the potato a hero or a dud? 28:26
  4. How vegetables lost their flavour (and how to get it back) 28:36
  5. Fufu for beginners — The rise of African food in Australia 28:27
  6. How a kid from Newcastle made Michelin history 28:34
  7. Donna Hay's recipe for success 28:27
  8. The books that feed Australia 28:35
  9. Keep it simple with Yotam Ottolenghi 28:35
  10. Trust your gut — How to feed your 'second brain' 28:35
  11. Waste not — The art of using everything 28:34
  12. A feast for the senses — Taste beyond the tongue 28:34
  13. Wildflower power – Bringing petals to your pantry 28:34
  14. Jo Barrett's future-focussed food 28:36
  15. A daily grind — The story of pepper 28:34
  16. Why am I hungry? The science of appetite 28:34
  17. Sourdough superstar Richard Hart 28:37
  18. The taste of place — Australian native ingredients 28:38
  19. Half an onion — The singular pleasure of cooking alone 28:36
  20. Table for one — The singular pleasure of eating alone 28:36
  21. Risk it for the brisket — How BBQ called KG from Cairo 28:37
  22. Food in an age of insecurity 28:36
  23. A memory of madeleines — The cake Proust almost forgot 28:35
  24. From Seder to Shabbat — A year of Jewish cooking 28:34
  25. For love or honey — Keeping bees in the age of varroa 28:37
  26. The care and feeding of Bourdain and Batali 28:36
  27. Super Marios — How to last 40 years in hospitality 28:34
  28. Aussie udon — From wheatbelt to noodle bowl 28:34
  29. Thi Le — Vietnamese with variations 28:37
  30. Hi, fibre! Is it time to reboot your biome? 28:27
  31. Stephanie Alexander — 30 years of The Cook's Companion 28:36
  32. Cake — How we ice and slice our memories 28:36
  33. Fed up — In search of kinder kitchens 28:36
  34. Faithful fasting — What we gain when we refrain 28:27
  35. Cooking community — A recipe for connection 28:36
  36. The food pyramid gets flipped 28:36
  37. Flavours of note — How to tune your pantry 28:35
  38. Feasts of fortune — The festive flavours of Lunar New Year 28:35
  39. Analiese Gregory — Wild chef 28:37
  40. Eating in, coming out — Cooking up liberation 28:35
  41. The way we eat now with Ruby Tandoh 28:34
  42. Our fatal attraction to ultra-processed food 28:35
  43. Which came first? An ode to eggs 28:35
  44. Food for sport 28:36
  45. Salad — Hetty Lui McKinnon's spirit dish 28:35
  46. The miracle of porridge 28:35
  47. From parrot to panettone — The many feasts of Christmas 28:35
  48. The well-stocked pantry with Alison Roman and Nat Thaipun 28:35
  49. Kitchen condimental — The flavourful world of Condiment Claire 28:36
  50. Soup and sensibility — Eating with Jane Austen 29:07