In Good Taste: Food matters for food lovers

Seed oils have become one of the most heated debates in food and nutrition. Are they toxic? Do they cause inflammation? And should we all be replacing them with olive oil or avocado oil?
In this episode of In Good Taste, I sit down with Dr Sarah Berry, Professor of Nutritional Sciences at King’s College London and Chief Scientist at ZOE, to unpack what the science actually says about cooking oils.
From sunflower and rapeseed oil to olive oil and ghee, we explore how fats work in the body, why misinformation spreads so easily online and what home cooks really need to know when choosing oils in their kitchens.
We also talk about affordability, flavour, cultural cooking traditions and whether expensive oils are always the healthiest choice.
If you are a food lover trying to make sense of conflicting advice about fats, this episode cuts through the noise.
• What seed oils actually are and why they’re so misunderstood
• Whether seed oils really cause inflammation
• Why nutrition science is often distorted online
• The difference between saturated, monounsaturated and polyunsaturated fats
• Why many claims about oils come from animal studies, not human evidence
• Whether you can cook with olive oil at high heat
• The role of polyphenols and what makes olive oil unique
• Why expensive oils like avocado oil may not be necessary
• How flavour, culture and affordability should shape the oils we cook with
• What Dr Sarah Berry actually uses in her own kitchen
I’m Mallika Basu, food writer, speaker and adviser, on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink and Why It Matters, is available now.
Say hello or pitch ideas: [email protected]

Beans are being called one of the biggest food trends of 2025. But beyond the hype, what do beans mean for fibre and gut health and the way we eat?

In this episode of In Good Taste, I sit down with Paul Newnham, Executive Director of the UN affiliated SDG2 Advocacy Hub, founder of the global Beans is How campaign and host of Future Fork podcast, to explore why beans, peas and lentils might be the most underrated food on our plates.
The New York Times has called beans one of the standout food trends of 2025. But beyond the headlines, what makes them so powerful for our health, our budgets and the future of food?
We talk fibre, protein obsession, gut health, soil health and why something so humble can have such wide impact. Most importantly, we make the case for getting more beans into everyday cooking without fuss or digestive drama.
If you are a food lover who cares about flavour, nourishment and the bigger picture, this one is for you.
• What pulses actually are and why they have their own international day
• Why most of us get enough protein but not nearly enough fibre
• What is really happening in your gut when beans make you gassy
• How beans improve soil through nitrogen fixing
• Why bean consumption has stalled in many countries
• The affordability and cost of living case for cooking with beans
• Practical ways to introduce them gradually
• Easy swaps, from lentils in bolognese to black bean burgers

I’m Mallika Basu, food writer, speaker and adviser, on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink and Why It Matters, is available now.

Say hello or pitch ideas: [email protected]

In this episode of In Good Taste, I sit down with NHS GP, TV doctor and author Dr Ayan Panja to explore why everyone seems to be ill right now, and what we can realistically eat, drink and do to stay well through winter.
We dig into why some flu seasons hit harder than others, why so many of us crash the moment we finally stop for Christmas, and the small, practical food and lifestyle tweaks that genuinely support immune resilience. Ayan has an excellent podcast called Saving Lives in Slow Motion and a book called The Health Fix I highly recommend.
If you’re a food lover trying to stay well through cold and flu season, this one’s for you.
What we cover:
• Why winter bugs feel worse some years — and why we often get sick as soon as we “stop”
• Immune resilience: what it really is (and why “boosting your immunity” is a myth)
• Comfort food cravings and the science behind carbs, dopamine and chicken soup
• The doctor-approved sore throat drink you can make at home
• The herbs and spices with evidence: ginger, garlic, turmeric + black pepper
• Vitamin D: the winter supplement most of us need, especially with darker skin
• Omega-3s, oily fish and nutrient-dense meals that actually support recovery
• Foods and habits that don’t help you fight off bugs
• Home remedies that work — and the ones that should absolutely be binned
• Simple, realistic habits to protect your household and stop bugs spreading

I’m Mallika Basu, food writer, speaker and adviser, on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink – and Why It Matters, is available to pre-order now.

Say hello / pitch ideas: ⁠[email protected]

In this episode of In Good Taste, I sit down with sustainable seafood pioneer Caroline Bennett to explore what’s really going on with the salmon on our plates.
We unpack why salmon became the go-to “healthy” option, what actually happens inside salmon farms, and the hidden ripple effects on fish welfare, ecosystems and global fishing communities. If you eat salmon regularly, this episode will change how you think about it.
What we cover:
• How salmon became the global default and why chefs are quietly dropping it
• Farmed vs wild salmon: Atlantic vs Pacific, and what open-net pens really are
• What really happens on salmon farms: sea lice, chemicals, antibiotics and that sludge of waste beneath the cages
• Salmon mortality: why around 25% of farmed salmon die before harvest
• The feed problem: anchovy, sardinella and the impact on West African fishing communities
• Omega-3 myths and where you’d actually get more
• Land-based, “tech fix” and GM salmon: what might change, and what doesn’t
• Labels and sustainability claims and why you need to read past the pretty lochs on the front
• If you still want to eat salmon: what “less bad” looks like and why diversifying the fish we eat matters

I’m Mallika Basu, food writer, speaker and adviser, on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink – and Why It Matters, is available to pre-order now.

Say hello / pitch ideas: [email protected]

In this episode of In Good Taste, I sit down with time management expert and six-time bestselling author Suzanne Mulholland, aka The Batch Lady, to explore why batch cooking and batch prepping might just save your sanity (and your Christmas).
We unpack how to make everyday cooking less of a slog, how to use your freezer like a pro, and the simple systems that help real-life home cooks get dinner on the table with less stress, less waste and far fewer decisions.
What we cover:
• Batch cooking vs batch prepping — and Suzanne’s game-changing method
• Why she never makes more than two of the same meal (and how to avoid sad vats of leftovers)
• Freezer strategy 101: turning yours into a tidy “library” of meals
• The problem with freezing random ingredients (hello, chopped celery) and why whole meals work better
• What freezes brilliantly and what just doesn’t
• Suzanne’s Christmas game plan: do December in November and let the month run on autopilot
• Entertaining without losing the plot — with make-ahead ideas you’d never believe

I’m Mallika Basu, food writer, speaker and adviser, on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink – and Why It Matters, is available to ⁠pre-order now out on 22 Jan 2026⁠.
Say hello / pitch ideas: [email protected]