Best Snack Tasting Show Podcasts (2025)

1
Snackification: Our love affair with snacks 26:28

2d ago26:28

26:28

Ruth Alexander looks at the world of snacks. Have we always snacked or is it a more modern phenomenon that started with formal meal patterns? What snacks have been popular through the ages, what’s the industry doing now and what could we be eating in the future? We talk to food historians Dr Annie Gray and Professor Janis Thiessen, the former CEO o…

1
The Art Of Mindful Snacking 29:00:00

3d ago29:00:00

29:00:00

This week on Food Rebels, AJ Sharp meets Cathy Moseley, the founder of Boundless, the UK-based snack brand shaking up the gut health scene. From the high-stress world of commodity trading to championing fibre-rich, gut-loving snacks, Cathy’s journey is anything but ordinary. They dive into why sorghum might just be your gut's new best friend, how f…

1
Stress, eat, repeat? 26:28

9d ago26:28

26:28

When you’re feeling stressed, does it affect your appetite? In this programme Ruth Alexander is joined by two experts in chronic stress to discuss why it can cause us to crave certain foods, the impact on our bodies and whether there’s anything we can do to prepare for periods of stress in our lives. Ruth is joined by Professor Rajita Sinha, clinic…

1
Flavour, Family & Fire 29:00:00

10d ago29:00:00

29:00:00

In this vibrant and flavour-packed episode, Don Martin, founder of Winnie’s Original, shares the story behind his bold, Caribbean-inspired condiments — and the deep roots that fuel his creativity. From his Jamaican heritage to his passion for flavour experimentation, Don talks about how his products are more than just sauces — they’re art on a plat…

1
A fresh start 26:28

16d ago26:28

26:28

There are bakeries, cafes, bars and restaurants around the world which don’t just exist to serve up food and drink – they're on a mission to rebuild lives. Ruth Alexander hears the stories of risk, reward and redemption from three businesses on three different continents: At The Dusty Knuckle bakery in London, the trainee programme manager Charlie …

1
Chilli, Courage & Creativity 29:00:00

17d ago29:00:00

29:00:00

In this fiery episode of Food Rebels, AJ Sharp chats with the brilliant Dominique Woolf – musician, writer, and founder of The Woolf’s Kitchen – about how she turned a lockdown kitchen experiment into a nationwide chilli oil sensation. Dominique shares her inspiring journey from stay-at-home mum to award-winning food entrepreneur, opening up about …

1
Food cottage industries 26:29

23d ago26:29

26:29

Cottage industries, usually referring to small scale home-based production, can be found all over the world. Often they provide a vital source of additional income for women, particularly in low income and rural areas. In this programme Devina Gupta speaks to women who are working in food cottage industries in India, Eswatini in Southern Africa, an…

1
The Chef Who Lost Her Taste 29:00:00

24d ago29:00:00

29:00:00

In this moving episode of Food Rebels, AJ Sharp speaks with Julie Friend, a MasterChef winner and food writer, about her personal journey with cancer. for a deeply personal conversation. Julie opens up about her experience with cancer: the shock of the diagnosis, the emotional rollercoaster, and the devastating impact it had on her sense of taste a…

1
What’s the future for Indigenous food? 26:28

1M ago26:28

26:28

Indigenous food is experiencing a revival in Canada, with growing awareness of First Nations culture, and Indigenous run community farms and restaurants opening. While many are hopeful, there remains challenges to food security, including the realities of living in remote areas, the legacy of historic government schemes and climate change. Megan La…

1
Sweet Heat 29:00:00

1M ago29:00:00

29:00:00

🔥 In this sizzling episode of Food Rebels, AJ Sharp meets Dan Shearman: eco-chef, food truck renegade, and the bold founder of the UK’s original hot honey brand, WilderBee. What started as a spicy side hustle has become a million-pound business, blazing a trail through kitchens, burger joints, and cocktail bars across the UK. Dan shares the wild ri…

1
The packaging problem 26:29

1M ago26:29

26:29

As plastic waste continues to pile up, Ruth Alexander explores how manufacturers, retailers, and designers are rethinking the way our food is packaged. We hear how shoppers are responding to eco-conscious packaging in Finland, from supermarket manager Markku Hautala. And is plastic really the enemy? Paul Jenkins, founder of a leading packaging cons…

1
The Joy Of Pasta 29:00

1M ago29:00

29:00

This week on Food Rebels, AJ Sharp is joined by Imogen Royall from Northern Pasta Co. – the pasta pioneers turning your average dinner into a delicious act of rebellion. From living on a Croatian island to stamping 60,000 bags of pasta by hand, Imogen and her husband are showing us how food can be fun, sustainable, and full of heart. British grains…

1
How to run a local shop 29:03

1M ago29:03

29:03

Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience. Rising food costs mean many are struggling to make a profit, one solution is to improve the fresh food and beverage offering which can have better margins. Ruth Alexander visits a convenience store in Morley in West Yorkshire …

1
Food Is My Love Lanuage 29:00:00

1M ago29:00:00

29:00:00

This week on Food Rebels, AJ is joined by the brilliant Gok Wan for a heartfelt, honest, and often hilarious conversation about his lifelong love of food. From growing up in his family’s restaurant to the joy he finds in cooking for others, Gok shares how food has shaped his life—touching on everything from passion and creativity to personal challe…

1
The power of the review 26:28

2M ago26:28

26:28

What’s the purpose of restaurant reviews? The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business. In this programme Ruth Alexander speaks to Giles Coren, restaurant critic for The Times newspaper in the UK, Opeyemi Famakin, online reviewer and influencer in Nigeria, and Ana …

1
Devilishly Delicious 29:00:00

2M ago29:00:00

29:00:00

This week on Food Rebels, AJ sits down with Richard Parson, MD of the legendary Fudge Kitchen 🍬 From old-school fudge-making to bold flavour innovation, Richard shares the secrets behind 43 years of sweet success — including their shift to employee ownership, commitment to ethical sourcing, and why staying rebellious is key to staying relevant.…

1
Why is saffron so expensive? 26:29

2M ago26:29

26:29

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price? In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the inno…

1
From Boring To Bold 28:59

2M ago28:59

28:59

Join AJ Sharp, as she sits down with Ella Mckay, the brilliant mind behind Fatso 🍫 Ella shares how she’s making dark chocolate fun, indulgent, and unapologetically bold, while staying committed to ethical sourcing, clean ingredients, and innovative flavours. Plus, she opens up about the juggle of entrepreneurship and motherhood.…

1
The art of food branding 26:28

2M ago26:28

26:28

Why do brands have such power over us? Ruth Alexander talks to the designers influencing your decisions about what and where you eat. Renowned graphic designer Paula Scher shares her insights on what it takes to create a visual identity that stands the test of time, including her work on the US fast-food restaurant Shake Shack. And Arjen Klinkenber…

1
Gut Matters Revisited 29:00

2M ago29:00

29:00

🌿 Last up in the Food Rebels Expert Series… we're revisiting Gut Matters! 🌿 Guest presenter Dhruv Baker joins AJ Sharp to dive into the world of gut health and how it can impact everything from our immunity to our mental health From boosting immunity to supporting mental well-being, it’s clear your gut does so much more than just digest. They’re jo…

1
Why we love noodles 26:29

2M ago26:29

26:29

What makes a noodle? Is it the shape? The ingredients? In this programme Devina Gupta explores the history of noodles, tracing their origin back to Third-Century China. She finds out how they came to be eaten in so many different ways in so many different places. Devina enjoys a Tibetan-influenced noodle dish in Delhi’s Monastery Market, a long-tim…

1
Drink To Thrive Revisited 29:00

2M ago29:00

29:00

It’s time to shine the spotlight back on our Drink to Thrive episode! 🔦 Host AJ Sharp and guest presenter Rebecca Woollard dive into the fascinating world of unique drinks. Discover the secrets to drinking more water and the surprising effects of fig leaves on kombucha. Plus, don't miss out on Kristal Baker's Great Taste award-winning range at Live…

1
Bouillon: The story of stock 26:28

3M ago26:28

26:28

John Laurenson explores the enduring appeal of stock. A century and a half ago, a butcher at the big Parisian food market Les Halles started selling beef broth – ‘bouillon’ in French - to the people who worked there. In a few years this had developed into what was perhaps the world’s first restaurant chain. By the end of the Nineteenth Century ther…

1
Uplevel Your Cooking Revisited 29:00

3M ago29:00

29:00

AJ’s got her hands full with some seriously exciting projects so can't jump into the presenting seat for a couple of weeks, but the foodie chat doesn’t stop! 🙌🏼 We're shining a light on 3 unforgettable episodes in the coming weeks, each featuring an expert co-host who brought serious insight, passion, and foodie wisdom to the table. 🎙️✨ First up, i…

1
Masters of the craft 26:29

3M ago26:29

26:29

What motivates someone to dedicate years of their life to learning one skill? Ruth Alexander finds out what it takes to master a craft, the exacting standards one must meet, and why it's all worth it. Sushi chef Eddie Chow tells us how it took more than ten years to achieve the title of 'master sushi chef', and the pain of getting there. What does …

1
The Food Processing Debate 29:00

3M ago29:00

29:00

This week, AJ Sharp is joined by Laurie Fermor of Freddie’s Farm to leap into the world of ultra-processed foods. The pair discuss the dangers of hyper-palatable snacks and the power of marketing. We also get an incredible insight from Laurie into what sets Freddie’s Farm’s products apart, while sharing tips for healthier snacking and practical adv…

1
How to make a TV cooking show 26:29

3M ago26:29

26:29

We find out the secret recipe that goes into some of the TV food shows watched by millions around the world. From hiring snake wranglers in South Africa to fending off flies in Sweden, three top producers lift the lid on what it takes to serve up a feast of culinary entertainment. Seasoned professionals Avril Beaven (Great British Menu), Irene Wong…

1
A Lovers Gift 29:00

3M ago29:00

29:00

💕 Love is timeless… and so is this episode! 💕 We’re bringing back our Valentine’s Special because it’s just too good not to revisit! Whether you missed it the first time or just want to bask in the romance (or chaos) again, tune in as AJ Sharp and Show Producer Georgie Parsons dive into a feast of delicious delicacies. Can Georgie convince AJ that …

1
The Art of Tasting 29:00

3M ago29:00

29:00

This week, AJ Sharp is reunited with Eve Tudor, and Suzy Pelta as they take a deep dive into the world of food judging. We also hear more about the complexities of consumer awareness in food choices, the balance between convenience and quality in cooking, and the group's predictions for the top food trends of 2025.…

1
The world's oldest restaurants 26:28

3M ago26:28

26:28

People have been eating out in restaurants and bars for hundreds of years, and some of those early establishments are still open today. This week Ruth Alexander meets the people running some of the world’s oldest restaurants. When so many close within the first 12 months of opening, what’s the secret to centuries-old success? Antonio Gonzales Gomez…

1
Crunch! 28:12

4M ago28:12

28:12

Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, US, who says that crunchy foods signal freshness and help our brains …

1
Jay Rayner: Nights Out At Home 38:00

4M ago38:00

38:00

This week on Food Rebels, AJ is joined by Jay Rayner - the legendary restaurant critic, to chat about his latest book, Nights Out At Home. Jay explains the inspiration for his 14th published work and muses as to why it's so far his best-selling work. A captivating blend of recipes and personal stories from many years as the Observer's restaurant cr…

1
Is anyone following dietary guidelines? 26:28

4M ago26:28

26:28

Around 100 countries have official dietary guidelines, and more are on their way. But who is following them? Ruth Alexander asks how realistic healthy-eating advice is as she explores how official recommendations are developed, what they’re trying to achieve, and the obstacles standing in our way. We hear from Fatima Hachem, Senior Nutrition Office…

1
Heston Blumenthal; Question Everything 41:53

4M ago41:53

41:53

This week on Food Rebels, we’re thrilled to welcome culinary legend Heston Blumenthal. Join AJ Sharp in this special feature length episode as she dives into an inspiring conversation with Heston about his incredible 30-year journey at The Fat Duck, how he redefined fine dining and his personal philosophy of 'Question Everything'. From pioneering t…

1
Should we eat less rice? 29:48

4M ago29:48

29:48

Rice is the main staple for over half the world’s population. The crop has problems though – it is vulnerable to climate change, whether that’s drought or flooding. It’s also a crop that contributes to climate change, as it uses more water than other grain crops and is frequently grown in flooded conditions. Rice production is also a big source of …

1
Drinks with a Conscience 29:00

4M ago29:00

29:00

This week we’re sharing some of our favourite moments with drinks brands who are doing things a little differently. It’s a great one for some inspiration this January. Listen to the full episodes below. Botivo Apperitivo Drink Well To Drink or to Mushroom Vodka in the Post?By Food Rebels

1
What's the point of cookbooks? 29:07

4M ago29:07

29:07

When there are so many recipes available for free online, why does anyone still buy cookbooks? In this programme we look into the business of selling cookbooks, what future the format may have and hear about the treasured tomes you turn to time and time again. Ruth Alexander visits Books for Cooks, a specialist cookbook shop in London, to chat to E…

1
Having a Waffle 29:00

4M ago29:00

29:00

This week, AJ is joined by the fantastic co-founders of frozen bakery brand Griddle. Ella Harland and Sophie McGregor discuss their mission to bring healthy, home-style baked goods to the market, the hurdles they've faced in the industry, and their unwavering commitment to sustainability.By Food Rebels

1
New Beginnings 29:00

5M ago29:00

29:00

We’re starting 2025 with a look back at how some of the ultimate food rebels began their journeys. Make sure to check out the full episodes below. Let’s get Peat’d Seeds for Days Energising Sustainability The Original Food RebelBy Food Rebels

1
THIS TASTES FUNNY - CHRISTMAS SPECIAL 50:11

5M ago50:11

50:11

Join Amy and Matt as they deliver their 'Oven Ready' Christmas show! More fun than a fun-size Mars bar Selection Box, more exotic than the last purple Quality Street in the tin and more delicious than a Boxing Day curry! Eat it up this Boxing Day!By thistastesfunny

1
The Best of 2024 29:00

5M ago29:00

29:00

This week we have a very special Christmas episode featuring some of our favourite moments from the year. If you haven't already, check out the full episodes below. Eating Snails and Swimming the Channel Getting Into A Pickle (Half a Century of) Cutting the Mustard Cheese, Glorious Cheese Botivo Aperitivo Rebellious Vines…

1
Has Christmas food gone mad? 26:29

5M ago26:29

26:29

Prosecco flavoured crisps? Eggnog chicken? Sticky toffee pudding trifle? The innovation for novelty Christmas products seems endless, but is there the appetite? Ruth Alexander lifts the lid on an industry churning out festive food hits, and flops, in the race for Christmas tastebuds. She visits the Good Housekeeping Institute in London to take part…

1
Christmas Gift Guide 2024 36:10

5M ago36:10

36:10

This week, AJ is joined by producer Georgie for a mouthwatering episode. Tune in to hear the duo dish up their ultimate 2024 food and drink picks, with a little taste test along the way.By Food Rebels

1
Just Kidding Around: Cotton Candy Chaos 12:40

5M ago12:40

12:40

This week on SnakYak, the tables are turned as David and D-P's kids take the reins of the show! Get ready for unfiltered reactions, sugary highs, and plenty of giggles as the little Yakkers put Gummy Candy Canes and an assortment of Christmas cotton candy flavors to the ultimate kid-approved taste test. Will the cotton candy get a snack or a pass? …

1
Stadium food 26:28

5M ago26:28

26:28

Which food do you associate with your favourite sport? Pie and chips at an English football match, biriyanis at the cricket in Pakistan or grilling meat in the parking lot outside an American football game – there are some tasty traditions which go hand-in-hand with sport across the world. Ruth Alexander hears how a traditional rice dish can bring …

1
The Christmas Food Show 29:00

5M ago29:00

29:00

This week on Food Rebels, AJ Sharp and Georgie Parsons are joined by the festive and flavour-loving Oliver Nohl-Oser for a Christmas Food Special! Get ready to indulge as they taste-test some incredible treats from James Alexander online, sharing their thoughts, laughs, and a whole lot of holiday cheer. It’s the perfect blend of foodie fun and fest…

1
THIS TASTES FUNNY EP06 52:00

5M ago52:00

52:00

Beans before 'cheese on toast?' Fake Honey Angry Bees? Crisps and Amy's Boyfriend gives his 'right to reply' well... almost! More gastronomic giggles with a large serving of laughs and innuendo..,. can only be Amy Dalby and Matt Reed!By thistastesfunny

1
Croffle, anyone? 26:28

5M ago26:28

26:28

Crookie, anyone? Cronut, croffle? Ruth Alexander looks at the rise of the dessert café and the extraordinary creations it’s spawned. She visits one such café in Manchester with roses adorning the walls, and chocolate adorning almost everything else. And speaks to a food blogger in Dubai and a café owner in USA about the latest trends and the busine…

1
Energising Sustainability 29:00

5M ago29:00

29:00

This week AJ is joined by Huib Van Bockel, founder of Tenzing, and former Red Bull employee, as he dives into the highs and lows of launching a sustainable energy drink brand. Tune in to discover how this refreshing brand combines natural ingredients and eco-friendly values to produce a uniquely energising drink!…

1
How did fast food become so successful? 26:27

6M ago26:27

26:27

From America to Mongolia, you can go into a restaurant run by a global fast-food chain, and buy the same meal. So how did fast food become so successful? Across the world, last year we spent more than 900 billion dollars on fast food. The USA, where it all began, consumes the most, but even in France, despite its history of haute cuisine, more than…

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