en Chefs and old friends Mike Reid and Jeremy Pang cook their way through the A–Z of food - one letter, ingredient or big idea at a time. Joined by an incredible line-up of guests, they dive into the stories, memories and culture behind the food we love, with plenty of cooking and laughs along the way. https://megaphone.imgix.net/podcasts/20ae399c-a617-11f1-9744-13d47b6c9f79/image/a63481f26e6936592e451a4d8e2cb0cf.jpg?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress episodic Curious Crab Productions Chefs and old friends Mike Reid and Jeremy Pang cook their way through the A–Z of food - one letter, ingredient or big idea at a time. Joined by an incredible line-up of guests, they dive into the stories, memories and culture behind the food we love, with plenty of cooking and laughs along the way. Chefs and old friends Mike Reid and Jeremy Pang cook their way through the A–Z of food - one letter, ingredient or big idea at a time. Joined by an incredible line-up of guests, they dive into the stories, memories and culture behind the food we love, with plenty of cooking and laughs along the way.

]]> Jeremy Pang shaun.keeble@banijayrights.com Jose Pizzaro joings the hosts to discuss the importance of communal dining in his culture and how the idea of 'gathering' runs strong throughout his restaurants. Wed, 28 Oct 2026 09:00:00 -0000 full Curious Crab Productions Jose Pizzaro joings the hosts to discuss the importance of communal dining in his culture and how the idea of 'gathering' runs strong throughout his restaurants. Jose Pizzaro joings the hosts to discuss the importance of communal dining in his culture and how the idea of 'gathering' runs strong throughout his restaurants.

]]> 3519 no Demystifying fried food: how to fry properly, why it’s so appealing, and why it gets a bad rap. The chefs dive into their favourite fried dishes abd discuss their own journeys with fried food. Wed, 21 Oct 2026 08:00:00 -0000 full Curious Crab Productions Demystifying fried food: how to fry properly, why it’s so appealing, and why it gets a bad rap. The chefs dive into their favourite fried dishes abd discuss their own journeys with fried food. Demystifying fried food: how to fry properly, why it’s so appealing, and why it gets a bad rap. The chefs dive into their favourite fried dishes abd discuss their own journeys with fried food.

]]> 3231 no This episode is about what it actually takes to become a chef, not the Instagram version, but the real one. Ellis, Jeremy and Mike trace the moments, kitchens and people that shaped them Wed, 14 Oct 2026 08:00:00 -0000 full Curious Crab Productions This episode is about what it actually takes to become a chef, not the Instagram version, but the real one. Ellis, Jeremy and Mike trace the moments, kitchens and people that shaped them This episode is about what it actually takes to become a chef, not the Instagram version, but the real one. Ellis, Jeremy and Mike trace the moments, kitchens and people that shaped them

]]> 3525 no This episode is about dumplings. The tradition and symbolism of making dumplings, the core techniques, different dumplings from around the world and what they mean to different cultures. Wed, 07 Oct 2026 08:00:00 -0000 full Curious Crab Productions This episode is about dumplings. The tradition and symbolism of making dumplings, the core techniques, different dumplings from around the world and what they mean to different cultures. This episode is about dumplings. The tradition and symbolism of making dumplings, the core techniques, different dumplings from around the world and what they mean to different cultures.

]]> 2667 no This episode explores the complicated, comforting and often misunderstood idea of “curry,” a word that means wildly different things depending on who you ask, and Romy Gill is just the person. Wed, 30 Sep 2026 08:00:00 -0000 full Curious Crab Productions This episode explores the complicated, comforting and often misunderstood idea of “curry,” a word that means wildly different things depending on who you ask, and Romy Gill is just the person. This episode explores the complicated, comforting and often misunderstood idea of “curry,” a word that means wildly different things depending on who you ask, and Romy Gill is just the person.

]]> 2886 no Britain has always undersold itself when it comes to food. This episode asks why, and what it would take to change that. Adam Handling has built his cooking around finding worth in what others overlook, whether that's an unfashionable cut, a forgotten vegetable, or a British larder the rest of the world still hasn't caught up with. Wed, 23 Sep 2026 08:00:00 -0000 full Curious Crab Productions Britain has always undersold itself when it comes to food. This episode asks why, and what it would take to change that. Adam Handling has built his cooking around finding worth in what others overlook, whether that's an unfashionable cut, a forgotten vegetable, or a British larder the rest of the world still hasn't caught up with. Britain has always undersold itself when it comes to food. This episode asks why, and what it would take to change that. Adam Handling has built his cooking around finding worth in what others overlook, whether that's an unfashionable cut, a forgotten vegetable, or a British larder the rest of the world still hasn't caught up with.

]]> 3520 no Together with their guest, Anna Haugh, Jeremy and Mike chat about their favourite ingredients that are always in their own fridges. Wed, 16 Sep 2026 08:00:00 -0000 full Curious Crab Productions Together with their guest, Anna Haugh, Jeremy and Mike chat about their favourite ingredients that are always in their own fridges. Together with their guest, Anna Haugh, Jeremy and Mike chat about their favourite ingredients that are always in their own fridges.

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