Chez Judah Podcast

After 14 very long years of life, I've come to declare pizza a superfood. Bread, cheese - any other toppings you want, what's not super about it? So when I wanted to find out more about the business behind pizza, I knew there was only one place to go: HOMESLICE. This episode was produced by me and Mom. Special thanks to Isabella Kershaw and @homeslice co-founder Mark Wogan for sharing your time, amazing insight and of course delicious pizza! You can find out more about me and my cooking at www.judahlondon.com or follow me on Twitter and Instagram @judahlondon.

Ever wondered why medium rare is the best state to eat meat in? Me too! In this episode, Dan and I explore the science behind medium rare! This episode was produced by me and Mom. Special thanks to great Dan Plane and all the great people at the Royal Institution. You can find out more about me and my cooking at www.judahlondon.com or follow me on Twitter and Instagram @judahlondon. **Disclaimer: While I'm a chef and I scientist - I'm still learning and exploring my ideas. That also means, while I do my best to make sure all the facts in the science that I discuss is as accurate as possible, there may be some assumptions that I haven't quite got right. So do keep that in mind and if you have any new information that could build on my ideas let me know :) Thanks!

If there's one food that will get me every time it's chicken wings! This week I'm talking wangs, hots sauce and fighting the British wind over 190C fryer with London's chicken wing masters: The Orange Buffalo! This episode was produced by me and Mom. Special thanks to @orangebuffalo team Nick and Mike for your time, laughs and epic buffalo wings. You can find out more about me and my cooking at www.judahlondon.com or follow me on Twitter and Instagram @judahlondon.

We all know that there's good and bad bacteria, but have you ever thought about what bacteria does to our food? Tune in to me and Dan as we explore the bacteria that makes our food tasty. This episode was produced by me and Mom. Special thanks to great Dan Plane and all the great people at the Royal Institution. You can find out more about me and my cooking at www.judahlondon.com or follow me on Twitter and Instagram @judahlondon. **Disclaimer: While I'm a chef and I scientist - I'm still learning and exploring my ideas. That also means, while I do my best to make sure all the facts in the science that I discuss is as accurate as possible, there may be some assumptions that I haven't quite got right. So do keep that in mind and if you have any new information that could build on my ideas let me know here. Thanks!

The Dorchester is one of London's most iconic hotels and a while back I got the chance to chat to their exec chef about food and life as a chef! Plus - I take you on my foodie tour of Budapest! This episode was produced by me and Mom. Special thanks to great people over at the Dorchester and Andrea D'Ambrosio. You can find out more about me and my cooking at www.judahlondon.com or follow me on Twitter and Instagram @judahlondon.

Ever wonder what heat actually does to our food? We know that it makes our food safe to eat but how? Well, that’s what we’re chatting about in this weeks episode! This episode was produced by me and Mom. Special thanks to Dan Plane who the Science Communicator at the Royal Institution. You can find out more about me and my cooking at www.judahlondon.com or follow me on Twitter and Instagram @judahlondon. **Disclaimer: While I’m a chef and I scientist – I’m still learning and exploring my ideas. That also means, while I do my best to make sure all the facts in the science that I discuss are as accurate as possible, there may be some assumptions that I haven’t quite got right. So do keep that in mind and if you have any new information that could build on my ideas please let me know at www.judahlondon.com :)

Today I go behind the kitchen doors of Heston Blumenthal's The Fat Duck and chat to his exec chef Jonny Lake.

Ever wondered what makes chillies so HOT! Well, we find out with Dan Plane from the Royal Institute!