Guidesep 132 - MARTIN MORALES on Peruvian baking, the incredible women chefs of the Andes and why quinoa is more versatile than you think
Guidesep 131 - NOMA'S RENE REDZEPI AND DAVID ZILBA on why fermentation is at the heart of Noma's menu
Guidesep 129 - MAGNUS NILSSON - head chef of Faviken in Sweden on Nordic baking traditions from Sweden to the Faroe Isles
Guidesep 128 - FERMENTATION - how does it work? learn about the science and art behind this ancient practice
Guidesep 125 - Why quince is such an underrated fruit and a chat with the head chef of Rovi, Neil Campbell
Guidesep 121 - Niki Segnit (author of The Flavour Thesaurus) on social media, why lardy cakes are good for you, and more!
Guidesep 120 - An expert guide to sherry including how to identify styles and why your Grandma's Harveys Bristol is cooler than you think
