All Episodes

Wagashi: Japanese Tea Sweets featuring Daifuku Mochi

Hummus: Japanese Inspired Hummus from Moonrise Restaurant

Interview with The Lucky Cajun

Jambalaya: We hope you like spice

Moussaka: Because we're super Greeky

Oat Couture: Turning Porridge Michelin

Afternoon Tea: Snacking like the aristocracy

Beaver Tarte Tatin - Castoreum and Natural Flavors

Quiche: Did someone say cheese?

Bread and Butter: A culinary staple

Holi Food

Congee: One way to elevate rice

Pub Snacks/Scotch Eggs

Okonomiyaki

Pancakes

Marshmallow Show Down - Marshmallows vs Pastila (Пастила)

New Years Resolutions - Fad Diet Food (Jello 123)

Chasing Stars Christmas Special 2025

Showstopping Desserts: Bombe Alaska!

Holiday Cookies with a hint of Spite

St Lucia Day Saffron Buns

Sides that dont suck 3: Dr. Carrot

Bonus Episode: Stuffing featuring Jimmy Profitt (Sides that actually don't suck)

Sides that dont suck 2: the stuffing that loved me

Sides that dont suck 1: from the potato with love

Devilled eggs: satanic panic picnic party

Fried Chicken - poulet vous coucher avec moi? (bawk bawk)

Bobotie - South African Comfort Food

Gougeres

Oyster Mushrooms Rockefeller à la 11 Madison Park

Milk and Cookies

Creme Brulee: The burnt cream controversy

The Joy of Cookies: humour us a little

Basque Cheesecake: secret mens business?

Meat Fruit: medieval shenanigans

Foie Gras: haute controversy

French Lentils - can we make a pulse fancy? (Honoring Washington's National Lentil Festival)

Kentucky Bourbon and Hot Brown: a blast from the past

French Onion Soup: chopping onions sucks

Fruitcake: Christmas in July

Pavlova: it's not from New Zealand

Fig Leaf: historical edible undies

Summer cocktails: Classy drinks for classy people

Bottarga: It's not Bogota, thats in South America

Tiramisu & Tiramisu ice cream: Dear Italy, I'm sorry.

Popcorn Soup: yes, you read that right

Champagne: what it's like to taste stars

Crispy Skin Duck: Modernity meets tradition

Lemon Lilac Cake

Chicken Salt: Salty love from Australia

Swiss Roll Cake: a tribute to south east Asian flavours

Huitlacoche Tacos: a very smutty episode

Pot De Creme: an adventure in culinary concrete

Brownies: Theres no way we can go wrong here... right?

Cod: How many puns can we possibly make?

Coconut: I've got a lovely bunch of pythons...

Fondue: Or is it a fondon't?

Bœuf Berginern: Dear France, I'm sorry.

Oyster Ice Cream: Yup, you heard that correctly.

Soufflé: French for cheesy air… probably

Introduction - Food Glorious Food