It's Never JUST Food!

Why does mozzarella give us that glorious cheese pull while halloumi can sit in a screaming-hot pan and somehow keep its shape? And…why does American cheese melt SO well?

In the final episode of our three-part cheese series, we're taking everything we've learned about cheese and bringing it into the kitchen. We're digging into the science of melting and stretching, why your homemade pizza sometimes turns watery, what makes ch...

How can one simple ingredient (milk) be transformed into more than 4,000 completely different cheeses?

In part 2 of this cheese series, we're diving into the science, history and craftsmanship behind one of the world's most beloved foods. From creamy burrata and buttery Brie to tangy feta and bold blue cheese, you'll discover how small changes in milk, bacteria, moisture and aging create an incredible diversity of flavours and textu...

Who invented cheese?

It turns out...we don't actually know.

In this first episode of a new cheese mini-series, we're traveling back roughly 8,000 years to explore one of humanity's oldest processed foods.

From the first domesticated sheep and goats in the Fertile Crescent to archaeological discoveries in Poland, Ancient Egyptian tombs, Mesopotamian records and the Roman Empire, we trace the fascinating journey of how cheese likely ca...

After a short podcast hiatus and a trip to Hawaii, Noha is back with an episode on Hawaiian shave ice: what it is, where it came from and how it's related to other shaved ice desserts around the world.

In this episode:

• The roots of shave ice
• How plantation-era migration helped shape Hawaiian shave ice
• The difference between shave ice, kakigori, bingsu, halo-halo, baobing and raspado
• Why texture matters so much in frozen desserts
• Whe...

Episode Description

Honey is one of the rare foods we eat that’s essentially a finished, shelf-stable product made by another species. Bees do the work, we take the credit. 

Join me as we dive deep into the world of honey exploring its history, process, health benefits and more!

In this episode

• The oldest known evidence of humans harvesting honey
• Why bees make honey  
• Who does what in the hive: queen, drones, workers
• H...

Episode Description

Kimchi is often treated like a trendy fermented side dish, but it started as a practical survival food and became a cultural cornerstone long before it hit Western grocery stores. In this episode, we go deep into kimchi’s historical roots, how it evolved over time, the science of fermentation, what “probiotics” actually means and what human research suggests about potential health effects. 

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Episode Description

Believe it or not, pizza didn’t start as a global “fast food.” It started as practical street food in Naples, then became a craft, then became a symbol and eventually became a mass-produced product category in a lot of places. In this episode, we explore the history behind pizza, a popular legend, cultural trends and everything in between.

In this episode

• The earliest known written mention of ...

In Part 2 of this ultra-processed foods series, we go behind the curtain. Not the boring org chart stuff. The unexpected roles and design choices that shape the experience of eating ultra-processed foods, like crunch sound, texture engineering, aroma design, and how foods are built to dissolve and “go down” fast.

In this episode

• What it really means to “design” a food experience

• The crunch and sou...

Ultra-processed foods are everywhere, but most people don’t fully know what the term means. In Part 1 of this two-part series, we start from the beginning: how the modern ultra-processed food concept emerged, why it was created, and how the NOVA classification system defines ultra-processed foods today. 

In this episode

• The history behind processed foods
• What “ultra-processed” means 
• The modern origin of...

Coriander is either fresh, citrusy, and full of bursts of happiness or it tastes like soap and ruins your entire meal. There seems to be no in-between.

In this episode, we unpack what coriander is, why it has different names, where it comes from, how it shows up in so many cuisines and what the peer-reviewed science says about the soap tasting situation. We also break down coriander leaves vs coriander seeds, compare it to other her...

One of my listeners, Emily, shared a question that sent me down a nerdy rabbit hole. She grew up in Canada eating potatoes as a staple and can eat a lot of them with no problem but rice makes her full really fast. Her Indonesian friends are the opposite: they can eat a lot of rice, but potatoes shut them down fast.

In this episode, we explore whether there’s any scientific reason behind this so come join me and find out what t...

Today, we're exploring everything chocolate which wasn't something that ever started out with an intention to be used in sweet concoctions!

In this episode:

• Where chocolate originated and what it looked like
• How chocolate made its way to Europe
• Cacao vs cocoa vs chocolate
• Where cacao grows, harvesting, and the supply chain situation
• How chocolate is made
• The different types of chocolate out there
• Why people crave chocolate
• Heal...

If you think sushi started in the same format you know and love today, you’re not alone but, its origins are totally different. Tune in to learn more!

In this episode:

• Sushi’s origin story  
• What counts as sushi  
• The main types of sushi: 
• Kimbap is not “Korean sushi” 
• How sushi became popular outside Japan
• What it takes to be a sushi chef and what omakase means
• The health side: benefits...

Dumplings are everywhere, and people love arguing about what counts, what doesn’t, and what the “best” dumpling is.

So, today we’re covering these delicious bites, but with one rule: this is not a competition and there will be no winner, because I have never met a dumpling I didn’t enjoy.

In this episode, we’re taking a historical and cultural trip around the dumpling world. We’re covering wh...

Every time you bite into bread, you’re taking part in something ANCIENT.

In this episode, we go deep on bread as the ultimate “never just food” food.

We’re talking what early bread looked like, how bread evolved through civilizations, and the science behind why yeast bread and sourdough taste and behave differently. Then we zoom out to the cultural side of bread, including why it shows up everywhere, and how ...

Meet Noha and learn about WHY we eat the way we eat.

In Episode 1, I’m breaking down 5 reasons food is never JUST food. I'll cover reasons spanning biology, cravings, stress, culture and the modern food environment. Expect nerdy facts, real-life examples, and at least one “I had no idea” moment.

Connect with Noha:

• If you have a topic you want covered next, send an email to itsneverjustfood@gmail.com