This week, I met with food writer Sybil Kapoor. Sybil talks about how one of the first recipes she cooked, as a teenager, developed into a recipe in her fascinating new cookbook Sight, Smell, Touch, Taste, Sound: A new way to cook.
She explains why it’s important to sniff all your ingredients, even the bad ones, the anticipation of sounds – and why we really do eat with our eyes.
Tune in for a fascinating insight about understanding how our senses attribute to the joy of cooking. Listen here: