XO Soused sets out to unpack Chinese cuisine—an ambitious undertaking given the food culture’s complex and ancient histories, but one well-suited to the dynamic duo helming the crusade. After a colourful first season that explored chicken feet, the globalisation of Chinese food, and of course, XO sauce, acclaimed chef-anthropologist Andrew Wong and food scholar Mukta Das kicked off their second season with a creative analysis of modern-day banquets vis-à-vis that of the Qing era. 

See also: Have You Listened To XO Soused, Chef Andrew Wong’s Podcast On Chinese Food Culture And History?

Put simply, Take A Bao is “a flavour-driven audio show about Asian food”—an apt description by the host himself, Malaysian-Chinese cook and food writer Yi Jun Loh, better known as Jun & Tonic. However, as the podcast vibrantly celebrates, Asian cuisines are anything but simple. The introductory episode focuses on the funky and contentious durian fruit and why the creamy flesh is so popular in Asia, while the most recent story (a two-episode arc) takes a sombre look at the prejudice behind refugee cuisines. Naturally, there is also an episode dedicated to the many rice dishes (and variants!) throughout the continent.

See also: What To Eat: Popular Rice Dishes Around The World

Through her podcast Feast Meets West, NYC foodie Lynda Liu spotlights the trending dishes, restaurants, and personalities making waves in the realm of Asian cuisine. Between an interview with Simon Kim, who opened NYC’s first Korean steakhouse Cote, a conversation about the growing global popularity of Nikkei (Japanese-Peruvian) cuisine, and much more relevant musings, every episode promises to both educate and entertain.

See also: Top 10 Dining Trends of 2021—How Many Have You Tried?

Apart from leading The New York Japanese Culinary Academy as its passionate director, food writer Akiko Katayama also hosts the Heritage Radio Network’s Japan Eats! Currently on its 257th episode, the series provides a thorough and varied understanding of the much-loved food culture, including the arts of takoyaki, yakitori, and okonomiyaki, the gastronomic philosophies that make Japanese cuisine so unique, and a comprehensive guide to Japanese drinks.

See also: 5 Creative New Tokyo Restaurants To Dine In

The Singapore Noodles Podcast is driven by Pamelia Chia’s admirable goal: to preserve Singaporean food heritage and culture. In each episode, Chia engages in “open, honest conversations with people who are keeping Singaporean food heritage alive in their own ways,” inviting others to join the movement.  Considering Singapore’s increasingly international food scene, Chia also takes the opportunity to investigate foreign food cultures like Filipino food, speaking with cookbook author Bryan Koh about why Filipino food is often misunderstood in the Singaporean landscape.

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