Ruby Tandoh
Food writer, cookbook author, and commentator on food culture known for her book All Consuming and for appearing on The Great British Bake Off; discusses how the internet and algorithms shape contemporary appetites.
Top 3 podcasts with Ruby Tandoh
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18 snips
Dec 5, 2025 • 29min
Ruby Tandoh, the World's Best Lasagna,and how the internet is collectively changing what we all want to eat
In this insightful conversation, Ruby Tandoh, a food writer and former contestant on The Great British Bake Off, explores how the internet influences our dining choices. She shares her experiences balancing the allure of online recipes with traditional cookbooks, revealing how cultural trends spark cravings. From the viral 'world's best lasagna' to the impact of TikTok on culinary trends, Ruby critiques the often superficial nature of modern food content. She also reflects on how these trends can affect our relationship with food, including eating disorders.
Dec 25, 2025 • 46min
Best of Think '25: Why everybody is a foodie now
Join Ruby Tandoh, food journalist and Great British Bake Off finalist, as she dives into today's foodie culture. She discusses how the internet has transformed recipe access, blending everyday meals with aspirational dining. Explore the rise of food media, the intriguing dynamic between casual and fancy dining, and the influence of social media on food trends. Ruby also touches on the historical shifts in British food reputation and how grassroots critics like Keith Lee are changing culinary conversations. A feast for the mind!
Oct 30, 2025 • 1h 19min
Modern Food Media With Ruby Tandoh
In a lively discussion, Ruby Tandoh, bestselling food writer and former Great British Bake Off contestant, explores the evolution of food criticism in the age of social media. She shares insights on the roles of influencer-critics like Keith Lee versus traditional critics, and the challenges of reliability in democratized reviews. Ruby also discusses how algorithms shape trends, the resilience of narrative cookbooks, and her ambivalence towards the recipe economy. Plus, she humorously envisions a more comfortable dining experience.
