Podcast appearances and mentions of zoe laughlin

Jay Rayner and the panel are in Shepherd's Bush, London answering questions on chilli oil and of course, shepherd's pie. Joining Jay are chefs, cooks and food writers Tim Anderson, Nisha Katona and Jeremy Pang, and materials expert Dr Zoe Laughlin. The panellists suggest what to cook with six types of aubergine, their methods for making crispy chilli oil at home, and whether purchasing a steam oven is a good idea. They also share their go-to store cupboard recipes and the most fool proof method of constructing the perfect shepherd's pie.Produced by Dominic Tyerman Assistant producer: Rahnee Prescod.A Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of expert chefs, cooks and food writers dip into the TKC postbag with the goal of answering various culinary conundrums, sent to the inbox. Joining Jay are Jocky Petrie, Sophie Wright, Tim Anderson and Dr Zoe Laughlin.The panellists explore what to do with excess bottles of prosecco, the best method for resting meat, and which pan truly delivers the perfect grilled steak. They'll also reveal their least favourite kitchen chores and share their secrets for identifying top-quality butter.Producer: Dan Cocker Assistant Producer: Dulcie WhadcockA Somethin' Else Production for BBC Radio 4

Jay Rayner and a panel of expert chefs, cooks and food writers are at the London Irish Centre, Camden discussing bouncy foods and cooking with corn. Joining Jay are Angela Hartnett, Jeremy Pang, Big Has and materials expert Dr Zoe Laughlin. They discuss their best methods for preparing garlic and how to add depth to a homemade tomato sauce, and debate whether fries should be loaded with toppings or left alone. Jay also stops to chat to Safia Jama from the Al Khaf family restaurant in Whitechapel about the flavours and ingredients involved in traditional Somali cooking.A Somethin' Else pproduction for BBC Radio 4

Jay Rayner and a panel of chefs and food writers are in Walthamstow answering questions on Christmas side dishes and festive vegetarian centre pieces. Joining Jay are materials expert Dr Zoe Laughlin, and chefs, cooks and food writers Will Hughes, Melissa Thompson, and Andi Oliver.The panellists discuss how to pimp up a Boxing Day sandwich and the best ways to use up a cupboard-full of chutneys and jams. They also debate their top side dishes for a Christmas dinner, and answer the most intriguing of questions - what's the biggest mess they've ever made in the kitchen?Alongside the Q and A, Jay chats to Annabelle Clarke from Walthamstow's Coven of Wiches sandwich shop about the key to constructing a top-notch sarnie. Producer: Bethany Hocken Assistant Producer: Dulcie Whadcock Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

To mark World Children's Day, Jay Rayner and his panel of food experts are at St Paul's Primary School, Whitechapel, answering questions from a room full of inquisitive kids. Joining Jay for his TKC debut is Young Masterchef judge Big Has, along with materials expert Dr Zoe Laughlin, and chefs Sophie Wright and Tim Anderson. Jay and the panel answer the most intriguing of questions from their audience of young foodies, including the grossest foods they've ever eaten, how to make vegetables taste nice, and the most pressing question of all - which foods make you fart? Meanwhile, Zoe Laughlin stops the show to make the Gruffalo's favourite food of all, owl ice cream, using a very special ingredient. Assistant Producer: Dulcie Whadcock Producer: Bethany Hocken Senior Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of chefs, cooks and writers are offering their best culinary advice from Stoke-on-Trent. Joining him to debate the do's and don'ts of cooking, chopping and crumble topping, are Dr Zoe Laughlin, Rob Owen Brown, Melissa Thompson and Melek Erdal. The panellists advise on what to do with a glut of mint, marvel at Melissa's dehydration techniques, and parley over what truly belongs in a full English breakfast. We also hear about the award-winning delicacy, Staffordshire cheese. Meanwhile, Jay chats to Ibrahim Jabarkhel from a local Afghan restaurant, Karwan, about the key flavours, ingredients and dishes of traditional Afghan cookery. Assistant Producer: Dulcie Whadcock Producer: Bethany Hocken Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of chefs, cooks and writers are in the army town of Aldershot answering questions from a crowd of eager home cooks. Jay is joined by specialist in Mauritian food, Shelina Permaloo, materials expert Dr Zoe Laughlin and chefs Sophie Wright and James "Jocky" Petrie. The panellists put their minds to an array of cookery concerns, including things to do with blackberries, the best way to give flavour to calamari, and the crucial debate - does oven temperature really matter? Inspired by Aldershot's monument to the Duke of Wellington, the panel also discusses the multi-step method behind the perfect beef wellington and how to avoid a soggy bottom. Jay stops to chat to TV presenter and member of the British Army Reserve, Jimmy de Ville who reveals the most inventive modes of cooking while on army duty, what an army lunch may consist of, and the key elements of military ration packs.

Jay Rayner and his panel of food experts with a postbag edition of The Kitchen Cabinet. Ready to solve your culinary conundrums are chefs Sophie Wright and Shelina Permaloo, food writer Melek Erdal, and materials expert Dr Zoe Laughlin. The panel discusses the best recipes for preserved lemons, the benefits of using a pestle and mortar, and the ultimate question - to brine or not to brine? They also reveal the best non-spicy seasonings to use when cooking meat, and the most haunting culinary atrocities they've witnessed in the kitchen.Assistant Producer: Dulcie Whadcock Producer: Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of food fanatics are in Gloucester for this week's episode. Joining Jay are materials expert Zoe Laughlin, food writer Lerato Umah-Shaylor, and chefs Rob Owen Brown and Angela Gray.The panel discuss the how to make the perfect scratchings, the food they'd happily throw down a hill, and the most adventurous ice cream flavours they've endeavoured to make. Materials expert Dr Zoe Laughin gets to the bottom of the question 'do we get more ice cream in a tub or on a cone?'. And Jay chats to Will Lee from Gloucester's Holy Gelato, about the best tips and tricks for making ice cream.Producer: Dan Cocker Assistant Producer: Dulcie Whadcock Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of food fanatics are in Reading for this week's episode of The Kitchen Cabinet. Joining Jay on the panel are materials expert, Dr Zoe Laughlin, chef Angela Gray and food writers Sophie Wright and Jordan Bourke. The panel discuss the best way to use up leftover cheese, how to encourage your loved ones to like green vegetables, and tempering versus frying spices. Situated in the biscuit town of Reading, Jay chats to Brendan Carr from Reading Museum, who shares the history of biscuits in Reading, and the intriguing history of the biscuit tin. Meanwhile, Zoe Laughlin answers the question on everyone's mind: which biscuit is best for dunking?In recognition of Reading's large Italian community, the panel later discuss their favourite pasta sauce recipes, and hear from local Sardinian pasta maker, Toni Sale who shares his top methods for creating traditional pasta from scratch.

Jay Rayner and his rabble of food experts are in Nottingham to kick off a new season of The Kitchen Cabinet. Joining Jay are food writers Melissa Thompson, Tim Hayward and Sumayya Usmani, and materials expert Dr Zoe Laughlin. The panellists answer a variety of culinary questions, including their most loved toastie recipes, and their top tips for cooking with quinoa. They also debate the best sausage to eat with HP sauce, and how to spice up a wiener schnitzel. And Jay chats to Bramley apple expert Roger Merriweather about the apple's historical links to Nottingham.A Somethin' Else production for BBC Radio 4

In the season finale of The Kitchen Cabinet, Jay Rayner and his team of food experts are at West Horsley Place to solve the audience's culinary conundrums.He's joined by food writer Lerato Umah Shaylor, chefs Jeremy Pang, Rob Owen Brown and materials expert Zoe Laughlin to tackle all things banquets and nibbles - from non-alcoholic drinks perfect for Dry January to show stopping banquet meals to amaze party guests. The panellists also discuss the weird food items tucked away at the back of their pantries, and answer the all important question - what's the optimum shape for a glass of champagne?And Jay chats to the Director of West Horsley Place Trust, Ilona Harris, to find out about West Horsley's rich banqueting history - previously enjoyed by Henry VIII.Senior Producer: Dan Cocker Assistant Producer: Rahnee Prescod Executive Producer: Hannah NewtonA Somethin' Else production for BBC Radio 4

Captain ‘Jay' Hook and his rabble of food experts are in the Marlowe Theatre, Canterbury for a pantomime edition of The Kitchen Cabinet. Joining Jay in the wings are food writer and Masterchef champion Tim Anderson, chefs Tim Hayward and Sophie Wright, and materials expert Dr Zoe Laughlin. Head to toe in panto paraphernalia, the panellists discuss a variety of Christmas-themed cuisines, including meat-free Christmas dinners, pre-made canapés, and the star of every festive feast - the cheese and pineapple hedgehog. In keeping with the pantomime season, the panel addresses the iconic custard pie and the best type of cream to ‘‘splat” with.Also, Jay chats to Ayumi Kuwata, founder of Canterbury's sampuru store, Smile Labo, about the intricacies of Japan's fake food tradition.Producer: Bethany Hocken Assistant Producer: Dulcie Whadcock Executive Producer: Hannah NewtonA Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of food fanatics are in Lewisham, south east London for this week's episode. Joining Jay are food writers Tim Anderson, Melek Erdal and Melissa Thompson, and materials expert Dr Zoe Laughlin. In Lewisham's Prendergast School, the panel discusses a variety of culinary conundrums, from cooking with coffee to the many uses of banana leaves. The panellists also ponder their desert island dish of choice, and their tips and tricks for cooking for one. Jay chats to Sri Lankan chef and founder of Little Sambol supper club, Gabriella Suresh, about the ins and outs of Sri Lankan lamprais. He also invites Vietnamese food writer, Uyen Luu, to talk about the surprising link between Vietnamese coffee and cats. Producer: Bethany Hocken Assistant Producer: Dulcie Whadcock Executive Producer: Hannah Newton A Somethin' Else production for BBC Radio 4

We often think of engineering as buildings, bridges, boats ... but what can the ordinary small objects that we put in our mouths teach us about an engineer's process? And why is breaking things just as important as making?British artist and materials engineer Zoe Laughlin opens up the doors to her Institute Of Making, a research club for those interested in the made world.Roma Agrawal M.B.E hosts.New episodes - conversations about how to rebuild the world better - every other Friday.Follow @QEPrize on Twitter, Instagram, and Facebook for more info. Hosted on Acast. See acast.com/privacy for more information.

Jay Rayner and his rabble of recipe experts head to Tunbridge Wells for this week's episode. Ready to join Jay from the wings of the Assembly Hall Theatre are materials expert Zoe Laughlin, restaurateur and Mauritian food expert Shelina Permalloo, food writer Jordan Bourke, and chef Paula McIntyre. Whether it be assessing the size of the bubbles in sparkling water to the importance of ‘burping' fermented foods, Jay and the panel of food fanatics discuss a range of culinary conundrums. From inventive ways to use up foraged berries, to alternative uses of sparkling water, the panel discusses a range of culinary debates. And Zoe Laughlin gives us a run down on the varying types and tastes of French beans. A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of culinary connoisseurs are in the football town of Wrexham for this week's episode of The Kitchen Cabinet. Joining Jay on the pitch are materials expert Zoe Laughlin, self-described ‘chef and part-time pirate' Rob Owen Brown, food journalist, Fliss Freeborn and renowned chef, Angela Gray. From giant lasagnes to breakfasts you'd eat in secret, the panel discusses a variety of left field recipes. Whether it be alternative uses of cereal, or the best low-effort feast for a dinner party, Jay and his squad tackle a range of culinary questions. Amongst the talk of tinned fish and football feasts, Jay and his team of food referees deliberate over the sandwich fillings worthy of a red card. Amongst the quick-fire Q and A, Jay has a half-time chat with local Salford Friendly Anglers Society, Michael Duddy, who explains the process of freshwater fishing. Assistant Producer: Rahnee Prescod Senior Producer: Dom Tyerman Executive Producer: Hannah Newton A Somethin' Else production for BBC Radio 4

Jay Rayner hosts this week's culinary panel show from the Oxfordshire town of Henley-on-Thames. Joining Jay are materials expert Zoe Laughlin, specialist in contemporary African food Lerato Umah-Shaylor, best-selling food writer Ixta Belfrage, and double adorned Michelin star chef Tom Kerridge. Jam packed into a swift 30 minutes, the panel discusses an array of culinary condiments and combinations. Whether it's the must-haves of pub snacks, or the heated subject of the ‘slate' plate, Jay and his panel of kitchen experts indulge in a variety of food-based debates. As the panel ponders the best alternative uses of tahini, Jay chats to John Maillard from Johnny Hot Stuff about the process of creating a perfectly balanced hot sauce. A Somethin' Else production for BBC Radio 4

Jay Rayner hosts this week's culinary panel show from the windy coast of Portstewart in Northern Ireland. Joining Jay are food writer Melek Erdal, Korean food connoisseur Jordan Bourke, local chef Paula McIntyre, and materials expert Dr Zoe Laughlin. Just down the road from the Giant's Causeway, Jay and the panel ponder over what dish they would serve to a not-so-friendly giant. They share various tips on the best ways to cook brown rice, offer advice on cooking with Irish Whisky, and answer perhaps the most pressing of culinary questions - what genre of music would you associate your cooking style with? Also joining the panel is Kelp expert Ellie Vogel who sheds light on the murky process of growing and farming this local seaweed. Producer: Bethany Hocken Assistant Producer: Dulcie Whadcock Executive Producer: Hannah Newton A Somethin' Else production for BBC Radio 4

Jay Rayner hosts this week's culinary panel show from Westminster Kingsway College. Joining him are food writer Tim Anderson, materials master Zoe Laughlin, and two of Westminster Kingsways' alumni - the exuberant Sophie Wright, and good-humoured gastronome, Ainsley Harriott. Inspired by Westminster Kingway's founder and 19th Century chef, Auguste Escoffier, the panel discuss the history and contents of the ‘mother sauces', as well as the all important question - what counts as a sauce? Alongside the queries ranging from peachy pairings to onion slicing suggestions, the panel take a deep dive into the ‘fruitiest' of culinary questions. Among the recipe-fuelled ruckus, guest speaker and Head of Westminster Kingsway, Paul Jervis gives us an insight into blonde rouxs, bechamels, and chopping boards. Producer: Bethany Hocken Assistant Producer: Dulcie Whadcock Executive Producer: Hannah Newton A Somethin' Else production for BBC Radio 4

Jay Rayner hosts this week's culinary panel show from the Welsh capital city of Cardiff. Joining Jay are chefs Angela Gray and Jeremy Pang, panel first-timer Ixta Belfrage, and materials expert Dr Zoe Laughlin. Inspired by Cardiff's extra-terrestrial residents, the panel time-travel through the food of science fiction. They get serious over exciting uses for prunes, and dunk their recipe ideas into the subject of soup. Sweet or Savoury? The team also throw their favourite pancake recipes into the frying pan. Dr Zoe Laughlin puts her artistic abilities to the test when she attempts to recreate a familiar face in dough form. Producer: Daniel Cocker Assistant Producer: Rahnee Prescod Executive Producer: Louisa Field A Somethin' Else production for BBC Radio 4

Jay Rayner hosts this week's culinary panel show from Slough in Berkshire. Joining Jay this week are Paula McIntyre, Sophie Wright, Lerato, and Dr Zoe Laughlin. They chew over how to eat a wider variety of plants in easy-to-cook dishes, the best uses for pineapple and the science behind getting chocolate to sound and taste just right. Also on the programme, author Zuza Zak offers up insights on the Polish dumpling called pierogi. The team give their favourite versions of this flexible favourite, as well as helping a listener overcome her phobia of school dumplings. Producer: Dominic Tyerman Assistant Producer: Rahnee Prescod Executive Producer: Louisa Field A Somethin' Else production for BBC Radio 4.

Swinging paintcans, electrified sinks, a drop from a zipwire are all hazards that the baddies ‘'The Wet Bandits'' are subjected to in the movie Home Alone. When comedians James Acaster and Guz Khan decided to make a TV show recreating the scenes from the Christmas classic they knew they needed to call one person, Engineer, Dr Zoe Laughlin. Zoe joined Sean on the show to discuss the science behind some of the scenes in Home Alone…

Swinging paintcans, electrified sinks, a drop from a zipwire are all hazards that the baddies ‘'The Wet Bandits'' are subjected to in the movie Home Alone. When comedians James Acaster and Guz Khan decided to make a TV show recreating the scenes from the Christmas classic they knew they needed to call one person, Engineer, Dr Zoe Laughlin. Zoe joined Sean on the show to discuss the science behind some of the scenes in Home Alone…

Jay Rayner and a panel of culinary experts are in Preston, Lancashire. Taking questions from the local audience are Tim Anderson, Jordan Bourke, Rob Owen Brown and Zoe Laughlin. The panellists confess their go-to dish to impress a love interest, cooked with varying levels of romantic success. Meanwhile Lancashire lad Rob gets nostalgic munching on a local sweet treat, Goosnargh biscuits. On hand to tell us about its distinctive flavour is Rachel Carefoot, head baker at Williams Handbaked. Our experts also share their favourite fried chicken recipes, including one with a surprise ingredient. Instant mashed potato, anyone? Producer: Jemima Rathbone Assistant Producer: Aniya Das Executive Producer: Louisa Field A Somethin' Else production for BBC Radio 4

Jay Rayner hosts a culinary panel show packed full of tasty titbits. This week he's in Essex with experts Tim Anderson, Sophie Wright, Rob Owen Brown and Zoe Laughlin. In the series finale, the panel tell us how to keep cool under pressure (cooking). They also debate whether you should pre-cook meat in the oven before a barbeque - is it the sensible thing to do or is it missing the point? Essex is the home of Tiptree jam so the panel is joined by Walter Scott, Chairman of Wilkin & Sons. He shares their rich history of jam making, and even brings in a jar of James Bond's favourite flavour, scarlet strawberry. The panel is also joined by Anton Thurgood from Maldon Salt, the saline jewel of Essex county. Anton talks us through the artisanal salt making methods used in Maldon, and the panellists share some delicious salt-bake recipes. Producer - Jemima Rathbone Assistant Producer - Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of food experts don their thinking caps as they take a trip to the city of spires and quiet learning - Oxford. Sophie Wright, Andi Oliver, Tim Hayward, and Zoe Laughlin answer questions from the audience. This week, The Kitchen Cabinet team considers the best recipes for chickpea flour, how best to use fruit syrups in your cooking, and delicious vegan alternatives to gelatine in jelly babies. Joining the team to discuss the fascinating food traditions at the Oxford University colleges is Librarian Matthew Shaw, alongside Justin Gildea, who talks passionately about the uses for oxtail. Producer - Jemima Rathbone Assistant Producer - Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of culinary experts visit the Wellcome Collection in London. On the panel this week are Tim Hayward, Sophie Wright, Jordan Bourke and Dr Zoe Laughlin. To celebrate Easter weekend, the panellists reveal the culinary Easter eggs they have hidden in their cooking - anchovies anyone? They also look back to Shrove Tuesday and tell us their favourite way to have pancakes. Joining the panel this week is Julia Nurse, a Research Development Specialist at Wellcome Collection. Julia digs into the Wellcome archives and uncovers some old and medicinal recipes, including an old ketchup recipe which inspires a debate on condiment dos and don'ts. Producer - Jemima Rathbone Assistant Producer - Aniya Das A Somethin' Else production for BBC Radio 4

Jay Rayner hosts a culinary panel show packed full of tasty titbits. Ready and raring to kick off the new series are panellists Rachel McCormack, Jeremy Pang, Tim Anderson and Dr Zoe Laughlin. The panellists delve into their pantries for a good clear out, unwrapping the hot topic of truffles, divulging some delicious savoury recipes for those pecan nuts you've discovered hiding behind the rice and, to top it all off, they suggest how to prepare spring onions for that ever-so professional finish. Beyond the questions, materials expert Dr Zoe Laughlin uses her science know-how to test what constitutes a bowl over a plate. Producer - Daniel Cocker Assistant Producer - Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner hosts a culinary panel show packed full of tasty titbits. Mel Erdal, Jordan Bourke, Tim Anderson and Dr Zoe Laughlin answer questions on all things gastronomic. This week our experts share their favourite ways to cook cauliflower - whole roasted, deep-fried and straight up with cheese (and pickled onions!). They also explore the magic of toasting, and debate the perfect fruit-to-topping ratio of a crumble. Producer - Hannah Newton Assistant Producer - Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner hosts a culinary panel show packed full of tasty titbits. In the first episode of a brand new series, he's joined by Tim Anderson, Anna Jones, Tim Hayward and Dr Zoe Laughlin as they answer questions from a virtual audience. Kicking off proceedings this week, resident materials expert Dr Zoe Laughlin leads the panellists in a game for all the family. To get involved, you'll need a small piece of chocolate... Beyond the fun, our food experts get serious about sustenance, serving up a feast of seasonally appropriate ideas - including throwing together the most delicious homemade stock, creating the paragon of roast potatoes, and melting chocolate to mouth-watering excellence. Producer: Jemima Rathbone Assistant Producer: Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner hosts the culinary panel show packed full of tasty titbits. Sue Lawrence, Sophie Wright, Jeremy Pang and Dr Zoe Laughlin answer questions from a virtual audience. Producer: Daniel Cocker Assistant Producer: Aniya Das A Somethin' Else production for BBC Radio 4

Jay Rayner hosts the culinary panel show packed full of tasty titbits. He's joined by Jordan Bourke, Shelina Permalloo, Tim Hayward and Dr Zoe Laughlin, to answer listeners' kitchen quandaries. Heart rates are high as the panellists discuss their most challenging culinary marathons. And, inspired by our guest this week, Fliss Freeborn, the author of Student Cuisine for the Gloomy Teen, they hark back to their own student days, picking the best tips and recipes from those years. What nifty kitchen appliance was Jordan Bourke's flatmate hiding in her room? Producer: Hannah Newton Assistant Producer: Aniya Das A Somethin' Else production for BBC Radio 4

Jay Rayner hosts a culinary panel show packed full of tasty titbits. He's joined by Sumayya Usmani, Tim Anderson, Rachel McCormack and Dr Zoe Laughlin to answer questions from a virtual audience. This week, our experts wow us with tales of their record breaking kitchen feats. They also talk us through their ideal breakfast spread, and debate the best summer puddings. Producer: Daniel Cocker Assistant Producer: Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner hosts a culinary panel show packed full of tasty titbits. Andi Oliver, Shelina Permalloo, Jordan Bourke and Dr Zoe Laughlin answer questions from hungry listeners. Special guest Robert Ortiz drops in to reveal the food secrets behind the most delicious Peruvian dishes. This week, the panellists attempt to settle some kitchen disputes (to varying success), revealing what exactly constitutes a sauce, how to make the perfect scotch egg, and what they would leave as a food offering to the fairies – yes, you heard us! Producer - Hannah Newton Assistant Producer - Aniya Das A Somethin' Else production for BBC Radio 4

Jay Rayner hosts a culinary panel show packed full of tasty titbits. Anna Jones, Jordan Bourke, Shelina Permaloo and Dr Zoe Laughlin are on hand to answer questions sent in by hungry listeners. In the final episode of this series, the panel answers your questions about dried vs. fresh yeast, the divisive topic of trifle, and the trickiest culinary skills to perfect. Head Chef of Cinnamon Kitchen and Masterchef runner-up Santosh Shah gives a crash course in Nepalese cuisine. Producer - Hannah Newton Assistant Producer - Millie Chu A Somethin' Else production for BBC Radio 4

Jay Rayner and his culinary panel are back with an Easter themed show, packed full of tasty titbits. Rachel McCormack, Jeremy Pang, Sophie Wright and Zoe Laughlin answer questions about recipes for leftover lamb, utilising different cooking oils and using up those lingering egg whites. Producer: Dan Cocker Assistant Producer: Millie Chu A Somethin' Else production for BBC Radio 4

Zoe is a British artist, maker, self-confessed tinkerer and materials engineer.  Perhaps best known to design and technology teachers for her part in the iconic BBC2 series 'Big Life Fix' this is only one of many TV appearances over the years including 'This Morning' with Philip Scofield and Holly Willoughby, The secret of landfill (2018), The secret story of stuff (2018) and most recently 'How to Make' first aired April 2020. Zoe is also the resident materials expert on BBC Radio 4's 'The Kitchen Cabinet'. In this podcast, Zoe's absolute obsession with the beauty and intrigue of materials comes across loud and clear. Her PhD work explores how materials might affect the taste of food (how she describes a gold spoon's taste has to be heard to be believed).  Zoe went on to co-create The Institute of Making, a multidisciplinary research club based at University College London. As with all our guests, we take Zoe back to school and follow her journey to the design inspiration that she is today. I promise you will not be disappointed and you may never look at a tin rod quite the same ever again! 

The fork is essential. Even camping without one is a false economy, in Katy’s experience. Even a spork - with a spoon at one end and a fork at the other, with a knife formed along one prong - just won’t do. You need both - a fork to steady the meat and a knife to cut it with. So how did the fork come to be so indispensable? We didn’t always love the fork. Public historian, Greg Jenner, reveals how it was abandoned for the chopstick in Ancient China, and greeted with scorn in Western Europe when a Byzantine princess ate with a golden double-pronged one. It was only after the traveller, Thomas Coryat, in 1608, celebrated its use by pasta-loving Italians that the English started to take note. By the mid-19th century, there was a fork for every culinary challenge – from the pickle and the berry, to ice-cream and the terrapin. The utensil transformed the dining experience, bringing the pocket knife onto the table in a blunt, round-tipped form, and ushering in British table manners. So is there a perfect version of the fork? With the help of tomato, milkshake and mango, Katy discovers that the material a fork is made from can drastically alter a food’s taste. Featuring material scientist, Zoe Laughlin, and food writer and historian, Bee Wilson. Picture: a fork, Credit: BBC

Mockingbirds are masters at copying the songs around them. Listener Tim wonders: how do they develop their expansive playlists? Two mocker experts fill us in. Plus, listener Matt has spent decades searching for someone to validate his spoon gripe. ELT finds him a kindred spirit. Guests: naturalist and host of Birds of North America Jason Ward, mockingbird mimicry researcher Dave Gammon, and materials engineer Zoe Laughlin. Thanks to callers Tim and Matt.

Zoe Laughlin, co-founder and director of the Institute of Making, tells of the frustrations, but also the beauty and learning opportunities associated with 3D printing.

The fork is essential. Even camping without one is a false economy, in Katy’s experience. Even a spork - with a spoon at one end and a fork at the other, with a knife formed along one prong - just won’t do. You need both - a fork to steady the meat and a knife to cut it with. So how did the fork come to be so indispensable? We didn’t always love the fork. Public historian, Greg Jenner, reveals how it was abandoned for the chopstick in Ancient China, and greeted with scorn in Western Europe when a Byzantine princess ate with a golden double-pronged one. It was only after the traveller, Thomas Coryat, in 1608, celebrated its use by pasta-loving Italians that the English started to take note. By the mid-19th century, there was a fork for every culinary challenge – from the pickle and the berry, to ice-cream and the terrapin. The utensil transformed the dining experience, bringing the pocket knife onto the table in a blunt, round-tipped form, and ushering in British table manners. So is there a perfect version of the fork? With the help of tomato, milkshake and mango, Katy discovers that the material a fork is made from can drastically alter a food’s taste. Featuring material scientist, Zoe Laughlin, and food writer and historian, Bee Wilson. Producer: Beth Eastwood

This is the seventh episode of a podcast mini-series to accompany FLOP 13 Stories of Failure, a free exhibition at the UCL Octagon Gallery open from 21 October 2019 to 10 April 2020. The exhibition has been commissioned by UCL Culture and curated by Thomas Kador (UCL Arts & Sciences). It shines a spotlight on a topic that most of us rather avoid and not talk about and investigates (through 13 stories) what happens when things go wrong. The FLOPCAST series comprises 15 different voices, all experts in their fields, discussing some of the objects on display at the exhibition to tell these stories of failure. The intention is that the podcasts can be accessed both while people are looking at the exhibits and independently without having visited the exhibition. In this seventh episode Zoe Laughlin tells of the frustrations, but also the beauty and learning opportunities associated with 3D printing.

1/6 "We play many musical instruments in our family. Lots of them produce the same pitch of notes, but the instruments all sound different. Why is this?" asks Natasha Cook aged 11, and her Dad Jeremy from Guelph in Ontario, Canada. In this new series of The Curious Cases of Rutherford and Fry, Hannah and Adam are joined by the Curious Cases band - Matt Chandler and Wayne Urquhart - to play with today's question. Bringing the science we have acoustic engineer and saxophone player Trevor Cox. Plus materials expert Zoe Laughlin demonstrates a selection of her unusual musical creations, including a lead bugle, a glass bell and a spruce tuning fork. Presenters: Adam Rutherford, Hannah Fry Producer: Michelle Martin Main image: 1-25 Wind instruments, 26-34 percussion instruments, Egypt, engraving by Duhamel from Description of Egypt, or the collection of observations and researches which were made in Egypt during the expedition of the French Army), Etat moderne, Planches, Volume II, Plate PlCC, Imprimerie Imperiale, 1817, Paris. Credit: De Agostini Editorial / Getty Images

“We play many musical instruments in our family. Lots of them produce the same pitch of notes, but the instruments all sound different. Why is this?” asks Natasha Cook aged 11, and her Dad Jeremy from Guelph in Ontario, Canada. For this instrumental case Hannah and Adam are joined by the Curious Cases band - Matt Chandler and Wayne Urquhart - to play with today's question. Bringing the science we have acoustic engineer and saxophone player Trevor Cox. Plus materials expert Zoe Laughlin demonstrates a selection of her unusual musical creations, including a lead bugle. Presenters: Adam Rutherford, Hannah Fry Producer: Michelle Martin

Extra content from 'rial Talk Live recorded at The Harrison in October 2018, featuring a Q&A with Zoe Laughlin in conversation with Anna Ploszajski. Zoe is an artist, maker, presenter, materials expert, and director of the Institute of Making. Find Zoe on Twitter @zoelaughlin, Instagram @zoelaughlin_, and online at www.zoelaughlin.com Read more about the Institute of Making at www.instituteofmaking.org.uk, and on Twitter and Instagram as @of_making Stickers and merch: smartmaterialcollective.com Tickets to Somewhere Dover the Rainbow are here: https://www.ticketsignite.com/event/521/somewhere-dover-the-rainbow---work-in-progress. Cover art by Scary Boots (@schrodingerskit) Music recorded by Cl!ve and mixed by Alex Lathbridge (@thermoflynamics) 'rial Talk is a proud member of the Smart Material CollectiveSupport this show http://supporter.acast.com/handmade. See acast.com/privacy for privacy and opt-out information.

Anna Ploszajski is joined by Zoe Laughlin at 'rial Talk Live to chat all things ice. Zoe is an artist, maker, presenter, materials expert, and director of the Institute of Making. Find Zoe on Twitter @zoelaughlin, Instagram @zoelaughlin_, and online at www.zoelaughlin.com Read more about the Institute of Making at www.instituteofmaking.org.uk, and on Twitter and Instagram as @of_making Stickers and merch: smartmaterialcollective.com Cover art by Scary Boots (@schrodingerskit) Music recorded by Cl!ve and mixed by Alex Lathbridge (@thermoflynamics) 'rial Talk is a proud member of the Smart Material CollectiveSupport this show http://supporter.acast.com/handmade. See acast.com/privacy for privacy and opt-out information.

Speaker information: Dr Zoe Laughlin (UCL Institute of Making) Materials ‘perform’, and ‘stuff’ is constantly getting up to ‘things’ all the time, just to exist and make up the world of objects. Experience some of the most wondrous matter on Earth during Dr Zoe Laughlin’s demo-led exploration of materials, as you witness the inanimate becoming animate and material science performing.

Welcome to Visionaries, a podcast dedicated to futurological thinkers brought to you by Future Human and the V&A. We seek out people who are reimagining innovation in their field, and ask them to apply their intelligence to emerging trends. Zoe Laughlin is an artist and the co-founder of the Materials Library at University College London (UCL). She is also the co-founder of UCL’s ‘Institute of Making’, which researches emerging materials, and the manufacturing processes that employ these, such as 3D printing. She describes how the changing properties of artificial materials are seeing scientists create objects with improbable qualities: extreme elasticity, apparent indestructibility, refractive ‘invisibility’ and even an ability to self-repair damage. How rapidly will such developments in materials science transform the industrial sphere, consumer culture and our basic understanding of the physical objects that surround us? And might emerging materials with similar qualities be used to fortify the human body? Presented by Ben Beaumont-Thomas.

In the podcast this week, we are joined by the Institute of Making’s creative director, Zoe Laughlin, who talks about how the institute is putting the idea of making back at the heart of university thinking. We also have a short interview with the UCL Academy’s principal Geraldine Davies about the vision for the school, and we also chat to Mike Parker Pearson about his new discoveries at the Stonehenge site. UCL is consistently ranked as one of the world's top universities. Across all disciplines our faculties are known for their research-intensive approaches, academic excellence and engagement with global challenges. This is the basis of our world-renowned degree programmes. Visit us at ucl.ac.uk.

Material Scientist Dr Mark Miodownik, acoustican Professor Trevor Cox and artists Zoe Laughlin and Martin Conreen will be performing demonstrations and discussing the art and science of the sound of materials. They will consider why buildings sound the wa