Podcasts by The Food Chain

Feed your brain from 2023-12-14T00:00

Our brains require 20% of our body’s energy intake, despite making up, on average, only 2% of our body weight.

There are nutrients that are needed for brain health and development, yet ma...

How to stop cooking killing from 2023-12-07T00:01

It’s estimated that more than 2 billion people use polluting stoves - with severe consequences for their health.

The World Health Organisation says 3.2 million people die each year as a r...

Pesticide exports from 2023-11-30T00:00

Many countries allow the manufacture and export of pesticides that are banned for use in their own countries.

Recently France and Belgium have introduced laws preventing the export of s...

Food for new mums from 2023-11-23T00:00

Seaweed soup, aniseed sprinkles on toast, pig trotter soup and fried chicken.

In this episode Ruth Alexander learns about what your body needs postpartum, and hears different food traditi...

Eco scores on food labels from 2023-11-16T00:00

The European Union wants to introduce one system for scoring the sustainability of food products. The new requirements are likely to be introduced in 2024.

Currently there are a number of...

How to read a menu from 2023-11-09T00:00

Pan fried, artisanal, gourmet: there's a fashion for foodie words. Why?

In this episode, Ruth Alexander finds out how restaurants use language, psychology and behavioural economics to wh...

Cooking in extreme places from 2023-11-02T00:00

Wherever humans go, whatever we do, we need to eat.

In this programme, we meet the people cooking at the extremes.

We hear about the chefs serving up three-course meals on Africa’s...

Why is food so expensive in Ghana? from 2023-10-25T23:00

Ghana’s inflation rate is one of the highest in the world, much of it driven by rising food prices.

In this programme Ruth Alexander asks how Ghana went from being the world’s fastest gro...

The rise of private chefs from 2023-10-18T23:01

This week, Ruth Alexander is exploring the growing market for professional home cooking and asking whether you’re guaranteed the luxury experience you’re paying for.

She speaks to private...

How to feed a city from 2023-10-11T23:00

More than half of us globally now live in cities. The United Nations estimates that by 2050, that number will be closer to seven out of ten of us.

How can growing cities feed their popul...

Can you eat your way to 100? from 2023-10-05T11:02

What if you could reach a great age through your dietary choices? Imagine – that the food you eat has a direct effect on how long you live. An appealing concept, but can it be backed up by resea...

Bonnie Garmus: My life in five dishes from 2023-09-27T23:00

Bonnie Garmus, author of the bestselling novel Lessons in Chemistry, shares the story of her life through five dishes.

Ruth Alexander meets Bonnie in her London home, to talk about the f...

What's in a national dish? from 2023-09-20T23:00

Many dishes have become famous national symbols both at home and abroad, for example Italian pizza, or British fish and chips.

Whilst such dishes can create a sense of unity and identity,...

The taste test from 2023-09-13T23:00

Consumers have the buying power but how much are they considered when a brand decides to make a change?

In this edition of The Food Chain Ruth Alexander takes a look at what goes into de...

The art of food diplomacy from 2023-09-06T23:01

As India welcomes the world’s biggest economies for the G20 meeting this September, we look at the role that food might play in top level discussions.

Food diplomacy is increasingly seen...

Feeding baby from 2023-08-30T23:00

Weaning refers to the process of introducing your baby to solid foods, alongside breast milk or formula. In the UK, the NHS suggests this normally happens at around six months old.

In th...

Stop chewing like that! from 2023-08-23T23:00

Imagine not being able to sit and eat at the dinner table with your family without feeling furious.

The little-known condition of Misophonia, often called “sound rage”, is a lower toler...

Banh mi: A sandwich with a story from 2023-08-16T23:00

The banh mi is a staple street food in Vietnam and increasingly popular around the world. But how did it come to be a global sensation?

In this edition of The Food Chain, Ruth Alexander d...

The Little Italy story from 2023-08-09T23:00

Italian food is one of the most popular cuisines in the world, but how did it first make its way out of Italy?

In this edition of The Food Chain, Ruth Alexander uncovers stories of migrat...

This kid cooks from 2023-08-02T23:00

At what age should you start teaching children to cook, and why should you?

In this programme, Ruth Alexander meets children and young people who are talented in the kitchen, making the c...

Immersive dining from 2023-07-26T23:00

Immersive dining has become something of a culinary craze in recent years. As well as serving food, restaurants are providing multi-sensory experiences for customers; transforming their dini...

Africa's forgotten foods from 2023-07-19T23:00

The African continent is seeing one of the fastest rates of urbanisation in the world.

As people move to cities, and lifestyles change, so do diets. Many indigenous ingredients and dishe...

What the wedding caterer is really thinking from 2023-07-12T23:00

Going to a wedding this year?

Spare a thought for the caterers - expected to put on ever-more elaborate feasts in ever-more challenging conditions.

In this episode, three wedding ...

How I learnt to cook from 2023-07-05T23:00

Out of necessity, in adversity, or for the fun of it - how, and why did you learn to cook?

Ruth Alexander hears the stories behind people’s kitchen skills - the highs, the lows, the chal...

How did salt get so gourmet? from 2023-06-28T23:00

Salt has been a staple ingredient in cooking and preserving food for thousands of years.

It adds flavour to food, preserves it, and keeps our bodies functioning.

In recent years, g...

Can you feed a city from its rooftops? from 2023-06-21T23:00

Could our office, apartment and public buildings also be farms?

In this programme, Ruth Alexander meets the pioneers of rooftop farming, turning concrete into green spaces where fruit and...

The power of heritage brands from 2023-06-14T23:00

Tabasco sauce, Lea and Perrins, Angostura Bitters. Those are a few of a very select number of sauces, condiments and tipples that have weathered changing tastes and trends over the years, even o...

How did TV cooking competitions get so big? from 2023-06-07T23:00

Television cookery competitions are big business – drawing audiences in their millions over multiple series. How did they become such a successful format?

In this programme we go behind ...

Let’s take a lunch break! from 2023-05-31T23:00

A lunch break can tell you quite a lot about a country’s work culture; ranging from two-hour, luxuriant pauses in some parts of the world, to a couple of minutes, snack-in-hand at a desk, in oth...

Teaching tomorrow's chefs from 2023-05-24T23:00

Why go to culinary school when you could learn on the job?

Three trained chefs-turned teachers make the case for learning the basics and getting a qualification that could open doors in a...

Is the food you’re eating what you think it is? from 2023-05-17T23:00

How can you be sure you’re eating what you think you’re eating? In most cases, food fraud won’t make you ill, but you won’t be getting quite what you’re paying for. In this programme, Ruth Al...

Should we farm octopus? from 2023-05-10T23:00

The world’s first octopus farm is being planned by a Spanish seafood multinational.

The intelligent creatures are difficult to rear in captivity, but numerous companies around the world h...

A dish fit for the King from 2023-05-03T23:00

The crowning of a British monarch calls for an official dish. In 1953, for the coronation of Queen Elizabeth II, it was a curry and mayonnaise chicken dish. This time around, King Charles III ha...

The growth of GM food from 2023-04-26T23:00

Genetically-modified food has long been a subject of debate. It was first introduced to market in the United States in the mid 90s.

Since then, some governments have approved the cultiva...

How AI could design our diets from 2023-04-21T11:18

Every day, humans make multiple choices about what to eat. Some of those decisions will be better for our health than others - but what if we allowed a machine to decide for us?

In this p...

Is this the end of the British caff? from 2023-04-12T23:00

The British "caff" - slang for café, and home of the breakfast fry up, or "full english" - is under threat. Many have closed, struggling to compete with changing tastes and the success of chains...

Can small farms feed the world? from 2023-04-05T23:00

What’s the best way to produce affordable food, that’s good for the planet, and can feed us all? Is it even possible to have all three?

In this programme, Grace Livingstone visits small a...

Bringing dark kitchens into the light from 2023-03-29T23:00

Dark kitchens are the multi-block commercial units allowing virtual brands and events companies to prepare and deliver food. They’ve got a mysterious reputation, sometimes also called ghost kitc...

What do medics really eat? from 2023-03-23T00:00

Long days, unsociable hours, a hectic and pressurised workload – the working environment for health care staff is full of challenges. Maintaining a healthy diet in those conditions is tough. Listen

How to photograph food from 2023-03-16T00:01

Anyone who has taken a photo of their plate in a restaurant knows how hard it is to make food look good on camera.

An industry is dedicated to advertising food products on TV, online and...

A taste of home from 2023-03-09T00:00

Facing the trauma of having to abandon your home because of war or climate change, how do you find solace in food that is no longer your own?

There are 10 million registered refugees in t...

The joy of feeding birds from 2023-03-02T00:00

Humans have been accidentally feeding wild birds for millennia; any leftover food scraps to be scooped up by opportunistic, feathered friends.

The deliberate feeding of birds, however - ...

Feeding the VIPs from 2023-02-23T00:00

How do you make Michelin Star-level food, for hundreds of people, in a kitchen you just built in someone’s garden, and with no access to cooking gas? That’s just a typical scenario facing chefs ...

The growth of food banks in Africa from 2023-02-16T00:00

Food banks have operated for decades in North America and Europe. They are generally operated as non profits, connecting food businesses that have waste with individuals, families and charities ...

What's the best pasta shape? from 2023-02-09T00:00

Spaghetti, penne, farfalle, gnocchi, lasagna – just a few of the 300-plus shapes of pasta in existence. And there are some very strong opinions about them.

This Italian staple is one of ...

What's the big deal about fine dining? from 2023-02-02T00:00

Noma – considered by some to be the ‘world’s best restaurant’ - has announced it will close in 2024. The news has prompted headlines around the world and a renewed discussion about the culture o...

Why can’t my child swallow? from 2023-01-26T00:00

To feed a child is fundamental to a parent, it’s instinct. But what if your baby can’t swallow?

After receiving lots of emails to a programme we made on dysphagia – or swallowing difficult...

The ghost writers from 2023-01-19T00:00

Who wrote the cook books on your kitchen shelves? For many celebrity chefs, a cook book, or several, is an obvious way to extend their brand. But if they don’t have the time or the skills to wri...

The opera singer's diet from 2023-01-12T00:00

Opera is viewed as something of an endurance sport in the musical world. Hours spent on stage, in costume, doing a very physical job far away from home comforts can take its toll on the body if ...

Chefs who changed course from 2023-01-05T00:00

Working as a chef can be creative and rewarding when people love your food, but it can also be demanding, requiring long and antisocial hours.

In this programme we hear about the highs a...

Cooking with love from 2022-12-29T00:00

Why hold on to an old clay pot, a worn-out metal spoon, or a plain glass bowl?

Earlier this year, we made a programme celebrating old and cherished cookware and received a huge response ...

A Ukrainian table at Christmas from 2022-12-22T00:00

Ukrainian cookbook writer Olia Hercules reflects on why it's important to mark this festive season, and the traditional dishes she’ll be serving at the Christmas table in London this year. Ruth...

Hard to swallow from 2022-12-15T00:00

Can you imagine what you would miss if you lost the ability to eat?

Swallowing is something most of us take for granted, but around 8% of the general population are believed to experience...

Why does Africa import a lot of food? from 2022-12-08T00:00

2022 has seen record food prices. Many African countries have been badly hit because they import their staples – wheat, rice and oil. A lack of infrastructure and capacity in some countries mea...

Eggonomics from 2022-12-01T00:00

Eggs – a nutritious and affordable source of protein.

Or they were. The cost of a box of eggs has been rocketing around the world. And in some places, where it’s long been common to start...

Samuel Ikua: Global Youth Champion 2022 from 2022-11-24T00:00

Samuel Ikua is championing urban farming in his city, Nairobi in Kenya.

Samuel undertook an urban farming course in 2015, run by a local NGO called the Mazingira Institute. Seven years l...

Food as rehabilitation from 2022-11-17T00:00

Food behind bars is not intended to be a Michelin-starred affair. But prison food reformers claim some of it is so bad that it could be hampering the rehabilitation of inmates. Nutritious and ta...

Eating With Our Ears: The Sound of Food from 2022-11-12T09:21

How does sound influence the way we eat, drink and taste? We discover our hearing makes a bigger contribution to flavour than we think.

Mike Johnson explores the concept of 'sonic seasoni...

Island diets from 2022-11-10T00:00

In this programme we explore the realities of island diets. Ruth Alexander hears how diets are changing, and what this means for population health.

Indigenous diets were limited to what g...

The buffet business from 2022-11-03T00:00

All-you-can-eat restaurants are popular, as are high-end buffets at big weddings and posh hotels.

But what’s the trick to making money out of them, and what happens to the leftovers? Listen

Forbidden food: The Jews of Spain from 2022-10-26T23:00

Today’s Sephardic Jewish community has its roots in Spain and Portugal. The Hispanic Jews lived for many centuries in those countries but faced increasing persecution in the 13th and 15th Centur...

What do astronauts eat? from 2022-10-19T23:00

What are the nutritional challenges, and the highs and lows of food in space? As NASA looks at creating a lunar habitat, and even launching a mission to Mars, how can the right food be prepared ...

Can farmers influence food prices? from 2022-10-12T23:00

Global food prices reached record highs this year due to a combination of factors including the war in Ukraine, rising energy prices and poor harvests. Prices are now falling, but remain higher ...

Inheriting grandma's pan from 2022-10-05T23:00

We may be living in a disposable age, but many of us probably own at least one hand-me-down pot, pan or kitchen utensil. They can be heavy and cumbersome to use but promise quality and reliabili...

Who owns seeds? from 2022-09-28T23:00

Today’s seed industry is dominated by a handful of companies. Approximately 60% of the market is controlled by just four companies.

Many of the seeds planted by farmers are controlled by...

Food for mood from 2022-09-21T23:00

Mental health is a hugely complex issue with many causes. There’s no simple answer, then, when it comes to therapies for conditions like anxiety and depression. But a growing body of research is...

The flavourists from 2022-09-14T23:00

Meet the flavourists – the people who bring together art and science to create the flavours in our food. Each crisp, soft drink, or toothpaste flavour has been concocted by someone in a lab who ...

Inside food safety scares from 2022-09-07T23:00

Food contamination is a serious public health problem around the world. The World Health Organisation estimates that 600 million – almost 1 in 10 people in the world – fall ill after eating cont...

Tomorrow’s food crops from 2022-08-31T23:00

Climate change means that, in many parts of the world, the way we farm is no longer working.

We need a larger, more diverse range of crops that perform even when the rains don’t come or,...

Running a restaurant with your relatives from 2022-08-24T23:00

Running a restaurant is hard enough, but what if there’s family involved? In this episode, Felicity Hannah explores the highs and the lows of family-run eateries; their history, food culture, fa...

Liquid gold: The price of cooking oil from 2022-08-17T23:00

Vegetable oil is one of many foods that has seen big price rises in the last year.

Not only is it used for cooking and frying, but it’s also in many processed foods such as ready meals, s...

What can we do about drought? from 2022-08-10T23:00

Water shortages are getting worse with climate change. In the Horn of Africa, long periods without a rainy season have created a dire situation. The World Food Programme says up to 20 million pe...

The food illustrators from 2022-08-03T23:00

Meet the artists tasked with creating pictures that look good enough to eat.

If it wasn’t for them, you might not have bought that particular tin of tomatoes or that bottle of wine.

Fuelling a female footballer from 2022-07-27T23:00

Good quality nutrition is key to sporting success. But while plenty of research exists on the impact of nutrition on performance, most of it has been done on male athletes. That’s despite female...

Why use food for fuel? from 2022-07-20T23:01

Biofuels are a way to make our cars, lorries and even planes run on renewable fuel. They’re often made from food crops.

Globally 7% of cereal crops and 15% of vegetable oil crops are use...

In search of a food champion from 2022-07-14T04:00

From tackling poverty and hunger, to maggot farming, to harnessing the power of seaweed - since 2017, The Food Chain has been celebrating and rewarding innovation in food. This year, as part of ...

The fungi kingdom from 2022-07-06T23:00

It’s not just fauna and flora, there’s a third, much overlooked kingdom of life – fungi.

Fungi are essential for plant and soil health, and therefore our own survival.

It’s not j...

Lemn Sissay: My life in five dishes from 2022-06-29T23:00

The internationally acclaimed poet and playwright Lemn Sissay OBE shares the story of his life by recalling five memorable dishes.

His is an extraordinary story of family, and identity, l...

Menopause and diet from 2022-06-22T23:00

The menopause can cause all sorts of changes in your body – weight gain, hot flushes, sleeplessness and joint pain amongst others. Can what you eat help ease these symptoms?

Officially a ...

What's up with airline food? from 2022-06-15T23:00

Aeroplane food doesn’t have the greatest reputation. Though it might be easy to blame an airline for serving lacklustre meals, the problem is more complex.

Ruth Alexander discovers how th...

The recipe translators from 2022-06-08T23:00

Many chefs reach global status, with international demand for their latest book. Spare a thought for the translators, tasked with making their recipes accessible across barriers of language, cul...

Shop like the Queen from 2022-06-01T23:00

As Her Majesty Queen Elizabeth II marks 70 years on the throne, we find out how you get a royal warrant.

It’s an official seal of approval granted to the suppliers of goods and services t...

Feeding the imagination from 2022-05-25T23:00

What do writers eat to stoke their creative fires?

George Orwell is said to have had a penchant for plum pudding, while Agatha Christie was partial to sipping cream while at the typewrit...

How a stoma changed my life from 2022-05-18T23:00

Thinking about how food passes through your body may not be something that crosses your mind, but for people who have had stoma surgery, they’re aware of it at every meal. Tamasin Ford explores...

The problem with wheat from 2022-05-11T23:00

Wheat is one of the most important grains worldwide: you’ll find it in bread, biscuits, pasta, sauces, sweets and more besides. Indeed, take wheat products off supermarket shelves and they would...

The hot sauce sensations from 2022-05-04T23:00

Hot sauce can inspire fervent passion in its devotees. It’s a global obsession that translates to billions of dollars of sales a year. But with so many on the market, how do you create a taste t...

The cost of 'getting ripped' from 2022-04-27T23:00

The man with carefully sculpted six-pack is everywhere: in Hollywood action films, on magazine front covers, in your social media feed, on dating apps. And so are the online ads telling you how ...

How to date a carnivore from 2022-04-20T23:00

Can the love of eating meat ever get in the way of a relationship?

You may have heard the phrase ‘the way to someone’s heart is through their stomach’, but what happens if the foods they ...

Tasting climate change from 2022-04-13T23:00

Wine producers say a warming planet can be detected in the glass.

The owners of long-established vineyards are having to adapt their methods to preserve the taste of their wines, but expe...

Food poverty in a rich country from 2022-04-06T23:00

As food prices are rising around the world, along with the cost of energy, even people living in some of the world’s wealthiest countries are struggling to manage.

In this episode, three ...

Food in the metaverse from 2022-03-31T10:46

Imagine a world where going out for dinner virtually - from the comfort of your own sofa - becomes the norm. Whether it sounds appealing or dystopian - there are restaurants, chefs and gamers al...

A Ukrainian kitchen in London from 2022-03-17T00:00

Chef Olia Hercules invites us into her London home to reflect on her country’s rich culinary heritage and the power of food in even the darkest of times.

She opens her well-stocked kitch...

An invisible crime from 2022-03-10T00:01

Slipping drugs or extra alcohol into someone’s drink is a crime, but one that is under-reported and little understood.

It’s often thought to take place in bars and nightclubs, but as Ruth...

The recipe collectors from 2022-03-03T00:01

What is a recipe? A simple question... with many answers. It could be a set of instructions on how to make a dish – but also so much more. Recipes can reveal how we lived in the past, and how w...

The online food fighters from 2022-02-17T00:01

Social media is full of fake news about food.

Fad diets, cure-all superfoods, demonised ingredients, made-up health scares – you’re never more than a few clicks away from unreliable nutri...

The constipation taboo from 2022-02-10T00:00

It’s estimated that as many as 1 in 7 adults are suffering from constipation at any one time. And yet, talking about the problem is taboo.

Ruth Alexander is joined by two experts who want...

The sisters who can 'taste' words from 2022-02-03T00:00

Imagine being able to ‘taste’ every word that comes out of your mouth. Everything you or someone else says provoking something in your brain to kick your taste buds into action. It sounds incred...

Cancer, food and me from 2022-01-27T00:01

Can you imagine suddenly finding that it hurts to eat? Or that when you take a bite of your favourite meal you feel nothing?

In this episode, we’re talking about something that isn’t much...

How not to feed a dog from 2022-01-20T00:00

How do you feed a dog? The answer may be more fraught than you had imagined.

Should you give them ‘dog food’? Is it a step too far to feed them at the table? And can man’s best friend thr...

Sleep, eat, repeat? from 2022-01-13T00:01

A lack of sleep might leave us tired, but it can also have a major impact on what we eat, and our health.

Ruth Alexander explores the surprising relationship between diet and a poor night...

So, you think you can quit caffeine? from 2022-01-06T00:01

Caffeine is a key ingredient in some of our favourite foods and drinks, but it’s also a mind-altering drug that can be very tricky to quit.

Tamasin Ford meets three people who’ve tried t...

The Food Chain unwrapped from 2021-12-30T00:00

In this final episode of 2021, we're revisiting some of the most powerful food stories from the pandemic. Following widespread restaurant closures and labour shortages across the hospitality se...

Why I chose to live on rations from 2021-12-23T00:01

World War Two rationing imposed severe restrictions on food, so why would anyone voluntarily go back to it?

Ruth Alexander meets three women who chose to adopt the diet endured in 1940s a...

An alternative Christmas from 2021-12-16T11:53

What dish says Christmas to you - roast turkey, goat? Carp perhaps? What about fried chicken?

In Japan nothing says ‘festive family food’ more than a bucket of KFC fried chicken. And if ...

(Film) Set menu from 2021-12-09T00:01

Catering on film and TV sets is notorious for being one of the toughest jobs in the hospitality industry.

Imagine feeding hundreds of people in a different location every day, running you...

How rationing changed me from 2021-12-02T00:01

Rationing looms large in the memories of a generation who lived through World War Two. Basic groceries were limited and getting enough food on the table became a daily challenge that went on lon...

Gabriella D'Cruz: Global Youth Champion from 2021-11-25T00:01

Gabriella D’Cruz, from Goa, wants to improve diets, transform livelihoods, and protect the planet using an often-overlooked marine vegetable - seaweed.

Ruth Alexander speaks to the 29-year...

How a new cuisine is born from 2021-11-18T00:01

How is a new cuisine created? Ruth Alexander explores two unique cuisines in South Africa and the USA: ‘Cape-Malay’- a 300-year old tradition born out of colonialism and slavery that unites Indo...

How to cope with cooking burnout from 2021-11-11T00:01

Throughout the coronavirus pandemic some people discovered a solace and comfort in cooking, but for many others the opposite was true - the joy they had once felt in the kitchen evaporated.

One small change from 2021-11-04T00:01

The pressure to tackle climate change by altering what we eat is huge, and it can be a daunting prospect. But you don’t have to go vegan, shop 100 per cent local, or start your own allotment to ...

A farmer's nightmare from 2021-10-22T12:54

The UK food industry relies on foreign workers, but what happens when they stop coming? A combination of COVID-19 and Brexit has led to fewer workers available to pick, process and transport f...

Last orders: Why I quit hospitality from 2021-10-13T23:01

The hospitality industry is facing a staffing crisis, but why have thousands of chefs and waiters quit, and why now?

Tamasin Ford speaks to three former restaurant and bar workers to find ...

The drinking experiment from 2021-10-07T09:32

Alcohol is part of the fabric of life in many cultures. It’s associated with socialising, dating, networking, even commiserating . But what happens if you take it away? Tamasin Ford brings toge...

The bug business from 2021-09-29T23:01

Insects are cheap, packed full of nutrients, and farming them for food could help save the planet. Convincing more people to eat them, though, remains a big challenge.

Tamasin Ford speaks ...

Cooking by computer from 2021-09-22T23:01

From bread making to Thai cuisine, cookery classes have become a popular way for people to learn new culinary skills and meet people. But coronavirus lockdowns suddenly brought these business...

OCD, the kitchen, and me from 2021-09-15T23:15

Hot stoves, perishable food, and potentially dirty surfaces can make the kitchen a difficult place for someone with Obsessive Compulsive Disorder.

People with OCD will frequently experienc...

The power of a photograph from 2021-09-08T23:01

Food photography is about much more than beautifully presented dishes in cookbooks - it’s also being used to change the way we think about what we eat.

Emily Thomas meets three photographe...

The unstoppable rise of starch from 2021-08-25T23:01

Starches are among the most important and versatile additives in processed food, but most of us know little about them and there are some we should be wary of.

Emily Thomas hears why starc...

Is there a ‘chefsplainer’ in your kitchen? from 2021-08-04T23:00

Is there someone in your life who needs to have total control in the kitchen? Someone who breathes down your neck, micromanages your every move and can’t resist explaining exactly how to chop a ...

Is it time to kill the calorie? from 2021-07-28T23:30

Calories are ubiquitous across most of the world and have been used to help people manage their weight for more than a century. But have we been counting them wrong all along? In this episode, E...

Should 'junk food' sponsor sport? from 2021-07-21T23:01

Sugary drink and fast food sponsors have become almost inseparable from sporting superstars and major events like the Olympics. But why are these epitomes of health and exercise aligning themsel...

Life lessons from the honey bee from 2021-07-07T23:01

When it comes to food, we have a lot more than honey to thank bees for - more than three quarters of the world’s food crops depend, at least in part, on pollinators. But bee populations, we ofte...

The endurance diet from 2021-06-30T23:01

When you’re competing in a round-the-world race and you have to take all your food with you, what do you bring and how do you cook it?

If you’re scrambling up and down mountains for days o...

The lure of on-demand groceries from 2021-06-23T23:00

Do you need a lemon right now but don’t want to leave the house? Just download an app and you’ll have it in 13 minutes. That’s the kind of service you can expect from a swathe of new ‘rapid deli...

The school that food built from 2021-06-16T23:01

When chef Jamie Oliver launched a campaign to improve British school meals, it inspired one headteacher to take things much further.

Charlton Manor Primary School, in south London, now gro...

Raymond Blanc: My life in five dishes from 2021-06-09T23:30

The celebrated French chef Raymond Blanc tells Emily Thomas about his life through five dishes.

From a childhood roaming magical forests in Eastern France, to the rather less enticing rest...

Raymond Blanc: My life in five dishes from 2021-06-09T23:30

The celebrated French chef Raymond Blanc tells Emily Thomas about his life through five dishes.

From a childhood roaming magical forests in Eastern France, to the rather less enticing rest...

Inside the mind of a kitchen gadget from 2021-06-02T23:01

Meet the unsung heroes of your kitchen drawers.

When you hold a vegetable peeler or potato masher, do you ever think about the person behind it?

We celebrate chefs and cookbook writ...

Do we need to talk about ‘ultra-processed food’? from 2021-05-26T23:00

The Food Chain delves into the world of ‘Ultra-Processed Food’ - a term coined in Brazil that has been provoking debate around the world.

Ultra Processed Food is a term that encompasses a ...

What's the appetite for gene edited food? from 2021-05-19T23:01

Gene editing could revolutionise agriculture, with some scientists promising healthier and more productive crops and animals, but will consumers want to eat them?

With the first gene edit...

Dan Barber: My life in five dishes from 2021-05-12T23:01

In an illustrious career spanning three decades, there’s little that booking-writing, seed-breading, ‘philosopher chef’ Dan Barber has not put his hands to. Celebrated as the poster child of t...

The blind cooks from 2021-05-05T23:00

Three people who lost their vision as adults tell Emily Thomas how they learnt to cook again, becoming so accomplished in the kitchen that they became restaurateurs, cookbook writers, food podc...

America's 'food apartheid' from 2021-04-28T23:00

Millions of Americans live in so-called ‘food deserts’ - areas where it’s hard to access fresh affordable food. For people who aren’t able to travel to other neighbourhoods to do their food shop...

The man taking on fast food from 2021-04-21T23:01

Carlo Petrini is leading a food revolution - one that fights to protect local, traditional ingredients and farming methods in the face of a standardised, industrialised food system.

From ...

How to love chillies from 2021-04-14T23:30

Chillies can be hard to love at first, but they are integral to the cuisines of many countries. So what do you do if hot peppers are at the heart of your food culture, but your child can’t stand...

Portion distortion from 2021-04-07T23:01

Serving sizes have increased dramatically in recent decades. It’s happened so subtly that many of us simply don't realise, but it’s having a serious impact on our health and our planet. So, how ...

A year in the life of a Chinese restaurant from 2021-03-31T23:01

Anti-Asian hate has surged since the coronavirus outbreak, and some of the most common targets have been Chinese food businesses.

Tamasin Ford speaks to three people who’ve witnessed the r...

Should the US abandon tipping? from 2021-03-25T00:01

President Biden has pledged to scrap the 'tipped wage' in the US - a salary system where diners effectively subsidise waiters' wages.

It's a move that's divided restaurant staff across the...

The food that broke through lockdown from 2021-03-18T00:00

On the streets of Bucharest a woman unwraps a package of Chinese pepper ... and falls in love. In Portland Oregon, a family finds a new home - in a farmers market. A food writer opens her front ...

Is it time to add vitamin D to food? from 2021-03-11T00:01

Vitamin D keeps our bones and muscles strong, and now there's some evidence it could help protect us from Covid-19. With many of us deficient in the 'sunshine vitamin' could food fortification b...

How to feed a footballer from 2021-03-04T09:54

When a footballer is around, does food simply become fuel? Emily Thomas is joined by the wives of two former professional footballers and the ex-captain of the New Zealand National team. They re...

Alice Waters: My life in five dishes from 2021-02-25T00:01

Alice Waters is one of America’s most influential chefs and food writers. In the 1970s she led a food revolution that sparked a movement towards local, sustainable, organic food. Alice tells Emi...

Sourdough love stories from 2021-02-18T00:00

A spongy collection of flour, water, wild yeasts and bacteria may seem an unlikely object of affection, but some sourdough starters are truly cherished, and can even become part of the family. Listen

Has coronavirus changed school meals for ever? from 2021-02-11T00:00

In March 2020, as countries struggled to contain the coronavirus pandemic, 90% of the world’s school children were sent home. With all eyes - and headlines - on the spread of Covid-19, it took a...

Nigella Lawson: My life in five dishes from 2021-02-04T00:01

The internationally-acclaimed food writer and TV cook Nigella Lawson, tells her life story through five memorable dishes. Often filmed devouring food with a showy relish, she tells Emily Thomas ...

Divided by drink: A tale from dry America from 2021-01-28T00:01

Trump vs Biden isn’t the only issue that's been dividing communities in the USA in recent months - some have also been arguing over alcohol. Alongside November’s presidential vote, several count...

The power of food emojis from 2021-01-21T00:00

Do you give food emojis much thought? If not, perhaps you should. Emily Thomas hears how these tiny digital images can have a big social and economic impact. We reveal who decides which emojis a...

The arctic eating adventure from 2021-01-14T00:00

When the only road into her town was blocked by a landslide, documentary filmmaker Suzanne Crocker was shocked by how quickly supermarket shelves went bare. It set her mind racing; would her rem...

Yotam Ottolenghi: My life in five dishes from 2021-01-07T00:01

The influential Israeli-born, UK-based chef tells his life story through some of his most memorable dishes.

Often credited with bringing Middle Eastern food into the mainstream in the UK,...

Too many cookbooks? from 2020-12-31T00:00

Many of us love cookbooks. For some, they are a useful tool, and for others a source of inspiration. But then there are those for whom they are a whole lot more.

Emily Thomas meets two peo...

What's food got to do with destiny? from 2020-12-24T00:01

What is it about garlic that wards off the evil eye? Why is rice sometimes thrown over the happy couple at a wedding?

The way we grow, eat and use certain foods is said to bring us luck - ...

Lockdown food fails from 2020-12-17T00:01

Coronavirus shutdowns have seen many more people step into the kitchen to cook for themselves this year. Whilst some have boasted about the joy, comfort and delectable dishes they’ve discovere...

The chef who took on hospital food from 2020-12-03T00:00

Almost ten years ago, chef Joshna Maharaj walked into a hospital kitchen and was horrified by what she saw. Since then she’s been leading a movement to change what patients eat.

But it’s ...

Why the whale hunt continues from 2020-11-26T00:01

Only three countries still hunt whales commercially. They do it despite little demand for whale meat and sometimes fierce international condemnation. So why do they continue?

Emily Thomas ...

Selassie Atadika: My life in five dishes from 2020-11-12T00:01

Selassie Atadika spent a decade working for the UN in some of the world’s most volatile regions, and it led to a realisation - that food has an essential role to play in rebuilding economies and...

Opening a restaurant in a pandemic from 2020-11-05T00:00

Is there ever a good time to open a restaurant? Surely, during a global pandemic isn’t one of them? As coronavirus rips through communities around the globe, lockdowns are forcing tens of thousa...

How to enjoy eating with your own children from 2020-10-29T00:00

Mealtimes with small children, whether they are your own or someone else's, can be a far from relaxing experience. Dinner with a toddler can be a wild affair, leaving the adults around the table...

One election, two farmers from 2020-10-21T23:00

Four years ago some of the biggest electoral shifts in the US were seen in the north-central state of Wisconsin. It was one of the swing states that decided that election. And it could be again....

How does food make a president? from 2020-10-14T23:01

Presidential campaigns are all about connecting with voters, and Donald Trump and Joe Biden have both been using food to do it.

Emily Thomas hears how they’ve targeted food brands, food m...

Facing fat hatred from 2020-10-07T23:00

Does it feel uncomfortable calling someone fat because we think there is something bad about fatness? And if so - does that come from a concern about health, or is it something more insidious? E...

Plundering the planet under cover of coronavirus from 2020-09-30T23:01

Some thought Covid-19 would give our planet a breather while many of our movements and industries were restricted, but there are worrying signs that in some parts of the world exactly the opposi...

Coronavirus: Obesity's defining moment? from 2020-09-23T23:00

Emily Thomas asks whether the coronavirus pandemic will turn out to be the defining moment in the fight against obesity. Will we see governments take radical action, now that the pandemic has tu...

The preppers and the pandemic from 2020-09-16T23:01

Preppers have been preparing for a global emergency like coronavirus for years, stocking up supplies just in case society was ever brought to a standstill. So when our food systems began to buck...

The fertiliser that blew up Beirut from 2020-09-09T23:00

Following the Beirut explosion, we’re exploring the chemical that caused the blast - ammonium nitrate. It’s something many of us will have come across before, it’s in some of our antibiotics and...

Margarita Forés: My life in five dishes from 2020-09-03T03:00

She was born into one of the most prominent and wealthy families in the Philippines, but life has not been easy for Margarita Forés.

She was forced to flee her country during President Fe...

Sean Sherman: My life in five dishes from 2020-08-26T23:01

After decades of racism, persecution and forced assimilation, Native Americans had lost many of their traditional foods and recipes. Award-winning chef Sean Sherman has made it his life’s missio...

Food media's moment of reckoning? from 2020-08-19T23:00

When a misguided halloween costume resurfaced on social media in June - no one could have predicted the events that ensued. It ignited a twitter storm about racism in food writing and led ultima...

Meatpacking's coronavirus problem from 2020-08-12T23:00

Meatpacking plants around the world are quickly becoming hotspots for Coronavirus outbreaks. In many rural parts of the United States, meat processing factories have now become the main source o...

Single parents: Cooking solo from 2020-08-06T03:00

Money, time, and healthy choices can make mealtimes a challenge for many parents, but how do things change when sole responsibility falls on one adult's shoulders? In some parts of the world sin...

Dominique Crenn: My life in five dishes from 2020-07-30T03:00

Abandoned by her biological mother at six months old, a victim of sexual harassment and discrimination in the kitchen, and a recent breast cancer survivor – Dominique Crenn has faced her fair sh...

Does comfort food really comfort us? from 2020-07-23T03:00

It’s something many of us intuitively believe - certain foods have the power to make us feel better. But what’s the science behind this, why do we crave certain dishes, and do they provide solac...

Asma Khan: My life in five dishes from 2020-07-16T03:00

When Asma Khan was born it was said her mother cried, but not tears of joy. As a second daughter born in 1960s India, Asma felt she was a disappointment, even a burden, because she could not inh...

Jacques Pépin: My life in five dishes from 2020-07-09T03:00

Jacques Pépin is a household name across much of the US. He shot to fame starring alongside Julia Child on TV cookery shows in the 1990s, has written more than 30 books, and picked up multiple a...

Losing your taste to coronavirus from 2020-07-02T03:00

Taste and smell loss are thought to be two of the most common symptoms of coronavirus, but some of the least understood, persisting long after the virus has gone.

Scientists all over the ...

Is lockdown good news for fish? from 2020-06-24T23:00

The fishing industry has been brought to its knees in some countries, with Covid-19 forcing fishing to stop. Graihagh Jackson asks if the global slowdown could present an opportunity for beleagu...

Coronavirus: The survival business from 2020-06-11T03:00

Food businesses have been some of the hardest hit by the coronavirus pandemic. Worldwide lockdowns have forced thousands of restaurants, bars and cafes to close, but many entrepreneurs have managed...

Has the crisis made us more generous? from 2020-06-03T23:00

Have you noticed how there have been so many acts of kindness during the pandemic, especially when it comes to food? Graihagh Jackson hears how millions were raised in a matter of days to feed heal...

Is our food creating pandemics? from 2020-05-27T23:00

Scientists are still trying to uncover exactly how COVID-19 emerged, although some evidence suggests the disease may have originated in bats and infected us via another animal host. Recently, we’ve...

Should China ban 'wet' markets? from 2020-05-14T03:00

China’s so-called ‘wet’ markets have been under intense scrutiny ever since the first coronavirus cases were linked to one in Wuhan six months ago. Now a growing number of influential figures, incl...

What next for restaurants? from 2020-05-06T23:00

Lockdowns around the world have seen many restaurants close overnight, but how many will be able to re-open once restrictions are lifted? And if so, what will they look like? Graihagh Jackson hears...

Coronavirus: Chefs fight back from 2020-04-30T03:00

Coronavirus has crippled the restaurant industry, leaving thousands of chefs fighting to save their businesses, but some have been using the crisis, and their own influence, to help and inspire oth...

Death by coronavirus or hunger? from 2020-04-22T23:00

As coronavirus continues to spread and lockdowns leave swathes of people unemployed, a new problem is emerging: hunger. It is being witnessed in communities around the world, especially where peopl...

My quarantine kitchen from 2020-04-16T03:00

As the spread of Covid-19 confines millions of us to our homes, we go behind closed doors to hear how people all over the world are using food and cooking to help them through the crisis. Graihagh...

Coronavirus: Food’s frontline heroes from 2020-04-08T23:00

This week, we pay homage to the workers making sure we stay fed in times of lockdown. As farmers around the world struggle to find enough people to plant and harvest their crops, we travel to Bava...

Coronavirus: Where did all the food go? from 2020-04-01T23:00

As coronavirus tightens its grip on the world, many of us are facing life in lockdown and are worried about food. Graihagh Jackson takes a journey along the global food supply chain - via her gran...

How not to run a brewery from 2020-03-26T00:00

If you are a beer lover, the idea of running your own brewery might sound like the stuff of dreams. And it might seem like the perfect time to do it - an explosion of interest has seen craft brewe...

The mystery of mukbang from 2020-03-19T00:00

What's the fascination with watching total strangers eat plate after plate of junk food? Is it a grotesque and irresponsible spectacle, or could it be a way to tackle loneliness, and even help some...

The end of the road for street food? from 2020-03-12T03:00

Street food is one of the many charms of South East Asia, but there are signs this much-loved way of life and much-needed source of food is on the decline. We visit three of the region’s best-known...

Fried chicken: Fast food champion from 2020-03-05T03:00

Fried chicken is loved the world over - it’s the most popular dish in global fast food, according to industry analysts, eclipsing even the burger. From Senegal to Singapore many countries have thei...

Made in space from 2020-02-27T03:00

Why are companies blasting bottles of alcohol and crops into space? Are they just publicity stunts, or are there some serious scientific discoveries to be made? We explore the potential of space ...

Why are people putting chemicals in our food? from 2020-02-20T03:00

Have you ever looked at the ingredients on your microwave meal and wondered what dextrose and sodium nitrite are doing in your dinner? These are some of the many chemicals used in processed foods...

Nobu Matsuhisa: My life in five dishes from 2020-02-13T03:00

Nobuyuki Matsuhisa has more than 40 restaurants spread across six continents, many of them frequented by some of the world’s top celebrities. His business partner and friend is Hollywood star Rober...

Why is wheat making people sick? from 2020-02-06T03:00

Gluten-free is booming – it’s become a multi-billion dollar industry, supermarket aisles are crammed with products, with a number of high-profile celebrities endorsing their health impacts. But ...

The tipping point from 2020-01-30T03:00

In some corners of the world tipping a waiter or waitress would be considered an insult. In other countries, the exact opposite is true. So why did these dramatically different cultures of gratuity...

Fantasy, fiction and food from 2020-01-23T03:00

What do Harry Potter and the Philosopher's Stone and Lady and the Tramp have in common? Both use food in subtle ways to immerse us in their stories and help us make sense of fictitious worlds - fro...

What's climate change doing to cows? from 2020-01-16T03:00

Australia's bushfires are thought to have killed more than one billion animals, and although many of the country's wild species have been worst affected thousands of livestock have also died, some ...

Eat the year from 2020-01-02T03:00

New Year's resolutions about food often involve cutting down on something, or giving something up, but how about committing to trying something new for the next 12 months? How much harder is it, an...

I hate Christmas pudding! from 2019-12-19T03:00

Does your stomach turn at the thought of a Christmas pudding? How about pumpkin pie at Thanksgiving? Foods like these, commonly served at annual celebrations, are deeply ingrained in our cultures, ...

Can chocolate be clean? from 2019-12-12T03:00

The bittersweet world of chocolate is complex - cocoa beans are produced by some of the poorest people on the planet and turned into chocolate for some of the richest, and the sweet stuff is haunte...

Sommeliers: Wine waiters uncorked from 2019-12-05T03:00

Sommeliers are to a restaurant’s wine what a head chef is to its food. These waiters taste and study thousands of bottles, and the best can even tell you exactly where a wine was grown and when its...

Marcus Samuelsson: My life in five dishes from 2019-11-28T03:00

Award-winning chef, restaurateur and writer Marcus Samuelsson describes his extraordinary culinary and personal journey from one of the world's poorest countries to Sweden and then to Harlem, New Y...

Can palm oil be sustainable? from 2019-11-21T03:00

It’s the world’s most consumed vegetable oil, used for everything from frying food to making it last longer – but can palm oil be produced in a way that doesn't wreak enormous environmental and hum...

Bakers: Earning a crust from 2019-11-14T03:00

Running a bakery is hard work - you’re up all night mixing, kneading, proving and baking, and then when the sun rises you need to actually sell your bread and run the business. It’s physically de...

Can you have your plate and eat it? from 2019-11-07T03:00

The food industry has a big problem with packaging, but what if you could simply eat your wrapper or coffee cup instead of throwing it away? Could packaging made from food ingredients prevent our ...

How dangerous is your food delivery? from 2019-10-31T03:00

How dangerous is your takeaway? If you ever order food through an online delivery service like UberEats, DoorDash, or Deliveroo, you probably think only about the meal that will soon will arrive a...

Will robot pickers change our fruit? from 2019-10-17T02:00

Across the world, as fruits ripen, teams of pickers set out across the fields. Without them, produce would be left to rot and farms profits would plummet. But in many countries, population shifts...

How to date a vegan from 2019-10-10T03:00

How can you have a successful relationship with someone whose eating habits you find repulsive, infuriating, even morally abhorrent? What do you do when your wife and mother are locked in a fierce ...

How to cook for a megastar from 2019-10-03T03:00

What do the most famous names in film, sport and politics eat for dinner, and what does it say about who they really are? Three private chefs give us the ultimate insight into the lives of the rich...

Down on the farm: Suicide, stress and farmers from 2019-09-26T02:00

Farming has some of the highest suicide rates of any profession in many parts of the world. Emily Thomas explores why depression and stress amongst farmers is a global problem that is thought to b...

Ken Hom: My life in five dishes from 2019-09-19T02:00

Ken Hom is a Chinese-American cook who became famous for introducing Chinese cooking to the British public through a BBC TV series in the early 1980s. Since then he has written almost 40 books, sol...

Eating with Etna from 2019-09-12T03:00

What’s it like to live and farm on one of the world’s most active volcanoes? Mount Etna in Sicily, Italy, regularly erupts, blasting lava and ash over the Mediterranean island and causing dozens of...

Foraging: Pleasure or profit? from 2019-09-05T02:00

Most of us have no need to hunt in the wild for our food, so why is foraging seeing a resurgence in some parts of the world? Emily Thomas speaks to professional foragers in Peru, Sweden and Engla...

Ritual slaughter under threat from 2019-08-29T02:00

Belgium is the latest European country to put restrictions on religious slaughter methods. For many this is purely an animal welfare issue, but others see the changes as part of an anti-immigration...

The young pub bosses reviving the British boozer from 2019-08-22T02:00

For decades we’ve been warned about the demise of the British pub, but despite this the number of young people signing up to run them appears to be rising. Pubs have been the cornerstone of UK com...

Dynasties from 2019-08-15T03:00

What’s it like to have food in your blood? Would you want to spend all day working with your family, even if it was in a brewery or a chocolate factory? Emily Thomas meets the descendants of three ...

Blogs! Money! Power! from 2019-08-08T02:00

Social media hasn’t killed off the food blog apparently. Emily Thomas meets three food writers from three continents, who reveal their power and influence over what and how we eat. How much money...

Food under siege from 2019-08-01T02:00

If access to a city is blocked food supplies can quickly plummet, electricity and water can become scarce, and people can be forced to find new ways to feed themselves. Black markets thrive and som...

Baristas: The daily grind from 2019-07-25T02:00

What is the person making your coffee secretly thinking about you? Which orders make their heart sink? Emily Thomas is joined by three top baristas in Dublin, Brazil and India. They explain how ma...

Angela Hartnett: My life in five dishes from 2019-07-18T02:00

Angela Hartnett is one of the UK's most high profile chefs. She tells Emily Thomas about her life through five memorable dishes, from learning to cook with her Italian grandmother, to being awarded...

The pig plague from 2019-07-11T03:00

A deadly and highly contagious disease is sweeping across Asia, killing millions of pigs and destroying the livelihoods of millions of farming families. African Swine Fever is not harmful to huma...

When is a burger not a burger? from 2019-07-04T03:00

Vegetarian and vegan food companies are under attack for using words like ‘burger', ‘sausage’, or ‘steak’ to describe their meat-free products. The meat industry and some politicians argue such wor...

The quest for black gold from 2019-06-27T03:00

How powerful can a steaming pile of rotting food be? One third of the world’s food is lost or wasted, greenhouse emissions are warming our planet, and about a third of the world’s soil is degraded...

How not to run a restaurant from 2019-06-20T02:00

It’s a dream shared by many a food lover - a restaurant of their very own. A showcase for their skill and creativity. A passion that also pays the bills. But are aspiring restaurateurs always awa...

Lunches changing lives from 2019-06-13T03:00

Millions of children in India risk being deprived of a good education because of hunger. Poverty means they often go to school on an empty stomach, making it hard for them to concentrate, and malnu...

Finding a food champion: The finalists from 2019-06-06T03:00

The world faces a daunting challenge - how to feed a growing population without harming the planet, our economies, or our health. With a billion people still going hungry, obesity and diabetes on t...

Samin Nosrat: My life in five dishes from 2019-05-30T02:00

The award-winning star of Netflix series 'Salt, Fat, Acid Heat' and author of the best-selling cookbook of the same name tells us about her life through five of her most memorable dishes. The Iran...

Bitter sweets from 2019-05-23T03:00

Could candy be the next target in the global fight against rising levels of obesity and diabetes? Dozens of governments have already imposed taxes on sugary drinks, and now some are considering doi...

Food on the streets: London and Los Angeles from 2019-05-16T02:00

How do you eat when you have no home? Nowhere to store food, nowhere to cook, no table to eat at? In this episode we are with homelesspeople in two of the world’s most prosperous cities - London a...

Organic Inc from 2019-05-09T02:00

At heart, the organic movement is driven by ethics, not market-forces. It started out as a reaction to large-scale industrial agriculture, with an anti-establishment vibe which abhorred mass produc...

Widowed: Food after loss from 2019-05-02T02:00

In the second of two James Beard Award-winning episodes on food and grief, Emily Thomas explores the food experiences of the widowed. In parts of the world where widowhood is seen as a source of s...

The pot washers from 2019-04-18T02:00

Do you know who’s washing your dishes? Emily Thomas talks to pot washers from around the world, about what they love and loathe about life at the sink.A kitchen can’t survive without the pot wash...

An inspector calls from 2019-04-11T02:00

Restaurateurs with guns, chefs wielding knives, and severed heads in bin bags. Life as a food inspector is a lot more fraught than you might think. Emily Thomas meets three food safety officers f...

How to tell a food story from 2019-04-04T02:00

What happens when food meets fiction? In this programme from the FT Weekend Oxford Literary Festival, presenter Emily Thomas is joined by a panel of guests and an audience to find out how poems, pl...

Gut feelings from 2019-03-28T04:00

There are trillions of bacteria living in our guts and there's growing evidence that they can have a major impact on our mental well-being. So could we soon see a food supplement that can treat dep...

When breast isn't best from 2019-03-21T04:00

Breastfeeding is highly recommended for babies the world over and in many countries it's seen as a mother's duty. No wonder, then, that women who cannot or choose not to breastfeed can feel ashamed...

How to feed the Falklands from 2019-03-14T04:00

How does a tiny community living on a series of rugged, windswept islands in the south west Atlantic Ocean manage to eat a varied diet? The Falkland Islands have more sheep than people, and its wat...

When foods get famous from 2019-02-28T03:00

Why do some fruits and vegetables achieve superstar status, appearing on T-shirts worn by celebrities, or in tattoos adorning some of the biggest names in music? Who is behind the rise of avocados ...

A senseless generation? from 2019-02-21T00:00

Are processed foods and urbanisation numbing children’s sensory abilities, and should we teach them to smell, touch, taste and even listen to their food to improve their diets and self-awareness? ...

Untold food stories: Rohingya and Uighur cuisine from 2019-02-14T03:00

The Rohingya people in Myanmar and the Uighur people in China are familiar to many of us through news reports. And usually their story is told by journalists in sombre voices reporting on the polit...

High Stakes Cakes from 2019-02-07T03:00

What drives people to stake their livelihood on sponge? Three cake makers discuss the pressure and privilege of creating show-stopping centrepieces for major celebrations. From a perfect replica of...

André Cointreau: My life in five dishes from 2019-01-31T03:00

André Cointreau had a very privileged start in life, born into two illustrious French drinks dynasties - Cointreau and Rémy Martin. But his decision to buy a food business didn't go down well with ...

Uncut: Butchers Talk Chop from 2019-01-24T00:00

Carving up carcasses and slicing up flesh. Day in, day out. Doling out blood for pet leeches, and helpings of animals brains. What drives people to do it? And why do they see themselves as animal l...

Is Product Placement Getting in Your Face? from 2019-01-17T03:00

When a cool character cracks open a can of a well-known branded drink on screen, do you barely notice or roll your eyes? Whatever your reaction, their choices may well be influencing yours. Food ...

The New Food Bank Frontline from 2019-01-10T03:00

Giving away unwanted food to people who need it, sounds like it should be easy. But in this episode we find it throws up some peculiar challenges. What do you do with 12,000 cakes, or vast amounts ...

After Party: A Look Back from 2018-12-27T03:00

Find out what happens after the show ends. Emily Thomas catches up with some people who’ve appeared on The Food Chain over the past 12 months and hears about the unexpected things that can happen ...

Taking the Buzz out of Coffee from 2018-12-13T03:00

A former-coffee lover goes on the hunt for a decent cup without the buzz, and discovers why it's so hard to get flavour without a fix. Emily Thomas delves into the complex art of caffeine extract...

Can a Strong Drink Revive a City? from 2018-12-06T03:00

Does bourbon have the strength to reinvigorate a whole city? And is it really wise to seek answers at the bottom of a barrel? Kentucky produces 95 percent of the world’s bourbon and its history is...

Why the Heat about Meat? from 2018-11-29T03:00

Why do we get so angry when we talk about food? When conversation turns to meat in particular, it doesn’t take long for debate to become heated and emotive. Voices get louder. Insults are hurled. D...

Million Dollar Mouths from 2018-11-22T03:00

Who gets to decide what our food tastes like - and what gives them the authority to do so? Emily Thomas meets three people who are employed by the food industry to choose how processed food should...

Inside the Abattoir from 2018-11-15T03:00

This episode includes audio of the slaughter of farm animals, which some may find upsetting. But if you happily eat meat, should you be willing to listen along as cows become beef? Would you be h...

Behind the (Food) Scenes from 2018-11-08T03:00

Three top food stylists - all of whom have ghost-written and cooked on behalf of the world’s top chefs - step out from behind the scenes.More often than not, when it comes to food in the media, a l...

I Took on the Food Industry from 2018-11-01T03:00

A powerful colossus is controlling most of what we eat. Who has the guts to take it on? Emily Thomas meets three people who have gone up against the food industry. From following trucks across Th...

I'm with the chef from 2018-10-25T02:00

If you think you’d like your other half to be able to cook like a Michelin-starred chef, this episode might make you think again. When a professional cook is at the top of their game, there might j...

Aristocrats and Archaeo-Food Nerds from 2018-10-18T01:30

Have you ever felt the urge to share exactly the same culinary experience as your ancestors? Do you care what ancient Roman bread tasted like? Or what a 16th Century courtier smelt as he lifted a s...

Not Just a Rich White Woman’s Problem from 2018-10-11T02:00

Emily Thomas explores a stereotype with potentially life-threatening consequences - the idea that eating disorders are a problem that only affects white women in wealthy countries. She talks to bla...

Unseen: The Rise of Eating Disorders in China from 2018-10-04T02:00

From diet pills to vomit rooms, the Food Chain investigates the rise of eating disorders in China. Is this an inevitable consequence of economic development? And if so, why are eating disorders sti...

Restaurant Critics: The Ungarnished Truth from 2018-09-27T02:00

Emily Thomas brings together a straight-talking crowd who are not afraid to ruffle a few feathers - even when they belong to the world’s most successful restaurateurs and chefs. Three restaurant ...

Going Off Cow's Milk? from 2018-09-20T02:00

Emily Thomas asks whether we’re on a slow but steady path to abandoning our pervasive, long-standing, and arguably slightly peculiar habit of drinking milk from cows. In many European countries a...

Raw grief from 2018-09-06T02:00

In the first of two episodes on food and grief, Emily Thomas explores how food can help us navigate through the darkest of times - the days, weeks, and even years following the death of someone we ...

Rethinking the Celebrity Chef from 2018-08-29T23:00

Emily Thomas asks whether the curious phenomenon of the celebrity chef, is undergoing a metamorphosis. The modern celebrity chef has their finger in a lot of pies - multiple restaurant chains, merc...

The Invisible Ingredient from 2018-08-22T23:00

We’re killing time on The Food Chain this week. From crops that grow in just eight weeks, to whole meals that can sit on the shelf at room temperature for three years, at every stage of our food ...

José Andrés: My life in five dishes from 2018-08-15T23:00

Meet the Michelin-starred chef who, when he hears word of a natural disaster, jumps on a plane to get there, rolls up his sleeves, and mobilises thousands to feed the hungry. José Andrés is the win...

Claudia Roden: My life in five dishes from 2018-08-02T02:00

The Food Chain listens back to My Life in Five Dishes with the renowned Egyptian cookery writer Claudia Roden - originally broadcast in January 2018. Claudia has been credited with revolutionisin...

Antonio Carluccio: My life in five dishes from 2018-07-19T02:00

Antonio Carluccio describes his most memorable dishes in his last ever interview. The cook, restaurateur and writer, known as the 'Godfather of Italian cooking', died five days after this recording...

Madhur Jaffrey: My life in five dishes from 2018-07-12T02:00

Join us for five unforgettable dishes from one extraordinary life as the food writer and actress Madhur Jaffrey reveals some rather surprising mealtimes - from a swimming lesson with a watermelon, ...

Jeremiah Tower: My life in five dishes from 2018-07-04T23:01

Meet the pioneering, opinionated and inscrutable Jeremiah Tower, one of the most controversial figures in modern American cuisine. Emily Thomas hears about his extraordinary childhood in grand ho...

#MeToo Food from 2018-06-28T02:00

Has the #MeToo movement permeated our food chain? Emily Thomas explores the hidden problem of sexual harassment and abuse in our fisheries and fields, and hears how agriculture is all too often a ...

The Real Junk Food from 2018-06-21T03:00

This is the story of a man who struggled with homelessness and addiction, before being hit by a bold vision of ending food waste and world hunger. The Real Junk Food Project uses the food thrown a...

Pony Tales from 2018-06-06T23:01

Should we eat more horse meat? In some parts of the world it is a food taboo, while in others people think little of munching an equine burger. Would it be better for our health and that of the pla...

I am the Bread Man from 2018-05-30T23:01

Dan Saladino meets the mastermind behind one of biggest bread research projects ever undertaken. Nathan Myhrvold spent four years researching, baking and collaborating with leading industry profess...

Kelis: My life in five dishes from 2018-05-24T03:00

We sit down with one of R&B’s most eccentric and compelling artists - singer-songwriter Kelis. Over the past 20 years she has produced era-defining hits like Milkshake, Caught Out There and Trick M...

Critical Mass Catering from 2018-05-16T23:01

In a nod to the British royal wedding, we are super-sizing the Food Chain this week as we explore cooking on a grand scale. Emily Thomas visits a Sikh temple to see how volunteers serve up to a th...

Absolute Food: Part II from 2018-05-09T23:01

Food is propaganda in this episode of The Food Chain. In the second part of our two week exploration into the relationship between political power and what we eat, we’re asking how food can be use...

Absolute Food: Part I from 2018-05-03T02:00

How do authoritarian regimes use food to control and manipulate? In the first of two episodes exploring food and power, we find out how changes to the global economy mean food policy under dictator...

Fussy Old World from 2018-04-26T02:00

The fussy toddler refuses to eat her vegetables, has a tantrum and throws the food on the floor in protest. It’s a familiar scene that haunts parents the world over… or does it? And what, if anythi...

Food Confidential from 2018-04-11T13:18

Trade secrets are jealously guarded by the food industry – and confidentiality is becoming ever more important. The Food Chain is on a mission to find out why. Emily Thomas explores the best way is...

Eating Blockchain from 2018-04-04T23:01

*This is a repeat of a programme that first aired on 22nd February 2018 Blockchain technology has been heralded as the answer to a safer, fairer and more transparent food system. Many companies, ...

A Poisonous Business from 2018-03-29T08:53

Food poisoning meets economics in this episode of the Food Chain. And it's a toxic mix. We'll explore how an outbreak can bring down a company, badly damage an industry and shine a light on social...

Do Not Feed the Animals from 2018-03-22T04:00

Food waste can have a huge impact on some wild animals, changing their diets and behaviours, and often bringing them into closer contact with humans. From sea birds to grizzly bears, we hear how th...

This Food Will Save Your Life* from 2018-03-07T19:09

Why are humans so vulnerable to big promises about food? Emily Thomas meets some people who became convinced salvation lay in what they ate, and a neurologist who explains why food can make us lose...

Eat, Stay, Love from 2018-03-01T04:00

Three women who fled the countries they were born in because of war or conflict tell us how food helped them rebuild their lives, explore family secrets, and reconnect with their cultures. Their ...

The New Animals from 2018-02-15T04:00

The world’s first genetically engineered animal for human consumption landed on Canadian dinner tables last year. Its arrival did not go by without controversy. Emily Thomas meets the company who c...

The Pig Problem from 2018-02-08T04:30

A deadly and highly contagious disease is spreading across Europe's pig farms. African Swine Fever Virus doesn't harm humans, but once it infects domestic and wild pigs almost all of them die throu...

The Food Pilgrims from 2018-02-01T04:00

Can you think of a food you would travel across continents for? Emily Thomas meets people who have gone to extreme lengths for one special meal or ingredient. From a writer searching for a fruit ...

I Can't Taste! from 2018-01-25T04:00

If you could not taste your food, what would you eat? Would you even want to? Taste disorders are rare, but they can have devastating impacts on people's lives. They can also tell us a lot about ou...

Gordon Ramsay: My life in five dishes from 2018-01-18T04:00

Chef Gordon Ramsay is world-famous but, he tells us, people no longer want to talk about his food. The celebrity has become known as much for his cookery programmes, his fiery temper and explosive ...

In Search of Wine's 'Holy Grail' from 2018-01-11T04:00

Wine has been getting more and more alcoholic in recent decades, driven by consumer tastes and climate change. This has big implications not only for public health, but also the quality of the bott...

The Comedy of Food from 2018-01-04T04:00

Does food ever make you laugh out loud? We try to stand up the theory that food is getting funnier because modern diets make it a richer sauce of comedy. Comedy about food seems to have moved a lo...

Big Tech Wants Your Food Shop from 2017-12-28T04:00

Technology giants are gobbling up the online grocery market - and over the past year we’ve seen Amazon and Alibaba getting their teeth into bricks and mortar too. But do they want to transform th...

Food Chain: The Quiz 2017 from 2017-12-21T04:00

Have you ever wondered what to do with a watermelon outside the kitchen? Or how many hot dogs a person can eat in 10 minutes? It's time to find out with The Food Chain Quiz 2017. Get ready for so...

How to Make a Farmer from 2017-12-14T04:00

Fancy a career change? If you're not doing it already, what would it take to make you a farmer? Would smart technology, matchmaking websites or reality TV do it? In our second episode to explore ...

I Won't Farm! from 2017-12-07T03:00

The average age of farmers globally is thought to be around 60, and rising. So where have all the young farmers gone and who is going to farm our food in the future? It’s an issue that could affect...

Where's my African Takeaway? from 2017-11-30T04:00

Why have so few African cuisines made it onto the world’s culinary stage? Whether it's Michelin stars, popular restaurant chains, or even takeaways and street food, the continent’s gastronomy isn’t...

The 'Disneyland' of Food? from 2017-11-23T04:00

We're in Bologna, Italy as FICO Eataly World opens its doors to a curious public. Its mission is to educate people about Italian food, and attract 6 million tourists a year. But is a shopping mall ...

The Boundless Ambition of Gum from 2017-11-09T04:00

Chewing gum seems to be on a mission to reinvent itself. There’s little we’re told it can’t do these days - prevent tooth decay, cure hangovers, even improve our vision. As sales of gum flat line...

Contain Yourself! from 2017-11-02T04:00

Does your favourite drink taste better from a bottle, cup or can? Are foods enhanced by particular plates, or packaging? Or is it all in your head? Emily Thomas is joined by materials specialist ...

Competitive Eating: Chewing it Over from 2017-10-19T03:00

What happens to your body when you eat 70 hot dogs in 10 minutes, and why would thousands of people watch you do it? We’re exploring the curious appeal of competitive eating, and its impact on our ...

Competitive Eating: The 'Gurgitators' from 2017-10-12T03:00

We speak to some of the world's most successful competitive eaters and find out how, and why, they do it. In the first of two episodes on the so-called sport, four ‘gurgitators’ tell us what it ta...

A Fly Future? from 2017-09-28T03:00

We're in South Africa again to find out whether fly larvae could help humans eat more meat and fish. As the global population expands, traditional feed sources such as fishmeal, soya and grains, c...

The Maggot Masters from 2017-09-21T03:00

This week we’re in South Africa, picking up great big squirming handfuls of maggots. Could these unpalatable little creatures hold the answer to some big questions – what to do about the huge amoun...

Cow Candy from 2017-09-14T03:00

Why do farmers feed their cows sweets? What are the implications for the animals’ health, the environment and the taste of our meat? From the mystery of a rural US highway covered in Skittles, to ...

Finding a Food Champion from 2017-09-07T03:00

Meet the people determined to revolutionise what and how we eat as we launch our first ever international award.We hear about the four shortlisted projects hoping to be named The Food Chain Global ...

The Art of Fermentation from 2017-08-31T03:00

For 20 years Sandor Katz has been fascinated by fermentation - the breaking down of food and drink by microbes. Through his books and workshops he has helped thousands of people begin to experimen...

Upper Crust? from 2017-08-24T03:00

What does your choice of loaf say about you? Is your sourdough a source of pride? Have you ever felt ashamed of your sliced white? Flour, water, and salt - over thousands of years the basic recip...

Is Social Media Putting You Off Your Lunch? from 2017-08-17T03:00

Are you the kind of person who can’t help taking a picture of your food before you eat it? Do you search out Facebook foods, Twitter tips and Instagram ideas for new restaurants and recipes? Or may...

Stockpiles? What Stockpiles? from 2017-08-10T03:00

We’re on the hunt for the world’s biggest stashes of food. Can the food system handle a big shock, or is it time to stock up on your supplies? In last week’s episode we met people doing just that...

What Will You Eat if the Apocalypse Comes? from 2017-08-03T03:00

How long would your food supply last if you were unable to buy any food? Are you prepared for the worst is a hurricane hits, the floodwaters rise or the stock markets crash? Maybe your cupboards ar...

Have We Cracked the Nut Problem? from 2017-07-27T03:00

It’s a food problem that can prove fatal - and we might be about to crack it. The first licensed medicines to treat peanut allergy are close to being approved by regulators. But we ask – why has it...

Health lessons with the Hadza from 2017-07-20T03:00

We're continuing our adventures in east Africa with the Hadza – a skilled tribe of hunter gatherers who could be the last remaining link to our ancient food past. We join them as they hunt and fora...

Hunting with the Hadza from 2017-07-13T03:00

This week we’re going to be telling what might be the oldest food story in the world. The Hadza of Tanzania, east Africa, are one of the last remaining hunter-gatherer communities in the world and...

Fortification: Too Much of a Good thing? from 2017-07-06T03:00

What if we told you something had been added to your food that could affect your health? You can't see it, you won’t taste it, and you might not have realised it’s there at all. Most of us will e...

The Unlikely Power of Cookbooks from 2017-06-29T17:48

Even if you’ve never picked up a book of recipes - cookbooks will have had a huge influence on how you live. What may appear to be mere collections of ingredients and cooking methods, sometimes t...

Food Secrets of Centenarians from 2017-06-22T03:00

People who have lived into their hundreds explain their food experiences and philosophies, to help us explore relationship between food and longevity.We ask whether despite having a greater variety...

What Time is Dinner? from 2017-06-15T03:00

How social class has dictated when we eat. From Ancient Greece to New York hipsters, what has determined our mealtimes in the past and who wants them to change now? For thousands of years when we...

Much Ado About Michelin from 2017-06-08T03:00

For many chefs winning a Michelin star, or two or three, is often considered the pinnacle of their career. It could put them on the path to money and fame. But some critics claim not all stars are ...

Talking Rot from 2017-06-01T02:30

If you found some mould on a slice of bread - would you eat it, cut it off, or throw the loaf away? What exactly is that green fur anyway? In this episode we’re asking whether we’ve become overly ...

Hands Off My Food! from 2017-05-25T03:00

When it comes to aspects of cultural life being shared, adopted or borrowed in an increasingly globalised world - where more so than food? But should a culture be able to claim ownership of a cuisi...

The Real Value of a Cup of Tea from 2017-05-22T10:41

Coffee addict Dan Saladino sets out to understand what a cup of tea is really worth. Do we pay enough? In south west India, food writer Vanessa Kimbell gets up close to the leaf and hears the real...

Foodunnit? from 2017-05-11T02:30

A forensic look at food and its crime-solving powers. We start with one of the most challenging cases London’s murder squad has ever faced. The BBC’s Emily Thomas meets the Metropolitan Police’s f...

I Don't Cook from 2017-05-04T03:32

In the antithesis of a cookery programme, we meet people from around the world who can’t, don’t or won’t cook. Cooking from scratch will bring us health and happiness. Well that’s what we hear fr...

The Fish Japan Ate from 2017-04-27T02:31

The wild bluefin tuna is being eaten to extinction, but this hasn’t curbed the global appetite for this valuable fish in Japan and across the globe.In the last 70 years the fish has become a staple...

Liberte, Egalite, Gastronomie? from 2017-04-20T03:30

Ahead of the French national elections, we’re looking at the food and politics of a country that for many is the epicentre of gastronomic excellence, with a tradition stretching back hundreds of ye...

Little Kitchen of Horrors from 2017-04-13T03:30

** The content in this week’s show requires a fairly strong stomach. So if you’ve got children with you, or you’re a bit squeamish yourself, best to look away now. ** Listen if you dare to this ep...

Orthorexia Nervosa: When 'Healthy' Food Becomes Harmful from 2017-04-06T03:00

When does a ‘healthy diet’ become unhealthy? This week the Food Chain looks at Orthorexia Nervosa - an unofficial term used to describe an eating disorder where people restrict their diet based on...

Hey, Hey We're The Food Chain from 2017-03-30T03:00

You can now listen to Food Chain starting on Thursdays, so to welcome new listeners, we’re offering up some of the best bits of our award-winning programme exploring the culture, science and econom...

One Potato More from 2017-03-25T08:30

In our second and final episode on the humble spud, we meet the people who see the global economic future as being potato powered. The potato is the world's most produced staple food after rice, ...

Poor Old Potato from 2017-03-18T09:30

In its time, the potato has been called the root of filth, misery and obesity - but is it fair to call it the 'food of the poor'? In the first episode of a two-part series, The Food Chain goes ...

The Food We Breathe from 2017-03-11T09:00

As part of the BBC wide #SoICanBreathe season, The Food Chain explores how the ways we grow and cook our food can affect how we breathe. From the indoor pollution generated by cooking, to how farmi...

McAsia? from 2017-03-03T09:00

What can fast food tell us about the changing global economy? This week Karishma Vaswani, the BBC's Asia Business correspondent, takes a closer look at the history and the future of McDonald's in A...

Post-Truth Food from 2017-02-25T09:00

Remember the great bacon shortage of 2012? No? What about the one earlier this year? Still no? Well maybe that’s because they didn’t happen. The Oxford English dictionary defines post-truth as: "r...

Wheelchair Fajitas and Talking Scales from 2017-02-18T09:00

Food is how we structure everyday life. For some people living with disabilities, the smallest of culinary tasks can be very frustrating and difficult.As part of the BBC’s Disability Works season -...

The Plankton Problem from 2017-02-11T09:30

You've swallowed many of them throughout your life without realising, and some look like aliens: we look at plankton, the sea's smallest living creatures that have a big global impact. At the centr...

Got Gumbo? from 2017-02-04T09:30

What can one single dish tell you about America's history? One particular bowl of soup gives us an insight about the future of cultures that convene around it. Gumbo is eaten by nearly everyone in ...

Should You Drink Your Food? from 2017-01-21T08:00

Why won't our brains let us feel full on liquid food? After all, we spent the first months of our lives living on milk alone. We talk to a man who lived on liquid alone for 30 days, as we explore ...

Of Maize and Men: Unpicked from 2017-01-14T09:00

This week we continue the story of the most abundant crop on earth. Last week we established its position as the king of the crops. This time we ask: are we producing too much of a good thing? Does...

Of Maize and Men: The Rise from 2017-01-07T09:00

Corn is everywhere, in much of our food, drink and even packaging. It has found its way, in a myriad of guises, into thousands of products and has come to dominate the industrialised food supply. ...

Food Chain: The Quiz from 2016-12-31T10:00

Have you ever wondered how many litres of water it takes to make one egg, or what links a 19th-Century electrician to modern pet food? Whose job was it to eat a corpse cake, what really happens whe...

Food Chain: The Musical from 2016-12-24T09:00

What can our music tell us about our culinary and cultural heritage? We explore the ways songs about planting, growing, milking and cooking reflect our lives and our livelihoods.The BBC's Kent DeP...

Survival Stories: ‘We Ate Spiders, Flies and Worms’ from 2016-12-17T10:00

Lost in a barren and unforgiving part of Turkey, and forced to hide for days in a cave to get away from torrential rain and floods, a group of students turn to berries, grass and insects for susten...

Hunger in the Rich World from 2016-12-10T09:30

Why do people struggle to feed themselves in wealthy societies? Food banks - depositories of donated and excess food where the neediest can collect ingredients for basic meals - have been running i...

The Hidden Cost of a Home-Cooked Meal from 2016-12-03T09:00

Who does the cooking in your house? In many cultures the responsibility for preparing meals at home traditionally falls to women. But as more women join the global workforce, traditional household ...

Full English Brexit from 2016-11-26T09:30

Twentieth century British playwright and novelist Somerset Maugham said that to eat well in Britain, you should eat breakfast thrice daily. And, nothing speaks to British culinary tradition more th...

Burnt from 2016-11-19T09:34

From the golden crust on a perfectly-baked loaf, to a crispy, crunchy potato chip - do you ever wonder why food that's been browned or charred, can smell, taste and look so good? It's one of cookin...

In Search of Lost Foods from 2016-11-12T09:30

What happens to a food when people stop eating it? Most of the food we eat today comes from a handful of crops, but before we became a globalised society, our diet reflected a variety of plants, pr...

Plate of the Union from 2016-11-05T09:32

Can you tell a Democrat by their salad? A Republican by their hamburger? An Independent by their coffee? With the outcome of the US presidential election just days away, The Food Chain looks at the...

Dining with the Dead from 2016-10-29T08:00

Food is a fundamental part of life’s biggest celebrations, from birthdays and weddings to religious feasts. It’s also a key part of death. This week, we hear how saying farewell to the departed h...

Vegan Babies: Should You Restrict Your Child’s Diet? from 2016-10-22T08:32

Are parents wrong to impose their own restrictive diets on their children? An Italian MP wants to jail parents who choose vegan or other “reckless” diets for their kids. But many of these families ...

Should We All Be Vegans? from 2016-10-15T08:32

What would happen if we all became vegans? Veganism – cutting out animal products from your diet, and often your wardrobe – suddenly seems more mainstream than ever. It is attracting followers from...

Stories from Syria from 2016-10-08T07:31

How do people living through the Syrian conflict find food? The BBC’S Dan Saladino explores what’s happening in Syria, where food is often used as both a weapon and target of war. Bakeries have b...

The Olympics of Chinese Food from 2016-10-01T08:30

The world's top names in Chinese cuisine meet once every four years in a prestigious and gruelling cooking contest to determine which of them is the very best. Can a team of UK chefs make a gold me...

Pestatarians from 2016-09-24T08:32

Invasive species or pests are animals that end up in an ecosystem that is not their natural home. They pose a huge environmental risk to local ecosystems and food systems. But perhaps there is a so...

The New Sushi from 2016-09-17T08:32

It's widely agreed that bugs could be a sustainable source of protein for humans in the future, but large-scale production is very labour intensive. As the BBC’s Katy Watson discovers, in Mexico - ...

Food on the Open Road from 2016-09-10T08:32

It could be argued that our global economy is in some ways, driven by drivers. That is, long-haul truckers who carry goods from one side of a country to another. But truck driving is a profession t...

Big Beer from 2016-09-02T19:59

Next month, the world’s current largest beer maker, AB InBev is expected to take over the world’s second largest beer maker, SABMiller. If the plan goes ahead, together they will become the world's...

Naturally Misleading? from 2016-08-27T08:30

What is 'natural' food and is it better for us? We explore the language of food labelling. Does a product bearing the word 'natural' on its label make you more likely to buy it? Or, is describing f...

Survival Stories: Fish bacon for breakfast from 2016-08-20T08:30

Our second episode of Survival Stories further explores our relationship with food in the most extreme circumstances. What choices do we make about what we eat, when we’re all alone in the wild? D...

Survival Stories: Lost in the Desert from 2016-08-13T08:30

What happens when your food choices are determined by nothing but the environment around you and your own resolve? The Food Chain follows the story of 72- year-old grandmother Ann Rodgers, who wen...

Fertile Food from 2016-08-06T08:32

How much could your diet affect your ability to have a child? Throughout history, harvest and the abundance of food have been associated with the creation of life. Join us on a journey from ancient...

Food on the Move: What We Want, When We Want It from 2016-07-30T08:30

Fruit in the summer, grain in the autumn - our diets once consisted of eating what was around us and what was in season. But we now live in a global food village, where in many countries the idea o...

Inside the Kitchens of Power from 2016-07-26T08:42

Why is cheese essential when the German Chancellor comes for dinner? For millennia, international relations have been massaged by the chefs working inside palaces and state kitchens. The BBC’s Dan ...

Beauty from Within? from 2016-07-16T08:30

This week we're looking at what happens when the worlds of food and beauty collide. The BBC's Emily Thomas explores how the market for nutricosmetics - foods that have claimed beauty benefits - is ...

Can Cheese Help Save an Economy? from 2016-07-09T08:30

The BBC’s Dan Saladino takes a journey on a newly built road through the remote mountains of the country’s north in search of a slice of mishavin cheese. After decades of communist rule, Albania st...

Plough Your Own Furrow? from 2016-07-02T08:30

The British people have voted to quit the European Union. That would leave the UK once again in charge of its own agricultural and fisheries policy – so what should that future look like? Could we ...

Mind your Manners from 2016-06-25T08:30

It's not what you eat, but the way that you eat it on this week's The Food Chain. As people are exposed to cuisines from all over the world, we ask if there has been a global shrugging off of table...

Seeds, Syrup and Subversion from 2016-06-18T08:30

A rebel grandmother faces losing her livelihood after smuggling maple syrup in Canada, a Vermont gardener stocks fridges full of seeds, an artist plants vegetables on the streets of Los Angeles, an...

Faster Food from 2016-06-11T08:29

As the Olympic torch edges closer to Rio, we explore how food can make you a better athlete. We start in Brazil where we meet the man responsible for feeding the best athletes on the planet - from ...

Extreme Farming from 2016-06-04T07:32

How has one of the world’s smallest countries become one of its biggest food producers? This week we visit a tiny nation responsible for the second largest exports of farmed food. Its vegetable...

Is Junk Food the New Smoking? from 2016-05-28T08:30

We know that both smoking and obesity can contribute to an early death. In fact health professionals are now telling us that junk food is even worse than tobacco. But do the parallels between the t...

Fish Fight from 2016-05-21T07:32

Fish are a vital source of protein around the world, but there are ever more fishermen chasing ever fewer fish. Most wild fisheries are at, or near, breaking point and it is estimated up to a third...

A Dog's Dinner? from 2016-05-14T07:32

Pet food is a global multi-billion dollar industry, but does it cater more to us humans than our four-legged friends? We swap the dinner plate for the dog bowl to find out what we feed our furry co...

Disaster Food: Feeding a Country in Crisis from 2016-05-07T07:32

How does a country feed itself following an earthquake, flood or drought? The Food Chain looks at the role of food in disaster relief - from the emergency response to the longer-term efforts to...

Bottled Water: Do We Really Need It? from 2016-04-30T07:32

It has been described as the ultimate marketing trick, but the allure of bottled water is something more and more people are swallowing. With global sales set to overtake those of soda, The Food Ch...

Animals on Antibiotics: Could Pigs on Pills Make us Ill? from 2016-04-16T08:31

The animals we eat consume more than 60% of the world’s antibiotics - but not always because they are sick. This week, the Food Chain explores the controversy over the use of antibiotics in agricul...

Food Chain Late Night from 2016-04-09T08:31

As part of the BBC’s Identity season we meet the people who feed us after hours, following the characters and cuisines that only come out after dark. Starting with the heady rush of a London kebab ...

Front of House from 2016-04-02T08:32

What’s life like for a career waiter at the top of their game? The Food Chain looks at the business of serving and pleasing the ever-fickle customer. The food service industry is facing a cycle of...

Food and Nostalgia from 2016-03-26T08:30

Manuela Saragosa explores the power food has to evoke memory and how memory impacts the food we eat. Jamie Oliver’s mentor – Italian chef Gennaro Contaldo – cooks up a batch of his most nostalg...

Is Convenience Killing Us? from 2016-03-19T09:00

Food that has been processed, packaged, flavoured and often pre-cooked for us has increasingly become a normal part of everyday life around the globe. But what is the rise and rise of convenience f...

Food Waste: How Low Can it Go? from 2016-03-12T08:32

This week, the Food Chain delves deep into food waste: a global problem of epic proportions that is costing one in every three of the world's calories. In January 2016, France became the very first...

No Such Thing as a Free Lunch? from 2016-03-05T08:32

From power lunches to 'desktop dining', we unpick the relationship between food and the workplace. We trace how industrialisation played its part in forging the origins of the modern lunch break an...

Food, Power and Punishment from 2016-02-27T08:29

Nothing to eat but stale bread and water - an enduring image of incarceration, but what part should food play in punishment? In America, the 'Nutraloaf' - a compressed food-stuff with just enough c...

The Truth About Diabetes from 2016-02-06T08:30

Over 347 million people worldwide have diabetes, and that figure is set to rise to half a billion in the next 20 years. It is a disease that is spiralling out of control, but how did we get here an...

Down with 'Foodies'? from 2015-12-12T08:30

Is being cool a sign of culinary class? In the autumn of 2015 the Cereal Killer café in East London was attacked by protestors. They viewed it as a symbol of rapid gentrification - arguing that the...

Breast Practice from 2015-11-28T08:30

As part of the BBC's 100 Women season, The Food Chain dedicates an episode to working mothers and how they feed their babies. More women are entering the global workforce, and many of them become m...

Chinatown from 2015-11-21T08:30

Nearly every major city in the world has one- a district where Chinese immigrants have settled to live, work and eat. This week in a collaboration with BBC Radio 4’s ‘The Food Programme’, Dan Sa...

Back of House from 2015-11-14T08:31

It can be a tough life in the pressure cooker of the professional kitchen. A restaurant is a crucible of creativity, heat, and long hours. Low entry level wages often twinned with culinary college ...

Food Far From Home from 2015-10-31T08:32

The biggest refugee crisis since World War Two continues to intensify and once the treacherous journey to physical safety is complete, refugees have to contend with the next imperative for survival...

Food of War from 2015-09-12T07:45

What are the challenges of finding the next meal in times of war? Feeding an army is a giant exercise in logistics, and it is also a testing ground for the food business. We hear how the food techn...

India: How to Feed a Nation from 2015-09-05T07:30

Can the world’s largest democracy guarantee its citizens the right to their next meal? As part of the BBC India season, The Food Chain takes a deeper look at the challenges and changes within the I...

India: Faith, Food, and Politics from 2015-08-29T07:00

How food, identity, religion, and politics are changing the way India eats. Anu Anand visits Mumbai’s biggest slaughterhouse to assess the economic impact of a total ban on beef and explores the ri...

Food of Love from 2015-08-15T08:30

From a baby’s first cry to the funeral feast: food as the language of love. This week, the Food Chain examines the link between our food and our feelings. Why, in times of high emotion do we tend t...

Chicken: Too Much of a Good Thing? from 2015-08-14T10:24

We explore one of the world’s most important foods - the chicken. It is set to become the world’s most popular protein in four years time, surpassing pork. But does our taste for our favourite bird...

How to (Not) Grow Your Food Business from 2015-06-20T07:31

Do you have a family recipe that friends say you should bottle and sell? Simon Jack looks at how you can grow a food business from scratch, how to choose an investor wisely, and how to ready your k...

Sexual Politics in the Kitchen from 2015-06-13T07:32

How does our gender affect our relationship with food? Does it determine what we want to eat, how we cook or what we buy? And as gender roles change, how too are the traditional roles for men and w...

The End of Eating Wild Fish? from 2015-06-06T07:45

Most of the food we eat - beef chicken, wheat, apples, corn - is farmed on the land, produced under controlled conditions and transported to market rather than gathered from its natural habitat. B...

How Do We Know What’s Good For Us? from 2015-05-30T07:00

Why is food advice so confusing? Up for debate is the role of fat in our diet. Adrian Golberg takes a look at the methods behind determining what food is good for us and what food is bad for us, an...

Spice and Status from 2015-05-23T06:38

A deeper look at the global network of commerce that comes with the flavouring of our food. Marnie Chesterton visits the UK's Kew Gardens, and gets a better understanding of the horticulture behind...

Coffee: Globalisation’s Drink of Choice from 2015-05-16T13:41

How the coffee industry is changing for growers, sellers, and consumers around the world. This week's programme follows in pursuit of a widely traded commodity- meeting connoisseurs from every par...

Fighting Food Crime from 2015-03-27T15:09

We meet some of the people fighting food fraud around the world. Manuela Saragosa asks what risks the consumer faces when they buy food that has reached super-market shelves via a complicated glob...

Picky Eaters from 2015-03-20T15:12

Why won’t your kid eat broccoli? And should you bother to force them? We ask whether children need a different diet, do their palates differ, and whether they should be given more say in what they ...

Eating For Two? from 2015-03-13T15:15

What do snails, tamarind and parsley all have in common? They are all foods that - according to World Service followers on twitter- pregnant women have been told to avoid around the world. We explo...

Farm and Fortune? from 2015-03-06T15:18

The origins of our food can be scrutinised, analysed, inspected, and disrupted but the production of what we eat ultimately lies with the farmer. But is modern farming a viable career choice? And ...

Should the Government Pay for our Food? from 2015-02-27T15:28

Does the government have a duty to feed us? Or should we each look after our own table? Angela Saini looks at the controversies behind handing out to the world's hungry citizens. In Egypt, where th...

Tech at the Table from 2015-02-20T15:30

Is technology at mealtimes too disruptive? The BBC's Technology Correspondent Rory Cellan-Jones joins The Food Chain for dinner and talks about what happened the week he took his culinary habits to...

Eat my words! from 2015-02-13T15:34

How much does the way food is described influence what we eat?

Superstar apple breeder David Bedford tells us why he spends up to nine months finding the perfect name for his new creation...

Dinner for One from 2015-02-09T15:35

Is there a penalty for eating alone? Do you take a hit to your wallet, your social life and even your health by dining solo?



Sociologist Eric Klinenberg reveals that eating alon...

The Cold Chain from 2015-01-30T15:53

Where does the food in your fridge come from and how did it get there? More than likely it made its way along the cold chain - the refrigerated transport of food and drink around the world. As part...

Variety Pack from 2015-01-09T15:58

Simon Jack brings you tales of making more from what we have already got - be that using plant protein to make eggless mayonnaise or harvesting energy from crop by-product like straw. In Lesotho th...

Sugar: A Love-Hate Relationship from 2015-01-02T15:56

On average we consume some 27 kilos of sugar every year - and that figure is on the rise. But is that a good thing, or is sugar the root cause of many of the world's biggest, not-so-sweet, health c...

Feast from 2014-12-26T16:01

Audrey Tinline looks at the political and economic history behind having a great big meal with a large group of people. We find out what happens to your body when you eat too much: the science of o...

Food Technophobes v Technophiles from 2014-12-05T16:16

Who should decide whether a food-related technology is safe? We hear from Mike Mack, CEO of Syngenta, one of the world’s biggest agri-businesses and from Bart Staes, food spokesperson for the Euro...

Whose Food is it Anyway? from 2014-11-28T16:19

Does food maintain its national identity once it's cooked abroad? We'll look at why a recipe by chef Jamie Oliver for Jollof rice has many West Africans talking about their culinary heritage. Also,...

Food and the Fall of the Berlin Wall from 2014-11-14T16:24

As politics changes does our food follow suit? We hear how food tastes and names have altered according to the politics of the day.

Mangalitsa for example - a type of hairy pig - fell ou...

Why Do We Waste So Much Food? from 2014-11-07T16:34

About a third of what’s produced for human consumption isn’t eaten. We look at why the food we grow doesn’t always make it to our plate.

It's not just the leftovers from a big meal. There...

Super Foods or Super Fads? from 2014-10-31T16:33

Kale, quinoa, chia, blueberries, all members of a group of foods that have been around for a while, but have seen a sudden surge in global popularity. These so-called super foods are touted for the...