麻豆社

A Guide to Spice, Part 3: Mustard

Sheila Dillon explores a food story of decline and revival - British mustard.

• 28 mins

Australia's Food Revolution

How Australia, built on bulk exports of cheese and meat, became a gastronomic leader.

• 28 mins

Sourdough

Sheila Dillon finds out why sourdough bread is undergoing a major revival.

• 28 mins

Food and the Cinema

Tom Parker Bowles looks at the cinema eating experience.

• 28 mins

Food and Farming Awards: The Finalists

Food writer Valentine Warner reveals this year's line-up of best food and drinks producers

• 28 mins

British Blue Cheese

Sheila Dillon finds out why new British blue cheeses are pushing their way into the market

• 28 mins

How to waste less food

Tristram Stuart reports on the latest ideas to tackle our growing mountains of food waste.

• 28 mins

The Future of the Oven

Tim Hayward discovers the future of the domestic oven, with the help of Mary Berry.

• 28 mins

Football and Food

John Inverdale on the way football is changing the relationship between food and sport.

• 28 mins

Lard

Tim Hayward learns to love lard, discussing our complicated relationship with animal fat.

• 28 mins

Street food heroes

Valentine Warner and Charles Campion eat with the Food Award's 'Best Takeaway' finalists.

• 28 mins

Rethinking the hot dog

Tom Parker Bowles discovers the joys of the gourmet hot dog.

• 28 mins

2012's Best "Big Food Ideas"

Sheila Dillon meets finalists in the Food and Farming Awards offering ideas for the future

• 28 mins

A Winning Meal - The 麻豆社 Food Awards menu

Chef Arthur Potts-Dawson tells the story behind the 麻豆社 Food and Farming Awards menu.

• 28 mins

09/12/2012

Sheila Dillon looks at the role food plays in different faiths.

• 28 mins

Cheap Veg

Sheila Dillon discovers surprising stories behind humble British vegetables.

• 28 mins

Christmas Necessary Pleasures

Sheila Dillon hears from leading chefs and writers on their necessary Christmas pleasures.

• 28 mins

The cocktail, old and new

Dan Saladino explores the cocktail, from 18th century punch to new flavours in the USA.

• 28 mins

From Our Own Food Correspondent

Sheila Dillon presents a special New Year show, with food stories from aroiund the world.

• 28 mins

Traffic light labels

Sheila Dillon asks if warning signs on food labels can change the way we eat.

• 28 mins

Horsemeat and the Irish burger scandal

Sheila Dillon investigates the horsemeat burger scandal affecting food in Ireland and UK.

• 28 mins

Food in the life of Sir Paul McCartney

Sheila Dillon with an exclusive food interview with former Beatle, Sir Paul McCartney.

• 28 mins

Food on a Pension

Sheila Dillon investigates the food lives of people surviving on the basic state pension.

• 28 mins

Horsemeat Scandal: A Food Programme Special

Sheila Dillon reports on the latest developments in the horsemeat scandal.

• 28 mins

Garlic, the wonder bulb

Sheila Dillon explores a bulb which arouses strong feelings - and aromas - garlic.

• 28 mins

The Death of Three Square Meals?

Sheila Dillon asks if snacking is killing the tradition of three square meals a day.

• 28 mins

US Southern Cooking and Chef Sean Brock

Richard Johnson is in Charleston, South Carolina to see how a chef is reviving lost food.

• 28 mins

Forest foods, Africa's secret ingredients

Sheila Dillon explores Africa's forest foods, emergency larder and source of flavour.

• 28 mins

Our Changing Taste

How our sense of taste develops throughout our lifetimes and what happens when we lose it.

• 28 mins

Marmalade

Tim Hayward asks if Britain can still hold its own in the competitive marmalade stakes.

• 28 mins