麻豆社

Cookbooks of 2015

Sheila Dillon and guests reflect on a year of cookery books and food writing.

• 30 mins

Food Museums

With two new food museums in London and New York, Sheila Dillon asks how to exhibit food.

• 30 mins

Juliet Harbutt: A Life Through Food

Cheese educator and campaigner Juliet Harbutt shares her life in food with Sheila Dillon.

• 30 mins

No Mere Trifle

Tim Hayward discovers the secret underground culture of 'dirty trifle'.

• 30 mins

Yotam Ottolenghi: A Life Through Food

Yotam Ottolenghi shares his life through food with Sheila Dillon.

• 30 mins

Eating to Run: Part 1

How important is diet to running performance? Dan Saladino looks at, and tries, new ideas.

• 30 mins

2016 Food and Farming Awards Launch

Sheila Dillon and this year's judging team launch the 2016 麻豆社 Food and Farming Awards.

• 30 mins

Leeds: The Story of a City Through Its Food

Leeds is a city on the rise when it comes to food and drink. Dan Saladino finds out why.

• 30 mins

Cardiff: The Story of a City through Its Food

Sheila Dillon finds out how waves of migration have shaped Cardiff's vibrant food scene.

• 30 mins

Newcastle: The Story of a City through Its Food

Dan Saladino meets the people working to improve the food future of Newcastle.

• 30 mins

Eating to Run: Part 2

Ultra-marathon champ Scott Jurek tells Dan Saladino how to eat vegan and run 100 miles.

• 30 mins

First Bite

Sheila Dillon, author Bee Wilson and guests discuss how food habits can be changed.

• 30 mins

The Sake Revelation

Sheila Dillon can't stand sake... but she is about to have a revelation.

• 30 mins

Feeding India

Dan Saladino explores the fierce debate over how 1.2bn people will be fed in the future.

• 30 mins

麻豆社 Food and Farming Awards 2016: The Finalists

Sheila Dillon unveils the list of the 2016 麻豆社 Food and Farming Awards finalists.

• 30 mins

Ferment

Sheila Dillon discovers why fermentation is the catalyst for a delicious revolution.

• 30 mins

The Pizza

Dan Saladino charts the rise, fall and rise of traditional Neapolitan pizza.

• 30 mins

Food Is Mad - The Update

Dan Saladino hears how inspiring food projects from the Mad Symposium have spread globally

• 30 mins

Food in Extreme Places: Antarctica (1/3)

What does it take to be a chef in the frozen South, the wildest place on Earth?

• 30 mins

Food in Extreme Places: The Submarine (2/3)

Sheila Dillon explores how food is planned and cooked for up to three months under the sea

• 30 mins

Food in Extreme Places: Space (3/3)

Food in the most extreme cooking environment, space. Dan Saladino tries menus for Mars.

• 30 mins

Bristol: The Story of a City Through Its Food

Sheila Dillon travels to Bristol to hear how food has shaped the city's past and present.

• 30 mins

Food and Farming Awards: The Highlights

Featuring the finalists of the 麻豆社 Food and Farming Awards.

• 30 mins

Best Food Producer: The Finalists

Yotam Ottolenghi and Sheila Dillon meet 麻豆社 Food and Farming Awards's best food producers.

• 30 mins

Best Food Producer: The Winner

Yotam Ottolenghi and Sheila Dillon meet the 麻豆社 Food & Farming Awards' Best Food Producer.

• 30 mins

Diana Henry: A Life Through Food (Part 1)

Diana Henry talks to Sheila about starting out in food writing and the authors she loves.

• 28 mins

Diana Henry: A Life Through Food (Part 2)

Diana Henry continues to share her favourite readings from food writers who inspire her.

• 30 mins

Chinatown: The Award-Winning Edition

The James Beard Award-winning edition on the story of Chinatowns around the world.

• 30 mins

An Archive for Food

Historian Polly Russell and an archive with a century-long story to tell about UK food.

• 30 mins

That Gut Feeling: Part One

Dan Saladino discovers the gut microbiome, to find that food will never be the same again.

• 30 mins