麻豆社

The Herbal World of Jekka McVicar

Culinary herb pioneer Jekka McVicar shares her life through food with Sheila Dillon.

• 30 mins

The Chef Who Vanished - The Story of Jeremiah Tower

Jeremiah Tower changed the idea of what a chef could be. Dan Saladino tells his story.

• 30 mins

Mac 'n' Cheese

Sheila Dillon on the humble mac'n'cheese, a dish that crosses culture and classes.

• 30 mins

Turmeric

Sheila Dillon investigates the culinary use and the latest medical findings on turmeric.

• 30 mins

Cult Fiction and Food

Confederacy of Dunces to Absolute Beginners, Dan Saladino looks at food in cult fiction.

• 30 mins

Women & Beer

Beer sommelier Jane Peyton wants to persuade Sheila Dillon to drink beer made by women.

• 30 mins

Alastair Little: A Life through Food

Sheila Dillon meets pioneering chef and food writer Alastair Little.

• 30 mins

Diet and Dementia: An Update

An update on cook Paula Wolfert and entrepreneur James Ashwell's food and dementia stories

• 30 mins

Hunting with the Hadza

Dan Saladino eats with one of the last remaining hunter gatherer tribes, Tanzania's Hadza.

• 30 mins

Hunting With The Hadza 2: The Microbiome.

Dan Saladino asks if hunter gatherers the Hadza tribe hold the key to our future health.

• 30 mins

Sandor Katz and the Art of Fermentation

Dan Saladino heads to Tennessee to meet the fermentation teacher and writer Sandor Katz.

• 30 mins

Greece: Return to the land?

Sheila Dillon is on a trip through crisis hit Greece to meet people making a life in food.

• 30 mins

Summer camping special

Sheila Dillon, Cerys Matthews and friends go camping to celebrate food in the outdoors.

• 30 mins

Patience Gray: A Life Through Food

Jojo Tulloh, Adam Federman and Louise Gray introduce the food writing of Patience Gray.

• 30 mins

Dishing The Dirt on Clean Eating

Grace Dent discovers what has made Anthony Warner into the Angry Chef.

• 30 mins

Chef Stress

Dan Saladino investigates pressures on chefs and the darker side of the restaurant kitchen

• 30 mins

Salt Fish

Sheila Dillon asks why dried and salted cod is still loved by cooks around the world.

• 30 mins

Feast Like a Georgian: A Food Guide to the Caucasus.

Dan Saladino travels to a country now considered to be an undiscovered food gem, Georgia.

• 30 mins

Zero Compromise: A (Georgian) Natural Wine Story.

Dan Saladino travels into the Caucasus in search of zero-compromise natural wine makers.

• 30 mins

Future Food

Dan Saladino meets the Future Food finalists in the 2017 麻豆社 Food and Farming Awards.

• 28 mins

The 麻豆社 Food & Farming Awards 2017

Sheila Dillon presents the highlights of this year's awards with Giorgio Locatelli

• 52 mins

How We Eat: 1. Eating Alone

Sheila Dillon explores the guilty pleasures of eating alone.

• 30 mins

How We Eat: 2. Eating with Strangers

Sheila Dillon finds out what happens when you eat with strangers.

• 30 mins

How We Eat: 3. Eating By The Rules

Sheila Dillon talks to people who eat according to very strict rules.

• 30 mins

How We Eat: 4. Eating as a Family

Sheila Dillon explores the reality and the myth of eating as a family.

• 30 mins

More Problems with Poultry?

Following years of reporting on UK chicken scandals, Dan Saladino looks at the latest.

• 30 mins

The Art of Fermentation - A Masterclass

Dan Saladino has a practical fermentation masterclass with writer and teacher Sandor Katz.

• 30 mins

Catalonia

Sheila Dillon discovers how the spirit of Catalonia is reflected in their passion for food

• 30 mins

Young and Vegan

Grace Dent finds out why so many young people are turning vegan.

• 30 mins

Food on the Edge (A Food Story Mix-Tape)

Dan Saladino is at Food On The Edge, a gathering of people with great food stories to tell

• 30 mins