麻豆社

What鈥檚 the deal with "chlorinated chicken"?

Charlotte Smith explores the implications of a future US trade deal on the UK food sector.

• 28 mins

Cookbooks of 2020

Sheila Dillon, Dan Saladino, Jaega Wise and Leyla Kazim discuss their books of the year

• 28 mins

The Secret Life of Chocolate. Part 1: Origins

Dan Saladino explores the origins of cacao and rise of the chocolate bar.

• 28 mins

The Secret Life of Chocolate. Part 2: The future.

Sheila Dillon asks what the future holds for the UK chocolate bar.

• 29 mins

Christmas Cooking: The 2020 Edit

Nigel Slater, Genevieve Taylor & Tamal Ray share food ideas for a Christmas like no other.

• 29 mins

Loving the Leftovers

How cooking with leftovers can not only reduce waste, but also deliver incredible dishes

• 28 mins

Inside the World Food Programme

Dan Saladino tells the inside story of Nobel Peace Prize winners the World Food Programme.

• 28 mins

BrewDog: Punks grown up?

Jaega Wise explores world of craft beer giants, BrewDog

• 28 mins

What to Eat to Save the Planet?

Sheila Dillon and guests break down the latest on low carbon food production.

• 29 mins

All at Sea? Fishing after Brexit

Dan Saladino finds out what the Brexit deal means for the UK's fishing industry.

• 28 mins

Flavours of Home: The refugees forging new lives through food

Sheila Dillon meets asylum seekers and refugees building new lives in the UK through food.

• 29 mins

Cooking Blind

Sheila Dillon meets the blind and partially sighted cooks inspiring others.

• 29 mins

Charles Campion: A Life Through Food.

Why was the late Charles Campion so driven to tell food stories? Dan Saladino finds out.

• 28 mins

Everything Stops For Tea.

Jaega Wise explores the ceremony and ritual of drinking tea.

• 28 mins

School Food: Re-imagined

Sheila Dillon asks school food visionaries how the system might be improved in future.

• 29 mins

Genome editing and the future of food

Dan Saladino looks at the future role of genome editing technology on food and farming.

• 29 mins

The Barrel Effect: Why Oak casks have stood the test of time.

Jaega Wise hears how oak barrels continue to thrive in the drinks industry.

• 28 mins

Food in Lockdown: One Year On

A year on, Sheila Dillon catches up with those who have been keeping the nation fed.

• 29 mins

Food, James Bond鈥檚 food

The James Bond novels drip with delectable food writing.

• 28 mins

The Magic of Mussels (And Their Troubled Trade)

Dan Saladino finds out how Brexit could wreck plans to make the mussel a mainstream food.

• 28 mins

The Urban Growing Revolution

From window-sills to rooftops, Leyla Kazim explores stories of food being grown in cities

• 29 mins

Lab-grown meat: How long before it's on a menu near you?

Sheila Dillon looks at what the future holds for lab-grown or cultivated meat.

• 29 mins

A Nominations Celebration

Sheila Dillon and Angela Hartnett open nominations for the 2021 麻豆社 Food & Farming Awards.

• 29 mins

The Joy of Heat

Sheila Dillon investigates our love for the hot stuff.

• 29 mins

1971: A year that changed food forever?

Dan Saladino asks if the year 1971 was a turning point for how the world eats?

• 29 mins

Pure umami: should we learn to love MSG?

Leyla Kazim investigates the history, science and culture around MSG

• 28 mins

Socially Distanced Dining: Indoor restaurants reopen again

Leyla Kazim heads to Padstow to discover how restaurants are adapting to new Covid rules.

• 28 mins

India's Covid Crisis: The Food Story

Dan Saladino looks at Covid's impact on food in India and the efforts to feed communities.

• 29 mins

Tom Kerridge: A Life Through Food

Tom Kerridge shares his remarkable life in food, pubs and kitchens with Sheila Dillon.

• 28 mins

Eat Your Art Out: How Art Makes Us Eat

Jaega Wise discovers how art makes us eat; from cookbooks to curated menus and campaigns.

• 36 mins