麻豆社

Reformulation 鈥� a fix for the obesity crisis?

Sheila Dillon explores the challenges of reformulating unhealthy processed foods.

• 28 mins

Fried Chicken: a story of race and identity

Jaega Wise and Melissa Thompson look at the racial connotations of fried chicken.

• 28 mins

Feeding the Circus

Sheila Dillon meets a chef who ran away with the circus.

• 28 mins

Cost of Living Crisis: The Food Factor

With food price inflation at 12% Dan Saladino finds out what lies in store for the winter.

• 28 mins

A Very British Restaurant Revolution 鈥� Jeremy Lee and the joy of ingredients that sing

The food story of one of the most loved and admired chefs in the business, Jeremy Lee.

• 28 mins

The Hairy Bikers: Full Throttle Food

The Hairy Bikers talk food and three decades of friendship with Leyla Kazim.

• 29 mins

Cooperation: the solution to a food crisis?

The cooperative that's saving land, a food culture and preventing villages being abandoned

• 23 mins

Hospital food - a turning point?

Sheila Dillon meets pioneering catering teams improving food in the NHS.

• 28 mins

Cost of Living Crisis: Food Donations

Leyla Kazim shares inspiring stories of community giving during the cost of living crisis.

• 28 mins

So You Want to Be a Bartender?

Jaega Wise looks at the highs and lows of professional bartending.

• 29 mins

The Food Innovators

Dan Saladino explore three big ideas set to influence the future of our food and farming.

• 27 mins

Wine in a Changing Climate

Jaega Wise explores how climate change is supercharging the UK wine industry.

• 28 mins

Best Food Producer: Meet the Finalists of 2022

麻豆社 Food and Farming Awards Food Producer finalists share their stories with Sheila Dillon

• 28 mins

Avoiding the Avocado?

Leyla Kazim explores responses to the growing anxiety around avocado production.

• 28 mins

麻豆社 Food and Farming Awards 2022: First Course

Sheila Dillon and Asma Khan reveal the winners of the 2022 麻豆社 Food and Farming Awards.

• 27 mins

麻豆社 Food and Farming Awards 2022: Second Course

Sheila Dillon and Asma Khan reveal the winners of the 2022 麻豆社 Food and Farming Awards.

• 29 mins

Fred Sirieix: A Life Through Food

Jaega Wise meets French ma卯tre d' Fred Sirieix to hear about his passion for hospitality.

• 28 mins

Nutrition's Dark Matter: The New Science of Eating

Professor Tim Spector discusses the latest research pointing to what and how we should eat

• 28 mins

The Food Books of 2022

Sheila Dillon discusses the year's best food books from a library in Blackburn

• 29 mins

The Forgotten Foods of Christmas

Dan Saladino and food historian Ivan Day explore the lost flavours of Christmas past.

• 29 mins

Food, Philosophy & Football: Christmas with Delia Smith

Delia Smith, the woman who taught the UK to cook speaks to Sheila Dillon.

• 34 mins

Hangovers: a guide to the morning after

Jaega Wise investigates the science, history and culture around the hangover.

• 29 mins

Shellfish: A Very British Image Crisis

The climate conscious food entrepreneurs who want us to think again about ugly shellfish.

• 29 mins

Fixing Dan

Dan Saladino needs to get in shape, but why do his attempts to change keep failing?

• 28 mins

The Wild West of Whisky: From Cask Investments to Dram Scams

Jaega Wise explores the world of cask investment programmes, counterfeits and theft.

• 28 mins

Brexit and Food: How is it working out?

Jaega Wise finds out how Brexit is working out for food producers, three years on.

• 29 mins

Pierre Koffmann: A Life Through Food

Born in Gascony, celebrated for cooking in London, Pierre Koffmann tells his food story.

• 27 mins

Low Energy Cookers: Fad or For Life?

They're having a moment - but can low-energy gadgets do more than simply save us money?

• 29 mins

Delia Country: How Delia Smith changed food in Norfolk and Suffolk.

Delia Smith has had a profound influence on East Anglian food. Sheila Dillon investigates.

• 29 mins

One Armed Chef: The Food Adventures of Giles Duley.

How the photographer injured in a conflict reinvented himself through food and cooking.

• 28 mins