麻豆官网首页入口

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

Halloumi and hellim: The story of an island and its cheese

Leyla Kazim speaks to Cypriots about the future of one of the UK's favourite food imports.

• 29 mins

A Food Rethink: Lessons from a Food Shortage

From energy to seasonality, Dan Saladino explores ideas prompted by supermarket shortages.

• 28 mins

Hospital Food: Agents of Change?

Sheila Dillon visits a hospital food factory, and will new regulations improve food?

• 29 mins

Glasgow: Seeking Asylum and Finding Refuge in Food

Leyla Kazim explores the central role food plays for forcibly displaced people in Glasgow.

• 28 mins

A Pudding Celebration

Join Sheila in her kitchen with some of the UK's best pudding chefs.

• 29 mins

Secret Supply Lines 鈥� Fruit & Veg Under the Radar

Could fruit and veg wholesale markets help build a more secure food system in Britain?

• 28 mins

Weight-loss drugs

Is hacking our biology the solution to an unhealthy food system and bad food culture?

• 27 mins

The Good Friday Food Revolution

How the peace process has nourished Northern Ireland's flourishing food culture.

• 27 mins

Conversations in cafes: all hail the greasy spoon

Leyla Kazim explores the magic of the greasy spoon.

• 29 mins

Coronation 2023 鈥� How is Food Bringing us Together?

Jaega Wise joins a community lunch, and explores the history of coronation eating.

• 28 mins

Eating Wild

Can you eat like a hunter-gatherer in modern Britain? Dan Saladino meets people who are.

• 28 mins

Tech, TikTok and the Future of Food Writing

How lists, maps and apps are transforming restaurant reviewing and food writing.

• 28 mins

The Awards Return

Get your entries in now for the 麻豆官网首页入口 Food and Farming Awards 2023!

• 28 mins

Pavlov to Plant Breeding: Food Prizes that Changed the World.

From Nobel winners to great innovators, Dan Saladino explores prize-winning food ideas.

• 28 mins

Learning to Eat Part 1 鈥� Do Kids Need Special Food?

Sheila Dillon explores how food habits are formed at home and nursery in the early years

• 28 mins

Learning to Eat Part 2 鈥� How the French do it

What can we learn from the French in teaching children healthy eating habits?

• 28 mins

Agritourism: Italian-inspired hospitality in the UK

On the trail of the pioneers bringing Italian-style agritourism to the UK.

• 27 mins

The Wild Venison Project

The new campaign to make wild venison a mainstay for British meat eaters.

• 28 mins

Bread, Baking, War and Ukraine

Dan Saladino hears from the bakers in Ukraine supplying fresh bread to the front line.

• 27 mins

Smoke, Fire and Flame: Trends v Tradition

The story of smoke and live fire cooking, from current trends to traditions at risk.

• 28 mins