How rationing changed me

A German and a Brit share food memories of growing up during World War Two

• 27 mins

(Film) Set menu

The gruelling job of feeding cast and crew on a major movie or TV production

• 27 mins

An alternative Christmas

Japan's love affair with fried chicken and the story of a very Chinese Jewish Christmas

• 28 mins

Why I chose to live on rations

What powdered eggs and tinned ham can teach us about our modern food system

• 27 mins

The Food Chain unwrapped

Revisiting some of the most powerful food stories from the pandemic

• 27 mins

So, you think you can quit caffeine?

Three people who tried giving up the world’s most commonly-used psychoactive drug

• 29 mins

Sleep, eat, repeat?

The vicious circle of too little rest and too much of the wrong food

• 32 mins

How not to feed a dog

What we feed our four-legged friends and what it reveals about our relationship with food

• 28 mins

Cancer, food and me

Three women discuss how chemotherapy has changed their relationship with food

• 27 mins

The sisters who can 'taste' words

The weird and wonderful world of synaesthesia - a puzzling neurological phenomenon

• 28 mins

The constipation taboo

What we could learn about our health and happiness if constipation was normalised

• 31 mins

The online food fighters

The people taking on misinformation about food and nutrition on social media

• 28 mins

The recipe collectors

The challenge of preserving recipes and what is at stake if they are lost

• 28 mins

An invisible crime

Why drink spiking is misunderstood and underreported and how it can change

• 26 mins

A Ukrainian kitchen in London

Two cookbook authors – one Russian, one Ukrainian – share memories of food and friendship

• 27 mins

Food in the metaverse

What food could look like in virtual worlds and what it means for restaurants

• 28 mins

Food poverty in a rich country

Three UK citizens discuss how difficult it can be to feed a family on a low income

• 27 mins

Tasting climate change

Wine producers say a warming planet can be detected in the glass

• 27 mins

How to date a carnivore

The highs and lows of being with someone who loves eating meat

• 29 mins

The cost of 'getting ripped'

Three men discuss the reality of pursuing a six-pack and how much of it is about food

• 29 mins

The hot sauce sensations

How Sriracha and Lao Gan Ma achieved global cult status

• 27 mins

The problem with wheat

Are we too reliant on one crop for our nutritional needs?

• 27 mins

How a stoma changed my life

Living with a stoma bag, and learning what to eat, and when

• 27 mins

Feeding the imagination

Two novelists discuss how food fuels their creativity

• 27 mins

Shop like the Queen

What does the Queen eat? We find out how you get a royal warrant

• 27 mins

The recipe translators

We speak to the people who translate recipe books into different languages

• 27 mins

What's up with airline food?

The highs and lows of in-flight dining

• 27 mins

Menopause and diet

Which foods could help ease your symptoms?

• 28 mins

Lemn Sissay: My life in five dishes

Writer Lemn Sissay reflects on his life through memories of food

• 28 mins

The fungi kingdom

Why fungi are important for all terrestrial life

• 30 mins

In search of a food champion

As we search for a new global champion, we hear from two previous award winners

• 27 mins

Why use food for fuel?

As food prices rise around the world, why are we turning crops into fuel?

• 29 mins

Fuelling a female footballer

As the Women's Euros reach a climax, how much could nutrition boost performance?

• 28 mins

The food illustrators

Meet the artists tasked with creating pictures that look good enough to eat

• 28 mins

What can we do about drought?

As millions of people in Somalia, Ethiopia and Kenya face hunger, what are the solutions?

• 26 mins

Liquid gold: The price of cooking oil

What rising vegetable oil prices mean for food businesses

• 27 mins

Running a restaurant with your relatives

One city, two cuisines, multiple family members

• 28 mins

Tomorrow’s food crops

A changing climate means farmers need to change the crops they grow

• 29 mins

Inside food safety scares

The people trying to stop contaminated food reaching your plate

• 29 mins

The flavourists

Meeting the people bridging art and science to make food taste delicious

• 28 mins

Food for mood

Can we eat our way to happiness?

• 30 mins

Who owns seeds?

How four big companies came to dominate the industry

• 28 mins

Inheriting grandma's pan

The significance of family cookware and what we lose if we throw our old pots out

• 27 mins

Can farmers influence food prices?

How rising global prices impact food production around the world

• 27 mins

What do astronauts eat?

Designing a diet to keep astronauts healthy

• 28 mins

Forbidden food: The Jews of Spain

The suppression of Jewish cooking under the Spanish Inquisition, and its global spread

• 30 mins

The buffet business

How do you make money out of them, and what happens to all the leftovers?

• 27 mins

Island diets

What do you eat if you live on an island?

• 28 mins

Food as rehabilitation

Could changing the food behind bars improve prisoner outcomes?

• 27 mins

Samuel Ikua: Global Youth Champion 2022

This year’s award winner and his mission to get people farming in the city

• 28 mins

Eggonomics

Egg prices are rising – is avian flu to blame?

• 26 mins

Why does Africa import a lot of food?

We speak to food entrepreneurs about how Africa can be more self sufficient

• 27 mins

Hard to swallow

Dysphagia: Navigating an invisible disorder

• 29 mins

A Ukrainian table at Christmas

Ukrainians living in the UK talk about how they’ll mark the festive season

• 31 mins

Cooking with love

Your stories about the sentimental items in your kitchens

• 27 mins

Chefs who changed course

Chefs who left the heat of the professional kitchen, and what they do now.

• 27 mins

The opera singer's diet

What do the skilled performers eat to hit the high notes?

• 29 mins

The ghost writers

The people who pen cookbooks for celebrity chefs.

• 29 mins

Why can’t my child swallow?

Dysphagia: parents share their experiences of feeding a child with swallowing problems

• 30 mins

What's the big deal about fine dining?

The world’s so-called ‘best restaurant’ is closing – so what?

• 28 mins

What's the best pasta shape?

Why something so tasty can be controversial

• 33 mins

The growth of food banks in Africa

Food banks have arrived in Africa – can they tackle food poverty?

• 31 mins

Feeding the VIPs

Lifting the lid on the high pressure and unsung world of high-end mass catering

• 28 mins

The joy of feeding birds

Who’s getting more out of this human-animal interaction – the birds or us?

• 32 mins

A taste of home

What does a family forced to leave their country eat on their journey to safety?

• 31 mins

How to photograph food

What it really takes to make something look delicious.

• 27 mins

What do medics really eat?

Healthcare staff discuss the challenge of eating healthily on shift

• 27 mins

Bringing dark kitchens into the light

Are the hidden-away catering spaces undergoing an image change?

• 27 mins

Can small farms feed the world?

What sort of farm is best for our planet, wallet and diet?

• 30 mins

Is this the end of the British caff?

Why the home of the ‘full English’ breakfast is closing – and what’s at stake.

• 35 mins

How AI could design our diets

Are machines better at deciding what we should eat, than we are?

• 31 mins

The growth of GM food

Governments in India and Kenya want their citizens to eat genetically modified food.

• 31 mins

A dish fit for the King

What does the coronation dish - a quiche - tell us about King Charles III?

• 30 mins

Should we farm octopus?

We examine plans to open the world’s first octopus farm.

• 30 mins

Is the food you’re eating what you think it is?

A visit to a spice testing lab reveals how fraudsters tamper with food to make money

• 29 mins

Teaching tomorrow's chefs

Meet the culinary school lecturers training the next generation.

• 27 mins

Let’s take a lunch break!

Advocates of the working lunch tell us why we should make time for it

• 30 mins

How did TV cooking competitions get so big?

We delve into the global success of the cookery competition on television.

• 34 mins

The power of heritage brands

Sauces, snacks and drinks: a secret history of brands that have stood the test of time

• 27 mins

Can you feed a city from its rooftops?

We meet the people farming on top of buildings

• 30 mins

How did salt get so gourmet?

Find out how a basic seasoning went from store cupboard staple to luxury ingredient.

• 28 mins

How I learnt to cook

There’s often more than just dinner at stake.

• 27 mins

What the wedding caterer is really thinking

The thrills and spills of putting on a celebratory feast

• 26 mins

Africa's forgotten foods

Why are indigenous ingredients and dishes no longer popular?

• 31 mins

Immersive dining

Why more restaurants are serving up a spectacle

• 32 mins

This kid cooks

Why you should trust your child to make dinner

• 31 mins

The Little Italy story

How the world first discovered Italian food

• 33 mins

Banh mi: A sandwich with a story

How the French baguette got a Vietnamese makeover and became a global hit

• 27 mins

Stop chewing like that!

Misophonia: Why does the sound of eating make some of us furious?

• 27 mins

Feeding baby

The different approaches to weaning.

• 26 mins

The art of food diplomacy

Using food to gain influence on the world stage.

• 28 mins

The taste test

How much power does the consumer really have?

• 27 mins

What's in a national dish?

The stories behind some of the most famous national foods.

• 29 mins

Bonnie Garmus: My life in five dishes

The author of Lessons in Chemistry on what inspired the food in her novel

• 29 mins

Can you eat your way to 100?

What a centenarian’s diet looks like

• 27 mins

How to feed a city

Fast growing cities will put increasing pressure on food security.

• 27 mins

The rise of private chefs

Are you always guaranteed the luxury experience you’re paying for?

• 27 mins

Why is food so expensive in Ghana?

How rising prices are impacting people's lives.

• 29 mins

Cooking in extreme places

The chefs serving meals up mountains, pizza under the sea and tapas in Antarctica

• 27 mins