The Food Chain examines the business, science and cultural significance of food, and what it takes t
Hot stoves, perishable food, and potentially dirty surfaces can make the kitchen a difficult place f
Food photography is about much more than beautifully presented dishes in cookbooks - it’s also being
Starches are among the most important and versatile additives in processed food, but most of us know
Is there someone in your life who needs to have total control in the kitchen? Someone who breathes d
Calories are ubiquitous across most of the world and have been used to help people manage their weig
Sugary drink and fast food sponsors have become almost inseparable from sporting superstars and majo
When it comes to food, we have a lot more than honey to thank bees for - more than three quarters of
When you’re competing in a round-the-world race and you have to take all your food with you, what do
Do you need a lemon right now but don’t want to leave the house? Just download an app and you’ll hav
When chef Jamie Oliver launched a campaign to improve British school meals, it inspired one headteac
The celebrated French chef Raymond Blanc tells Emily Thomas about his life through five dishes.From
Meet the unsung heroes of your kitchen drawers.When you hold a vegetable peeler or potato masher, do
The Food Chain delves into the world of ‘Ultra-Processed Food’ - a term coined in Brazil that has be
Gene editing could revolutionise agriculture, with some scientists promising healthier and more prod
In an illustrious career spanning three decades, there’s little that booking-writing, seed-breading,
Three people who lost their vision as adults tell Emily Thomas how they learnt to cook again, becom
Millions of Americans live in so-called ‘food deserts’ - areas where it’s hard to access fresh affor
Carlo Petrini is leading a food revolution - one that fights to protect local, traditional ingredien
Chillies can be hard to love at first, but they are integral to the cuisines of many countries. So w
Serving sizes have increased dramatically in recent decades. It’s happened so subtly that many of us
