The Food Chain examines the business, science and cultural significance of food, and what it takes t
Can you think of a food you would travel across continents for? Emily Thomas meets people who have g
If you could not taste your food, what would you eat? Would you even want to? Taste disorders are ra
Chef Gordon Ramsay is world-famous but, he tells us, people no longer want to talk about his food. T
Wine has been getting more and more alcoholic in recent decades, driven by consumer tastes and clima
Does food ever make you laugh out loud? We try to stand up the theory that food is getting funnier b
Technology giants are gobbling up the online grocery market - and over the past year we’ve seen Amaz
Have you ever wondered what to do with a watermelon outside the kitchen? Or how many hot dogs a pers
Fancy a career change? If you're not doing it already, what would it take to make you a farmer? Woul
The average age of farmers globally is thought to be around 60, and rising. So where have all the yo
Why have so few African cuisines made it onto the world’s culinary stage? Whether it's Michelin star
We're in Bologna, Italy as FICO Eataly World opens its doors to a curious public. Its mission is to
Chewing gum seems to be on a mission to reinvent itself. There’s little we’re told it can’t do these
Does your favourite drink taste better from a bottle, cup or can? Are foods enhanced by particular p
What happens to your body when you eat 70 hot dogs in 10 minutes, and why would thousands of people
We speak to some of the world's most successful competitive eaters and find out how, and why, they d
Join us for five unforgettable dishes from one extraordinary life as the food writer and actress Mad
We're in South Africa again to find out whether fly larvae could help humans eat more meat and fish.
This week we’re in South Africa, picking up great big squirming handfuls of maggots. Could these unp
Why do farmers feed their cows sweets? What are the implications for the animals’ health, the enviro
Meet the people determined to revolutionise what and how we eat as we launch our first ever internat
