The Food Chain examines the business, science and cultural significance of food, and what it takes t
At what age should you start teaching children to cook, and why should you? In this programme, Ruth
Immersive dining has become something of a culinary craze in recent years. As well as serving fo
The African continent is seeing one of the fastest rates of urbanisation in the world. As people mo
Going to a wedding this year? Spare a thought for the caterers - expected to put on ever-more elabo
Out of necessity, in adversity, or for the fun of it - how, and why did you learn to cook? Ruth Ale
Salt has been a staple ingredient in cooking and preserving food for thousands of years. It adds fla
Could our office, apartment and public buildings also be farms? In this programme, Ruth Alexander me
Tabasco sauce, Lea and Perrins, Angostura Bitters. Those are a few of a very select number of sauces
Television cookery competitions are big business – drawing audiences in their millions over multiple
A lunch break can tell you quite a lot about a country’s work culture; ranging from two-hour, luxuri
Why go to culinary school when you could learn on the job? Three trained chefs-turned teachers make
How can you be sure you’re eating what you think you’re eating? In most cases, food fraud won’t make
The world’s first octopus farm is being planned by a Spanish seafood multinational. The intelligent
The crowning of a British monarch calls for an official dish. In 1953, for the coronation of Queen E
Genetically-modified food has long been a subject of debate. It was first introduced to market in th
Every day, humans make multiple choices about what to eat. Some of those decisions will be better fo
The British "caff" - slang for café, and home of the breakfast fry up, or "full english" - is under
What’s the best way to produce affordable food, that’s good for the planet, and can feed us all? Is
Dark kitchens are the multi-block commercial units allowing virtual brands and events companies to p
Long days, unsociable hours, a hectic and pressurised workload – the working environment for health
