The Food Programme

Mark Bittman is a high-profile figure in the United States. He's the chief food writer for the New Y

Simon Parkes meets the people trying to come up with food ideas for the future. Will techniques used

Sheila Dillon looks at the world of the commercial forager. As chefs become increasingly interested

Used increasingly by the food industry in a wide array of products from chocolate, crisps, ready mea

Sheila Dillon asks if the calorie is an outdated way of controlling diet and reducing obesity.

Sheila Dillon looks at some of the ingenious ways we have developed of preserving food through the a

Richard Johnson travels to Los Angeles, a city where many of the world's food trends begin. With the

Britain is a brewing nation, with a long tradition of creating incredible beers to be enjoyed in any

Sheila Dillon explores the issue of advertising junk food to children, and how companies have change

Honey, prized since ancient times, is today shipped all over the planet. It is used as a pure foodst

Across the UK, people are going hungry and not getting enough of the foods that they need. Every wee

Simon Parkes tells the story and legacy of the legendary and maverick chef George Perry-Smith. In 19

A special edition with Laurence Llewelyn-Bowen looking at the history of kitchen designs and the des

In a series looking at the people who've changed the way we eat, The Food Programme profiles the cam

The Food Programme looks at Scotland's first ever national food policy, introduced by the SNP, to tr

Sheila Dillon looks back at the life of Mario Cassandro - the man who helped re-invent the restauran

Yeasts, mysterious members of the fungi kingdom, are an essential part of our food production. They

Sheila Dillon follows two schools as they attempt to transform the way their pupils eat.

Sheila Dillon investigates how emergency foods are made for disasters, droughts and wars. Companies

Sheila Dillon investigates the issue of trans-fats in our food, and asks whether a voluntary agreeme