All Episodes
The Food Chain — 138 episodes
Pesticide exports
Food for new mums
Eco scores on food labels
How to read a menu
Cooking in extreme places
Why is food so expensive in Ghana?
The rise of private chefs
How to feed a city
Can you eat your way to 100?
Bonnie Garmus: My life in five dishes
Alice Waters: My life in five dishes
How to feed a footballer
Is it time to add vitamin D to food?
The food that broke through lockdown
Should the US abandon tipping?
A year in the life of a Chinese restaurant
Portion distortion
How to love chillies
The man taking on fast food
America's 'food apartheid'
The blind cooks
Dan Barber: My life in five dishes
What's the appetite for gene edited food?
Do we need to talk about ‘ultra-processed food’?
Inside the mind of a kitchen gadget
Raymond Blanc: My life in five dishes
The school that food built
The lure of on-demand groceries
The endurance diet
Life lessons from the honey bee
Is it time to kill the calorie?
Should 'junk food' sponsor sport?
Is there a ‘chefsplainer’ in your kitchen?
The unstoppable rise of starch
The power of a photograph
OCD, the kitchen, and me
Cooking by computer
The bug business
The drinking experiment
Last orders: Why I quit hospitality
A farmer's nightmare
One small change
How to cope with cooking burnout
How a new cuisine is born
Gabriella D'Cruz: Global Youth Champion
How rationing changed me
(Film) Set menu
An alternative Christmas
Why I chose to live on rations
The Food Chain unwrapped
So, you think you can quit caffeine?
Sleep, eat, repeat?
How not to feed a dog
Cancer, food and me
The sisters who can 'taste' words
The constipation taboo
The online food fighters
The recipe collectors
An invisible crime
A Ukrainian kitchen in London
Food in the metaverse
Food poverty in a rich country
Tasting climate change
How to date a carnivore
The cost of 'getting ripped'
The problem with wheat
How a stoma changed my life
Feeding the imagination
Shop like the Queen
The recipe translators
What's up with airline food?
Menopause and diet
Lemn Sissay: My life in five dishes
The fungi kingdom
In search of a food champion
Why use food for fuel?
Fuelling a female footballer
The food illustrators
What can we do about drought?
Liquid gold: The price of cooking oil
Tomorrow’s food crops
Running a restaurant with your relatives
Inside food safety scares
The flavourists
Food for mood
Who owns seeds?
Inheriting grandma's pan
Can farmers influence food prices?
What do astronauts eat?
Forbidden food: The Jews of Spain
The buffet business
Island diets
Eating With Our Ears: The Sound of Food
Food as rehabilitation
Samuel Ikua: Global Youth Champion 2022
Eggonomics
Why does Africa import a lot of food?
A Ukrainian table at Christmas
Hard to swallow
Cooking with love
Chefs who changed course
The opera singer's diet
The ghost writers
Why can’t my child swallow?
What's the big deal about fine dining?
What's the best pasta shape?
The growth of food banks in Africa
Feeding the VIPs
The joy of feeding birds
A taste of home
How to photograph food
What do medics really eat?
Can small farms feed the world?
Bringing dark kitchens into the light
Is this the end of the British caff?
How AI could design our diets
The growth of GM food
A dish fit for the King
Should we farm octopus?
Is the food you’re eating what you think it is?
Teaching tomorrow's chefs
Let’s take a lunch break!
How did TV cooking competitions get so big?
The power of heritage brands
Can you feed a city from its rooftops?
How did salt get so gourmet?
How I learnt to cook
What the wedding caterer is really thinking
Africa's forgotten foods
Immersive dining
This kid cooks
The Little Italy story
Banh mi: A sandwich with a story
Stop chewing like that!
Feeding baby
The art of food diplomacy
The taste test
What's in a national dish?