All episodes
Why is food so expensive?
Why are people talking about food noise?
The joy (and pain) of sharing food
How to eat well when travelling for work
Why do I feel hungry?
How to eat for success on weight-loss drugs
Culture shock
Is a healthy diet more expensive?
What do chefs eat?
The regulars
Leaving home
What can food tell us about the past?
Should I cut down on carbs?
When should I eat my evening meal?
The rise of eating alone
What do World Cup footballers eat?
How to order a restaurant meal like a pro
What to eat for a better night's sleep
Why do we love smoky flavours so much?
Can music change the way food tastes?
Can I save the family restaurant?
The business of food tours
The craft of the cocktail
How to meal prep like a pro
Don't underestimate the potato
The food writers
Can we eat for exam success?
How to eat more fibre and why you should!
So you think you can't cook?
Is kitchen culture changing?
How to have a stress-free family meal
What to eat to run a marathon
Following my food dream
The story of the sandwich
Small kitchens
The risk takers
How to write a recipe
Can you learn to love the foods you hate?
Fermented foods: A beginner's guide
Dinner unboxed
Should we all eat the Mediterranean way?
Tweaks for 2026: How to eat better
Family ties
What is the ultimate hangover cure?
Food heroes and villains
How to eat well in the cold
To tip or not to tip?
The servers: The highs and lows of waiting on tables
Food by drones?
Turmeric: The golden spice
The chefs
The coffee habit: Why do we love it so much?
The power of pepper
How (not) to complain
Portion size: How much should you eat?
Dining etiquette: What really matters?
How to set a food trend
Flavour: The potato chip story
Should I eat breakfast?
Bottom trawling and the future of global fish supplies
Making care home food better
Garlic: Food or medicine?
The anti-dementia diet
Eating well with dementia
India's caste system and food
A place at the table: fostering and adoption
Protein v fibre
Video game food
The story of your plate
Thai food: Winning hearts and minds
AI in the food chain
The buyers
May contain: The food allergy risk
Let food do the talking
Snackification: Our love affair with snacks
Stress, eat, repeat?
A fresh start
Food cottage industries
What’s the future for Indigenous food?
The packaging problem
How to run a local shop
The power of the review
Why is saffron so expensive?
The art of food branding
Why we love noodles
Bouillon: The story of stock
Masters of the craft
How to make a TV cooking show
The world's oldest restaurants
Crunch!
Is anyone following dietary guidelines?
Should we eat less rice?
What's the point of cookbooks?
Has Christmas food gone mad?
Stadium food
Croffle, anyone?
How did fast food become so successful?
We are 10!
Just vanilla
How work changed lunch