Podcast Episodes

Inside the mind of a kitchen gadget

Meet the unsung heroes of your kitchen drawers.

When you hold a vegetable peeler or potato masher, do you ever think about the person behind it?

We ce…

5 years ago

Do we need to talk about ‘ultra-processed food’?

The Food Chain delves into the world of ‘Ultra-Processed Food’ - a term coined in Brazil that has been provoking debate around the world.

Ultra Proces…

5 years ago

What's the appetite for gene edited food?

Gene editing could revolutionise agriculture, with some scientists promising healthier and more productive crops and animals, but will consumers want…

5 years ago

Dan Barber: My life in five dishes

In an illustrious career spanning three decades, there’s little that booking-writing, seed-breading, ‘philosopher chef’ Dan Barber has not put his h…

5 years ago

The blind cooks

Three people who lost their vision as adults tell Emily Thomas how they learnt to cook again, becoming so accomplished in the kitchen that they beca…

5 years ago

America's 'food apartheid'

Millions of Americans live in so-called ‘food deserts’ - areas where it’s hard to access fresh affordable food. For people who aren’t able to travel …

5 years, 1 month ago

The man taking on fast food

Carlo Petrini is leading a food revolution - one that fights to protect local, traditional ingredients and farming methods in the face of a standardi…

5 years, 1 month ago

How to love chillies

Chillies can be hard to love at first, but they are integral to the cuisines of many countries. So what do you do if hot peppers are at the heart of …

5 years, 1 month ago

Portion distortion

Serving sizes have increased dramatically in recent decades. It’s happened so subtly that many of us simply don't realise, but it’s having a serious …

5 years, 1 month ago

A year in the life of a Chinese restaurant

Anti-Asian hate has surged since the coronavirus outbreak, and some of the most common targets have been Chinese food businesses.

Tamasin Ford speaks …

5 years, 2 months ago