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The chefs
You've got to be full of passion to make it as a top chef. It's a highly skilled and physically demanding job that comes with long hours.
Ruth Alexand…
7 months ago
The coffee habit: Why do we love it so much?
For millions of us around the world, the day hasn't begun until we've had our first cup of coffee.
Ruth Alexander traces our love affair with coffe…
7 months, 1 week ago
The power of pepper
Pepper is ubiquitous at the dining table, but arguably most of us don’t know much about it.
In this programme John Laurenson finds out about the pep…
7 months, 2 weeks ago
How (not) to complain
How confident would you feel about complaining if a restaurant meal was not up to scratch?
Restaurateurs in the UK, South Africa and the United Stat…
7 months, 3 weeks ago
Portion size: How much should you eat?
How much food is the “right” amount - and why is it so hard to work that out?
Ruth Alexander explores the world of portion sizes, starting with the ri…
8 months ago
Dining etiquette: What really matters?
Listeners to BBC World Service told us they hate it when fellow diners chew noisily or talk with their mouth full. But what is polite at mealtimes ca…
8 months, 1 week ago
How to set a food trend
Have you tried Dubai chocolate, hot honey or the fruit sando? They’re just a few examples of viral food trends which got everyone talking on social m…
8 months, 2 weeks ago
Flavour: The potato chip story
Self-confessed crisp lover Ruth Alexander traces the story of the crisp or potato chip, starting with a tasting experience matching fine wines and “r…
8 months, 3 weeks ago
Should I eat breakfast?
High prices, busy lives and the rise of intermittent fasting mean more people are skipping breakfast. This week, Ruth Alexander speaks to three exper…
9 months ago
Bottom trawling and the future of global fish supplies
Bottom trawling is one of the most widely used - and most destructive - fishing practices in the world. Dragging heavy nets across the seabed damages…
9 months, 1 week ago