Podcast Episodes

How to run a local shop

Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience.

Rising food costs mean m…

1 year, 2 months ago

The power of the review

What’s the purpose of restaurant reviews?

The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they…

1 year, 2 months ago

Why is saffron so expensive?

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high…

1 year, 2 months ago

The art of food branding

Why do brands have such power over us? Ruth Alexander talks to the designers influencing your decisions about what and where you eat. Renowned …

1 year, 2 months ago

Why we love noodles

What makes a noodle? Is it the shape? The ingredients?

In this programme Devina Gupta explores the history of noodles, tracing their origin back to …

1 year, 2 months ago

Bouillon: The story of stock

John Laurenson explores the enduring appeal of stock. A century and a half ago, a butcher at the big Parisian food market Les Halles started selling …

1 year, 3 months ago

Masters of the craft

What motivates someone to dedicate years of their life to learning one skill?

Ruth Alexander finds out what it takes to master a craft, the exacting s…

1 year, 3 months ago

How to make a TV cooking show

We find out the secret recipe that goes into some of the TV food shows watched by millions around the world.

From hiring snake wranglers in South Af…

1 year, 3 months ago

The world's oldest restaurants

People have been eating out in restaurants and bars for hundreds of years, and some of those early establishments are still open today.

This week Rut…

1 year, 3 months ago

Crunch!

Why do we enjoy foods that crunch?

Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture ha…

1 year, 4 months ago