The Food Chain Episodes Available now
Immersive dining
Why more restaurants are serving up a spectacle
Africa's forgotten foods
Why are indigenous ingredients and dishes no longer popular?
What the wedding caterer is really thinking
The thrills and spills of putting on a celebratory feast
How I learnt to cook
There’s often more than just dinner at stake.
How did salt get so gourmet?
Find out how a basic seasoning went from store cupboard staple to luxury ingredient.
Can you feed a city from its rooftops?
We meet the people farming on top of buildings
The power of heritage brands
Sauces, snacks and drinks: a secret history of brands that have stood the test of time
How did TV cooking competitions get so big?
We delve into the global success of the cookery competition on television.
Let’s take a lunch break!
Advocates of the working lunch tell us why we should make time for it
Teaching tomorrow's chefs
Meet the culinary school lecturers training the next generation.
