The Food Chain Episodes Episode guide
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Eco scores on food labels
The EU wants to introduce a sustainability score on packaging
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How to read a menu
Restaurants use language, psychology and behavioural economics to influence your choice
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Cooking in extreme places
The chefs serving meals up mountains, pizza under the sea and tapas in Antarctica
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Why is food so expensive in Ghana?
How rising prices are impacting people's lives.
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The rise of private chefs
Are you always guaranteed the luxury experience you鈥檙e paying for?
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How to feed a city
Fast growing cities will put increasing pressure on food security.
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Can you eat your way to 100?
What a centenarian鈥檚 diet looks like
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Bonnie Garmus: My life in five dishes
The author of Lessons in Chemistry on what inspired the food in her novel
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What's in a national dish?
The stories behind some of the most famous national foods.
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The taste test
How much power does the consumer really have?
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The art of food diplomacy
Using food to gain influence on the world stage.
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Feeding baby
The different approaches to weaning.
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Stop chewing like that!
Misophonia: Why does the sound of eating make some of us furious?
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Banh mi: A sandwich with a story
How the French baguette got a Vietnamese makeover and became a global hit
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The Little Italy story
How the world first discovered Italian food
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This kid cooks
Why you should trust your child to make dinner
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Immersive dining
Why more restaurants are serving up a spectacle
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Africa's forgotten foods
Why are indigenous ingredients and dishes no longer popular?
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What the wedding caterer is really thinking
The thrills and spills of putting on a celebratory feast
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How I learnt to cook
There鈥檚 often more than just dinner at stake.
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How did salt get so gourmet?
Find out how a basic seasoning went from store cupboard staple to luxury ingredient.
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Can you feed a city from its rooftops?
We meet the people farming on top of buildings
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The power of heritage brands
Sauces, snacks and drinks: a secret history of brands that have stood the test of time
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How did TV cooking competitions get so big?
We delve into the global success of the cookery competition on television.
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Let鈥檚 take a lunch break!
Advocates of the working lunch tell us why we should make time for it
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Teaching tomorrow's chefs
Meet the culinary school lecturers training the next generation.
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Is the food you鈥檙e eating what you think it is?
A visit to a spice testing lab reveals how fraudsters tamper with food to make money
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Should we farm octopus?
We examine plans to open the world鈥檚 first octopus farm.
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A dish fit for the King
What does the coronation dish - a quiche - tell us about King Charles III?
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The growth of GM food
Governments in India and Kenya want their citizens to eat genetically modified food.
