Why do we love smoky flavours so much?
The history of smoking foods stretches back many years, but when did what began purely for preservation become a highly sought-after flavour? In this episode of The Food Chain, Ruth Alexander explore...
17 Kesä 26min
Can music change the way food tastes?
Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere?In this episode of The Food Chain, Rumella Dasgupta explores the growing evid...
11 Kesä 26min
Can I save the family restaurant?
Running a restaurant is hard. Long hours, tight margins and constant stress. In this week's programme Rumella Dasgupta travels to Edinburgh, Scotland, to meet Lisa He and her mum Sophie. Lisa has just...
3 Kesä 26min
The business of food tours
Food tours are becoming one of the fastest-growing parts of the travel industry, with tourists increasingly choosing to explore cities and cultures through what they eat.In this episode, Ruth Alexande...
27 Touko 26min
The craft of the cocktail
Making cocktails isn't just about flair - bottles spinning through the air as the bartender puts on a show. It's about precision, perfectionism and people skills.Ruth Alexander meets three world-class...
20 Touko 26min
How to meal prep like a pro
Meal prepping is supposed to save us time, money and stress. It is a huge trend on social media, but how can we make it work in our own real, messy lives? Ruth Alexander meets Hannah, a busy working m...
13 Touko 26min
Don't underestimate the potato
Potatoes are having a moment.Once dismissed as dull, stodgy or even unhealthy, they’re now back, appearing on restaurant menus, in food magazines and across social media feeds.But the story of the pot...
6 Touko 26min
The food writers
Ever wondered how anyone gets a job writing about food? Ruth Alexander talks to Melissa Clark, recipe columnist and newsletter host for the New York Times; Laura Rowe food journalist and former conten...
29 Huhti 26min
