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 Alexander talks to three celebrated and talented chefs fro...
30 Okt 202526min
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 coffee back through history, to the wilds of Ethiopia wh...
22 Okt 202527min
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 pepper plant – how it is grown and harvested and the r...
15 Okt 202526min
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 States compare stories of the most outrageous complaint...
8 Okt 202526min
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 rise of “portion distortion” in the United States, wh...
1 Okt 202526min
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 can vary wildly according to where in the world you a...
24 Sep 202526min
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 media. Rumella Dasgupta talks to creators and produ...
17 Sep 202526min
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 “rubbish crisps” at a wine bar in the northern Englis...
10 Sep 202529min
