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 can have on a business. In this programme Ruth Al...
27 Mars 202526min
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 price?In this episode of The Food Chain, Ruth Alex...
20 Mars 202526min
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 graphic designer Paula Scher shares her insights on...
13 Mars 202526min
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 Third-Century China. She finds out how they came to...
6 Mars 202526min
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 beef broth – ‘bouillon’ in French - to the people w...
27 Feb 202526min
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 standards one must meet, and why it's all worth it.S...
20 Feb 202526min
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 Africa to fending off flies in Sweden, three top prod...
13 Feb 202526min
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 Ruth Alexander meets the people running some of the wo...
5 Feb 202526min
