The Food Chain Episodes Episode guide
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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’s 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’s 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’re 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’s 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.
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How AI could design our diets
Are machines better at deciding what we should eat, than we are?
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Is this the end of the British caff?
Why the home of the ‘full English’ breakfast is closing – and what’s at stake.
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Can small farms feed the world?
What sort of farm is best for our planet, wallet and diet?
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Bringing dark kitchens into the light
Are the hidden-away catering spaces undergoing an image change?
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What do medics really eat?
Healthcare staff discuss the challenge of eating healthily on shift
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How to photograph food
What it really takes to make something look delicious.
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A taste of home
What does a family forced to leave their country eat on their journey to safety?
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The joy of feeding birds
Who’s getting more out of this human-animal interaction – the birds or us?
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Feeding the VIPs
Lifting the lid on the high pressure and unsung world of high-end mass catering
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The growth of food banks in Africa
Food banks have arrived in Africa – can they tackle food poverty?
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What's the best pasta shape?
Why something so tasty can be controversial
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What's the big deal about fine dining?
The world’s so-called ‘best restaurant’ is closing – so what?