The Food Programme

Should we be taking water more seriously? The emergence of the water sommelier would sugge... more

Leyla Kazim reports from cork country in Portugal - where up to 10,000 of hectares of cork... more

Shaped by centuries of colonialism and challenged by a changing climate, what is the futur... more

In this edition Sheila Dillon explores the creativity of chefs, and asks how it’s being af... more

A year after sharing a £10 supper with 200 strangers in Copenhagen’s Absalon - an old chur... more

In a special edition Dan Saladino talks to the UK's biggest food producers and retailers t... more

After concerns that honey from overseas is being watered down with cheap rice and corn syr... more

One thing that could make us all healthier is drinking less alcohol – and there’s now a hu... more

Fermented foods are more popular than ever, but what's the science? Dan Saladino explores ... more

Desi pubs, boozers run by people of South Asian heritage, have been around since the 1960s... more

Sheila Dillon goes foraging for wild mushrooms in the Peak District in Derbyshire to find ... more

Whisky writer Dave Broom has helped transform how the world tastes and talks about spirits... more

Dan Saladino explores culinary cultures and world religions to find out how the date becam... more

Annie Gray always rejects turkey and the trimmings at Christmas. She believes they are a c... more

Leyla Kazim takes a look at the best food books and writing from 2025, and chats to food w... more

When Tam o’ Braan began marketing Scottish Tea from his Wee Tea Plantation, the response w... more