Sheila Dillon finds out why the debate about the role of sugar in our lives is hotting up.

Richard Corrigan looks back at the life of cheesemaker Patrick Rance in the first of three...

Sheila Dillon investigates the issue of trans-fats in our food, and asks whether a voluntary...

Since the National Trust began its campaign put food towards the top of its agenda, how far...

The burger is one of the world's most popular foods and it made meat eating affordable for...

The Food Programme investigates whether the Great British food renaissance is over. With food...

Sheila Dillon reveals the secrets behind some of the world's great vinegars. Traditionally,...

With coffee prices at a 30 year high Sheila Dillon traces the money we pay for a cup along the...

Investigating every aspect of the food we eat. Presented by Sheila Dillon. Produced by Rebecca...

Simon Parkes explores the connection between Royal wedding banquets and British food. From...

Margate's Food Stories - Pie Days and Holidays. The Food Programme follows Sophie Herxheimer...

Borough Market, in south east London has been, and is, a food phenomenon. It took off in the...

Sheila Dillon looks at the role of food producers and farmers in combating the Sicilian...

Sheila Dillon explores a food story behind the 150th anniversary of Italian unification. In...

Natural Wine is the latest buzz in the wine world but what is it? Sheila Dillon discusses and...

In France there is no shame in shopping in Picard. The specialist frozen food chain commands...

Food writer Tim Hayward goes in search of British charcuterie - the preserved meat that we tend...

Simon Parkes reports from Japan on new ideas being developed for the future of the nation's...

Sheila Dillon investigates the role malt plays in our drinks and diet. Malt has been around for...

Food and the coalition. How does the government intend to change the way Britain eats? Sheila...

Filtered, homogenised, standardised, raw, full fat, low fat - what is milk? Sheila Dillon...

Sheila Dillon explores the past present and future of cooking and food preparation in the...

Sheila Dillon investigates some of the food stories behind Ireland's economic collapse and asks...

Sheila Dillon investigates the appeal of shellfish - bivalves and molluscs - from the point of...

Michelin-starred chef Angela Hartnett prepares a hearty winter's meal for Sheila Dillon using...

Sheila Dillon, with the help of some famous food lovers (including Giorgio Locatelli, Cyrus...

Sheila Dillon traces the legacy of Elizabeth David's more scholarly work and reviews food...

The Danish chef Rene Redzepi of Noma, the "World's Best Restaurant", forages for food in...

Panettone and chocolate logs - Sheila Dillon embraces two of the cakes replacing our...

Sheila Dillon explores the varieties of venison - wild and farmed - we can now find in butchers...

From Caribbean to Thai and Vietnamese - Simon Parkes looks at the latest trends in British...

A distiller, a brewer and a cider maker - but who will be the first winner of the Food and...

Sheila Dillon looks at new ideas for using food to save the British pub. With 40 pubs a week...

Over the past few months Supermarket price wars have halved the cost of one of Britain's best...

Sheila Dillon hears from some of the world's disappearing food tribes and finds out why efforts...

In these hard economic times does a Private Members Bill introducing new standards for the food...

What food do students have access to, what do they eat? Sheila Dillon investigates the catering...

Sheila Dillon hears from the people attempting to revolutionise the sandwich. We're now seeing...

Scagglethorpe Queening, Ribston Pippin, the Wass - Simon Parkes meets those restoring the...

Sheila Dillon looks at some of the latest developments in airline food. The supply chain is...

Sheila Dillon looks behind the scenes of the world's largest and smallest pasta factories. It's...

Northern Ireland's new Focus on Food policy, published earlier this summer, aims to put food at...

Ice Cream : Everyone seems to like ice cream and with the market worth an incredible one...

Chef Mark Hix travels to Transylvania to help revive a disappearing food culture. From cheese...

Recorded at this summer's WOMAD festival, The Food Programme visits the TASTE THE WORLD STAGE....

Jellies were once the extravagant food of kings. Henry VIII showed off with them, the...

In part 2 of the Food Programme's summer series, food writer Charles Campion indulges his love...

Richard Johnson is on a mission to revive the fortunes of the British kebab. A life long lover...

A growing body of evidence suggests we may need more Vitamin D. But since access to the sun is...

The season for berries is short and sweet and, it seems, ever changing. For the first time,...

Throughout the Troubles central Belfast was a culinary desert. But peace, and a handful of...

As the sun continues to blaze Sheila Dillon looks at the ups and downs of Outdoor Cooking. Do...

As part of the Radio 4 season, London: Another Country? The Food Programme looks at the growth...

Sheila Dillon returns to EAT! Now in its fourth year, it's an ambitious community food festival...

Chips, fries, wedges, micro-chip - Sheila Dillon explores changing fashions in the fried...

In the second of two programmes about food photography, Sheila Dillon explores the world of the...

We think of trends in fashion, but baking has trends too. The popularity of cupcakes has become...

Does the future belongs to food bloggers or restaurant critics? With more reviews and opinions...

Taste - what exactly is it, how do we taste and how does it develop? Since it declines with...

Sheila Dillon investigates the latest trends in the world of soft drinks and asks why a number...

Last year First Quench, the company behind off licence chains Victoria Wine, Threshers and...

Food is photographed a lot. From features in the weekend papers to oozing pudding adverts on TV...

The new School of Artisan Food, based near Retford in Nottinghamshire, offers craft skills like...

During the recession British drinkers traded up to more expensive, higher quality coffee....

Artist Jake Tilson began writing a seafood cookbook as an attempt to overcome his squeamishness...

It's been described as "the soya sauce of European cuisine": Verjuice--the unfermented juice of...

Sheila Dillon visits the Food and Drink Expo 2010, at Birmingham's NEC. With more than 600...

If beetroot juice is good for our blood pressure, should it be left up to the European Union to...

Richard Johnson is in Miami to hear the food story behind Super Bowl. It's second only to...

Marmalade is a uniquely British food, spread thick on the morning toast. But marmalade has been...

Sheila Dillon speaks to people around the world risking everything for the cause of good...

Sheila Dillon looks at the growing demand for halal meat in Britain and how the meat industry...

In 1825 Brillet-Savarin published one of the most famous books about food, The Physiology of...

Since the earliest times humans have selected particular seeds to resow next season, noticing...

A celebration of British puddings. Not food but medicine, according to food writer Nigel...

It's predicted that the world population will reach nine billion in 2050. Simon Parkes reports...

In the last decade, two-thirds of dairy farmers in England and Wales have gone out of business....

Speciality teas are the biggest growth area in the fairly static tea sector, as tea drinkers go...

Sheila Dillon is joined by guests including Jeanette Orrey of the Food for Life Partnership....

Sheila Dillon celebrates the rise of real bread. The majority of Britain's bread is highly...

Sheila Dillon tastes her way through the long tradition of turning fruit into alcohol. She...

Since cavemen first daubed images of bison on cave walls, food has proved a source of...

Food Memoir has been a growing trend in food writing in recent years. The combination of food...

The 2009 Food and Farming Awards were a glittering affair, attended by the Prince of Wales and...

As the Food Programme celebrates 30 years of broadcasting, Sheila Dillon looks at the impact of...

Margaret Thatcher became the first woman prime minister and Blondie was in the charts, but 1979...

There was a lot going on in Weybridge as Sheila Dillon joined beekeepers, enthusiasts and...

Central Asia was the birthplace of yoghurt, as Golden Crescent nomadic tribes domesticated...

According to scientists, we need to dramatically increase our intake of omega 3 fatty acids and...

Eaten any duck recently? More duck is being cooked at home, served in gastro pubs and used in...

Feasts have been a feature of human life since humans first mastered fire and climbed out of...

English hops are enjoying a renaissance thanks to new varieties, greater demand for 'hoppy'...

Sheila Dillon travels to Italy to meet producers of rare and unusual cheeses from around the...

Britain is famed for its many local and national traditional dishes, with recipes handed down...

Africa has hundreds of indigenous vegetables, which have been grown, gathered and eaten for...

Every summer, for decades, the people of Shetland have served up delicious home-baked Sunday...

Raymond Blanc explains how travelling to Thailand and Malaysia led to a culinary love affair...

Chef and food writer Jeremy Lee indulges his passion for raspberries by returning to his native...

Yotam Ottolenghi, chef and founder of Ottolenghi's food shops and restaurant, brings some...

Cyrus Todiwala, award-winning chef of Cafe Spice, acclaimed for his unique and creative Indian...

Sheila Dillon examines the business of food at sports events, from horse racing to football....

Suckling pigs - whole month old milk fed piglets - are a celebrated and celebratory part of...

Watercress has been dubbed a 'superfood' in the media following scientific research that...

Sheila Dillon asks why food has become such a popular subject for film-makers. A new wave of...

Brands - do you love them, buy them or hate them? Are they an essential element of trust in...

Sheila Dillon visits Al Crisci's restaurant, The Clink, which is housed inside High Down Prison...

Sheila Dillon investigates the businesses in Britain producing ingredients usually only found...

Sheila Dillon discusses the latest research linking diet and prostate cancer. A man dies every...

Newcastle's secret paladares. Four cooks from four different countries - Cuba, Bosnia, Pakistan...

In September nutrient-based standards - already operating in primary schools- will be extended...

Sheila Dillon finds out how the wine market is coping in the recession. Who is raising a glass...

Richard Johnson finds out about the impact of the global economic crisis on food in Iceland....

Picnickers, art groups and frolicking dogs - some of the daily problems faced by farmers on the...

Sheila Dillon explores Brogdale in Kent, home of the National Fruit Collection, updating a...

Sheila Dillon follows two Cornish oyster fisherman, Rob Searle and Tim Vinnicombe, as they...

From farm gate to the school plate and to the high-end restaurant menu, Sheila Dillon looks at...

Spring is a time of great activity at the Larchfield Community village. Food is at the heart of...

Sheila Dillon finds out how the 2012 Olympics is already changing food in Britain. Thousands of...

Sheila Dillon finds out how Omega 6 has come to dominate the Western diet and why it matters.

Sheila Dillon examines how the current recession is changing the restaurant business. From...

Sheila Dillon learns about how Cuban agriculture coped after the support they had received from...

Sheila Dillon re-visits some of the finalists from the Food and Farming Awards to see how they...

With the wild deer population in the UK reaching two million and this year's shooting season...

Sheila Dillon looks at the history of the potato - its arrival in Europe and economic...

Sheila Dillon investigates the production of British farmhouse cheeses. The extraordinary...

Revisiting two audio food diaries recorded in the north and south poles in 2002. One tells the...

Sheila Dillon finds out what happened when, inspired by a previous programme on the decline of...

Sheila Dillon reports on growing mussels in Shetland and the health experts' view on seafood,...

What are the forces that have enabled cheap pork to flood UK supermarkets? Sheila Dillon finds...

Peter Bazalgette reflects on the life and legacy of the late food critic Egon Ronay. Why was...

Sheila Dillon discovers the lengths the top butchers go to to source and prepare the very best...

Sheila Dillon celebrates guilty pleasures. Food writer and gardener Lynda Brown sings the...

Earlier this year the chef Angela Hartnett stepped out of her restaurant kitchen and into an...

Sheila Dillon and food historian Ivan Day join a family of keen cooks to prepare a feast of...

Sheila Dillon and guests discuss the year's crop of food books.

Bury and Newham, East London, have very different but thriving markets. Sheila Dillon finds out...

Sheila Dillon hosts the ninth Food and Farming Awards, held at the NEC in Birmingham. Angela...

Sheila Dillon investigates the award of Protected Designation of Origin status, or PDOs, to the...

The series investigating the world of food and the stories behind what we eat. Sheila Dillon...

Sheila Dillon explores the history of cider, explores the theory that English cider makers...

Sheila Dillon explores the influence of the famous restaurant El Bulli. How, from its base in...

Can Britain become self-sufficient? Sheila Dillon discusses some of the issues raised by the...

For the past year, hundreds of people in Fife in Scotland have been living only on food that...

With economic turbulence unfolding around the globe, Sheila Dillon asks if organic food will...

Sheila Dillon presents the series investigating the world of food and the stories behind what...

The series investigating the world of food and the stories behind what we eat. Demand for milk...

Slow Food UK: Simon Parkes looks at the work of the Slow Food movement in the US, Italy and the...

James Martin visits Hampshire in pursuit of the best pork. He meets small-scale pig producer...

Chef Angela Hartnett celebrates the core ingredient on the menu of her new restaurant,...

Chef Rowley Leigh explains why he thinks the anchovy is one of the greatest ingredients a cook...

Sophie Grigson presents the food magazine. She explains why pears are the perfect fruit.

The Berry Business: Who decides which strawberry and raspberry varieties we will be eating in...

Simon Parkes presents the food magazine. He explores the role of the public purse, which funds...

Dominic Pierce hears from a pioneering sheep farmer who overcame the problems of low prices and...

Andrew Jefford investigates the growing popularity and quality of English sparkling wine and...

How will we feed the cities of the future? Sheila Dillon is joined by architect and author...

Sheila Dillon follows the fortunes of that most English of summer fruits, the cherry. Cherry...

Sheila Dillon looks at some of history's most radical cookbooks in search of answers to today's...

Sheila Dillon finds out why so many butchers' shops have closed down in recent years. She...

Sheila Dillon looks at the history of state banquets and asks what role royal hospitality has...