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Is There a Place for Salt?

Sheila Dillon asks if there is a place for salt in our cooking and if all salts are equal.

• 30 mins

The ³ÉÈË¿ìÊÖ Food & Farming Awards 2018: Finalist stories

From Belfast via Barrow-in-Furness to Brighton. Sheila Dillon meets our 2018 finalists.

• 30 mins

Jollof Rice

Tayo Popoola introduces Sheila Dillon to a controversial bowl of rice.

• 30 mins

Japanese Whisky: A Beginners Guide

Dan Saladino on how Japanese distillers managed to make some of the world's best whisky.

• 30 mins

Food Stories From Syria (3)

Sheila Dillon shares food with people who have fled the war in Syria.

• 30 mins

Life-changing Food

Sheila Dillon explores how food is used around the country to transform lives.

• 30 mins

The Mothership of Brewing: Beer and the Belgians

Dan Saladino and drinks writer Pete Brown find out why Belgium beer is so influential.

• 30 mins

Street Food 2018

Nigel Barden investigates the rapidly evolving world of street food in 2018.

• 30 mins

³ÉÈË¿ìÊÖ Food and Farming Awards 2018: First Course

Chefs, cooks and food writers gather to celebrate unsung food heroes.

• 24 mins

³ÉÈË¿ìÊÖ Food and Farming Awards 2018: Second Course

Sheila Dillon presents the stories behind this year's Food and Farming Awards

• 27 mins

What's Eating The Restaurant Trade?

A panel discussion about the future of restaurants presented by Grace Dent.

• 30 mins

The Eatwell Guide

Sheila Dillon looks at the Eatwell Plate.

• 30 mins

Unedited: Sheila Dillon's interview with Prof. Louis Levy of Public Health England

Sheila Dillon's interview with Prof Louis Levy of Public Health England

• 16 mins

Cycling and Food: Fuelling the Peloton

Behind the scenes at the world's biggest cycling events, the race is on in the kitchen.

• 30 mins

Birmingham's Beloved Balti

Yasmin Khan charts the rise and fall of Birmingham's British-Pakistani Balti Triangle.

• 30 mins

Richard Corrigan: A Life Through Food

A rare voice of authenticity from the kitchen and one of our most important chefs.

• 30 mins

Music and Food: Sounds Delicious!

Dan Saladino speaks to chefs and scientists about the relationship between tunes and taste

• 30 mins

Keep It Sticky: The Extraordinary Story of Chef Marcus Samuelsson.

Harlem chef Marcus Samuelsson tells his food story, from Ethiopia and Sweden to New York.

• 28 mins

Shetland - A Food ³ÉÈË¿ìÊÖcoming

Sheila Dillon travels to Shetland.

• 30 mins

There's More to Mangoes

Sheila Dillon looks at how convenience mangoes have kept us from their true exotic flavour

• 30 mins

Seeds: a 400-million-year-old food story

Dan Saladino and Polly Russell share seed stories from this year's Oxford Food Symposium.

• 30 mins

Label This!

Sheila Dillon investigates food labelling; what's on, what's not, and how we got here.

• 30 mins

The carnivore's guide to meat and fire

Tim Hayward on the very latest in meat and fire.

• 30 mins

Rowley Leigh: A Life Through Food

Rowley Leigh, 'godfather' of modern British cooking, tells his food story to Dan Saladino.

• 28 mins

Stories for a harvest moon

Stories of harvest from around the UK to celebrate the autumn equinox.

• 30 mins

The Meat-Free Meat Movement

Meat-free meat is on the up, but what is it? Vegan cook Rachel Ama investigates

• 24 mins

How to Feed a Fresher

It’s freshers' week, and The Food Programme wants to know what students are eating!

• 28 mins

The C Word

A brewer's guide to modern cider.

• 28 mins

A Vintage Year for ³ÉÈË¿ìÊÖgrown Wine

Susie Barrie joins the harvest at the end of a landmark growing season for homegrown wine.

• 24 mins

May Contain Nuts

Bee Wilson asks whether food labelling needs to change to protect allergy sufferers.

• 24 mins