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The art and business of bread making with bakers from Nigeria, Canada & Lebanon Read more
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The bakers
The art and business of bread making with bakers from Nigeria, Canada & Lebanon
Food double-acts: Couples
The couples that make both a relationship and a restaurant work
How safe is the soil in our cities?
Managing the risks of growing food where land is contaminated
Your taste is unique
How your perception of taste is informed by your DNA
'Happy' cafes
The restaurants in Paris, Mumbai and Istanbul whose staff have learning disabilities.
Cooking is chemistry
We explore the science behind what you do in the kitchen
What Olympians eat
We find out about the diets of elite athletes and how to cater for them
What is 'super sweet' corn?
How and why the taste of our vegetables is changing
First impressions of a new food culture
Stories of culinary discovery from across the world
The business of food halls
Why bringing multiple food retailers under one roof is profitable
What does collagen do for you?
Cosmetic companies and A-listers recommend it, but how sure is the science?
How risky is drinking alcohol?
We look at what the evidence says about the health risks of drinking alcohol
Don't call me an influencer!
Secrets of the social media food content creators
Forever foods
The dishes that can be replenished again and again
How ‘Bangla Town’ changed a nation's food culture
The legacy of Bangladeshi-run restaurants in London’s Brick Lane
So you want to run a food truck?
Tips from the people running mobile food businesses
Can you taste a place?
Terroir is usually associated with wine, but does it exist in food?
How much water should I drink?
How your age, sex, and geographic location impact how much water you need
Housemates
The highs and lows of cooking in a shared kitchen
Living with water shortages
The cities living with drought and limited water supplies
How work changed lunch
The history and evolution of the workplace lunch
Just vanilla
Underappreciated and unfairly maligned. Is vanilla worth reconsidering?
We are 10!
We are celebrating 10 years of The Food Chain with some of our favourite moments
How did fast food become so successful?
The story of how fast-food chains took over the world
Croffle, anyone?
The rise of the dessert café and the extraordinary creations it’s spawned
Stadium food
The best – and worst – things to eat at sports grounds across the world
Has Christmas food gone mad?
Inside the race for creating the most eye-catching festive flavours
What's the point of cookbooks?
We ask why people are still willing to pay for recipes
Should we eat less rice?
This staple grain is impacted by and contributes to climate change
Is anyone following dietary guidelines?
Exploring how realistic official healthy-eating advice is
Crunch!
Why we like crunchy foods, and what benefits they might have
