Dumplings feature prominently in cuisines around the world. Some, like the Ghanaian kenkey, or the Irish dumpling, are balls of dough. But in many countries they’re filled with other ingredients. From the Russian pelmeni, to the Japanese gyoza, for centuries we’ve been putting meat, vegetables or cheese in small pouches of pastry, and making delicious snacks. So where did this idea originate? And are all these differently named dumplings connected?Ruth Alexander explores the history of this humble comfort food and hears how different dumplings are made. If you would like to get in touch with the programme, email thefoodchain@bbc.co.uk. Presenter: Ruth Alexander. Producers: Julia Paul and Rumella Dasgupta (Image: Dumplings and bowls of dipping sauce. Credit: BBC)

Discover the savory fifth taste, Umami, and its origins in Japanese cuisine. Learn about the controversial history of monosodium glutamate and its modern renaissance in culinary creations. From miso soup to desserts, chefs are embracing the flavor-enhancing power of MSG.

Three school chefs tell Ruth Alexander what it’s like serving up canteen food every day. Find out how they manage hundreds of hungry child customers, what pro tips they have for making vegetables seem delicious, and why they all find the job so satisfying. We hear from the USA, Liverpool in the UK and a school chef in the far north of Finland about the challenges of cooking mountains of meatballs, how to cope when the vegetable biriyani goes all over the ceiling, and why it’s one of the most rewarding – but probably overlooked – professions. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Producers: Hannah Bewley and Rumella Dasgupta (Image: a plastic lunch tray with meat, vegetables and gravy, fruit and a plastic cup. Credit: Getty Images/BBC)

The podcast delves into the concept of ultra processed foods, discussing the Nova system used to categorize them. It explores the potential health risks associated with consuming these foods and provides insights on how to identify and avoid them. Listeners hear personal anecdotes from individuals trying to reduce their intake of ultra processed foods in different countries.

What do you and your family chat about at dinner? We eavesdrop on conversations over food all over the world, hearing about poetry, politics, what is on TV and how Morag’s leg is recovering. Whether you gossip or have more philosophical debates find out how integral good communication is while we are eating, often marking the only point in the day or week when a family gathers together. We learn why a matchmaker thinks a dinner date might not be such a good idea after all if you want the conversation to flow. And, psychotherapist Philippa Perry tells us how to keep the peace with the family over Sunday lunch. Presenter: Ruth Alexander Producer: Hannah Bewley and Rumella Dasgupta If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Image: Family and friends sit around the dinner table. Credit: BBC)

Explore Detroit's urban farming movement with guests Mark Covington, founder of Georgia Street Community Collective, and Tyson Gersh, co-founder of the Michigan Urban Farming Initiative. Discover the resilience of residents creating farms and community spaces in the city. Uncover the history of Detroit's decline and the challenges faced by urban farmers. Learn about successful projects like Tyson's community garden, and the impact of the Georgia Street Community Garden on the community. Discuss the urban farming initiative, vacant lots turned into gardens, and the future of farming in Detroit.

After devastating earthquakes in Antakya, Turkey, the podcast explores the determination of survivors to rebuild while preserving their food heritage. It discusses the unique culinary culture of Antakya, challenges faced by the residents, and efforts to rebuild and preserve historic places. The podcast also explores the vibrant food culture of Turkey, featuring mouthwatering dishes and unique chopping techniques.

Chinese food, despite its health focus and gastronomic skill, has been undervalued in the West. Featuring interviews with a British food writer, a Michelin-starred chef, and a CEO of a Chinese-Peruvian restaurant, the podcast explores the complexity and diversity of Chinese cuisine. Topics include tofu, the misunderstood nature of Chinese food, the evolution of a family-owned restaurant, ordering tips, and debunking misconceptions about Chinese cuisine.

Explore the science behind breeding new apple varieties and the challenges of selling them. Learn about the tradition of Wasailing in the UK and the impact of climate change on apple farming.

Learn about different methods of food preservation used around the world, including pickling, dehydrating, and canning. Explore the resurgence of home food preservation and the concept of rebel canning. Discover the significance of pickles in Indian cuisine and the personal touch of homemade pickles. Dive into the art of preserving food through drying and its benefits in Japanese cuisine.