The Food Chain

Celebrating successful food friendships, this podcast explores the dynamics of iconic chef duos. From The Hairy Bikers to Rose Gray and Ruth Rogers, it delves into the secrets behind their on-screen chemistry. Gennaro Contaldo also shares his experiences working with Antonio Carluccio and Jamie Oliver, highlighting the importance of trust and mentorship in the culinary world.

Exploring the challenges of running a restaurant amidst lockdowns, inflation, and a changing consumer landscape. Insights from industry experts on sustainability, hospitality, kitchen efficiency, and adapting strategies like plant-based menus. How to navigate the high failure rates and keep the passion for cooking alive in the competitive restaurant business.

Step inside the chocolate factory to hear the secrets of what it’s like to invent sweet treats for a living. Find out why chocolatiers think the raw material is like a “needy child”, but can also bring great joy to people’s lives. And hear the family story of the invention of one of the best-known British chocolate bars, with a trip to an archive of hidden stories from the confectionary industry – and some well-preserved sweets. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley (Image: Chocolate bars on a colourful background. Credit: Getty)

Fasting has been a religious and cultural practice for thousands of years, why do people do it? What happens to your body when you fast? The Food Chain speaks to a British family breaking their fast during Ramadan, a woman in India completing a day long fast for Mahashivratri and explores why the practices around Lent have changed over the years. An expert on intermittent fasting talks us through what is happening to our bodies, and why it might have hidden benefits. In this programme, Rumella Dasgupta explores the tradition of religious fasting with what to eat and what not to eat in three major faiths. If you would like to get in touch with the programme, email thefoodchain@bbc.co.uk. Presented by Rumella Dasgupta. (Image: a family in Manchester breaks their fast together with dishes spread out on a cloth on the floor. Credit: BBC)

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.