³ÉÈËÂÛ̳

Eating Wild Part 2: Inside the Gut Microbiome

Dan Saladino finds out what happened to people who embarked on a wild food adventure.

• 28 mins

Prescribing Fruit and Veg – A New Model for the NHS?

How healthcare is being brought out of GP surgeries and into communities in south London.

• 28 mins

³ÉÈËÂÛ̳ Food and Farming Awards 2023: First Course

The winners of the ³ÉÈËÂÛ̳ Food and Farming Awards 2023 are announced.

• 29 mins

³ÉÈËÂÛ̳ Food and Farming Awards 2023: Second Course

Sheila Dillon presents more winners from the ³ÉÈËÂÛ̳ Food and Farming Awards 2023.

• 28 mins

Mezcal: A Beginners Guide

Dan Saladino explores the Mexican spirit mezcal and the diverse world of agave spirits.

• 28 mins

Older Men Learning to Cook

Jimi Famurewa talks to men who are learning or rediscovering cooking later in life.

• 28 mins

Food Under Siege in Gaza

Sheila Dillon looks at the war in Gaza through the lens of food.

• 28 mins

The food books of 2023

Sheila Dillon presents The Food Programme’s favourite food books of the year.

• 28 mins

Recipes for Long Life

Could research into centenarians living in Blue Zones help us live longer?

• 29 mins

Dark and stormy: A journey through rum

From its origins on slave plantations to new ways of making it from scratch in the UK.

• 28 mins

Reflections on rum

Jaega Wise chats to producer Nina Pullman on the making of the rum programme.

• 9 mins

Christmas with The Food Programme

Chef Thomasina Miers and Sheila Dillon on doing more with less at Christmas.

• 29 mins

New Year’s Eve Food Around the World

Join Leyla Kazim for a tour of New Year’s Eve food traditions around the world.

• 28 mins

A Seaweed Revolution in the UK?

Could seaweed farming be the answer to some of our biggest issues? Leyla Kazim finds out.

• 27 mins

Eating for Two?

Jaega Wise is on a mission to find out what she should really be eating while pregnant.

• 28 mins

Haggis and Hosting: Celebrating Burns Night

Sheila Dillon joins chef Julie Lin in Glasgow as she hosts friends for Burns Night 2024.

• 28 mins

How has a small island become the nation with the highest rate of obesity?

Sheila Dilllon explores what we can learn from Nauru, the world's most obese country

• 28 mins

Destination Food

Sheila Dillon explores what it means to travel to eat in a globalised world.

• 29 mins

Love on a Plate

Stories of food, love and romance with Jaega Wise.

• 28 mins

A Bitter Taste?

From cooking and growing to new health research, Leyla Kazim explores the world of bitter.

• 28 mins

The power of poems to connect us to food

Farmer's stories through the eyes of poets – can it make us care how our food is grown?

• 28 mins

Feeding Norfolk

Delia Smith sends the team to Norfolk to see what's being done to fix food poverty there.

• 29 mins

The herb and spice scam?

In this exclusive investigation, Jaega Wise tests everyday kitchen spices.

• 28 mins

The Plant-Based Diet Boom: How is it changing food culture?

What are the social and cultural shifts from the growth of the plant-based diet trend?

• 28 mins

Stouts and Porters: How dark beers became cool

Jimi Famurewa finds out why stouts and porters like Guinness are having a bit of a moment.

• 27 mins

Lamb Season

Sheila Dillon explores the significance of eating lamb at Easter.

• 25 mins

Cooking at home with Gary Lineker

Gary Lineker hosts Leyla Kazim for lunch and reveals his new-found love of cooking.

• 41 mins

A Celebration of the Birthday Cake

Jaega Wise explores the history of the birthday cake, including tips from Dame Mary Berry

• 41 mins

Brexit's Import Controls

What will be the impact on our food supplies? Jaega Wise investigates.

• 42 mins

The secrets of sport food

From the explosion in sport food and drink to the diet diaries of top athletes.

• 42 mins