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Speciality tea is the biggest growth area in the tea sector - so what's the appeal?
Sheila Dillon is joined by Jeanette Orrey and Hugh McLennan.
Sheila Dillon celebrates 'real' bread and those who make it.
Sheila Dillon tastes her way through the long tradition of turning fruit into alcohol.
What is the relationship between food and art today?
Simon Parkes explores the popularity of the food memoir.
The 2009 Food and Farming Awards judges tour the UK visiting winners and finalists.
As pioneering businesses grow, can they maintain their original ideals?
The Food Programme marks its 30th anniversary.
Sheila Dillon visits the 2009 National Honey Show in Weybridge.
The Silivri yoghurt festival celebrates Turkish artisan yoghurts. But are they dying out?
Sheila Dillon explores the issues surrounding our intake of omega 3 fatty acids.
Sheila Dillon investigates duck - both wild and farmed - for taste, cost, and welfare.
What function do feasts serve today? Sheila Dillon explores the role of social eating.
The renaissance in English hops: more varieties, more ales, more happy and hoppy customers
Sheila Dillon meets producers of rare and unusual cheeses from around the world.
Sheila Dillon delves into food myths and misconceptions about some traditional dishes.
What price the loss of indigenous vegetables in Africa? Sheila Dillon finds out.
Simon Parkes finds out about the traditional Shetland summer Sunday afternooon teas.
Raymond Blanc explains how travel in Asia led to a culinary love affair with lemongrass.
Jeremy Lee explains why raspberries are his favourite fruit and meets growers in Scotland.
Yotam Ottolenghi brings some much-needed passion to the neglected cauliflower.
Cyrus Todiwala gets to work with spices, herbs and his very own Indian meat pickle.
Sheila Dillon examines the business of food at sports events, from racing to football.
Suckling pigs fell out favour in Britain centuries ago, but are they ready for a comeback?
Watercress: Wonder food or a case of marketing hype?
Sheila Dillon asks why food has become such a popular subject for film-makers.
Sheila Dillon investigates the farmers who have turned themselves into 'brands' to survive
Clink - public fine dining inside prison.
Home made Italian food. Sheila Dillon meets British producers making Italian ingredients.