Is the poultry industry fit for purpose? Dan Saladino looks at how UK chicken is produced.
English and Welsh wines are on the up and up, as Sheila Dillon investigates.
Dan Saladino reports on the increasingly complex world of salad leaves.
Sheila Dillon hears how music and food have influenced each other over the past 400 years.
Stefan Gates talks to teachers, kids and cooks about food and the curriculum.
Dan Saladino meets a world authority on the food of Mexico, British-born Diana Kennedy.
Could sweeteners be the way for us to cut down on sugar but keep eating sweet treats?
Richard Johnson's award-winning travels through the American south to meet chef Sean Brock
Tim Hayward looks at the tradition of monastic food production.
Sheila Dillon takes a look at that most coveted of kitchen tools: the knife.
Writer Andy Hamilton leads a wild journey foraging for plants to make incredible drinks.
Sheila Dillon on the huge rise in farmed fish and the people trying to make it sustainable
Sheila Dillon talks to Ken Hom about his extraordinary life through food. Part two of two.
Sheila Dillon talks to Ken Hom about his extraordinary life through food. Part one of two.
The story behind the Food and Farming Awards 2014.
Tim Hayward on the evolution of Jamaican food in the UK with chefs and cooks in Bristol.
A special tribute to the late Derek Cooper who started the food programme back in 1979.
Sheila Dillon meets Northern Ireland's chefs and producers leading a food renaissance.
Sheila Dillon looks at the controversial subject of raw milk.
Dan Saladino meets the brewers transforming the flavours and styles of British beer.
The rise & rise of the micro-bakery. How home baked bread became a business opportunity.
Sheila Dillon investigates the government's latest plans to improve food in the NHS.
A rundown of who has made it through to the final stage of the BBC Food and Farming Awards
Did the horsemeat scandal really did halt the decline of the high street butchers?
Matthew Hill reports on the future of Fairtrade as the label marks its 20th anniversary.
From krill burgers to goat's blood, the intriguing diet of the BBC Natural History Unit.
Claudia Roden talks about her life, cooking and Mediterranean and Middle Eastern food.
The ready meal after horsemeat, why it was good news for chilled but a problem for frozen.
Sheila Dillon finds out why humble Greek yogurt triggered a worldwide food craze.
Sheila Dillon hears the latest on the role of food in the future of the British pub.