The Northern Irish farmer's daughter who changed food writing in France for good.
With a growing array of oils on sale, Sheila Dillon cuts through the latest thinking.
Sheila Dillon discovers the secrets of that misunderstood and overlooked fruit: the pear.
Do we take cows' milk for granted? Sheila Dillon asks if we need a reintroduction to it.
Dan Saladino tells the story of a bird at the centre of human civilisation, the chicken.
Dan Saladino on whether bitterness is disappearing from our food, and why it matters.
From losing daily bread to an ancient food culture - what conflict has meant for Syrians.
Dan Saladino revisits highlights from our regular mini-series of endangered world foods.
Diana Henry hosts a jam-making 'canning party'.
Dan Saladino learns how farms confiscated from Sicily's mafia are providing food and wine.
Sicilian food expert Mary Taylor Simeti reveals the island's food secrets to Dan Saladino.
Ella McSweeney meets Wendell Berry - the farmer, author and campaigner who inspired her.
Sheila Dillon speaks to her food hero, campaigner and writer Susan George.
Best-selling author Len Deighton talks with Tim Hayward about his incredible food story.
Dan Saladino explores how our changing taste in soft drinks is shaking up the big brands.
Sheila Dillon visits the community bakery teaching Edinburgh to bake.
Sheila Dillon finds out how a fast food worker strike in the US is influencing the UK.
Sheila Dillon uncovers the new ways of drinking, selling and writing about wine.
Lunch to lights out in the mother of Parliaments, an insider's view of Westminster's food.
The incredible history of dining in Parliament. An insider's view of Westminster's food.
Sheila Dillon devours the delightful children's books that made us excited about food.
Simon Hopkinson explains why he left the success of Bibendum's kitchen to write about food
Cook and food writer Simon Hopkinson shares his culinary life story with Sheila Dillon.
Dan Saladino explores one of the food world's most misunderstood words - barbecue.
Sheila Dillon continues to talk to chef Rick Stein about his TV career and travels.
Rick Stein talks to Sheila Dillon about starting out and his 'accidental' path into food.
Sheila Dillon asks if seaweed can become a kitchen cupboard staple.
Cyrus Todiwala celebrates the role of spice in Britain's community, identity and taste.
Jane Grigson's work in the Observer and book English Food make up part two of this tribute
25 years after Jane Grigson's death, Sheila Dillon and special guests discuss her legacy.