What is the future for one of the world's most successful and controversial crops, soya?
Hardeep Singh Kohli investigates the lack of chefs threatening Britain's curry industry.
Sheila Dillon asks whey there aren't more women chefs in our South Asian restaurants.
A restaurant owner in Wales loses his staff after he's found employing them illegally.
Sheila Dillon investigates duck - both wild and farmed - for taste, cost, and welfare.
How will British chef Gavin Chun and his team fare at the Olympics of Chinese Food?
What are the forces that have enabled cheap pork to flood UK supermarkets?
James Martin visits Hampshire in pursuit of the best pork.
Speciality tea is the biggest growth area in the tea sector - so what's the appeal?
Sheila Dillon explores sweet and sour, one of the most enduring flavour combinations.
Barry Smith discovers the secret to blending tea.
Melvyn Bragg and guests discuss tea, the first truly global commodity.
Dan Saladino investigates tea's past, present and future and explores our changing tastes.
Do we pay enough for tea? Dan Saladino continues his look at our love affair with the leaf
A fragrant variety grown by the Dong minority in the Guizhou province of China
Tim Hayward travels the UK to meet the people who champion rare breeds of British pigs.
Jane Deith investigates conditions for tea workers in Assam.
How instant noodles went global with the help of students, travellers and prisoners.
What's the optimum scientific method for making the perfect cup of tea?
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