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Cooking in Schools

Sheila Dillon looks at the future of cooking and food preparation in the school curriculum

• 25 mins

What is milk?

What is milk? Sheila Dillon explores the familiar but constantly changing white stuff.

• 30 mins

Andrew Lansley on Food and Obesity

Food and the coalition. Sheila Dillon interviews Health Secretary Andrew Lansley.

• 30 mins

Malt

Sheila Dillon investigates the role malt plays in our drinks and diet.

• 30 mins

Japan's Food Dilemma

Simon Parkes reports from Japan on new ideas being developed for the future its food.

• 25 mins

British Charcuterie

Food writer Tim Hayward goes in search of British charcuterie.

• 30 mins

Frozen Food

Frozen food has been a recession success, but can it muscle in on the premium market?

• 25 mins

Natural Wine

Natural wine is the latest buzz in the wine world but what is it? Sheila Dillon finds out.

• 25 mins

Food and the Unification of Italy

Sheila Dillon explores a food story behind the 150th anniversary of Italian unification.

• 25 mins

Food and the Sicilian mafia

Sheila Dillon looks at the role of food businesses in combating the Sicilian mafia.

• 25 mins

Borough Market

Sheila Dillon charts the success of London's Borough Market and asks, 'Where now?'.

• 25 mins

Margate's Food Stories - Pie Days and Holidays

Featuring Sophie Herxheimer, an artist who collects and draws food stories.

• 25 mins

Royal Food

Simon Parkes explores the connection between royal wedding banquets and British food.

• 25 mins

Climate Change Farm

Investigating every aspect of the food we eat. Presented by Sheila Dillon.

• 25 mins

The Coffee Business

Coffee prices are at a 30 year high. Sheila Dillon traces the money along the supply chain

• 25 mins

Vinegar

Sheila Dillon reveals the secrets behind some of the world's great vinegars.

• 25 mins

The Real Food Debate

Sheila Dillon investigates whether the Great British food renaissance is over.

• 25 mins

Speciality Salts

Speciality salts have never been more popular. Simon Parkes investigates.

• 25 mins

Food Waste

Richard Johnson investigates food waste created by restaurants and the food industry.

• 25 mins

New Covent Garden and Rungis

Sheila Dillon crosses the Channel to explore what makes a capital food market successful.

• 30 mins

Ribble Valley Food Trail

Sheila Dillon puts the new Ribble Valley Food Trail to the test.

• 25 mins

Rice Stocks

Sheila Dillon investigates the rapid increase in the price of rice around the world.

• 25 mins

Food and Music

Sheila Dillon explores the connection between two of life's pleasures - food and music.

• 25 mins

Scallops

Brittany is Europe's largest producer of scallops. Simon Parkes investigates.

• 25 mins

Museum Food

John Waite explores the revolution in museum food.

• 25 mins

Nigel Slater

Sheila Dillon and Nigel Slater cook a perfect meal.

• 30 mins

Hungry Cities

How will we feed the cities of the future? Sheila Dillon is joined by author Carolyn Steel

• 30 mins

Burgers and meat

Sheila Dillon looks at the hamburger and it how changed the world's attitudes to meat.

• 25 mins

National Trust

Has the National Trust succeeded in becoming a major proponent of good food?

• 25 mins

Sanjay and the Sardine

Cornish chef Sanjay Kumar goes on a cooking mission to Italy to save the Cornish sardine.

• 25 mins