We find out the secret recipe that goes into some of the TV food shows watched by millions around the world. From hiring snake wranglers in South Africa to fending off flies in Sweden, three top producers lift the lid on what it takes to serve up a feast of culinary entertainment. Seasoned professionals Avril Beaven (Great British Menu), Irene Wong (Man Fire Food) and Jane Kennedy (Masterchef South Africa and My Kitchen Rules South Africa) explain the people skills needed to manage big personalities. And open up about the gruelling schedule that goes into creating televised cooking shows. If y ..read more

People have been eating out in restaurants and bars for hundreds of years, and some of those early establishments are still open today. This week Ruth Alexander meets the people running some of the world’s oldest restaurants. When so many close within the first 12 months of opening, what’s the secret to centuries-old success? Antonio Gonzales Gomez runs Botin, in the Spanish capital Madrid. The restaurant is judged as the oldest by the Guinness World Records, and he tells us how he and his family have kept it going for so long. Ruth heads to the east of England to Nottingham, where the battle ..read more

Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, US, who says that crunchy foods signal freshness and help our brains decide if a food is safe to eat. Paediatric dentist Ashley Lerman in New York, US says crunchy fruit and vegetables can act as a natural tooth cleaner. Anthropologist Professor Noreen von Cramon-Taubadel at the University at Buffalo in New York, US s ..read more

Around 100 countries have official dietary guidelines, and more are on their way. But who is following them? Ruth Alexander asks how realistic healthy-eating advice is as she explores how official recommendations are developed, what they’re trying to achieve, and the obstacles standing in our way. We hear from Fatima Hachem, Senior Nutrition Officer at the United Nation’s Food and Agriculture Organisation, about how her team offers support to countries designing dietary guidelines. Chiza Kunwenda, senior lecturer in the Department of Food Science and Nutrition at the University of Zambia, tell ..read more

Rice is the main staple for over half the world’s population. The crop has problems though – it is vulnerable to climate change, whether that’s drought or flooding. It’s also a crop that contributes to climate change, as it uses more water than other grain crops and is frequently grown in flooded conditions. Rice production is also a big source of methane emissions. In this programme Ruth Alexander hears about the possible solutions to these problems. Dr Yvonne Pinto, Director General of the International Rice Research Institute in the Philippines talks about their work developing new varietie ..read more

When there are so many recipes available for free online, why does anyone still buy cookbooks? In this programme we look into the business of selling cookbooks, what future the format may have and hear about the treasured tomes you turn to time and time again. Ruth Alexander visits Books for Cooks, a specialist cookbook shop in London, to chat to Eric Treuille who cooks lunch for his customers from a different cookbook each day. She speaks to cookbook writers Mogau Seshoene in South Africa, author of ‘The Lazy Makoti’ books, and Joanne Molinaro in the US, author of ‘The Korean Vegan’. Doris Co ..read more

Prosecco flavoured crisps? Eggnog chicken? Sticky toffee pudding trifle? The innovation for novelty Christmas products seems endless, but is there the appetite? Ruth Alexander lifts the lid on an industry churning out festive food hits, and flops, in the race for Christmas tastebuds. She visits the Good Housekeeping Institute in London to take part in an opulent dessert testing event, deciding which puddings are the best on the shelves this year. Eric Numellin and Mike Vahabi from Hela Spice in Toronto, Canada, reveal the wacky inventions they have come up with for this year, and how inspirati ..read more

Which food do you associate with your favourite sport? Pie and chips at an English football match, biriyanis at the cricket in Pakistan or grilling meat in the parking lot outside an American football game – there are some tasty traditions which go hand-in-hand with sport across the world. Ruth Alexander hears how a traditional rice dish can bring two rival nations together over a game of cricket, and how a disappointing sausage roll before a football game led one man on a country-wide quest for better food for fans. Over a pile of warming chips on a frosty night in South Manchester, Ruth disc ..read more

Crookie, anyone? Cronut, croffle? Ruth Alexander looks at the rise of the dessert café and the extraordinary creations it’s spawned. She visits one such café in Manchester with roses adorning the walls, and chocolate adorning almost everything else. And speaks to a food blogger in Dubai and a café owner in USA about the latest trends and the businesses who have been serving puddings for decades. Find out what the latest fashions are in dessert, and how quickly a new invention can sweep the world. Going out for pudding has become the thing to do in many places and the more extravagant your orde ..read more

Stunning cakes, colourful salads and intricate garnishes use flowers to entice customers, but there’s more to this trend than just beautiful social media pictures. Many cultures around the world have eaten flowers for centuries, and some of them pack a serious punch. Devina Gupta explores the history of edible flowers and visits a site in the UK where they’re grown all year round. She gets quite a shock when trying one particular variety. We find out why flowers are used on food nowadays, and how generations of knowledge about their use and properties were lost when they were brought to Wester ..read more