Summary: Provenance and pleasure, history and health - Radio 4's weekly look at food. Making sense of food, from the kitchen and canteen, to the farm and factory. We place food in its historical and cultural context; call to account policy makers and industry decision makers; and celebrate the sheer pleasure of good food.
The rise and rise of the micro-bakery. How home baked bread became a business opportunity.
The battle to improve our hospital food
Introducing the farmers, producers and cooks who have made it through to the final stage of BBC Food & Farming Awards.
Sheila Dillon examines the state of the Butchery profession since the horsemeat scandal.
On the 20th anniversary of Fairtrade, Matthew Hill reports on the future of the label.
The team behind the BBC's Natural History Unit describe their strangest collection of food stories from around the world.
Claudia Roden's life through food
The ready meal after horsemeat, why it was good news for chilled but a problem for frozen. Presented by Sheila Dillon and produced by Emma Weatherill
Why humble Greek yogurt has triggered a worldwide food craze. With Sheila Dillon.
Food and it's role in the British pub. From traditional Asian curries to the influence of Michelin starred chefs.
Re-visiting inspirational caterers from the very first BBC Food & Farming Awards. They share stories of cooking for people with cancer, HIV and mental illness.
Sheila Dillon, chef Richard Corrigan and food writer and broadcaster Valentine Warner help launch the 2014 BBC Food & Farming Awards.
Is the great British fish and chip shop having a renaissance? Food blogger Daniel Young helps Sheila Dillon to investigate.
The relevance today of Elizabeth David - the woman who brought the Mediterranean to post-war Britain. Presented by Sheila Dillon and Tim Hayward. Produced in Bristol by Emma Weatherill.
Nigel Slater says 'Nutmeg and citrus are the scents of Christmas' but Sheila Dillon needs convincing.