The Plankton Problem

The history of smoking foods stretches back many years, but when did what began purely for preservation become a highly sought-after flavour? In this episode of The Food Chain, Ruth Alexander explores the origins of smoked foods and finds out why their flavours are so appealing t ...  Show more

Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere?In this episode of The Food Chain, Rumella Dasgupta explores the growing evidence that sound can shape the way we experience food and drink. From scientists ...  Show more

Melvyn Bragg and guests discuss the tiny drifting organisms in the oceans that sustain the food chain for all the lifeforms in the water and so for the billions of people who, in turn, depend on the seas for their diet. In Earth's development, the plant-like ones among them, the ...  Show more

This week, we begin with a disturbing medical mystery. Since the start of the year, almost 200 children worldwide have fallen ill with hepatitis—or liver inflammation—without any apparent cause. Most of the children are under five, and nearly half of the cases were in the UK. Vic ...  Show more

People often talk about being descended from apes. But go back a bit further and we have a more unlikely ancestor – fish. Improbable as it may sound, the creature that gave rise to every bird, reptile and mammal on Earth today lived a fully aquatic life. So how did it switch to l ...  Show more

How noisy is the underwater environment? Tom Heap dips beneath the surface to find out if man-made noise is affecting the marine life that lives below the waves.Costing The Earth begins a new series with three programmes investigating the health of our oceans. The team tackles oc ...  Show more