Is it time to kill the calorie?

From Michelin starred kitchens to Hong Kong’s high rise tower blocks, via informal settlements in the Kenyan capital Nairobi. Ruth Alexander hears from people making the best out of the cramped and tiny spaces they’re cooking in. Gina Lai shows her around the kitchen in her cramp ...  Show more

Every food company starts with a gamble - and not all of them pay off. In this episode Ruth Alexander speaks to business owners about the risks they’ve taken to get where they are today, from financial leaps to personal sacrifices, and the painful decisions that have shaped their ...  Show more

Calories are fundamental to the way many of us view food and our own bodies - you’ll find them on supermarket shelves, restaurant menus, and in cookbooks. But they didn’t start out that way. Originally coined during the study of steam engines and industrial energy, the term ‘calo ...  Show more

For most of us, the calorie is just a number on the back of the packet or on the display at the gym. But what is it, exactly? And how did we end up with this one unit with which to measure our food? Is a calorie the same no matter what type of food it comes from? And is one calor ...  Show more

Millions of us are counting calories every day. But do we know if those numbers truly reflect the energy we get from eating? It’s about time that we debunked the “one-size-fits-all” approach to calorie counting and unmasked the outdated methodologies that contribute to inaccuraci ...  Show more

Weight loss is as simple as “calories in, calories out,” right? Or — gasp — could the reply guys be wrong!? This week, we dig in on the surprisingly complex science behind a seemingly simple calculation.

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