Why we love dumplings

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

Sheila Dillon charts the rise of the humble mac'n'cheese: a dish that crosses culture and classes and has established itself as a popular comfort food across the world.We discover the history of the dish. Food historian Polly Russell tells us how a macaroni recipe first appeared ...  Show more

This week we're featuring an episode from The Sporkful's series on the creation of "Anything's Pastable," Dan Pashman's new pasta cookbook.

Dan talks with Roman about how this massive project came to be and all the design decisions required to put together a cookbook.

Cheese nan, curry, tandoori… Quand on parle de cuisine indienne en France, c’est souvent à ces plats que l’on pense. Ces mots-valises sont à mille lieux de traduire toute la diversité du monde culinaire sud-asiatique et font référence à des déclinaisons gastro ...

This week, Nick makes empanadas de pino horneados, or baked beef empanadas, from Isabel Allende's wonderful novel Daughter of Fortune. This episode has a bit of everything: fun facts about empanadas and pastry hacks that will give you flakier and crisper pastry.If you would like ...  Show more