Crunch!

Fermented foods are fashionable – kimchi, kefir, kombucha – they're all having a moment, many thousands of years on from where they were first produced. But how much do you know about how they're made? Do you know your SCOBY from your kefir grain? In this episode, fermenting novi ...  Show more

Meal kits have become a familiar part of food shopping in many countries, offering pre-portioned ingredients and recipes delivered to the door. But how widespread are they, and what do they reveal about how people are eating today?Ruth Alexander hears from Philip Doran, CEO of He ...  Show more

Scientists agree that processed foods are contributing to poor health — but when it comes to ultra-processed foods (UPFs), there’s growing confusion. The term is now used so broadly that it includes everything from crisps and sweets to wholemeal bread and plant-based milks. So wh ...  Show more

From mukbangs to what I eat in a day vlogs, why are we so fascinated with what other people eat? This week, we dive into the origins of mukbang, its transformation when it hit mainstream America, and what the implications are of sensationalizing food and eating online. (Bonus ...

In our bustling modern lives, it can be all too easy to wolf down our meals on the go, and never take the time to enjoy them properly. In this episode, Michael Mosley finds out how simply slowing down the speed at which you eat can help you feel full for longer, snack less, and i ...  Show more

It’s a powerful biological response that has preserved our species for millennia. But now it may be keeping us from pursuing strategies that would improve the environment, the economy, even our own health. So is it time to dial down our disgust reflex?  You can help fix things ...