In this edition Sheila Dillon explores the creativity of chefs, and asks how it’s being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we often take for granted when we go out to eat, and marvels at the alchemy chefs work ...عرض المزيد
Eating Together
A year after sharing a £10 supper with 200 strangers in Copenhagen’s Absalon - an old church turned community hub - Sheila asks whether that experience could be recreated in the UK. After all, communal meals here are often one-offs, sometimes pricey, or feel like generous soup ki ...عرض المزيد
Dr Chris van Tulleken is on a mission to find out what we’re eating, why, and who or what might be influencing our decisions. And he’s starting his quest to uncover food truths with the most eaten meat in the world, and one of the most numerous animals on our planet: chicken.He’s ...عرض المزيد
We eat chicken. A LOT of it. We might love the taste, but what about how we're treating those birds?After witnessing first-hand the reality of indoor chicken farming - how most of the chicken we eat is raised - Dr Chris van Tulleken wants to know: are the birds happy enough, or i ...عرض المزيد
Butter Chicken is a much-loved Indian dish, both within the country and around the world. But who can claim they invented it? That question is the subject of a lawsuit. Our reporter tries to get to the bottom of butter chicken's origin and finds out that it is a journey through I ...عرض المزيد
We're a planet addicted to chicken and our appetites fuel a massive global industry, but is it one we should support?While some cite it as a shining example of a super-efficient food production system, one that could help drive food security around the world, others say it is a c ...عرض المزيد