The Future of Our Food

After concerns that honey from overseas is being watered down with cheap rice and corn syrups, Sheila Dillon investigates the scale of global honey fraud. It's a story of complex international supply chains with the world's food security at its heart. In 2023, the European Commis ...  Show more

One thing that could make us all healthier is drinking less alcohol – and there’s now a huge market for alcohol‑free drinks. But one category that has long struggled to deliver great taste is non‑alcoholic wine. In this episode Jaega Wise looks to find out why it’s so difficult t ...  Show more

Consider the potato. The typical potato is not all that pretty. They can be beige and lumpy, dusty and speckled, and on top of that, they even sprout alien-like tentacles. Further, no one really knows what to make of the potato. Is it a vegetable, or so starchy that we should rea ...  Show more

Nick and Angela welcome young British chef and Potato Queen, Poppy O’Toole. Michelin-trained internet sensation Poppy Cooks went viral last year and rose to culinary fame when she began posting easy-to-follow recipes on TikTok, including the infamous 15 hour potato. Poppy crea ...  Show more

Join Emily and Ray for the second part of our chat with the brilliant chef, author and social media sensation Poppy O’Toole - and her dogs Crypto and Red. 

We discuss Poppy’s worst ever mistake in the kitchen, how she has accidentally gained a reputation for inn ...

Is airplane food bad on purpose? Historian Richard Foss takes us through the turbulent history of food in flight, from extravagant meals aboard zeppelins, to the flaming Baked Alaskas once served en route to Singapore, to the truth about mediocre food service on planes today. ...