Pasta

Sheila Dillon looks behind the scenes of the world's largest and smallest pasta factories.

• 25 mins

03/10/2010

Sheila Dillon looks at some of the new developments in airline food.

• 25 mins

Northern Apples

Scagglethorpe Queening, Ribston Pippin, the Wass - in praise of a local apple tradition.

• 30 mins

The Sandwich

Sheila Dillon hears from the people attempting to revolutionise the sandwich.

• 25 mins

Student Food

What food do students have access to, what do they eat? Sheila Dillon investigates.

• 25 mins

Sustainable Public Food and Nottingham

Can we afford new standards in public food? Simon Parkes finds out.

• 25 mins

Terra Madre

Sheila Dillon hears from some of the world's disappearing food tribes.

• 25 mins

Cut Price Fruit

Supermarket fruit wars - Sheila Dillon finds out if they cause pain for the producers.

• 30 mins

Pub Food

Sheila Dillon looks at new ideas for using food to save the British pub.

• 25 mins

Best Drinks Producer, Food & Farming Awards

Distiller, brewer, or cider maker - Sheila Dillon reveals the Best Drinks Producer.

• 30 mins

Street Food and Takeaways

Simon Parkes looks at the latest trends in British street food and takeaway meals.

• 25 mins

Venison

Sheila Dillon explores the varieties of venison in butchers and supermarkets in the UK.

• 30 mins

Alternative Christmas Cakes

Panettone and chocolate logs: Sheila Dillon embraces our newer Christmas cake traditions.

• 25 mins

Lapland & the World's Greatest Chef

Rene Redzepi, chef at the 'world's best restaurant' looks for food in Lapland and London.

• 30 mins

Food Writing 2010

Sheila Dillon discusses the legacy of Elizabeth David and reviews food writing in 2010.

• 25 mins

Gadgets

Sheila Dillon hears from food lovers about their favourite kitchen gadgets.

• 25 mins

Angela Hartnett's Best Producer Meal

Angela Hartnett cooks a winter's feast from the 2010 Best Producer Finalists' ingredients.

• 30 mins

Lyme Bay and Shellfish

Sheila Dillon investigates developing trends in the shellfish trade.

• 25 mins

Food in Ireland After the Crisis

Sheila Dillon investigates some of the food stories behind Ireland's economic collapse.

• 25 mins

Cooking in Schools

Sheila Dillon looks at the future of cooking and food preparation in the school curriculum

• 25 mins

What is milk?

What is milk? Sheila Dillon explores the familiar but constantly changing white stuff.

• 30 mins

Andrew Lansley on Food and Obesity

Food and the coalition. Sheila Dillon interviews Health Secretary Andrew Lansley.

• 30 mins

Malt

Sheila Dillon investigates the role malt plays in our drinks and diet.

• 30 mins

Japan's Food Dilemma

Simon Parkes reports from Japan on new ideas being developed for the future its food.

• 25 mins

British Charcuterie

Food writer Tim Hayward goes in search of British charcuterie.

• 30 mins

Frozen Food

Frozen food has been a recession success, but can it muscle in on the premium market?

• 25 mins

Natural Wine

Natural wine is the latest buzz in the wine world but what is it? Sheila Dillon finds out.

• 25 mins

Food and the Unification of Italy

Sheila Dillon explores a food story behind the 150th anniversary of Italian unification.

• 25 mins

Food and the Sicilian mafia

Sheila Dillon looks at the role of food businesses in combating the Sicilian mafia.

• 25 mins

Borough Market

Sheila Dillon charts the success of London's Borough Market and asks, 'Where now?'.

• 25 mins