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What is 'super sweet' corn?
How and why the taste of our vegetables is changing
First impressions of a new food culture
Stories of culinary discovery from across the world
The business of food halls
Why bringing multiple food retailers under one roof is profitable
What does collagen do for you?
Cosmetic companies and A-listers recommend it, but how sure is the science?
How risky is drinking alcohol?
We look at what the evidence says about the health risks of drinking alcohol
Don't call me an influencer!
Secrets of the social media food content creators
Forever foods
The dishes that can be replenished again and again
How ‘Bangla Town’ changed a nation's food culture
The legacy of Bangladeshi-run restaurants in London’s Brick Lane
So you want to run a food truck?
Tips from the people running mobile food businesses
Can you taste a place?
Terroir is usually associated with wine, but does it exist in food?
How much water should I drink?
How your age, sex, and geographic location impact how much water you need
Housemates
The highs and lows of cooking in a shared kitchen
Living with water shortages
The cities living with drought and limited water supplies
How work changed lunch
The history and evolution of the workplace lunch
Just vanilla
Underappreciated and unfairly maligned. Is vanilla worth reconsidering?
We are 10!
We are celebrating 10 years of The Food Chain with some of our favourite moments
How did fast food become so successful?
The story of how fast-food chains took over the world
Croffle, anyone?
The rise of the dessert café and the extraordinary creations it’s spawned
Stadium food
The best – and worst – things to eat at sports grounds across the world
Has Christmas food gone mad?
Inside the race for creating the most eye-catching festive flavours
What's the point of cookbooks?
We ask why people are still willing to pay for recipes
Should we eat less rice?
This staple grain is impacted by and contributes to climate change
Is anyone following dietary guidelines?
Exploring how realistic official healthy-eating advice is
Crunch!
Why we like crunchy foods, and what benefits they might have
The world's oldest restaurants
How has the oldest restaurant in the world stayed open for 300 years?
How to make a TV cooking show
Three TV cooking programme producers provide the secret ingredients to a hit cooking show
Masters of the craft
What motivates someone to dedicate years of their life to learning one skill?
Bouillon: The story of stock
How the simplest dish influenced restaurants and cuisine today
Why we love noodles
The history and evolution of this popular food
The art of food branding
The designers influencing what and where you eat
Why is saffron so expensive?
What it takes to harvest the world’s priciest spice
