An unflattering look inside America's corporate controlled food industry.
Welcome to the World's Big Kitchen- a kitchen without a roof or walls! Ishai Golan explores the alleyways, boulevards and streets peeking into the pots and pans of the most popular, extraordinary and tastiest dishes the local cuisines have to offer.
A look back at a selection of investigations from the Food Unwrapped casebook. Jimmy Doherty asks why so much bacon in supermarkets is Danish, and learns how mites are used to make some traditionally matured cheese.
Scientist Prof Alice Roberts, chef Tom Kerridge and journalist Sean Fletcher are keen to improve your cooking, your health and your bank balance by dishing up the plain facts about our food.
From field, farm and sea, to supermarket, to dining table, a look at the inner workings of the UK's food distribution web, exploring where our food comes from and how what we eat connects us all.
In Defense of Food tackles a question more and more people around the world have been asking: What should I eat to be healthy? Based on award-winning journalist Michael Pollan's best-selling book, the program explores how the modern diet has been making us sick and what we can do to change it.
Jimmy Doherty, Kate Quilton and Matt Tebbut present the food and science series that travels the world to lift the lid on what's really in the food we eat.
Join best-selling author Michael Pollan (Food Rules, The Botany of Desire) on a fascinating journey to answer the question: What should I eat to be healthy? Cutting through confusion and busting myths and misconceptions, In Defense of Food shows how common sense and old-fashioned wisdom can help us rediscover the pleasures of eating and avoid the chronic diseases so often associated with the modern diet. Pollan's journey of discovery takes him from the plains of Tanzania, where one of the world's last remaining tribes of hunter-gatherers still eats the way our ancestors did, to Loma Linda, California, where a group of Seventh Day Adventist vegetarians live longer than almost anyone else on earth, and eventually to Paris, where the French diet, rooted in culture and tradition, proves surprisingly healthy.
Stephen Nolan travels to the USA, the world leader in scientific research, to learn about the inner workings of the brain and the impact that the junk food we eat everyday has on it.