Gesamtlänge aller Episoden: 14 days 7 hours 20 minutes
What is the future for one of the world's most successful and controversial crops, soya?
Nutritious, tasty but overlooked, Sheila Dillon asks if seaweed is the food of the future?
Sheila Dillon looks at changes to egg supplies following the EU's ban on battery cages.
Dan Saladino finds out why America's brewing scene is a growing influence on British beer.
Sheila Dillon on an ancient, mysterious yet essential food-making process - fermentation.
Sheila Dillon looks at the spiritual and therapeutic value many place on bread making.
Simon Parkes delves into the fast-changing world of a British favourite, the biscuit.
Tim Hayward explores one of the most humble and complex of kitchen staples, stock.
Richard Johnson reports from Japan on the impact of the Fukushima disaster on food.