The Food Chain

Pepper is ubiquitous at the dining table, but arguably most of us don’t know much about it.

In this programme John Laurenson finds out about the pepper plant – how it is grown and harvested and the range of flavours it can offer. He learns about the history of this spice and why it was once so revered, and the ways in which you can use it today to make your food not just tastier, but also healthier.

If you’d like to contact the programme you can email thefoodchain@bbc.co.uk.

Produced and presented by John Laurenson.

Image: a cartoon wooden pepper mill with specks of ground pepper coming out of it, floats on a blue background. (Credit: Getty/yurumarukko)

How confident would you feel about complaining if a restaurant meal was not up to scratch?

Restaurateurs in the UK, South Africa and the United States compare stories of the most outrageous complaints they’ve received, and how they were dealt with.

They tell Ruth Alexander how increasing numbers of customers are "weaponising" the threat of negative online reviews.

And if you’re someone who struggles to complain when things go wrong, there’s advice on how to make your voice heard calmly and assertively.

If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk

Produced by Lexy O'Connor

Image: A young woman is arguing with a waiter in a cafe. She has a pastry on her plate and is holding a cup of coffee. Credit: Getty/Wavebreak Media

How much food is the “right” amount - and why is it so hard to work that out?

Ruth Alexander explores the world of portion sizes, starting with the rise of “portion distortion” in the United States, where supersized sodas and giant restaurant plates became the norm. Nutritionist Lisa Young explains how this shift happened, and what it’s meant for public health.

In São Paulo, dietitian Marle Alvarenga shares new research comparing Brazil, France, and the US, revealing how culture and globalisation shape what feels like a normal portion. Why are French plates so much smaller - and meals so much slower - than in Brazil or America?

And psychologist Lenny Vartanian in Sydney explains the powerful pull of portion size on our behaviour: why bigger servings make us eat more, even when we know better, and why education alone isn’t enough to change our habits.

If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk

Producer: Izzy Greenfield

Photo: Three spoons showing different portion sizes (credit: getty)

Listeners to BBC World Service told us they hate it when fellow diners chew noisily or talk with their mouth full. But what is polite at mealtimes can vary wildly according to where in the world you are and who you are with.

Ruth Alexander visits London's City of Westminster College to meet some of its teenage students, to find out about their different backgrounds and what good manners mean to them. She visits an exclusive private members club in the heart of London's West end to talk to Rupert Wesson, a director and coach at the British etiquette institution Debrett’s. And she hears from Japanese language tutor Chika Nakagawa about the rules that govern mealtimes in Japan.

Plus what if you are thrown into a world you weren't prepared for? After tough beginnings and through sheer determination Reggie Nelson built a career in finance. He tells Ruth about his extraordinary path to success and how he got through his first formal business dinner.

And what about when a restaurant meal brings out the worst in a customer? Mo Abedin, owner of Sticky Rice Thai restaurants in Dubai and Abu Dhabi talks about how he and his staff deal with the nightmare diners who have forgotten their manners.

Producer: Lexy O'Connor

(Image: A bearded man in a shirt and tie is eating a meal in front of a red background. He is shovelling a big fork full of noodles into his mouth whilst staring at his mobile phone. Credit: Getty Images/Group4 Studio)

Have you tried Dubai chocolate, hot honey or the fruit sando? They’re just a few examples of viral food trends which got everyone talking on social media.

Rumella Dasgupta talks to creators and product developer to find out how much work goes into creating the next big thing in food. She hears how there’s often years of work behind the product that seems to suddenly be the latest craze.

It might look as though some food trends go viral overnight, but entrepreneur Mike Kurtz explains how creating his brand Mike’s Hot Honey took years of hard work. Product developers Katie McDaid and Robert Craggs tell Rumella how their jobs involve travelling the world to find the next big thing in food. Plus chef and food writer Pierre Thiam, explains how he’s been working tirelessly for decades to bring the ancient West African grain Fonio to worldwide attention.

We’d love to hear about the viral foods you’ve tried and what you thought of them. You can email the team at thefoodchain@bbc.co.uk

Producer: Lexy O’Connor