Taste and flavours

Michael Rosen and guests perform poems, songs and stories about food.

Cyrus Todiwala celebrates the role of spice in Britain's community, identity and taste.

Jay Rayner hosts the culinary panel programme from Holywood, Northern Ireland.

Steph McGovern explores the rich, perhaps unexpectedly diverse history of salt.

People who eat lots of chilli can develop a higher threshold for spicy foods.

Neil MacGregor uses a silver pepper pot to tell of the Roman spice trade with India.

Sheila Dillon finds out why the debate about the role of sugar in our lives is hotting up.

Sheila Dillon explores a bulb which arouses strong feelings - and aromas - garlic.

Sheila Dillon looks at the modern vanilla trade and meets a young British vanilla grower.

Peter Barham reveals how to make flavourless tomatoes taste better.

Prof Charles Spence explains how our environment can alter the taste of our food.

Sheila Dillon explores a food story of decline and revival - British mustard.

Sheila Dillon embarks on a journey through the world of spices, starting with the clove.

Tim Hayward bites into Britain's growing chilli scene, from growers to expert eaters.