Food

John McQuaid explores the complexities of our sense of taste in his book "Tasty: The Art and Science of What We Eat" (Scribner). Audio

What you're used to eating - and what you like to eat - will largely depend on where you grew up. And while an increasingly wide variety of foods are available in NZ, African immigrants sometimes… Audio

Mike and Bridget Parker grow organic grains at Broadlands Farm, Tolaga Bay, near Gisborne. They run Kiwi organics from their 700 hectare East Cape property. The couple are second generation Tolaga Bay… Audio

The first of the 13 million or so Bluff oysters expected to be harvested this season are making their way to shops around the country. Audio

"Everything comes from the dirt," says Artistic Director and Choreographer Sacha Copeland, of the inspiration behind her new show, Dirt and Other Delicious Ingredients. The contemporary dance show… Audio

Millions of people around the world claim to be gluten intolerant. But is this a food fad that has got out of hand?  Audio

Early childhood centres say a tough new stance by food safety authorities means some could have to stop giving food to children. Audio

From children who won't try a new food even once, to adults who enjoy foods so spicy that the pain of eating them drowns out the taste, why we like some foods, and are disgusted by others, is a… Audio

Mike Moleta from Potato New Zealand has been involved in the potato industry as a grower for nearly 20 years. During this time he has grown both domestic fresh market and processing potatoes, as part… Audio

David George Gordon, nicknamed The Bug Chef, is the author of the best seller The Eat-a-bug Cook Book. He believes that bug-eating (entomophagy) could be among the best ways to combat world hunger and… Audio

Many of us eat it every day, but toast is set to be the "in" food for 2015. Josey Baker - head baker and owner of The Mill, a coffee shop/bakery in San Francisco - started putting artisan toast on the… Audio

Sweet Corn with Chipotle, Coriander and Lime; and Fresh Tuna Salad. Audio

Dr. Vandana Shiva says the dependence on chemicals and fossil fuels that enable large scale agriculture is a threat to the planet, and she is advocating a global change in the practice and paradigms… Audio

Restaurants that fill their menus with long, elegant words charge more than establishments preferring descriptions like zesty, rich or crispy. Audio

What it takes to make what we eat, with honorary associate Prof. Don Otter from University of Auckland's School of Chemical Sciences... what is food science/technology? Audio

Juliet Harbutt is an authority on cheese and loves to pass her knowledge onto others. She is currently in New Zealand visiting artisan cheesemakers and doing some public engagements. She is an ex pat… Audio

A European farmer claims to be producing foie gras the natural way. Trevor Baker went along to meet him. Audio

Professor of Digestive Biomechanics at the College of Health, Massey University, an Associate Investigator at the Riddet Institute, and leader of the Digesta Group, are acknowledged world leaders in… Audio

Artisan cheese makers in New Zealand toe a tough line. Aside from the vagaries of small business, regulations for production prove formidable for many producers. What do these regulations involve? And… Audio