The Food Chain

• Turmeric: The golden spice

  Turmeric has been revered for thousands of years, not just for its mellow taste but for its golden colour and its supposed health giving properties. Rumella Dasgupta looks at its history, its uses in food and medicine and talks to scientists who have studied the spice. She finds out what they've learned about its fabled medicinal qualities and whether it's really worth paying for expensive turmeric lattes and turmeric supplements. Featuring Dr Kathryn Nelson, Prof Amit Garg, Ragini Kayshap and Seema and Sarla Nagpaul.If you would like to get in touch with the show, please email [email protected] Producer: Lexy O'Connor (Image: a teaspoon of golden turmeric powder sits on a spoon, against a bright green background. Credit: G/ Getty Simonkr)

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• The chefs

  You've got to be full of passion to make it as a top chef. It's a highly skilled and physically demanding job that comes with long hours.Ruth Alexander talks to three celebrated and talented chefs from three different continents about the highs and lows of their careers. They tell Ruth why they love the job so much and whether chef culture has changed in the years they've been working in kitchens. Featuring May Chow, Chantel Dartnall and Sean Kenworthy. If you would like to get in touch with the show, please email: [email protected] Image: A chef in a white jacket sharpens a big knife in a professional kitchen. Credit: Getty images / Fertnig.

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• The coffee habit: Why do we love it so much?

  For millions of us around the world, the day hasn't begun until we've had our first cup of coffee. Ruth Alexander traces our love affair with coffee back through history, to the wilds of Ethiopia where it was first discovered. She experiences some of the ancient traditions built around coffee which still endure today and asks why this bitter drink has always had such a hold over us. And does it matter if we enjoy a coffee or three every day? Ruth finds out what's it doing to our brains and bodies, and whether we really need to worry about kicking this ancient habit. Produced by Lexy O'Connor If you would like to get in touch with the show, please email: [email protected]: Three roasted coffee beans float on a light green background. Credit: Getty/Jose A. Bernat Bacete

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• The power of pepper

  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 [email protected] 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)

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• How (not) to complain

  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: [email protected] Produced by Lexy O'ConnorImage: 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

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