Hello, I've just nipped in before your BBC podcast starts to tell you all about

You're Dead to Me. We're the comedy podcast that takes history seriously, also from the BBC

and presented by me, Greg Jenner. I should have told you that at the beginning, sorry.

Anyway, like many other BBC podcasts, such as Desert Island Discs, Evil Genius, or In Our Time,

your Dead to Me is available first on BBC Sounds, a whole month earlier than anywhere

else in fact. So if you can't wait another day to hear the very latest in history and loads

of other good stuff, then listen first on BBC Sounds. Have you ever wondered what goes on

behind the scenes of your favourite TV cooking show? Suddenly, one of the cameramen's ghost kind of white,

hanging above the chef's head is what we call a boon slung, the equivalent of a green mamba snake.

On the food chain this week from the BBC World Service with me, Ruth Alexander, three

program makers are telling us what it really takes to get their shows to air.

When you have fish outside in the summertime, flies are going to come. They've invited to the

party. Whether you like it or not, they're there. So what do we do? We douse the entire

fish with deat. We'll hear about ice cream dramas, sickness on set, and the management of

sizable egos. We always say it. No one's bigger than the show. And why it's all worth it in the end.

That sparks, that thing that happens when human being touches their innermost vulnerable dream potential space.

When that happens, it's magic. It's absolute magic.

Agreeing to give up their secrets of success today are Jane Kennedy, a director and executive producer in South Africa, who's worked

on a wide range of shows, including Master Chef South Africa.

Avril Bevan, the series producer of the Great British Menu on the BBC in the UK, and Irene

Wong from New York City, who's produced a variety of travel and cookery shows over her 25-year-plus

career. I began by asking Irene what a typical

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