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The return of the programme exploring the secrets behind mass-produced food, with Jimmy Doherty heading to Paris to find out why baguettes go stale so much faster than sliced loaves of .. show full overview
Walnuts, Sour Sweets, Hazy Beers
Helen Lawal searches for the secret to perfectly shelled walnuts in California, while Matt Tebbutt hopes to discover what makes sweets sour. Andi Oliver investigates how the cloud gets into the hazy beers that are so trendy currently.
Matt Tebbutt investigates an intriguing claim about tomato ketchup bottles, Kate Quilton discovers how oysters turned from a Victorian bar snack to a wallet-busting luxury, and Amanda Byram uncovers the difference between medium and large eggs.
Brie, Candy Floss, Crayfish
Jimmy Doherty heads to France to find out what the white skin on brie is made out of, while Helen Lawal explores how candy floss is inspiring an astonishing food revolution, and Briony May Williams goes crayfish trapping.
Instant Cappuccino, Tinned Tomatoes, Panettone
Helen Lawal heads to one of the world's biggest coffee factories to find out how instant cappuccinos get their froth, while Matt Tebbutt is in Naples to discover why most tinned tomatoes .. show full overview
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