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Season 13
Jimmy jets off to the USA to find out how those big chunks in American ice cream stay so crispy. Kate investigates a rise in olive oil prices, and discovers a disease wiping out olive
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Jimmy jets off to the USA to find out how those big chunks in American ice cream stay so crispy. Kate investigates a rise in olive oil prices, and discovers a disease wiping out olive trees in southern Italy. And Matt finds out why Bloody Marys are so popular on planes - and why airline food tastes very different at ground level.
Kate Quilton challenges Matt Tebbutt to make crumpets, and finds out how they get filled with unique holes. Jimmy Doherty looks into the unusually long shelf-life of baby food, and is
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Kate Quilton challenges Matt Tebbutt to make crumpets, and finds out how they get filled with unique holes. Jimmy Doherty looks into the unusually long shelf-life of baby food, and is introduced to a brand new machine that preserves food by using pressure instead of heat. And, in Italy, Matt finds out why mascarpone is more expensive than other soft cheeses.
Jimmy Doherty finds out how a popular breakfast cereal is made, Matt Tebbutt is surprised to discover that lard can actually be a healthier choice than butter, and Helen Lawal is in Poland to learn the secrets behind concentrated apple juice.
Jimmy Doherty finds out how a popular breakfast cereal is made, Matt Tebbutt is surprised to discover that lard can actually be a healthier choice than butter, and Helen Lawal is in Poland to learn the secrets behind concentrated apple juice.
Jimmy Doherty visits Europe's biggest brewery as he hunts for the perfect lager, while Kate Quilton drops in on a Bristol primary school to investigate if changing the shape of a food
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Jimmy Doherty visits Europe's biggest brewery as he hunts for the perfect lager, while Kate Quilton drops in on a Bristol primary school to investigate if changing the shape of a food can really help children eat their vegetables. Plus, Matt Tebbutt visits Poland to find out why blueberries are coated in a strange cloudy wax.
Jimmy Doherty visits Italy to discover how manufacturers can claim to pack so many flavours into their coffee pods when they use just two types of beans, while Matt Tebbutt finds out
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Jimmy Doherty visits Italy to discover how manufacturers can claim to pack so many flavours into their coffee pods when they use just two types of beans, while Matt Tebbutt finds out about baby carrots in the Netherlands. Kate Quilton asks why some vanilla ice-creams are more expensive than others, and Helen Lawal is in Tanazania to see the incredible lengths that vanilla farmers must go to.
Jimmy Doherty tries to find out what the white powdery residue that can form on chocolate is with the aid of the world's biggest X-ray machine, which is 2.3km in circumference. In
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Jimmy Doherty tries to find out what the white powdery residue that can form on chocolate is with the aid of the world's biggest X-ray machine, which is 2.3km in circumference. In Belgium, Kate Quilton asks if any of the ingredients in bedtime teas can really help people to sleep, while Matt Tebbutt is in the Netherlands to discover if balls of Edam really were once used as emergency cannonballs. Last in the series.
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