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Bacon, Mozzarella, Snails
Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. He crosses the North Sea to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day.
Liquorice, Mushrooms, Beansprouts
Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?
Black Pudding, Watermelons, Rock Candy
Jimmy finds himself being inspired by one of an old favourite, black pudding, to learn about the properties of blood, and how it is being increasingly used in gastronomy. Kate finds out .. show full overview
Seaweed and Eels
Jimmy discovers how some food producers are using seaweed to cut down their salt content. Sales of traditional East London favourite, jellied eels, are booming and Kate finds out about the journey that eels make across the Atlantic Ocean.
Onions, Steak, Olives
Matt wants to know how it's possible for British onions to be sold in supermarkets all year round. The answer lies not in our soil, but in a disused aircraft hangar.
Is pricey aged .. show full overview
Stout, Watercress, Mustard
Jimmy wants to know what gives stout its smooth texture. In Dublin he learns that the key ingredient is nitrogen. But how does a gas make something creamy?
Kate's on the trail of the .. show full overview
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