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Temporada 18
Fecha de emisión
Feb 24, 2020
Jimmy heads to Paris to find out why baguettes go stale so fast. Matt checks out buffalo mozzarella in Italy. And Briony May Williams discovers the surprising secret to how mushy peas get mushed.
Jimmy heads to Paris to find out why baguettes go stale so fast. Matt checks out buffalo mozzarella in Italy. And Briony May Williams discovers the surprising secret to how mushy peas get mushed.
Fecha de emisión
Mar 02, 2020
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.
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.
Fecha de emisión
Mar 09, 2020
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.
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.
18x5
Final de temporada
Instant Cappuccino, Tinned Tomatoes, Panettone
Episode overview
Fecha de emisión
Mar 23, 2020
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
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 come from Italy. Kate Quilton goes on a panettone odyssey across Europe to learn why the sweet bread lasts so long.
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