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Temporada 20
Fecha de emisión
Ago 23, 2021
New series. Matt Tebbutt visits Argentina to learn the secret of perfect popcorn, Andi Oliver looks at how the mould gets put inside blue cheese, and Jimmy Doherty is in Germany to see how electricity is used in cutting edge crisp production.
New series. Matt Tebbutt visits Argentina to learn the secret of perfect popcorn, Andi Oliver looks at how the mould gets put inside blue cheese, and Jimmy Doherty is in Germany to see how electricity is used in cutting edge crisp production.
Fecha de emisión
Ago 30, 2021
Amanda Byram learns if there's anything Scottish at all about scotch eggs, and Matt Tebbutt heads for Argentina to find out what the red liquid in a supermarket steak is if not blood.
.. show full overview
Amanda Byram learns if there's anything Scottish at all about scotch eggs, and Matt Tebbutt heads for Argentina to find out what the red liquid in a supermarket steak is if not blood. Kate Quilton reports on the dangers of feeding honey to young children.
20x3
Final de temporada
Bagged Salad, Sea Salt, Light and Dark Ales
Episode overview
Fecha de emisión
Sept 06, 2021
Jimmy Doherty goes behind the scenes at one of the UK's best-known bagged salad manufacturers to discover the health benefits of different varieties of lettuce, Kate Quilton heads to the
.. show full overview
Jimmy Doherty goes behind the scenes at one of the UK's best-known bagged salad manufacturers to discover the health benefits of different varieties of lettuce, Kate Quilton heads to the Cornish coast as she ponders whether sea salt is all it's cracked up to be, and Briony May Williams learns about the differences between light and dark ales.
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