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Stagione 3
Data di messa in onda
Gen 20, 2014
Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard
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Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds.
Matt meets a team of researchers to examine why re-heating rice can make you ill, and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.
Meanwhile, Kate heads to Malaysia to find out how vanilla is grown and how vanilla extract is produced.
Data di messa in onda
Feb 03, 2014
Jimmy finds out whether we should be eating cod or not and asks if there's enough in the sea to go round. He visits Iceland to discover why they supply most of the cod in our
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Jimmy finds out whether we should be eating cod or not and asks if there's enough in the sea to go round. He visits Iceland to discover why they supply most of the cod in our supermarkets, instead of British cod. Is Iceland's cod better?
Kate investigates why, unlike other popular fruits, most British supermarkets only stock one variety of banana. She heads to Malaysia to learn about a disease that could mean the end of one of our favourite fruits.
Plus, Matt examines the methods used to make popcorn and discovers why eating bucketloads of popcorn might not satisfy your appetite, encouraging you to eat more than you should.
Data di messa in onda
Feb 10, 2014
Kate visits France to find out if a glass of red wine a day keeps the doctor away.
Venison is traditionally the meat of kings. This lean, healthy meat has become hugely popular over
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Kate visits France to find out if a glass of red wine a day keeps the doctor away.
Venison is traditionally the meat of kings. This lean, healthy meat has become hugely popular over the last decade. Jimmy investigates why we seem to be importing some of it from New Zealand and discovers how to keep UK venison on our supermarket shelves.
Matt lifts the lid on skimmed milk. How do dairy farmers get exactly the right amount of fat in every pint of milk?
Data di messa in onda
Feb 24, 2014
Jimmy investigates whether manuka honey has any medicinal properties.
Kate discovers why some varieties of caviar are so much cheaper than others.
Matt visits a Scottish distillery
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Jimmy investigates whether manuka honey has any medicinal properties.
Kate discovers why some varieties of caviar are so much cheaper than others.
Matt visits a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.
Data di messa in onda
Mar 03, 2014
Jimmy gives supermarket fish a sniff to discover how fresh the stock really is.
Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the
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Jimmy gives supermarket fish a sniff to discover how fresh the stock really is.
Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley in Peru.
Matt travels to a secret location to track down UK-grown wasabi plants, managing to sting his nostrils in the process.
Data di messa in onda
Mar 10, 2014
This episode has no summary.
This episode has no summary.
Data di messa in onda
Apr 21, 2014
Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce.
Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce.
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