The food and science series that travels the world to explore the industry secrets behind our favourite produce, industry secrets, and how foods are really made.
How come schnapps is always clear even though it's made from colourful fruits? Why do supermarkets carry so many of the same herbs? Plus: soft and crusty bread rolls compared.
More fun facts about our food, including: why some fruits are hairier than others, the difference between single and double cream, and the science of why canned food keeps for so long.
Matt Tebbutt is in Spain learning why some oranges are so hard to peel, while Jimmy Doherty heads to Thailand to discover why coriander is the herb of choice for some, but for others it seems to taste like soap. Briony Williams finds herself in a bit of a jam as she interrogates an important kitchen conundrum - why dropped toast always lands the wrong side down
Briony May Williams finds out why some radishes are hot. Andi Oliver asks why pre-made sandwiches contain mayonnaise. And Kate Quilton discovers how truffles are grown.
Why is the shelf life for a vegetable stir-fry mix so short? What's the secret to making perfect layers in a rocket ice lolly? And in Portugal, Kate investigates piri-piri.
The food and science series that travels the world to explore the industry secrets behind our favourite produce, industry secrets, and how foods are really made.
as Self - Presenter
as Self - Presenter
