About this season
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.
Episodes (3)
1. Baguettes, Mozzarella, Mushy Peas
Aired 24 February 2020 • 25 min
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.
2. Walnuts, Sour Sweets, Hazy Beers
Aired 2 March 2020 • 25 min
A trip to California reveals the secret of perfect walnuts. Plus, what makes sour sweets sour? And how do brewers make their trendy hazy beers cloudy?
3. Oysters, Ketchup, Eggs
Aired 9 March 2020 • 25 min
How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? And the truth about medium vs large eggs.