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 (5)
1. Cheesy Creatures
Aired 20 January 2014 • 25 min
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
2. Cod Wars
Aired 3 February 2014 • 25 min
Jimmy Doherty finds out why Iceland supplies most of our cod. Kate Quilton investigates whether the banana's days are numbered. And Matt Tebbutt discovers why popcorn doesn't fill you up.
3. Milking It
Aired 10 February 2014 • 25 min
Kate visits France to find out if a glass of red wine a day keeps the doctor away. Matt lifts the lid on skimmed milk. How do dairy farmers get exactly the right amount of fat in every pint of milk?
4. Caviar Conversation
Aired 24 February 2014 • 25 min
Jimmy investigates whether manuka honey has any medicinal properties. Kate discovers why some varieties of caviar are so much cheaper than others. And Matt visits a Scottish distillery.
5. Wasabi Plant
Aired 3 March 2014 • 25 min
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, Peru.