2024-07-04
This episode takes Joanna from North Wales to St Michael's Mount and the West Country, ending in her home town of London.
Discover how modern technology has transformed the way traditional Indian flatbread is baked; crunchy cheesy puffs get a flavour as bright as their neon colour; cream filled cookies get that distinctly Canadian taste and shape; and decadent chocolates are filled.
A tiny chameleon faces the journey of a lifetime in a Madagascan forest, and a water vole in Scotland swims across a loch and scales a mountain to find new territory and a mate.
Feast your eyes on structural marvels brought to life when engineers are forced to go underground.
Ben travels to northern Norway inside the artic circle to catch up with Randi after five years. Randi has expanded her small holding and is now a crucial member of the local community.
Discover how modern technology has transformed the way traditional Indian flatbread is baked; crunchy cheesy puffs get a flavour as bright as their neon colour; cream filled cookies get that distinctly Canadian taste and shape; and decadent chocolates are filled.
Discover how zesty mustard gets its vibrant colour; luxurious orange creams come filled with a double hit of sweet and tart; nutty granola bars are jam packed with exotic ingredients; and what exactly goes into Tootsie Rolls to give them that old-school chewy texture.
A tiny chameleon faces the journey of a lifetime in a Madagascan forest, and a water vole in Scotland swims across a loch and scales a mountain to find new territory and a mate.
This episode takes Joanna from North Wales to St Michael's Mount and the West Country, ending in her home town of London.
Discover how many spices go into richly aromatic tikka masala, and why it's Britain's favourite meal; sweet and sour gummy worms get their mouth-puckering flavour; crunchy golden tortillas stay intact until they're stuffed full of Mexican treats on taco night.
Discover how classic Tootsie Pops get that chewy reward in the middle; sweet and tangy ketchup contains all of the five taste sensations; a traditional Italian dessert, tiramisu, actually gets its pillowy texture from crunchy biscuits; and why salty pretzels get all twisted.
Steve encounters the largest and most sophisticated hunters on the planet, revealing how the ingenious strategies used by whales can sometimes get these extraordinary predators in trouble.
Stanley Tucci feasts on pizza in Naples, searches for the best San Marzano tomatoes and continues his culinary journey on the island of Ischia and the Amalfi Coast.
Steve Backshall and his team travel to Gabon, to help the government to try and establish an area of land and home for wildlife as a UNESCO World Heritage site.
Robson makes his way to South America to meet the marine life of Brazil.
Steve encounters the largest and most sophisticated hunters on the planet, revealing how the ingenious strategies used by whales can sometimes get these extraordinary predators in trouble.
Stanley Tucci feasts on pizza in Naples, searches for the best San Marzano tomatoes and continues his culinary journey on the island of Ischia and the Amalfi Coast.
Steve Backshall and his team travel to Gabon, to help the government to try and establish an area of land and home for wildlife as a UNESCO World Heritage site.
Discover how many spices go into richly aromatic tikka masala, and why it's Britain's favourite meal; sweet and sour gummy worms get their mouth-puckering flavour; crunchy golden tortillas stay intact until they're stuffed full of Mexican treats on taco night.
Discover how classic Tootsie Pops get that chewy reward in the middle; sweet and tangy ketchup contains all of the five taste sensations; a traditional Italian dessert, tiramisu, actually gets its pillowy texture from crunchy biscuits; and why salty pretzels get all twisted.
Steve encounters the largest and most sophisticated hunters on the planet, revealing how the ingenious strategies used by whales can sometimes get these extraordinary predators in trouble.
Stanley Tucci feasts on pizza in Naples, searches for the best San Marzano tomatoes and continues his culinary journey on the island of Ischia and the Amalfi Coast.
Steve Backshall and his team travel to Gabon, to help the government to try and establish an area of land and home for wildlife as a UNESCO World Heritage site.
This episode looks at how Shanghai dumplings and fruit ice pops are produced on a large scale.
Steve encounters the largest and most sophisticated hunters on the planet, revealing how the ingenious strategies used by whales can sometimes get these extraordinary predators in trouble.
Ben travels to northern Norway inside the artic circle to catch up with Randi after five years. Randi has expanded her small holding and is now a crucial member of the local community.
Discover how many spices go into richly aromatic tikka masala, and why it's Britain's favourite meal; sweet and sour gummy worms get their mouth-puckering flavour; crunchy golden tortillas stay intact until they're stuffed full of Mexican treats on taco night.
Discover how classic Tootsie Pops get that chewy reward in the middle; sweet and tangy ketchup contains all of the five taste sensations; a traditional Italian dessert, tiramisu, actually gets its pillowy texture from crunchy biscuits; and why salty pretzels get all twisted.
Stanley Tucci feasts on pizza in Naples, searches for the best San Marzano tomatoes and continues his culinary journey on the island of Ischia and the Amalfi Coast.
Steve encounters the largest and most sophisticated hunters on the planet, revealing how the ingenious strategies used by whales can sometimes get these extraordinary predators in trouble.
Griff Rhys Jones continues his journey across Canada, heading to Quebec and Montreal to experience the French Canadian way of life, which includes sampling poutine, Maple syrup and the obsession with ice hockey.
Stanley Tucci feasts on pizza in Naples, searches for the best San Marzano tomatoes and continues his culinary journey on the island of Ischia and the Amalfi Coast.