2024-06-25
Discover how state-of-the-art machinery makes 50,000 perfect frozen pizzas a day; why canola oil makes creamy spreadable butter a tasty reality; how wheat straw and nitogen-enriched fertlizer are the keys to growing awesome organic mushrooms.
Discover how 15 metric tonnes of tasty goat cheese get made each week; why a team of experts have to get hands on to make 8000 strawberry shortcakes a week; what magnets have to do with grinding huge amounts of wheat; and how to pickle 15,000 kg of delici
Coasts are the most changeable and challenging of ocean habitats, but along with great danger they also offer great riches.
After the discovery of oil in the 1930s, the seas around Bahrain became damaged through increased shipping and spillages, and sea life was decimated. A huge engineering project was required to protect the environment and keep the trade flowing.
The story of the Marsh Pride continues with testimony from those who filmed them, those who tried to protect them and those who hunted them. The Maasai, who live and graze their cattle next door to the pride speak about the struggles of living close to th
Discover how state-of-the-art machinery makes 50,000 perfect frozen pizzas a day; why canola oil makes creamy spreadable butter a tasty reality; how wheat straw and nitogen-enriched fertlizer are the keys to growing awesome organic mushrooms.
Discover how 15 metric tonnes of tasty goat cheese get made each week; why a team of experts have to get hands on to make 8000 strawberry shortcakes a week; what magnets have to do with grinding huge amounts of wheat; and how to pickle 15,000 kg of delici
Coasts are the most changeable and challenging of ocean habitats, but along with great danger they also offer great riches.
After the discovery of oil in the 1930s, the seas around Bahrain became damaged through increased shipping and spillages, and sea life was decimated. A huge engineering project was required to protect the environment and keep the trade flowing.
Discover how perfectly blended vodka mixers sweeten Russia's most popular export; how 144 million sweet Italian pizzelle cookies are made a year; why a vaccuum is essential to relaxing finger-lickin' Buffalo wings.
Discover why free-range cows raised without pesticide produces the tastiest milk; why dried chick peas love a hot steam; how a samosa machine guarantees the tastiest Indian pouches; and how 250,000 creamy mini eclairs get made per day!
At the far tip of South America, lies a magical realm that seems frozen in time.
Sue Perkins enjoys a night out with Kyoto's geishas, goes free diving with some ama divers and visits Hiroshima. In Tokyo, she explores how the Japanese are tackling the future.
Ben travels to Thailand to meet Paul and Sao, who he first visited in Cambodia. Paul and his family have build their version of an English castle.
Robson gets in with the locals to track down a beautiful fish known locally as 'reds', and tries his hand on a huge fishing trawler.
At the far tip of South America, lies a magical realm that seems frozen in time.
Sue Perkins enjoys a night out with Kyoto's geishas, goes free diving with some ama divers and visits Hiroshima. In Tokyo, she explores how the Japanese are tackling the future.
Ben travels to Thailand to meet Paul and Sao, who he first visited in Cambodia. Paul and his family have build their version of an English castle.
Discover how perfectly blended vodka mixers sweeten Russia's most popular export; how 144 million sweet Italian pizzelle cookies are made a year; why a vaccuum is essential to relaxing finger-lickin' Buffalo wings.
Discover why free-range cows raised without pesticide produces the tastiest milk; why dried chick peas love a hot steam; how a samosa machine guarantees the tastiest Indian pouches; and how 250,000 creamy mini eclairs get made per day!
At the far tip of South America, lies a magical realm that seems frozen in time.
Sue Perkins enjoys a night out with Kyoto's geishas, goes free diving with some ama divers and visits Hiroshima. In Tokyo, she explores how the Japanese are tackling the future.
This episode looks at the production of Triple "C" cheesecake, animal crackers, crispy sweet potato fries, and the tofu that gets a gourmet overhaul.
In this episode we get to peek at the production of Hershey's Kisses, a fusion of the French crepe and the Russian blini, the gummy candies that look just like rainforest frogs, and the extraction of Madagascan vanilla extract.
Sue Perkins enjoys a night out with Kyoto's geishas, goes free diving with some ama divers and visits Hiroshima. In Tokyo, she explores how the Japanese are tackling the future.
Ben travels to Thailand to meet Paul and Sao, who he first visited in Cambodia. Paul and his family have build their version of an English castle.
Discover how perfectly blended vodka mixers sweeten Russia's most popular export; how 144 million sweet Italian pizzelle cookies are made a year; why a vaccuum is essential to relaxing finger-lickin' Buffalo wings.
Discover why free-range cows raised without pesticide produces the tastiest milk; why dried chick peas love a hot steam; how a samosa machine guarantees the tastiest Indian pouches; and how 250,000 creamy mini eclairs get made per day!
At the far tip of South America, lies a magical realm that seems frozen in time.
Sue Perkins enjoys a night out with Kyoto's geishas, goes free diving with some ama divers and visits Hiroshima. In Tokyo, she explores how the Japanese are tackling the future.
Griff Rhys Jones starts his Canadian journey in Newfoundland where he goes looking for moose.
Ben travels to Thailand to meet Paul and Sao, who he first visited in Cambodia. Paul and his family have build their version of an English castle.