2024-07-03
Discover how cool and refreshing frozen yogurt gets its dizzying layers of crunchy toffee and peanut butter swirl; the origin of crispy spring rolls and what really goes into plum sauce; Purdy's rich and gooey Sweet Georgia Browns get their mouthwatering salty sweet balance.
Discover how crispy waffle cones get their ice cream-ready shape; rich, dark chocolate milk is transformed from creamy to dreamy; tangy Doritos nachos go from kernel to crunchy chip; and how the special ingredient in cheesy Indian dessert Kesar Rasmalai could break the bank.
In southeast Alaska, there's an ice-bound Eden that harbors possibly the richest temperate rainforests of all.
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.
Meet 87 year old Tim Slessor, the British adventurer plotting his last great adventure: recreating his epic 1955 expedition - 'First Overland: London to Singapore' - which a young David Attenborough commissioned for the BBC.
Discover how cool and refreshing frozen yogurt gets its dizzying layers of crunchy toffee and peanut butter swirl; the origin of crispy spring rolls and what really goes into plum sauce; Purdy's rich and gooey Sweet Georgia Browns get their mouthwatering salty sweet balance.
Discover how crispy waffle cones get their ice cream-ready shape; rich, dark chocolate milk is transformed from creamy to dreamy; tangy Doritos nachos go from kernel to crunchy chip; and how the special ingredient in cheesy Indian dessert Kesar Rasmalai could break the bank.
In southeast Alaska, there's an ice-bound Eden that harbors possibly the richest temperate rainforests of all.
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.
Feast your eyes on structural marvels brought to life when engineers are forced to go underground.
Robson Green meets some of Sri Lanka's marine life, including sardines, mahseers, black jacks and mangrove jacks.
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.
Feast your eyes on structural marvels brought to life when engineers are forced to go underground.
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.
Meet 87 year old Tim Slessor, the British adventurer plotting his last great adventure: recreating his epic 1955 expedition - 'First Overland: London to Singapore' - which a young David Attenborough commissioned for the BBC.
This episode looks at how crunchy bars and red velvet cake is produced on a large scale.
This episode looks at how `Old Montreal' steak spice and roasted peanuts are produced on a large scale.
This episode takes Joanna from North Wales to St Michael's Mount and the West Country, ending in her home town of London.
Feast your eyes on structural marvels brought to life when engineers are forced to go underground.
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.
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.
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.