2024-06-26
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.
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.
Griff Rhys Jones starts his Canadian journey in Newfoundland where he goes looking for moose.
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.
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.
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 succulent stuffed olives get from branch to jar; how 12,000 plates of tasty tortellini are made per day; how locally-sourced ingredients make the best cranberry pumpkin-seed baguettini.
Discover how traditional methods still factor into modern-day croissant production; why shredding is key to make delicious rhubarb strawberry jam; how a spice tumbler produces the best tasting stuffing.
A Taiwanese pangolin travels through a land of giants to seek a mate, and in Brazil, a family of tamarins travel to the edge of their world to seek a new future alongside humans.
Joanna travels through Scotland, the Outer Hebrides and Northern Ireland.
Hannah goes behind the scenes to look at the technology behind the lift, entering a 246m high lift shaft to test everything from the brakes to her own fear of heights.
Robson visits the freshwater lakes around Bangkok to track down some of the world's largest freshwater fish - Mekong Giant Catfish and Arapaima.
A Taiwanese pangolin travels through a land of giants to seek a mate, and in Brazil, a family of tamarins travel to the edge of their world to seek a new future alongside humans.