Food Detectives: Series 1

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[edit] General Information

Science Documentary hosted by Alice Roberts and Tom Kerridge and Sean Fletcher, published by BBC in 2016 - English narration

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Food Detectives: Series 1 Scientist Prof Alice Roberts, chef Tom Kerridge and journalist Sean Fletcher are keen to improve your cooking, your health and your bank balance by dishing up the plain facts about our food.

[edit] Part 1

In the first edition, Alice investigates campylobacter, the most common cause of food poisoning in the UK, often found on fresh chilled chickens. Tom helps a viewer who cannot cook fish without ruining it, and shares his secret for perfect pork using a process called brining. Plus, Sean discovers when is it worth buying premium brands when there are money-saving basic alternatives available.

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Alice Roberts looks at gluten free food, one of the fastest growing trends in British supermarkets. With the help of 30 volunteers, she tests the claim that some people feel less bloated and more alert when they cut gluten from their diet. Plus, Tom Kerridge reveals how using garnishes, such as basil oil in soup, can transform everyday dishes into something special, and Sean Fletcher explores the rise of online cashback apps that can save a lot of money on the weekly shop.

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Alice Roberts tests the claim that drinking artificially sweetened drinks encourage people to eat more than they would have done had they consumed a sugary drink, while Sean Fletcher investigates whether it is worth paying for a premium product when a money-saving basic alternative as just as good in terms of health and taste. Tom Kerridge heads in Glasgow to advise a viewer on preparing perfect Yorkshire puddings.

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Scientist Alice Roberts investigates the claim that processed meat is causing cancer. Tom Kerridge reveals the store cupboard essentials that as a professional chef he won't be without and answers a cry for help from a viewer whose risotto always ends up a disaster. Sean Fletcher pulls apart the ingredients in cheap and expensive mayonnaise to find out if there is any real difference, and the programme reveals research that points to a couple of substances that could claim to be aphrodisiacs.

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Alice Roberts carries out an experiment to test the claim that chilies can help a person lose weight. In a sealed chamber a volunteer eats a meal containing chilli and one without and over the course of nine hours their metabolic rate is monitored to reveal any difference in the burning of calories. Chef Tom Kerridge travels to Dunoon in Scotland to help a viewer cook the perfect steak, while Sean Fletcher examines nutritional labels on food packaging, highlighting why the current system may be failing in its objectives.

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Alice Roberts joins a group of diners to enjoy a culinary experience with a difference. Sensory gastronomy, the music, lighting and even the shape of the plates are changed throughout the meal to see what effect this has on perceptions of how the food tastes. Tom Kerridge reveals the secret to perfect roast potatoes and shows how to transform a simple piece of fish into something special. Plus, Sean Fletcher investigates the ingredients in various sausages, comparing supermarket own-brand basic types with the expensive premium varieties.