Can changing your surroundings alter how food and drink tastes? Prof Alice Roberts and a group of diners enjoy a culinary experience with a difference. The music, lighting and even the shape of the plates are changed throughout the meal to see what effect this has on how we perceive the taste of food. Sensory gastronomy is a new field of scientific research and although it may sound unfamiliar, its findings have practical applications. For instance, it has been found that drinks can be made to taste 10% sweeter simply by adding red food colouring. Also peanut butter – is it a health food or a junk food? Alice investigates the science behind this popular spread.If you have ever tried and failed to cook roast potatoes, don’t despair – chef Tom Kerridge has the secret to perfect roasties every time. He also reveals another of his trade secrets and this time it is how to transform a simple piece of fish into something any professional chef would be proud of.With the help of food scientists and a panel of taste testers, our consumer journalist Sean Fletcher investigates the ingredients in the great British banger. He wants to find out if own-brand basic sausages are just as healthy and tasty as the expensive premium variety.

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Food.Detectives.S01E06.PDTV.x264-JIVE
MP4 | AAC VBR | 191MB
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In this series, 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.Can chillies help us lose weight? Prof Alice Roberts carries out an experiment to test the claim. In a sealed chamber, a volunteer eats a meal containing chilli and one without. Over the course of nine hours, their metabolic rate is carefully monitored to reveal if eating chilli really can help us burn calories.Chef Tom Kerridge travels to Dunoon on the west coast of Scotland to help a viewer with another kitchen fail. This time, it is how to cook the perfect steak. Also, if your gravy always ends up lumpy, don’t despair. Tom shares his tips and tricks for silky smooth gravy every time.Nutritional labels on food packaging are designed to help us make healthy choices at a glance. But as our consumer journalist Sean Fletcher has found, they can be confusing. Sean investigates why a system intended to help us choose healthy food is often doing exactly the opposite.

Food.Detectives.S01E05.PDTV.x264-JIVE
MP4 | AAC VBR | 187MB
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Sean takes a look at a firm store cupboard favourite, baked beans whilst Tom is on a mission to help somebody in Glasgow to fix their flat Yorkshire puddings.

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Food.Detectives.S01E04.HDTV.x264-RBB
MP4 | AAC VBR | 136MB
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In this series, 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 foodWe spend a staggering four and a half billion pounds on diet drinks a year. They now make up almost half of the fizzy drinks market, but do diet drinks deliver on their promise? Do they help us keep the weight off? In this episode, Prof Alice Roberts finds out about the latest research which suggests that drinking artificially sweetened drinks can encourage us to eat more than we might expect.Chef Tom Kerridge is on a mission to help with another kitchen fail. This time he’s in Glasgow to sort out a viewer’s yorkshire puddings and help them cook perfect yorkies every time.The supermarkets offer own-brand products across a range stretching from basic standard to premium. But is it worth paying for a premium product or is a money-saving basic as good for our health and our taste buds? To find out, our consumer journalist Sean Fletcher is dissecting a store cupboard favourite – baked beans.

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Food.Detectives.S01E03.PDTV.x264-JIVE
MP4 | AAC VBR | 191MB
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One of the fastest growing trends in our supermarkets is gluten-free foods. You can buy everything from gluten free bread and cakes to tins of soup. So is gluten really that bad for us? Should we all be going gluten free? Prof Alice Roberts tests the claim that some people feel less bloated and more alert when they cut out gluten. 30 volunteers embark on a gluten free diet to see if they feel healthier. But there’s a twist. One half will be adding gluten to their diet and the other will be gluten free but they won’t know which is which. We find out whether going gluten free delivers health benefits or is just a fad.Tom Kerridge has been a professional chef for over 20 years and in that time he has learned many tips and tricks to deliver food that consistently tastes great. He’s keen to share these trade secrets so we can all improve our cooking. This time, he reveals how a garnish can transform an everyday dish into something special.Forget coupons – when it comes saving money on your shop, online cashback apps are taking over. Our consumer journalist Sean Fletcher reveals how one savvy shopper saves around £1,500 a year by using these apps. She can do this while still buying the brands she likes and the food she needs. So we asked our bargain hunter to do a mid-week shop to see how much she could save. Find out how she slashed her supermarket bill in half simply by using these new cashback apps.

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Food.Detectives.S01E02.PDTV.x264-JIVE
MP4 | AAC VBR | 190MB
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Scientist Alice Roberts, chef Tom Kerridge and consumer journalist Sean Fletcher unite their expertise to help viewers make the best food choices. 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.

Links: HOMEPAGE – TVRage

Food.Detectives.S01E01.PDTV.x264-JIVE
MP4 | AAC VBR | 191MB
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