3/4 Ken Hom and Ching-He Huang head west to sample the cuisines of China's minority groups. (R)
BBC One except Northern Ireland, Northern Ireland HD, Wales
How a small group of enterprising Australian winemakers took on the world and won. (R)
Clarissa Dickson Wright tracks down Britain's oldest cookbook and traces its influence. (R)
3/5 A look at how the consumer pays for food and drink on the go. (R)
8/15 Four cooks tackle John's pate and toast dish, and make favourites including prawn curry.
7/24 The chefs must prepare monkfish liver three ways perfectly in an hour and ten minutes.
2/3 Clarissa Dickson Wright reveals the origins and development of the British lunch.
Michel Roux Jr explores the life of his great culinary hero, Georges Auguste Escoffier.
2/3 Clarissa Dickson Wright reveals the origins and development of the British lunch. (R)
4/5 Revealing the sugar content of products that look and market themselves as healthy foods. (R)
5/5 How can customers be sure that top of the range products are actually the best quality? (R)
Thursday 15 November 2012