Scientific approaches to cooking

Interviews with chefs involved in scientific innovation in the kitchen.

Tom Kitchin - Scotland and gastronomy

Tom Kitchin talks about international perceptions of Scotland's eating habits.

What is apple juice concentrate?

The difference between freshly squeezed apple juice and juice made from concentrate.

Why cucumbers are straight

Jimmy Doherty finds out why cucumbers sold in the supermarket are always straight.

Why keep broccoli chilled?

Why temperature plays such an important role in increasing the shelf life of broccoli.