The 2,000,000 Calorie Buffet
This episode from 2016 examines burgers: how different are high-end burger chains' patties from the ones at McDonald's? The programme also explores tricks of the trade, including the 'golden table'.
The team compare classic pizzas with less traditional alternatives, and check their nutritional values. Plus: afternoon tea. And how much more do restaurants make by rushing diners? From 2016.
Would you know, or care, if a cocktail you bought in a restaurant had come ready-made in a carton? This episode from 2016 examines the growing trend of restaurants serving pre-prepared food and drink.
Kate and Simon check out the fried chicken industry in this episode from 2016. Can Simon recreate KFC's secret recipe, and can he get his hands on the mysterious High Five card from Nando's?
Simon, Kate and Adam spill the beans on high street coffee chains in this episode from 2016. Plus: train station snacks and Chinese takeaways.
This episode from 2016 goes behind the scenes at one of our biggest high street sushi chains. Plus: what do you get for your money in a £30 pub roast? And how many calories are in an Indian takeaway?
This episode from 2016 reveals what's in some big brand names' takeaway lunches. Are takeaway salads and soups as healthy as we think? Plus: why shouldn't you eat at your desk?
In an episode from 2016, Kate takes some hungry taxi drivers out for a steak dinner - with portion sizes from a generation ago - as she explores how restaurant portions have grown without us noticing
Sophie reveals why fresh and handmade don't always mean what we think. Adam has breakfast with a side order of bike maintenance. Plus: how some big coffee brands are changing what we drink. From 2017.
Sophie checks out children's menus in an episode from 2017. Simon discovers that fish and chips isn't as British as we think. Plus: cinema dining menus, and the disappearance of 125ml glasses of wine.
An episode from 2017. What does the growth of home delivery companies like Deliveroo mean for consumers and restaurants? Simon exposes hidden sugar in restaurant meals. Plus: single-dish restaurants.
Sophie gets diehard British curry fans to check out the new wave of authentic Indian restaurants opening here. Plus: the shopping centre restaurant that changes its menu every eight weeks. From 2017.
Simon checks out the fast-growing high street trend of dessert bars. Why does American fast food taste different on each side of the Atlantic? And how do you undress a lobster? An episode from 2017.
Sophie tries out flat iron steak, which is healthier and cheaper than other steaks. Simon meets the only British pizzaiolo in Italy's exclusive True Neapolitan Pizza Association. An episode form 2017.
Simon enters the secretive world of Starbucks research and development. Adam explores the latest bottled water trend, but who would spend £100 a litre? Plus: cocktails and restaurant apps. From 2018.
Simon unlocks the science of what happens to our taste buds during air travel. Adam explores food mash-ups, from sushi burgers to cronuts. Sophie checks out motorway service station food. From 2018.
Simon reveals the best restaurant special offers and proves that plenty of big chains are willing to give away food and drink for free. And which chips are the healthiest? An episode from 2018.
This episode from 2018 investigates how big brands are interpreting the move towards healthier food and drink. Plus: the psychological trick on restaurant menus to make diners spend more.
This episode from 2018 explores the impact that social media has had on restaurants. And can Seyi Rhodes revive a meat dish that's fallen out of favour?
Sophie explores the latest developments in tea and coffee's ongoing battle for hot drink dominance. Plus: eating out for breakfast, and the surprising amount of salt in some desserts. From 2018.
Simon visits Wagamama's Noodle Lab to explore how innovation and customer feedback can dictate what ends up on our plates. Plus: monster milkshakes, waste food apps and upselling.
Simon discovers the challenges that Pizza Hut face in creating a vegan menu. Plus: the best high street meal deals. And the food trend that's bringing street food in from the cold: food halls.
The team check out calorie counts in restaurant meals. Adam explores 'cakeage', where restaurants charge customers to eat their own celebration cakes. Plus: in-home delivery meal kits.
Simon and Sophie reveal how pizza cheese isn't always as genuine as we think it is. Plus: airport restaurants, restaurant calorie counts and how to make the ultimate red wine and tomato pasta sauce.
The team check out food options when flying, how pubs and bars are catering for the growing number of teetotallers, and the cost to restaurants of 'no shows'
Can menus persuade us to buy more? How are restaurants catering for growing numbers of customers with allergies? And Simon meets a community group who are making good use of perfectly good food waste.