Segments in this Video

Chili Pepper Experiment (02:12)


A volunteer is locked in an airtight chamber where she will eat one meal with chili and one without. Metabolic rate is a measure of how quickly the body is burning calories.

Effects of Capsaicin (03:20)

Eating hot chilies activates brown fat, which makes the body burn white fat. The volunteer burned 58 more calories after eating a meal with chili.

Tom's Tips: Trade Secrets 1 (04:16)

Kerridge demonstrates how to make gravy with chicken stock, flour, shallots, mushrooms, wine, and herbs.

Deciphering Food Labels (04:14)

Fletcher points out how inconsistent labeling and nutritional information are on different products. Volunteers attempt to figure out how much fat is in sliced ham in 10 seconds.

Misleading Food Labels (02:13)

Volunteers attempt to figure out which coleslaw contains the least and most fat. A product can only be labeled low fat if it contains less than three percent fat.

Tom's Tips: Problem 1 (02:10)

Kerridge meets with a viewer that has trouble cooking steak. Faye shows how she normally cooks steak.

Tom's Tips: Solution 2 (02:22)

Kerridge demonstrates how to properly cook steak. He recommends rib eye for frying.

Comparing Bread Ingredients (03:00)

Supermarkets offer basic, standard, and premium of their own brand products. Fletcher meets with a nutritionist to understand what the differences are between loaves of bread.

Blind Bread Taste Test (02:07)

Volunteers try 10 different white breads. Premium brands were rated the highest and budget the lowest.

Food Taste Experiment (03:53)

Research suggests that environment affects the way food tastes. Volunteers are given three desserts and three glasses of wine, each accompanied by different colored lights, music, and dishes.

Food Taste Experiment Results (00:59)

Each volunteer's sense of taste was influenced by different colored lights, music, and dishes. Research has revealed that drinks can be made to taste sweeter by adding red food coloring. Diners will pay more for wine when the room is lit by red lighting.

Tom's Tips: Problem 2 (02:36)

Kerridge meets with a viewer that has trouble roasting potatoes. Pete shows how he usually makes them.

Tom's Tips: Solution 2 (03:20)

Kerridge demonstrates how to roast potatoes. It starts with choosing the right type of potato. Heat the oil before adding the potatoes.

Junk Food or Health Food? (04:31)

Roberts meets with a dietitian to make peanut butter and understand whether or not it is good for health. Combining peanut butter and toast makes a nutritious meal.

Tom's Tips: Trade Secrets 2 (03:56)

Kerridge mixes spices and herbs to create a rub, which can be used to add flavor to fish or other proteins.

Credits: The Food Detectives: Episode 3 (00:47)

Credits: The Food Detectives: Episode 3

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The Food Detectives: Episode 3

Part of the Series : The Food Detectives
DVD (Chaptered) Price: $300.00
DVD + 3-Year Streaming Price: $450.00
3-Year Streaming Price: $300.00



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. Alice takes a closer look at peanut butter - is it a health food or a junk food? Alice investigates the science behind this popular spread. 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. With the help of food scientists and a panel of taste testers our consumer journalist Sean Fletcher investigates the ingredients in the bread. Will Budget, Premium or Standard come out on top? Chef Tom Kerridge travels the country to help viewers with their kitchen fails. This time it's how to cook the perfect steak, Tom's also teaching us the secret to perfect roasties, every time, as well as revealing another couple of his trade secrets. How to transform a simple piece of fish into something any professional chef would be proud of, and how to make the perfect gravy.

Length: 50 minutes

Item#: BVL128854

ISBN: 978-1-64023-644-8

Copyright date: ©2016

Closed Captioned

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