In Argentina, Matt Tebbutt experiences perfect popcorn. Andi Oliver explores how blue cheese comes together. And from Germany, the lowdown on electricity and cutting-edge crisps.
Is there anything Scottish about Scotch eggs? Why is honey off the menu for tiny tots? And in Argentina, home of the steak, the truth about the blood-like juice in packs of beef.
What's the healthiest lettuce in the salad bag? Is sea salt all it's cracked up to be? And in Suffolk, Briony May Williams explores the difference between light and dark ales.