Chef Heston Blumenthal, whose restaurant has won three Michelin stars, uses chemistry to investigate the many attributes of salt in our food.

Chef Heston Blumenthal, whose restaurant has won three Michelin stars, uses chemistry to reveal why chocolate can taste good with caviar.

Chef Heston Blumenthal, whose restaurant has won three Michelin stars, uses chemistry to discover what chips have in common with jelly.

Heston Blumenthal visits Fouberts Ice Cream Parlour to find out how ice cream was originally made and prepares a bacon and egg flavour.

Chef Heston Blumenthal, whose restaurant has won three Michelin stars, uses chemistry to explore how best to cook different cuts of meat.

Heston Blumenthal experiments with the flavor, aroma and texture of fruits and vegetables; an examination of their molecular structure and how they react when cooked.