Simon Rimmer unlocks the science of what happens to our taste buds during air travel and discovers why the Bloody Mary is a popular in-flight drink. The British Airways development team reveal how they adapt their cooking for high altitudes and Simon discovers that we lose 30% of our ability to taste when we fly. Food critic Lisa Markwell joins Simon for a taste test at 35,000 feet. Meanwhile, Sophie Morgan investigates the food on offer at motorway service stations and how prices compare to the high street. And Adam Pearson explores one of the latest food trends: mash-ups or hybrids. What do diners make of sushi burgers or cronuts?